Oh how dreams do come true… *Grinning a dreamy grin*. A sinful chocolate cake may not have to be that sinful no more! At least not with this chocolate cake. I made this for my mom’s birthday a little while ago and it almost slipped my mind to post the recipe!
With a moist and chocolatey cake and a creamy and coconutty frosting, I could NOT get enough of it. You’ve been warned. You can try it with eggs (which of course will be more fluffy) or replace it with flax eggs and make it totally and completely vegan. Those with gluten intolerance may also enjoy this whole heartedly as long as you use a gluten free flour. I personally love to use a half and half combination of gf oat flour and quinoa flour. But test it out and see which you prefer yourself!
Impress your loved ones with a vegan and gluten free cake that does not have to taste like cardboard. Nowhere near it for sure!
Serves: 2 layers of a small 8″ cake
2 ripe bananas
2 eggs (2 tbsp flax + 6 tbsp water let sit for 15 mins before mixing)
2 tbsp agave/real maple
1/4 cup unsweetened almond milk
1 tsp baking powder
1 tsp baking soda
1/2 cup of quinoa flour/almond flour/gluten free oat flour
1/4 cup cacao powder
pinch of sea salt
- Grease your pan thinly with coconut oil.
- Preheat the oven to 160C.
- Combine all dry ingredients in mixing bowl.
- Blend together all wet ingredients and mix with dry. (Do not overmix)
- Bake for 35-40 minutes or until after a toothpick is inserted, comes out clean.
- Let cool on a rack before frosting.
1 can coconut cream
1/4 cup agave/real maple
4oz dark chocolate (I used a vegan chocolate bar)
- The day before, place the can of coconut cream in the refrigerator.
- On the day of when you’re ready, firstly melt the dark chocolate in a double boiler. Let cool to room temperature.
- Take the can of coconut cream out of the fridge, turn it upside down and open the can from that side.
- You will see there is a cream and water separation and drain the water out. You can save it for other dishes if you want but it’s not needed for this.
- Place cream into a bowl and whip till it is airy and soft to firm peaks.
- Fold the whipped coconut cream and agave into the cooled dark chocolate slowly without losing its air.
- Ready to frost, serve, slice and devour!