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Chocolate Cake – GF, Vegan

I love cake. It is probably my favorite kind of dessert. Chocolate cake is especially on the top of my list. Unfortunately, I have not had it very often since I have changed the way I eat. That is why I am really excited about this recipe. It is vegan, gluten-free and fabulous. Finally, a truly decadent chocolate cake that I can splurge on and still feel good after eating it. This is splurge worthy, and since it is my birthday I am going to splurge.

Dry Ingredients:

  • 3 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1 Gluten Free)
  • 2 c maple sugar
  • 2/3 c cocoa powder, unsweetened
  • 2 tsp baking soda
  • 1 tsp instant coffee granules
  • 1 tsp Himalayan salt

In a stand mixer combine all the dry ingredients and whisk on low until well combined.

Preheat oven to 350 degrees.

Spray with oil and line 2 8-inch round cake pans with parchment paper. You do not want them to stick. That would be very sad.

Wet Ingredients:

  • 1-13.5 oz. can Heavy Coconut Cream (I order mine from Amazon)
  • 1 c plain sparkling water
  • 1/4 c apple cider vinegar
  • 1 tbsp pure vanilla extract

Note: The sparkling water helps with the rise of the cake.

Add wet ingredients to dry and mix until batter is well combined. Pour batter evenly into prepared cake pans.

Bake for 30-35 minutes, turning pans midway through baking time. Cakes are done when a toothpick inserted in the center comes out clean.

Cool in pans for 15-20 minutes and then remove from pans and let the cake layers cool completely on a wire rack.

Frost with Chocolate Cashew Frosting 2.0.

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Serve. Eat. Enjoy.

 

 

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Chocolate Cashew Frosting 2.0

There is a story behind this frosting. I had made this version of the Chocolate Cashew Frosting some time ago. It is actually the first one I made, but I lost my recipe. I loved it. I made some tweaks to it. I wrote done the changes I wanted to make and them I lost the recipe. It has been months since that time. I even made another version, but to be honest this is even better.

I experimented with using dates, xylitol and other things. It came down to using confectioners sugar. I really do not like to use it very often, but since it was my birthday I would go onto the decadent side. This is one of my favorite frostings. I am so glad I found my recipe, and just in time.

  • 1 c cashews, raw
  • 1 c hot water
  • 1 tbsp + 1 tsp pure vanilla extract
  • pinch of salt
  • 1 1/2 c vegan chocolate chips, melted
  • 2 1/2 c confectioners sugar, plus more if needed to thicken frosting
  • almond milk, if needed to thin

In a high-speed blender combine cashews, water, vanilla extract and salt. Let set for about 45 minutes, until the cashews have softened. Blend until cashews resembled milk.

Transfer cashew milk to a stand mixer with the whisk attachment. Add chocolate chips and confectioners sugar. Mix until well combined. Remove mixing bowl from stand and chill in the refrigerator. Chill until mixture has thickened and cooled completely.

Return mixing bowl to stand mixer and begin to whisk chocolate mixture. This incorporate air and make the frosting light and fluffy. Add almond milk 1 tablespoon at a time (if needed) until you reach your desired consistency.

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