Category: Cake

Chocolate Cake (Gluten Free)

13/6/2019

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CAKE

4 batches flax eggs (4 Tbsp (18 g) flaxseed meal + 10 Tbsp water as original recipe is written // adjust if altering batch size)
1 cup unsweetened plain almond milk
1 1/2 tsp apple cider vinegar
3 tsp baking soda
2/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
2/3 cup cane or granulated sugar
1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
1 tsp pure vanilla extract
2 cups unsweetened applesauce (or other hearty fruit puree, such as beets)
1/2 tsp sea salt
1 cup unsweetened cocoa powder (if clumpy, sift)
1 cup almond meal (finely ground from raw almonds)
1/2 cup gluten-free oat flour (finely ground from raw oats)
1 1/2 cups gluten-free flour blend*

FROSTING / TOPPINGS

1/2 cup unsweetened plain almond milk
1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)
1/4 cup melted coconut oil or softened vegan butter (cut into slices // such as Earth Balance)
1 1/4 - 2 cups powdered sugar (ensure vegan-friendliness)
1 1/2 cups roasted unsalted hazelnuts

Instructions

Preheat oven to 350 degrees F (176 C) and butter two 8" round cake pans (or line 24 muffin tins with paper liners // as original recipe is written // adjust number/size of pans if altering batch size). Dust with gluten free flour and shake out excess.
Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full // amount as original recipe is written).
Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the centre comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.

FOR FROSTING

Heat almond milk in microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar (amount as original recipe is written // adjust if altering batch size) was perfect. Set aside.
Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting - not too thick, not too thin.
Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Recipe from Minimalist baker

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Vegan Coconut Lemon Cake

2/8/2017

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Adapted from Rachael's blog here

For the cake:

1/3 cup coconut oil, melted
1/3 cup coconut milk (or rice milk)
1 teaspoon white vinegar (or apple cider vinegar)
juice from 1/2 of a lemon
1 tablespoon vanilla extract
zest of a whole lemon
1/2 cup raw cane sugar (or brown sugar)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsweetened shredded coconut

For the Frosting:

3 tablespoon coconut oil
2 tablespoon coconut milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 lemon, thinly sliced for top of cake
1/3 cup coconut (toasted for 5 minutes in the oven)

DIRECTIONS:

Preheat oven to 180 degrees Celcius.
Line a springform pan bottom with baking paper and then grease the pan with coconut oil.
In a bowl start by mixing all the ‘wet’ ingredients (coconut oil, coconut milk, vinegar, lemon juice, vanilla extract) with a hand or stand mixer.
To the mixing bowl add the sugar and beat again. Then mix in the flour, baking soda, and salt and mix again, then add in lemon zest and 1/4 cup shredded coconut and mix.
Spoon into springform pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cake to cool completely before frosting it.
While the cake is cooling, line a baking sheet with aluminum foil and add remaining shredded coconut to the baking sheet. Bake for 5 minutes at 350 degrees Fahrenheit or until golden brown. Remove from oven and allow to cool.
To make the frosting cream together coconut oil and milk, then add in vanilla extract, and slowly add in the powdered sugar and mix until it is a smooth and thick frosting consistency.
Spread frosting on the top of the cake, then sprinkle toasted coconut around the edge of the cake, and layer thinly sliced lemons in the top centre of the cake.

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Chocolate Cake (Gluten Free)

Vegan Coconut Lemon Cake

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