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 ½ cups teff flour
- 7 tablespoons rice flour
- 5 tablespoons arrowroot starch
- 2 ½ tablespoons brown sugar
- 2 teaspoons instant coffee granules
- 1 teaspoon baking soda
- 1 pinch salt
- 9 ounces dark chocolate, chopped
- 2 tablespoons soy milk
- 2 cups soy milk
- 1 tablespoon cider vinegar
- 2 ounces dark chocolate, chopped, divided
- 1 teaspoon coconut oil (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
- Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
- 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.
- 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.
- 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.
- 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.
- If you don’t have parchment paper, grease the springform pan and dust with arrowroot starch.
- 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 |