Vegan and Gluten-Free Chocolate Cake

Finding a delicious vegan and gluten-free chocolate cake can be difficult, but look no further! You might choose to add berries or other fresh fruit as a garnish to the finished cake.

Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 45 mins
Total Time: 1 hr 40 mins
Servings: 8
Yield: 1 9-inch cake

Ingredients

  1. 1 ½ cups teff flour
  2. 7 tablespoons rice flour
  3. 5 tablespoons arrowroot starch
  4. 2 ½ tablespoons brown sugar
  5. 2 teaspoons instant coffee granules
  6. 1 teaspoon baking soda
  7. 1 pinch salt
  8. 9 ounces dark chocolate, chopped
  9. 2 tablespoons soy milk
  10. 2 cups soy milk
  11. 1 tablespoon cider vinegar
  12. 2 ounces dark chocolate, chopped, divided
  13. 1 teaspoon coconut oil (Optional)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
  2. Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
  3. Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
  4. Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
  5. Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
  6. Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.
  7. If you don’t have parchment paper, grease the springform pan and dust with arrowroot starch.
  8. You can use any non-dairy milk instead of soy milk.

Nutrition Facts

Calories 394 kcal
Carbohydrate 59 g
Cholesterol 2 mg
Dietary Fiber 6 g
Protein 8 g
Saturated Fat 3 g
Sodium 217 mg
Sugars 25 g
Fat 15 g
Unsaturated Fat 0 g

 

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