Description
Moist fluffy cake, the creamiest frosting, party-perfect dessert decadence on a fork – this Gluten-Free Vegan Chocolate Cake is NOT messing around!
Ingredients
Scale
Cake
- 2 cups(240g) oat flour*
- 1 cup (80g) cacao powder
- 3/4 cup (90g) tapioca starch**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup (360g) almond milk
- 1/2 cup (130g) almond butter
- 3/4 cup (105g) coconut sugar
- 1 1/2 cup (360g) applesauce
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp coffee extract (optional)
Frosting
- 1 1/2 cup (180g) raw cashews soaked overnight
- 1/4 cup (80g) maple syrup
- 1/4 cup (20g) cacao powder
- 1/4 cup(50g) coconut oil***
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
For the cake:
- Preheat the oven to 350F.
- Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
- In a blender combine the almond butter, coconut sugar, applesauce, non-dairy milk, apple cider vinegar, vanilla extract, and coffee extract.
- Add the wet ingredients to the dry and stir to combine. Don’t over mix.
- Pour into a 9-inch cake pan (round or square).
- Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely.
For the frosting:
- Comine all the ingredients in a high speed blender.
- Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
- Refrigerate until firm and spreadable (at least 2 hours).
- Once the cake is cool, frost, top with chocolate shavings, and enjoy!
- It’s best fresh, but you can keep leftovers in an airtight container in the fridge for up to a week.
Notes
*Store-bought or make your own by grinding oats (rolled, quick, or steel cut) in a high speed blender until fine.
**You can substitute with arrowroot or cornstarch.
***You can use non-dairy milk instead, but it won’t be as creamy or set the same way.
Looking for a fruit-sweetened chocolate cake? Try THIS recipe.
Nutrition
- Serving Size: 1 piece (with frosting)
- Calories: 389
- Sugar: 20
- Fat: 20
- Carbohydrates: 50
- Fiber: 6
- Protein: 9
Keywords: chocolate, birthday, cake, vegan, gluten-free, oil-free