Gluten Free Triple Chocolate Cake

"Triple chocolate", you say? "Gluten Free", you say? "Vegan", you say?? Oh yes. 

All of these details (and then some) contribute to this decadent cake. 

I thought and thought about how to go about getting my "chocolate fix". Making this cake vegan was a dead give away and when thinking about the gluten-free route I just figured "why not?". 

I definitely was pleased with how this "challenge" of a cake came out.

Buckle up and get ready to dive into one of the best chocolate cakes you've ever tasted and leave behind the dairy and gluten because those my dear won't be needed for this recipe! 

 

Ingredients for cake:

2 c. Almond milk

1/2 c. (Canned) coconut milk (full fat)

2 1/2 tbsp. Apple cider vinegar

3/4 c. Coconut oil; melted

1/3 c. Vegan butter; melted

2 flax eggs (total of 2 tbsp. ground flax mixed with 6 tbsp. water) 

1/2 c. Agave

1/3 c. Pure maple syrup

3/4 c. Sugar

1 1/2 tbsp. vanilla

2 c. Coconut flour

1-2 tsp. xanthum gum

3/4 c. Unsweetened Cocoa powder

2 tsp. baking soda 

2 tsp. baking powder 

1/2 tsp. salt

Ingredients for frosting: (these are approximations)

1/2 can (from can used for cake batter) coconut milk (full fat)

3 c. Powdered sugar

1/2-3/4 c. Cocoa powder

1 tsp. vanilla

1/2-3/4 c. Vegan butter

*additional ingredients: vegan dark chocolate chips, raspberry topping (I purchased premade, vegan raspberry sorbet) 

Directions:

First, combine almond milk and vinegar. 

Let sit for about 5 minutes until milk begins to curdle. Next mix all wet ingredients (canned coconut milk, melted coconut oil, melted vegan butter, agave, maple syrup, vanilla). 

Add sugar to wet mixture. Now add flax egg to mixture and set aside. 

Combine dry ingredients (coconut flour, xanthum gum, baking powder, baking soda, salt, cocoa powder). 

Finally gradually add dry ingredients to wet mixture while pouring in almond milk (gradually). Mix until smooth (mixture will have grainy texture).

Pour batter into greased glass rectangle pan (I sprayed my pan with coconut oil spray). 

Bake at 350 for 30 minutes. Check with toothpick and if not clean, bake an additional 5-7 minutes.

While cake is cooling, prepare frosting. For frosting, mix vegan butter, coconut milk, and vanilla. Add cocoa powder and then gradually add in powdered sugar.

 (I used a lot of powdered sugar because I wanted my frosting SWEET. Honestly this is a decadent dessert and I was willing to sacrifice my waistline for this... Basically a little sugar doesn't hurt and only made this even better!) 

When time came to frost, I topped the cooled cake with a thick frosting. The frosting was a runnier consistency so it did go down the sides of the pan. I topped with a generous amount of dark chocolate chips. This cake has been living (not for long due to deliciousness) in the refrigerator to help maintain freshness. The cake is a denser (but still light and somewhat fluffy cake) and is very moist. 

Another great plus? This stuff is great heated and served again and again! I tried it the other night with raspberry sauce and raspberry sorbet. Perfect combination of flavors!

Get yo chocolate on! Whoop! (Haha...yep)

~Crago