When I call this chocolate cake “insane”, I mean it. I didn’t realize it would turn out so unbelievably good when I was making it, and still can’t fathom that this amazing cake turned out the way it did. I am not trying to over-exaggerate, but this may be the best, most perfect chocolate cake that I’ve ever tasted IN MY LIFE.
I love myself a moist, dense chocolate cake, that’s so insanely rich in chocolate taste that you feel satisfied after just one bite, but are forced to keep going because you don’t want any of that delicious piece on your plate to go anywhere but in your tummy. That’s the kind of cake this is.
What’s even better, it’s gluten-free! Often times I feel like making something gluten-free causes the texture of the baked good to be slightly off…in this case, I actually can’t imagine a gluten-flour to work as well as my mix of brown rice flour and oat flour. I am quite a fan of brown rice flour, provided you know beforehand that it will cause whatever you are baking to be very dense and slightly moist…which is less perfect for bread, but it’s what you need for this cake to be what it is: insanely, unbelievably, extremely amazingly DELICIOUS!
Let’s back up to Friday afternoon, though. This cake drove me up the wall! I had just finished baking my two layers, had come up with this crazy good vegan chocolate frosting, and was ready to start frosting and layering away…when I realized that the two layers were so crumbly (due to the rice flour) that I almost threw a fit. Only with a huge amount of patience and constant re-frosting to cover up my “mistakes” did this cake turn out.
See, now you can barely tell that this is one of the least “stable” cakes I have ever had to deal with. My resumée is, therefore: This cake is delicious and completely worth making, but you’ll go out of your mind making it look “pretty”.
Insane Gluten-free Vegan Chocolate Cake
Inspired by The Minimalist Baker.
- 1 1/2 cups soymilk
- 2 tsp. white balsamic vinegar
- 1 cup unsweetened apple-mango sauce (or apple sauce) (=360g)
- 1/3 cup strong coffee
- 1/3 cup molten coconut oil
- 1/3 cup macadamia oil
- 1 tsp. ground vanilla
- 1 cup brown sugar
- 1 cup oat flour (grind oats into flour in food processor)
- 1 cup brown rice flour
- 1 cup unsweetened cacao
- 2 tsp. baking powder
- 2 tsp. baking soda
- a drizzle of salt
for the frosting:
- one serving of this recipe for my crazy good vegan chocolate frosting!
- 50g 85% chocolate for a “drizzle” on top (optional)
1. Mix the soy milk with the vinegar and set aside for 2 minutes.
2. In a large bowl, combine the wet ingredients, and whisk until well-combined (including the soy milk).
3. Add the other ingredients and whisk until you have a very runny, creamy “dough”.
4. Line two baking forms with a bit of coconut oil to prevent the cake from sticking, then preheat the oven to 175°C (350°F).
5. Spread the dough evenly between the two baking forms.
6. Bake for 35 minutes, then take out of the oven and allow to cool completely (dough is very crumbly, take this step seriously!).
7. Once the layers have cooled completey, remove from pans and stack on top of each other, adding a frosting layer in between!
8. Melt the dark chocolate over a water bath and drizzle on top of the frosted cake. (optional, but makes it look even prettier)
9. Refrigerate until serving!
This cake comes together quite quickly, it’s really all about waiting for the two cake layers to cool down, though! Trust me on this, allow them to cool down for at least 30 minutes, and only then remove them from the pans…I tried to do it a bit more quickly and had loads of trouble with the layers crumbling and almost breaking apart. NOT FUN!
If you don’t want to make a two-layer cake, simply bake in one from, but you may need to bake it a bit longer (I haven’t tried this!).
Frosting is almost the best part about making a cake, right? Make sure you keep dipping your finger in to make sure it hasn’t gone bad inbetween spreading amongst the cake!!
The hardest part is placing the second layer ontop of the first without it crumbling or breaking apart. If you have some amazing method to master this step, please do let me and everyone else know about your expertise!
The cake itself will be insanely creamy due to the frosting, and since it is not too sweet, the chocolate flavor is really intense!
I enjoyed the left-overs for breakfast this morning, but obviously only had one piece… I doubt two are managable, it’s just too rich for that!