Do I dare say that Gluten-free vegan chocolate cake He *Better* Ordinary cake? Ido. because it is. This vegan chocolate cake is completely lined, slightly dense and super chocolatey. You’ll love it!
Vegan gluten-free chocolate cake
I think we have all had the collective experience of trying to take a picture of the sunset and mumbling that “it does not do it justice.” There are some things in this life that are just too beautiful to really describe in the picture, and this vegan gluten-free chocolate cake is right there with sunsets. You know, not often the photos do not do justice to the dessert here. Great pictures are about Sarah’s entry Nothing, So before you all get offended, I’m not saying these pictures are not good … that this vegan chocolate cake is so good that it’s just impossible to film it.
You must see the sunset in reality and you must make yourself this decadent chocolate cake to find out how delicious it really is.
What is a Gluten-Free Vegan Chocolate Cake?
This chocolate cake is vegan, gluten-free, egg-free, dairy-free … almost anyone can eat it regardless of their allergies, diets or restrictions. And that’s exactly why I made it for my birthday this year – I want to Each Being able to inhale some chocolate cake on my birthday. And when I tell you that this cake has been devoured … I mean this cake has been destroyed. It’s gone in 8 minutes. No laughing. So you can count on me to say that this gluten-free vegan chocolate cake is actually even tastier than our classic chocolate cake.
I went there, and I mean it. The allergy-friendly version is dumber, slightly denser and has a particularly delicate nutty flavor, oats thanks to flax eggs and oat milk. Your vegan and gluten-free friends will love this cake because they can eat it and everyone else will be too busy raving about how good it is to even make sure it is vegan.
How to make a chocolate cake without eggs?
Two words: flax eggs. Flax eggs are the key to the super fudgey and dense texture of this gluten-free vegan chocolate cake. They give the cake just the right amount of structure, but because they are not real eggs, the cake does not become so airy. The result is perfection. So, whether you have run out of eggs, are allergic to eggs or choose not to eat eggs, you can still enjoy every decadent bite of chocolate cake.
How to make a flax egg
Flax eggs are super quick and easy to prepare and require only one ingredient! You will need ground flax seeds, water and 5 minutes to make yourself a flax egg. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water, mix together and refrigerate for 5 minutes. After 5 minutes the linen will absorb the water and coagulate into a thick, sticky texture reminiscent of an egg! Use your flax egg according to the instructions in your recipe!
For this gluten-free vegan chocolate cake you will need 3 flax eggs!
Tips for making this vegan chocolate cake without gluten
This chocolate cake tastes straight from the bakery, but a child can make it. You basically put all your dry ingredients in a bowl, mix them and then add all your wet ingredients – without mixers, fancy kitchen utensils or meticulous ingredients. It’s the perfect pampering bounce with your non-baking friends or kid. Just follow these three simple steps and you are guaranteed a gourmet vegan chocolate cake without gluten.
- Let your flax eggs sit for at least 5 minutes: Your flax eggs must be reduced to a thicker texture, like an egg before using them, otherwise your cake will be too watery!
- Use high quality cocoa powder: The quality of your cocoa powder will produce or break your cake, so please spend an extra dollar on the higher quality stuff. Your cake thank you.
- Do not over-bake your cakes: There is nothing sadder than a dry chocolate cake. Remove the cakes when the knife comes out mostly clean instead of waiting for it to come out completely dry. Your cake will continue to bake as it cools!
What size cakes can you make from the chocolate cake recipe in one bowl?
This recipe will make a Matilda-style two-inch layer cake, but you can also use it to make several different sizes and shapes:
3 round layers of 6 inches
2 round layers measuring 8 or 9 inches
1 9 format on 13 sheets
Fun baking!
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Do I dare say that this vegan chocolate cake without gluten is * better * than a regular cake? Ido. because it is. This vegan chocolate cake is completely lined, slightly dense and super chocolatey. You’ll love it!
-
Preparation time:
15 minutes -
Cooking time:
30 minutes -
Total time:
1 hour -
yield:
16 Dishes 1X -
category:
Dessert -
method:
Oven -
kitchen:
American
-
Preparation time:
15 minutes -
Cooking time:
30 minutes -
Total time:
1 hour -
yield:
16 Dishes 1X -
category:
Dessert -
method:
Oven -
kitchen:
American
ladder:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 1 hour
- yield: 16 Dishes 1X
- category: Dessert
- method: Oven
- kitchen: American
Component
- 1 3/4 cups Sugar
- 3/4 cups Dutch processed cocoa powder
- 2 cups Gluten-free flour (we used Bob’s flour 1–1 Gluten-free baking flour)
- 1 1/2 tsp Baking soda powder
- 2 teaspoons Baking powder
- 1 tsp Salt
- 3/4 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 3 Flax eggs (3 tbsp Flax seeds + 9 tbsp water)
- 1 cup Oatmeal
- 1/2 cup Strongly brewed coffee
For the vegan chocolate coating
- 1 cup Vegan butter, room temperature (we used Miyokos!)
- 1 A pound of powdered sugar (approx 3 cups)
- 2 teaspoons Vanilla extract
- 2/3 cup Cocoa powder
- 4 tbsp Oatmeal
- Pinch of salt
Instructions
- Preheat oven to 350 degrees Celsius. Grease and line two 8-inch-diameter cake tins with baking paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl whisk together oil, vanilla, flax eggs and milk.
- Pour the wet ingredients into the dry ones, whisking until no lumps remain. Pour in brewed coffee, stirring only until combined.
- Pour the batter into prepared molds and bake for about 30 minutes, or until a knife stuck in the center of the cake comes out clean. Cool completely on a wire rack before freezing.
- To prepare the coating, put all the ingredients in a mixer. Beat on low speed, gradually increasing to high speed for a minute, until the mixture lightens slightly and swells.
- Frost cake by placing a first layer of cake on a cake stand. Top with a healthy dose of icing. Spread evenly, then repeat the second layer. Use the rest of the icing to freeze the sides of the cake. Finally, use the back of a spoon to create a large swirling pattern around the cake!
Keywords: Gluten-free vegan chocolate cake
