Around here we hit the ground running in the new year with a birthday in the first week of January, followed by a slew of birthdays in the months after. Ever since Kyla was diagnosed with Celiac disease, cake has been an ongoing pain in the colon. As vegetarians, a good old chickpea or black bean cake would do just fine, but they typically contain eggs or are more like a mousse. After going vegan, we switched it up and often had a raspberry torte on special occasions. Alas, the days of digging into a good chocolate cake seemed to be a thing of the past. One thing I’ll say about gluten free desserts is that they are actually quite good. They tend to be moist and flavourful, and if you can get the texture right then a gluten free cake is going to be a homerun. Good news VegHeads! This year we found a Super Moist Chocolate Cake That Happens To Be Gluten Free. Even Kyla’s omnivorous, meat and potatoes sibling liked this cake. So next time you need a great cake, give this whirl.
Super Moist Chocolate Cake That Happens To Be Gluten Free
Course: DessertCuisine: Vegan, Gluten FreeDifficulty: Easy12
servings15
minutes35
minutes50
minutesIngredients
- For The Cake
1 3/4 cups of granulated white sugar
3/4 of cocoa powder (Be sure to use Dutch processed cocoa)
2 cups of gluten free flour (We used Ardent Mills brand from Costco)
1 1/2 tsp of baking soda
2 tsp of baking powder
1 tsp of salt
3/4 cups of olive oil
3 flax eggs (soak 3 Tbsp of ground flax in 9 Tbsp of water for 10 minutes)
1 cup of oat milk
1 tsp of vanilla
1/2 cup of cold, strong coffee (We used decaf since it was an after dinner dessert)
- For The Frosting
1 cup of vegan margarine/butter
2 1/2 cups of icing sugar
2 tsp of vanilla extract
2/3 cup of cocoa powder
4 Tbsp of oat milk
1/4 tsp of salt
Directions
- For The Cake
- Preheat your oven to 350° F and line the bottoms of two 8″ round cake pans with parchment paper.
- In a small bowl mix together the flax and water and let stand for 10 minutes.
- In a large mixing bowl stir together the sugar, cocoa, flour, baking soda, baking powder and salt.
- In a separate bowl stir together the oil, vanilla, flax egg and milk.
- Pour the wet ingredients into the dry ingredients and mix well, ensuring that there are no lumps in the batter.
- Finally, stir in the coffee.
- Pour even amounts of the batter into the two cake pans and bake for 35 minutes. Stick a toothpick into the cake and make sure no uncooked batter appears on the toothpick when removed. If you see uncooked batter on the toothpick bake for another 5 minutes and check again, although 35 minutes was perfect in our oven.
- Remove from the oven and let cool for an hour.
- For The Frosting
- Place the margarine, sugar, vanilla, cocoa, oat milk and salt in a large mixing bowl and cream using a hand mixer. If you have a stand mixer you can use that instead.
- You can adjust the consistency of the frosting by adding a little more sugar or oat milk to the mix. Make sure to do this in small increments.
- Put It Together
- Place one cake on a nice serving platter and spread a generous layer of frosting on top.
- Place the second cake on top of the first and cover the entire cake in frosting.
- Serve and enjoy!
Notes
- Wondering about Dutch processed cocoa? Compared to regular cocoa, Dutch processed cocoa is less acidic with a more neutral PH level.
- Gluten free flour is a blend of various grains and starches. The Ardent Mills brand from Costco seems pretty decent but Bob’s Red Mill or similar blends are also good.