This gluten free vegan chocolate cake will blow you away – with how it looks, how it tastes and how incredibly easy it is to prepare. No fuss, no weird fancy ingredients, only an hour of your time…
WET:
Optional:
For gluten free vegan chocolate sponge:
For vegan chocolate frosting:
Assembly:
Storage:
NOTES:
Source: theloopywhisk.com
Ingredients:
DRY:- 1 cup (120 g) gluten free flour
- 2/3 cup (130 g) caster sugar (Note 1)
- 1/4 cup (30 g) cocoa powder
- pinch of salt
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
WET:
- 1/2 cup (120 mL) vegetable oil
- 1 cup (240 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
- For vegan chocolate frosting:
- 1 cup (200 g) coconut cream, divided (Note 2)
- 7 oz (200 g) dark chocolate, chopped
Optional:
- chocolate shavings for decorating
- raspberries for decorating
Instructions:
For gluten free vegan chocolate sponge:
- Pre-heat the oven to 355 ºF (180 ºC) and grease two 6 inch (15 cm) round cake tins with vegetable oil. You can also line the bottoms with greaseproof/baking paper.
- Mix all dry ingredients together.
- Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cake batter.
- Divide the batter evenly between the two greased cake tins, smooth out the tops, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.
- Allow to cool.
For vegan chocolate frosting:
- In a saucepan, heat 1/2 cup of the coconut cream until boiling hot.
- Place the chopped dark chocolate in a heat-proof bowl, and pour over the boiling hot coconut cream. Allow to sit for 5 minutes, then stir it well until you get a glossy, dark, intense chocolate ganache. Allow to cool until only slightly warm.
- In a separate bowl, place the other 1/2 cup of coconut cream. This should be at room temperature or only very slightly cold. Slowly (a tablespoon at a time), stir the chocolate ganache into the coconut cream. At the end, you should be left with a smooth, easily spreadable frosting ideal for decorating.
- (If you want a more intensely chocolatey frosting, decrease the amount of coconut cream.)
Assembly:
- Layer the sponges together with the frosting, like in the pictures above.
- NOTE: Be sure to work relatively quickly – use the frosting as soon as possible after preparing it, as it tends to firm up slightly on standing, which makes it difficult to spread.
- Decorate with raspberries and chocolate shavings, or other decorations of choice.
- Serve & Enjoy!
Storage:
- The gluten free vegan chocolate cake keeps well in a closed container in a cool dry place (the fridge is fine, too) for 3 - 4 days.
NOTES:
- If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
- You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
Source: theloopywhisk.com
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