Vegan GF Chocolate Cake
Updated: Nov 8, 2019
I don't think I have ever loved a chocolate cake recipe as much as I do this one. Especially since it is gluten free, organic and vegan. I have yet to come across someone who doesn't like it.
Since going gluten free, I spent many frustrating hours in the kitchen trying new recipes. I've cooked and baked all my life, and GF was definitely a challenge. But I never gave up. It took me 2 years to find an awesome GF pancake recipe that looked, tasted and felt like real pancakes. When we transitioned to organic and then vegan, other factors came into play, and I was back in the kitchen/lab making up new recipes.
My kids no longer had birthday cakes with colorful icing and sprinkles...instead I dye tiny coconut flakes with beet juice and sprinkle that on top of the icing I make. It's pink and pretty, and I don't have to worry about them betting toxins in their food.
Blake brought this recipe home with him. We make it often and especially enjoy it with the frosting. Thank you for sharing all of your recipes! We are trying the cauliflower salad today. God bless you and yours.
You are absolutely going to LOVE, love, love this fast and easy recipe. You mix it right in the pan, you don't even have to grease it before hand, it'll pop right out on its own. I usually just ice it and serve from the glass baking dish.
It's gluten-free and totally organic too.
I use Cuisine -Soleil GF all-purpose flour mix, it's a blend of chickpea, rice, and tapioca flour. I also weigh my flour, so if you are NOT using a GF blend, or have a 'cup-for-cup' blend, 120 g of flour is a cup. If you are not weighing, but are using a GF blend, you should sift it or fluff it up with a fork before measuring. Never pack the flour down either, unless you want a hockey puck instead of a cake. Oh, and do not over-mix GF recipes...that doesn't end well either.
INGREDIENTS: 180 g GF flour (1 1/2 C) 2/3 C cane sugar 4 Tbsp cacao powder 1 tsp baking soda 1 tsp baking soda 1 tsp xanthan gum 1/2 tsp salt 1/2 C chocolate chips (we use dairy-free, soy-free, allergen-free)
Mix all the above right into your baking dish. I have never greased my glass dish, and the cake has always easily come free.
1 C water 6Tbsp oil (avocado or grapeseed is fine) 1 tsp vanilla 3 Tbsp apple cider vinegar (I'm pretty sure white vinegar would work too)
You can either mix them all together before adding to the dry ingredients, or pour them as they appear on top of the dry ingredients. Mix well with a spoon.
Bake in the oven at 350 F for about 18 min....my best advice is to check it with a toothpick. GF flour is not like regular flour and cooking times vary.
If you want to ice the cake: 1 C icing sugar (I put organic cane sugar into the blender and grind it myself) 1-2 Tbsp cacao 1 Tbsp vegan butter or coconut oil 1-3 Tbsp cashew milk 1/2 tsp vanilla
If it is too thick, add more milk, if it is too thin, add more icing sugar. I like to ice the cake while it is still warm....but not hot. Let me know what you think!