Fluffy Gluten-free Chocolate Cake with Healthy Chocolate Frosting


After scrolling through my previous dessert recipes, I found that I had not yet uploaded a basic recipe for a gluten-free vegan fluffy chocolate cake. Most of my desserts tend to be a lot more dense, so I figured I had to try and make a lighter dessert. My little sister was especially pleased when she tasted this, because she prefer this kind of cakes over the more dense and moist ones. I served this just as written, without any optional ingredients, and it was still incredibly delicious. This recipe is for a plain, but flavorful, chocolate cake, but you can look below for the frosting recipe as well as some suggestions on making this more unique!




Ingredients, makes 1 medium cake:
  • 200g dates, pitted
  • 300g unsweetened plant-based milk (I use soy)
  • 20g potato starch
  • 80g buckwheat flour
  • 50g brown rice flour
  • 45g unsweetened cocoa powder (defatted if you wish) 
  • 2 tsp vanilla essence
  • 2 tsp egg replacer (or 15g flaxseeds mixed with the soy milk and let sit for 10+ min)
  • 2 tsp baking powder
  • 1/2 tsp salt

Directions:
  1. Combine the dates and milk in a blender and pulse until the dates are thoroughly chopped up. In a separate bowl whisk together all the dry ingredients, before pouring in the milk and dates. Beat this for a minute or two, and add in optional ingredients. Using a spatula spoon the batter into a medium sized loaf pan (springform or cake pan works too), with a baking sheet underneath or spray with non-stick spray to prevent sticking.
  2. Place the cake into the oven at 200 degrees Celcius/392 degrees Fahrenheit for 20-40 minutes, or until properly firm on the inside. Let the cake rest for a few minutes before spreading on whatever frosting you wish (I use chocolate frosting as written below), cut the cake into however many pieces you wish, and enjoy!

Suggestions:
  • Coconut Chocolate Cake: Add in some shredded coconut into the batter, as well as sprinkle some on top before placing it in the oven.
  • Chocolate Cake with Vanilla Glaze: Make the chocolate cake as written above, and after it is cooked top with the vanilla glaze from my carrot cake recipe (omit the lemon).
  • Banana Chocolate Cake: Simply add 1 chopped or mashed banana into the batter, and spread pureed banana with a dash of vanilla essence on top.
  • Chocolate Cake with Chocolate Frosting (pictured above): Make the chocolate cake as written above, and after it is cooked top with the chocolate icing from my cupcakes with chocolate icing, and optionally throw a bit of chopped nuts (I use walnuts) and/or shredded coconut on top.

Really you can use whatever you wish, and you have a quick, tasty and healthy chocolate cake. 

Hope you liked this recipe, and let me know what you served it with!

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