October 20, 2012

Skinny Vegan Chocolate Cake (sugar/gluten free)

Vegan baking means using no eggs or butter, which are usually staples to cake making. I find baking without these two ingredients surprisingly easy but I was up for a challenge; creating a vegan chocolate cake that was sugar free and gluten free, yet still delicious tasting. Adapting a traditional chocolate cake recipe from the new Frankie 50th edition magazine, I managed to create a satisfying chocolate cake replacement for vegans, gluten-free followers and sugar avoiders! Using rich cocoa, shredded coconut, flaxseed oil and stevia, the cake is moist and decadent. It was so scrumptious that the whole family enjoyed it, tested by the young and old alike who all deemed this cake a success. Of course, if you are vegan but don't require gluten or sugar free recipes, just use normal sugar and flours for the recipe.

Skinny Vegan Chocolate Cake (sugar/gluten free)

  • 1 cup of plain gluten-free flour
  • 1 cup of self-raising gluten-free flour
  • 1 teaspoon of of gluten-free baking powder
  • 1 teaspoon of gluten-free baking soda
  • 1 cup of dark cocoa powder
  • 1 teaspoon of mixed spice
  • 1 teaspoon of cinnamon
  • 4 tablespoons of stevia baking sugar or 8 packets of stevia sweetener (I use Natvia)
  • 2 cups of strong coffee, made with almond milk (I used coffee tea bags)
  • 1/2 cup of flaxseed oil (Could also use coconut/rice bran/vegetable oil)
  • 1 teaspoon of vanilla bean paste or vanilla extract
  • 3 tablespoons of apple cider vinegar or white vinegar
  • 1/2 cup of shredded coconut
  • 1/2 cup of cocoa, sifted
  • 6 packets of stevia sweetener
  • 3 tablespoon of hot water

  1. In a large bowl, sift the flours, baking powder and soda, cocoa and spices and stir to combine. Add the sweetener and mix to incorporate ingredients. 
  2. In a separate bowl or jug, mix together the cooled coffee, oil, vinegar and vanilla extract.
  3. Add the wet ingredients to the dry and mix together vigorously to allow the vinegar and baking soda to react. Add in the coconut and mix.
  4. Pour into a greased cake tin or silicone cake tin. 
  5. Bake for 45 minutes in a moderate oven or until a knife comes out clean when inserted into the centre of the cake.
  6. Allow to cool for a few minutes before carefully turning out onto a wire rack to cool further.
  7. To make the icing, combine the cocoa, stevia and hot water and mix to create a thick sauce. If the icing is too much like a paste, add some more hot water. Drizzle the slightly cooled chocolate icing over the cake and allow to set before slicing.
  8. Will keep in an airtight container for up to a week.
Makes 12 pieces. 

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