![Chocolate Lovers Cake [Vegan, Gluten-Free]](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/Cake110-1068x580.jpg "Cake110.jpg")
Once I need chocolate, I need some severe chocolate, not chocolate for sissies. I wished some savory, wealthy, deep chocolate that leaves me 100% glad. Typically you simply should scratch the itch, however I assumed I’d use components that wouldn’t depart me feeling responsible. The Chocolate Lovers Cake was born! I began with a flour-less chocolate cake and the remainder is what goals are made from.
Chocolate Lovers Cake [Vegan, Gluten-Free]
Substances You Want for Chocolate Lovers Cake [Vegan, Gluten-Free]
- 6 oz or 1 cup vegan chocolate chips or cacao chips
- 1/2 cup or 1 stick vegan butter
- 1/2 cup coconut nectar
- 1/4 cup uncooked agave syrup
- 3 “eggs” – I used potato starch combined with water (flax meal works effectively too)
- 1/2 cup uncooked cacao powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup vegan chocolate chips
Second Layer of Cake:
- 1 1/2 cups oat flour (floor gluten-free oats)
- 1/2 cup uncooked cacao powder
- 1/2 tsp salt
- 2 tsp baking soda
- 3/4 tsp xanthum or guar gum
- 5 tbsp oil (olive / coconut)
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup uncooked agave syrup
- 1 “egg” (1 tbsp potato starch with 2 tbsp cool water)
- 1 cup cashew milk (or dairy free different)
Frosting:
- Cream of two cans of coconut milk, refrigerated in a single day.
- 1 tsp pure vanilla extract
- 1/4 cup coconut nectar
- Sprint of stevia
- 1 tsp brown rice syrup (decide)
- 3 “eggs” (potato starch or flax meal mix will work)
- 1 tbsp sifted cacao powder
- 1/4 – 1/2 cup sifted oat flour
- 2 cups shredded coconut (blended to a finer consistency)
- 1 tub vegan cream cheese
- 1 banana
The right way to Put together Chocolate Lovers Cake [Vegan, Gluten-Free]
- Pre-heat oven to 350 levels. Spray a 9″ cake pan with cooking spray. Line the underside of the pan with parchment paper and spray or grease the paper.
- Soften 6 oz or 1 cup of (vegan) chocolate chips with 1/2 cup or 1 stick of “butter” in a heavy saucepan over medium low warmth. Stir till chocolate and butter are melted clean. (To correctly soften, place pot over bigger pot with boiling water and stir to soften).
- Add 3/4 cup sugar (I used a bit over 1/2 cup coconut nectar + 1/4 cup agave syrup) and a 1/4 tsp sea salt. Cut back warmth to low.
- Prepare dinner whereas stirring for about one minute. Take away pan from warmth. Whisk in “eggs” and vanilla extract. The combination will look clean and shiny.
- Use a mesh sieve to sift cacao into combination to stop lumps. Whisk till the cake batter is clean.
- Add the chocolate chips and blend into the batter. Pour into ready pan and bake in preheated oven for 25 minutes or till the middle of the cake is agency to the contact.
- Watch out to not over bake as it is going to agency up extra because it cools. Cool in pan on a wire rack for quarter-hour and invert onto a plate. Sift cacao excessive as soon as cooled and frost and high with the second layer of cake.
For the Second Layer of Cake:
- Pre-heat oven to 350 levels. Spray a 9″ cake pan with cooking spray. Line the underside of the pan with parchment paper and spray or grease the paper.
- Combine the dry components collectively in a big bowl.
- Add the moist components and take a mixer or whisk till utterly clean.
- Pour into the ready pan and bake for 30-35 minutes + till a toothpick comes out clear. Cool on pan or wire rack and invert onto a plate. Rigorously place on high of the primary layer of iced cake. Frost complete cake, sift cacao powder on high for adornment.
For the frosting:
- Rigorously take away the can of coconut milk from the fridge, strive to not shake or stir.
- Rigorously spoon out the cream right into a bowl. Add the vanilla, “eggs”, stevia and syrup. Combine/beat till it begins to thicken.
- Add the sifted oat flour, cacao powder and shredded coconut. Proceed to combine permitting to thicken.
- Toss right into a blender, add the vegan cream cheese and banana. Pulse till thick and creamy.
- Refrigerate to create a thick frosting consistency.
