Gluten Free Vegan Chocolate Cake (sugar free, dairy free, xanthan free)
Okokok before I get started, I will point out that I know this is the second chocolate recipe today…BUT. It tastes different than the chocolate cupcake I posted this morning, and its super, wonderfully, decadent. I wanted to share with you my best go-to recipe, because hey, its Valentines soon and you are all going to get the best of my dessert recipes over the next few days….
One of my favorite memories growing up was my mom’s impeccable chocolate birthday cake, she’d make them from scratch. Now, given the uber-healthy diet we were on, eating out of the garden and buying our chickens from local neighbor farmers, you can imagine, that eating cake was a Big Deal. IT was HUGE. I would look forward to that slice all year. Seriously. My mom’s chocolate oatmeal cake with cream cheese icing is the stuff dreams are made of. Frankly, its the biggest thing I mourned losing after getting diagnosed.
But no more tears on that one, peeps. :) This cake will just blow your mind. No, I am not kidding. Its dark. Velvety. Thick. Rich. Soft. Holds together. Xanthan free. You are going to get a taste of this gorgeousness. AND. I must add. Stay tuned. That icing up there- its soy free, dairy free, and refined sugar free. And it tastes AMAZING. And its also great for piping and decorating. Its a good life. I swear. :D Here is the soy/dairy/sugar/dye free icing recipe for the picture above. Here are more icing recipes for different ‘colours’ and flavours.
I know it seems odd that I just posted my chocolate cupcake recipe and now I’m posting a chocolate cake, but, this one is different, its super dark and super rich. And its almost Valentines. You people deserve options !
NOTE: Are you looking for a nut free option? You are in luck. Please, please check out the gorgeous blog Clean Green Simple. She has put together an allergen free , GF chocolate cake with zero nuts in it that you will be thrilled, thrilled about!
Gluten Free Vegan Chocolate Birthday Cake
- If you are doubling this recipe, use two separate mixing bowls, don’t double the ingredients and put them all in the same bowl.
- If it isn’t sweet enough, try adding finely chopped or pureed dates or figs or date sugar, or maple sugar or coconut sugar- adding more honey or agave will prevent it from cooking through.
- I know the variations are for vegans and the initial ingredient for the sweetener and binder are not vegan- both options work well. I listed the non-vegan ones first because I use them most frequently. Please, I hope you don’t take offense, I will reverse the order if it is important to you, just let me know.
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 1/2 cup cocoa powder (use only the very dark powder, 22-42 dark. Regular stuff like Fry’s won’t be chocolatey enough)
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup + 4 tbsp chocolate rice milk (or regular or vanilla if you can’t find chocolate without stabilizers like soy lethicin) (or your preferred non dairy milk, or water)
- 1/4 cup chocolate almond milk (make sure there’s no soy lecithin if you are soy intolerant!) (or your preferred non dairy milk, or water)
- 1/4 cup coconut oil
- 1/2 cup honey (Vegan: 3/4 cup agave nectar)
- 2 tbsp finely ground flax seed (flax free: try 3 tbsp ground chia)
- 2 tsp apple cider vinegar
- 1 over ripe banana, mashed
- 1 packet unflavoured gelatine (about 1 tbsp), (Vegan: 1 tbsp agar agar powder)
- 1 tsp evaporated coffee crystals or espresso powder
- Melt the honey or agave and coconut oil in the microwave so they are easier to mix. Then add all the wet ingredients together in a bowl so the flax and gelatine ahve time to soak and gell. Blend them well with a hand blender or blender.
- Sift together the dry ingredients in a separate bowl. This will help you see if there are any chunks of almond or flax seed that need to be re-ground, and prevent those icky solid chunks of baking soda (eugh…ever bitten into one of those?)
- Add the wet ingredients to the dry ingredients.
- Pour into a parchment paper lined 8″ round baking pan. Place in an already hot oven (This is important! Gets the rising action going). Bake at 350 for 20-25 min. It will be ready when the top is solid- check at the 20 minute mark.
- When its ready, take out of the pans immediately, remove the parchment paper, and let dry on drying racks for at least 30 min.
Some great ideas for decorating this fabulous cake:
Spread on a layer of Honey Blackberry Raspberry Preserve
Ice it in Honey Cashew Creme
Serve with Dairy Free Amaretto Ice Cream
or check the links above for the soy/dairy /dye free icing
Thats me in my best buddy S’s pimped-out gorgeous kitchen. With the latest version of that pretty, pretty cake and flawless icing ! I stole S’s apron. i luvs it ;)