Gluten-free, Vegan
Finding a good chocolate cake is hard to do. Finding a good VEGAN chocolate cake that is also gluten-free is even harder! I’ve created a dark and delectable chocolate cake that has a hint of coffee flavour and is so decadent and is so good you will be craving more. The bonus is that it is gluten-free and contains no eggs. Can I get a YAY for that!!!
So let’s talk about cake? I mean it is a really hard thing to resist. I was at my sister-in law’s birthday recently, they had a conventional cake out, it looked delicious, but I really try to eat gluten and dairy-free since both of those items can really aggravate my tummy! So I resisted! And since then I have been craving a cake …..so it looks like its time to whip up a batch right?
I made this recipe some time ago, but had only made it once. I like to test my recipes a couple times before posting, to make sure my readers have success with it too. Originally I had a leftover espresso chocolate bar that I didn’t like very much (gasp…… there has never been a chocolate I don’t like… until now!) so I wanted to use it up in a recipe.
However I don’t plan to continue to buy this chocolate and wouldn’t expect you to either, so I simply used the same amount of dark chocolate but added some instant coffee powder to create the same effect.
Did you know that coffee or espresso is often added to chocolate cakes and brownies to enhace the rich chocolatey taste? It’s not even to give it a coffee flavour, and this cake doesn’t have much, if any, coffee flavour at all believe it or not!! It just makes it so decadent and delectable. The cake is similar to a flourless chocolate cake, since it is more dense and thin than your traditional choclate cake. If this rich and super chocolatey type of cake is your thing, then keep reading!!
The Ingredients
To make this gluten-free, I decide to use oat flour. Not only does oat flour have a great taste and texture for baking, oats are a whole grain loaded with important vitamins, minerals and a good dose of protein and fiber too! It’s a great option for gluten-free baking.
An avocado and olive oil is used to help bind the cake and give it its rich and decadent texture. They also help provide a good dose of vitamins and minerals.
I used coconut sugar as an alternative to white sugar, as I never use white sugar in any of my baking anymore. When I am looking for a sugar-free option, I substitute with monk fruit sweetner, which is a great low calorie substitution. You can sub it one-to-one with the coconut sugar.
Using buttermilk helps to tenderize the cake and give it more body. I created my own by mixing almond milk with apple cider vinegar, making a vegan “buttermilk”
And for the instant coffee powder, any will do!
All together the ingredients in this recipe make it super nutritious too so you can have a guilt free slice. I don’t actually think you should feel guilty eating any type of dessert though! Balance is key to life and you need to enjoy it all in moderation. That is the live vibrantly philosophy. However knowing that I am putting good, nutrient dense ingredients into my body makes me feel so much better, I have more energy and don’t feel that after dessert slump. So all in all its a win win situation over here!!!
The Steps
For this recipe, you want to start by combining all the dry ingredients together in a large mixing bowl. I never actually buy oat flour, but instead just grind my oats in the blender to form the powder.
One step I do a little differently is melting the chocolate first by adding boiling water to the chocolate chips, then continuing to heat on the stovetop only for minute or so until all the chocolate chips have melted. Then I add this to the blender with the avocado, olive oil and buttermilk.
After combinig the dry ingredients with the wet ingredients, I like to let the batter sit for about 5-10 minutes before putting it in the cake pan to bake, as this allows it to thicken up and helps with its overall texture!
The cake takes a minimum of 1 hour to cook, but its really important to let it sit for at least 30 minutes up to an hour before removing it from the pan. Please don’t skip this step!!! The cake needs to settle and come together, and it might fall apart if you try before. This cake actually tastes better the next day, or if you can leave it in the fridge for a couple hours before serving. The most important step is to add a creamy and decadent chocolate icing!! I used my Whipped vegan chocolate icing, and it tastes so good together. Since this cake is already rich and dense I wanted to use something lighter on top 🙂
If you are having a hankering for chocolate, this recipe is for you! It’s hard to mess up, will beat your craving, and leave you feeling satisfied.
I’m making this cake for my mom’s birthday and I am really excited because I know she loved it the first time I made it! It makes an excellent birthday cake and your guests won’t even know its vegan or gluten-free.
I hope you enjoy this as much as we do!!
Enjoy xoxox
Dark and Delectable Vegan Chocolate Cake
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Loading...A rich and decadent chocolate cake that is gluten-free and vegan! You will love the texture and taste and this will become your go to chocolate cake!
Ingredients
- 1 cup oats
- 2 tsp baking soda
- 1/4 cup cacao powder
- 1 cup coconut sugar
- 3/4 cup dark chocolate chips
- 1/4 cup boiling water
- 2 tsp instant coffee powder
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/4 cup of olive oil
- 1 medium sized ripe avocado
- 1 tsp vanilla
Instructions
Pre-heat oven to 350 degrees
Line a 8" or 9" springform pan with parchment and
Blend oats in a blender until a fine powder is formed.
In a large mixing bowl, add the oats, sugar, cacao and baking soda
In a small bowl, combine the almond and apple cider vinegar to make a buttermilk. Let sit for 5 minutes
In a small saucepan, add chocolate chips and instant coffee powder. Add boiling water then stir, turn on heat and allow to completely melt. This will take about 30 seconds
Add avocado, olive oil, melted chocolate, vanilla and buttermilk to a blender. Blend really well until it is a creamy consistency
Add this to you bowl with the dry ingredients mixing well. Let sit for 5 - 10 minutes.
Pour into your springform pan. Bake for 1 hour. Remove from oven and let sit for 30-60 minutes
Top with icing of choice, I used my whipped vegan chocolate icing (see body of post for link)
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