VEGAN GLUTEN FREE CHOCOLATE CAKE
16 People
270 Cals
VEGAN GLUTEN FREE CHOCOLATE CAKE
16 People
270 Cals
About the recipe
Rich, moist, naturally vegan, gluten-free and nut-free.There are some recipes that surprise you, and this is one of them.You'd never guess this beautifully moist chocolate cake is completely vegan, gluten-free and nut-free. It's soft, tender and deeply chocolatey with a gorgeous, moist crumb that everyone loves, making it perfect for birthdays, celebrations or simply sharing with friends over a cup of tea.One of my favourite things about this recipe is that you can make it two different ways depending on the chocolate flavour you're craving. Use natural raw cacao powder for a lighter chocolate cake with a gentle cocoa flavour, or choose a rich Dutch-process cocoa such as Valrhona or Callebaut for an intensely dark, luxurious chocolate cake.The creamy avocado chocolate frosting is naturally dairy-free and wonderfully smooth, adding healthy fats while keeping the cake beautifully rich without being overly sweet.It's one of those cakes that nobody realises is made with wholesome ingredients...they simply ask for another slice.Makes: 1 x 23 cm cake
Nutrition Per Serving
270
Calories
13g
Fat
2g
Saturates
17g
Sugars
302mg
Salt
7g
Protein
29g
Carbs
7g
Fibre
Ingredients
Chocolate Cake
- 300 g gluten-free plain flour I used Bob's Red Mill 1-to-1 Baking Flour
- 70 g raw cacao powder or good-quality dark cocoa powder such as Valrhona or Callebaut
- 200 g unrefined coconut sugar
- 4 teaspoons gluten-free baking powder
- 3 tablespoons ground flaxseed
- 1 teaspoon fine sea salt
Wet Ingredients
- 250 ml water or cold-brew coffee
- 250 ml dairy-free milk of choice
- 125 ml light-flavoured olive oil or avocado oil
- 2 teaspoons vanilla bean paste or vanilla extract
Avocado Chocolate Frosting
- 2 ripe avocados
- 125 ml pure maple syrup
- 250 ml coconut yoghurt or thick coconut cream
- 60 g raw cacao powder or cocoa powder
- Pinch of sea salt
Method
Prepare the frosting
- Place the avocado, maple syrup, coconut yoghurt, cacao and salt into a food processor or blender. Blend until completely smooth, creamy and silky.
- Transfer to the refrigerator while you bake the cakes. Chilling helps the frosting firm slightly, making it easier to spread.
Prepare the cake
- Preheat the oven to 170°C (338°F) fan-forced
- Grease and line one 23 cm round cake tin with baking paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, flaxseed and sea salt.
- Pour in the water (or coffee), dairy-free milk, olive oil and vanilla.
- Whisk until smooth and no dry pockets remain.
- Allow the batter to stand for 10 minutes so the flaxseed can absorb some of the liquid and naturally bind the mixture.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 30 minutes, or until the cake springs back lightly when touched and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tins for 30 minutes before turning out onto a wire rack to cool completely.
- Spread a generous layer of avocado frosting over one cake.
- Serve and enjoy.
Notes & Inspiration
Choose your chocolate
Raw cacao powder creates a lighter chocolate flavour with lovely fruity notes.
Dutch-process cocoa (such as Valrhona or Callebaut) produces a richer, darker and more intensely chocolatey cake. Coffee or water?
Cold-brew coffee doesn't make the cake taste like coffee—it simply deepens the chocolate flavour. Water works beautifully too if serving children or if you prefer. Dairy-free milk
Oat, soy, rice or coconut milk all work well. Use whichever dairy-free milk you enjoy drinking. Storage
Keep refrigerated for up to 5 days because of the avocado frosting. Bring to room temperature for about 20 minutes before serving for the softest texture. The unfrosted cake layers freeze beautifully for up to 3 months. Wrap well before freezing and thaw completely before icing. Make cupcakes
This batter also makes approximately 20–24 cupcakes. Bake for 16 - 20 minutes.
Raw cacao powder creates a lighter chocolate flavour with lovely fruity notes.
Dutch-process cocoa (such as Valrhona or Callebaut) produces a richer, darker and more intensely chocolatey cake. Coffee or water?
Cold-brew coffee doesn't make the cake taste like coffee—it simply deepens the chocolate flavour. Water works beautifully too if serving children or if you prefer. Dairy-free milk
Oat, soy, rice or coconut milk all work well. Use whichever dairy-free milk you enjoy drinking. Storage
Keep refrigerated for up to 5 days because of the avocado frosting. Bring to room temperature for about 20 minutes before serving for the softest texture. The unfrosted cake layers freeze beautifully for up to 3 months. Wrap well before freezing and thaw completely before icing. Make cupcakes
This batter also makes approximately 20–24 cupcakes. Bake for 16 - 20 minutes.
