Indulge in Decadence with Our Gluten-Free Chocolate Cake!
The rich and decadent pleasure of chocolate cake is one of life’s greatest treasures. But for those with dietary restrictions, finding a recipe that satisfies both the taste buds and the body can be a challenge. That’s why I’m excited to share my gluten-free, vegan, and sugar-free chocolate cake with frosting recipe – it’s truly the best of all worlds!
This cake is not only delicious, but it’s also completely free from gluten, dairy, and refined sugar. With no artificial additives or preservatives, it’s a healthy choice that you can feel good about indulging in. Plus, it’s incredibly easy to make, requiring just one bowl and a handful of simple ingredients.
I know how important it is to be able to enjoy sweet treats without compromising your health or ethical beliefs. Whether you’re vegan, gluten-sensitive, or simply want to avoid processed sugars, this cake is perfect for you. So let’s get started and make some mouth-watering chocolate magic!
Why You’ll Love This Recipe
Imagine indulging in the rich, decadent taste of chocolate cake without any guilt or negative consequences. Sounds impossible, right? But with my recipe for gluten-free, vegan, and sugar-free chocolate cake with frosting, it’s completely attainable.
One of the best things about this recipe is that it doesn’t compromise on taste. Unlike many other gluten-free and vegan recipes out there, this cake does not have a cardboard-like texture or a bland flavor. It has a soft, moist crumb and an intense chocolate flavor that will blow your mind.
Another great feature is that it’s free from refined sugar. As we know, consuming too much refined sugar can cause weight gain, mood swings, and inflammation. But with the use of natural sweeteners like maple syrup and date paste, we can enjoy our sweet tooth without any worry.
And let’s not forget about the health benefits. This cake contains ingredients that are nourishing to our body like sorghum flour and arrowroot powder that are high in fiber and vitamins. Oat flour and sweet potato puree are also used to give the cake a fudgy texture while adding nutrients to our diet.
Moreover, this recipe is versatile allowing for substitutions and variations based on your preferences. You can switch out coconut oil with shortening or use almond milk instead of soy milk. You can also add nuts or dried fruits for a little crunch or tang.
So if you want to indulge in a tasty dessert without compromising your health goals, this gluten-free, vegan, and sugar-free chocolate cake with frosting is just what you need. Trust me; your taste buds and your waistline will thank you.
Ingredient List
Here are the ingredients you will need for this rich, moist, gluten-free vegan chocolate cake. Don’t worry if you’re new to vegan baking: all these ingredients are readily available at your local grocery store or health food stores.
Dry Ingredients:
- 1 cup + 3/4 cup gluten-free flour blend (1:1 gluten-free all-purpose baking flour works great)
- 3/4 cup sorghum flour
- 3/4 cup cocoa powder
- 2 cups organic cane sugar (or granulated sweetener of choice)
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
Wet Ingredients:
- 2 cups unsweetened non-dairy milk (I suggest soy milk, but feel free to use your favorite non-diary milk)
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut oil (melted and cooled)
- 1/2 cup shortening
- 3 tablespoons prune puree (mix prune with boiling water to create a puree consistency)
- 3 teaspoons vanilla extract
- 1/2 cup maple syrup
These amounts make enough batter for two 9-inch rounds or one larger sheet cake.
The Recipe How-To
Let’s get down to business, folks. Get ready for the ultimate vegan, gluten-free, sugar-free chocolate cake recipe that will knock your socks off. I guarantee this recipe won’t disappoint. Here’s everything you will need:
Ingredients
- Dry ingredients:
- 2 cups of gluten-free all-purpose flour
- 1 cup of granulated sugar or cane sugar
- ¾ cup of unsweetened cocoa powder
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
-
½ teaspoon of sea salt
-
Wet ingredients:
- 1 ½ cups of dairy-free milk (such as soy milk)
- 2 teaspoons of apple cider vinegar
- ½ cup of coconut oil, melted
- â…” cup of maple syrup
-
Prune paste made from soaking prunes in boiling water and blending
-
For frosting:
- Shortening and non-dairy milk to make icing
Now that we have everything we need let’s move on to the recipe steps.
### Step One: Preheat Oven and Prep Cake Pan
Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans with coconut oil and dust with cocoa powder or gluten-free flour .
### Step Two: Mix Dry Ingredients
In a bowl, mix together the gluten-free flour, sugar or cane sugar, cocoa powder, baking powder, baking soda and sea salt till it forms a fine roasted mixture.
### Step Three: Mix Wet Ingredients
In another bowl beat milk and apple cider vinegar till curdles are formed. Then add melted coconut oil, maple syrup, and prune paste until they are properly mixed.
Step Four : Combine Dry and Wet Ingredients
Add the dry ingredients into wet ones gradually using a hand mixer until batter is smooth.
Step Five : Bake The Cake
Pour cake batter into prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step Six : Make The Frosting
While the cake is baking,mix the main ingredients with some arrowroot,cocoa powder,xanthan gum, vanilla extract,gaur gum,and coconut oil ,along with non-dairy milk until icing becomes smooth.
Step seven : Decorate Your Cake
Once the cakes have cooled completely, carefully remove them from their pans. Place one layer onto a plate or cake stand. Spread frosting evenly over the top; place second layer on top then cover whole cake with frosting.
Congratulations! You have just made an unforgettable Gluten-Free Vegan Chocolate Cake that will please everyone at once!
Substitutions and Variations
Are you looking to switch things up or make some adjustments to this gluten-free, vegan, sugar-free chocolate cake recipe? Here are some substitutions and variations that you can try to give this already amazing dessert a new twist.
For the oil-free lovers, you can substitute the coconut oil or any other oil in the recipe with pureed prune or apple sauce. This will not only remove the added fat but also give the final product a natural sweetness.
Looking for an egg-free option? Substitute 1 tablespoon of arrowroot powder with 1 egg. You can also use flax eggs or apple sauce.
If cocoa powder is not your thing, you can switch it up with carob powder, matcha, or even beetroot powder. These alternative powders will add a different flavor and color to your cake.
For those who find coconut milk too high in calories, you can substitute it with unsweetened almond milk, soy milk or oat milk. Just be cautious that soy milk might impact the flavor.
Want to get creative with your frosting? Use sweet potato icing instead of chocolate ganache. Peel and cube a sweet potato, boil it until tender and then blend with cocoa powder and maple syrup. The result is a rich and smooth frosting without any added sugar.
If you’re looking for ways to cut back on sugar without altering the taste too much, try substituting maple syrup for organic cane sugar. You can also use date paste as a natural sweetener. Just blend pitted dates and boiling water in a blender until they form a paste consistency.
Overall, these substitution options are perfect for those following paleo diet or wanting additional fiber in their cake. Try out these variations and customize them based on your taste preferences – you never know what delicious combo you might come up with!
Serving and Pairing
After you’ve created a masterpiece like this gluten-free, vegan, sugar-free chocolate cake with frosting, you’ll want to make sure you present it in a way that does justice to its flavors. The possibilities are countless, but there are a few options that stand out from the rest.
First and foremost, don’t forget the frosting, which will take your cake to the next level of deliciousness. This recipe already includes a decadent chocolate frosting made with coconut oil and cocoa powder that is as smooth as silk and has just the right amount of sweetness. However, if you’re feeling adventurous, you could also try whipping up a vanilla frosting with organic powdered sugar, almond milk or soy milk, and non-dairy margarine. This would offer a more classic touch that perfectly marries sweet and tangy flavors.
When it comes to serving, there are several options depending on your preferred presentation. For instance, you can slice the cake onto plates and dust it with some additional cocoa powder, sprinkle it with some shaved vegan chocolate pieces, or even top it off with some fresh berries such as raspberries or strawberries. If you have extra time or are entertaining guests, try spreading some date paste onto the plate or even adding a drizzle of melted dark chocolate. Regardless of how you serve your creation, your taste buds will definitely thank you.
Finally, pairing is key when it comes to desserts like this one. A fresh cup of coffee or tea always goes well with chocolate treats. Some of my favorite pairings include matcha green tea lattes or earl grey tea with a hint of lavender. If you’re feeling adventurous and want to switch things up a bit consider serving the cake alongside some sweet potato ice cream or some paleo-friendly fudge brownies made from oat flour instead of wheat flour. These options would not only provide an additional layer of complexity but also maintain the healthy parameters that come with our gluten-free-vegan-sugar-free masterpiece.
Whatever route you choose for presenting and serving this cake; it’s best to share it with loved ones to see them marvel in the tastes that accompany this culinary endeavor.
Make-Ahead, Storing and Reheating
Imagine you’ve made an incredible chocolate cake and it’s almost finished. Maybe there is just one last slice left, or maybe there is a whole half left, and you don’t want to let it go to waste. No problem. This section will teach you how to store your gluten-free, vegan, and sugar-free chocolate cake so you can keep it fresh for future delights.
First up, let’s talk about making the cake ahead of time – a brilliant idea for busy people who want to save time in the kitchen. You can prepare the chocolate cake up to three days before serving it; just be sure to store it correctly. To do so, let the cake cool completely before wrapping it tightly in plastic wrap. Then put it in an airtight container and place it in the refrigerator or freezer.
When it comes to reheating the chocolate cake, you have a couple of options depending on your preference. You can reheat slices of the cake by placing them in the microwave or oven at a low temperature until they are warm throughout. Alternatively, if you plan on serving the whole cake again (or finalizing one that you kept beforehand), use a double boiler setup or a microwave safe bowl with some boiling water underneath it; this will prevent your icing from melting.
Storing your gluten-free, vegan, and sugar-free chocolate cake is simple. Keep it in an airtight container – either plastic or glass – and store in your refrigerator for up to five days or your freezer for up to two months (remember to defrost any frozen leftover slices slowly before reheating them). If you want to keep its best texture and flavor profile while still stored in the fridge, then consider using buttercream frosting instead of the icing we recommend.
With all of these tips and tricks, there’s no excuse not to make this recipe ahead of time or save leftovers for later. Keep enjoying delicious bites of chocolate heaven whenever you want by following these handy steps!
Tips for Perfect Results
When baking a gluten-free, vegan and sugar-free cake, there are some tricks to ensure that the final result is just as delicious as it is healthy. After all, you don’t want your cake to taste like cardboard or fall apart in the oven. In this section, I’m going to share with you my top tips to help you achieve the perfect texture, flavour and presentation for your cake.
First off, make sure you follow the recipe very closely, measuring all ingredients accurately. With this kind of recipe, there is little room for mistakes when it comes to proportions. Moreover, pay attention to mixing each ingredient separately before blending them together. This will ensure that each component gets appropriate attention.
Secondly, if using a gluten-free flour mix that does not contain xanthan gum or guar gum (products commonly used in gluten-free baking to help with texture) add accordingly percentage wise. To be precise 1/4 teaspoon of xanthan gum per cup of gluten-free flour blend and 1/8th tsp of Guar Gum should suffice in adding an extra binding element which is needed for any cake recipe
Thirdly, allow enough time for cooling before frosting- we best advise the cake looks perfectly cooled before one proceeds into frosting as frosting melts easier into a warm cake than a cold one.
Make sure your baking soda is fresh otherwise you might get an odd odor affecting taste and texture.
Also, determine the doneness by inserting a toothpick into center of cake; which should come out clean.
If your cake seems too dry or crumbly , consider adding additional non-dairy milkI or syrup especially maple syrup or date paste which still best creates moisture in frostings which do wonderfully well at keeping cakes moist from inside out due to their sugar content.
Use parchment paper while lining pans which will prevent if properly used sticking or remaining parts respectively on sides or at bottoms of pans . With these tips in mind,there’s no better time than now to start making your own delicious vegan-friendly chocolate cake!
Bottom Line
So there you have it – my recipe for a delectable gluten-free, vegan, sugar-free chocolate cake with frosting! This cake might just change your mind about vegan desserts and will make you believe that being healthy can also mean indulging in delicious, guilt-free treats.
With its moist texture and rich chocolate flavor, this cake is perfect for any occasion or just as a treat when you crave something sweet. And don’t worry about missing out on the buttery goodness of traditional cakes. With the combination of coconut oil and shortening, this cake retains its moisture and richness without using dairy.
Not only is this recipe healthy and delicious, but it is also incredibly versatile with endless options for substitution and variation. You can use different flours or sweeteners to suit your preference or dietary needs.
And finally, with my tips on make-ahead, storing and reheating, you can enjoy this delicious cake for days to come. So go ahead, impress your guests with this mouth-watering cake and inspire them to try new things.
In conclusion, trust me when I say that this recipe is a winner – it has everything you want in a dessert. It’s easy to make, tastes amazing, and most importantly, it’s good for you. So enjoy responsibly and happy baking!
Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting Recipe
Ingredients
cake
- 2 cups brown rice flour or 2 cups sorghum flour
- 1/2 cup tapioca flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons xanthan gum or 1 1/2 teaspoons guar gum
- 1/2 teaspoon sea salt
- 1 1/2 cups boiling water
- 1 cup prune
- 1/2 cup virgin coconut oil
- 1 cup maple syrup or 1 cup agave nectar
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla
frosting
- 2 cups organic palm shortening (Spectrum)
- 1 cup arrowroot
- 1 cup agave nectar or 1 cup maple syrup
- 4 teaspoons non-alcoholic vanilla
- 2 teaspoons almond flavoring (non-alcoholic)
- 2 -4 teaspoons beet juice (optional)
Instructions
- Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
- In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
- Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
- Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
- Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
- Frosting.
- Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.