Life is short, eat dessert first! Can you understand We try to live by the 90/10 rule, 90% of the time we eat clean and healthy, 10% of the time we eat whatever we want! This week included making my favorite vegan GF chocolate cake – because hey, what else are you going to do with an impending hurricane during a pandemic ?! AND eating GF vegan chocolate cake for breakfast – because it's so full of cocoa powder, if I've had it for dinner it could keep me up half the night LOL!
This vegan chocolate cake from GF is so rich and moist that no one will guess it's gluten-free, vegan, and with no added sugar! It takes a little longer to finish and bake (think of "slow cooking" a cake). But it's so deliciously dense that it's absolutely worth the time you put into it. I changed the original vegan chocolate cake recipe found online to be sugar free and using ingredients I had on hand.
The original recipe called for baking the cake, so I've added the following baking instructions. When we make this GF vegan chocolate cake, we are actually steaming it (because our oven heats our sailboat too much while baking!) Have you ever steamed a cake? Wait till you try this!
Steam a cake
Steaming is now my new favorite "baking" method! While steaming the cake takes a little longer, it also makes the cake super moist and delicious, which we love! It will take less time if you bake it, but since I haven't baked this recipe I can't vouch for the texture and consistency so be careful with the baker.
Delicious without a sweetner added
We also make this vegan chocolate cake from GF without any additional sweetener, except for a few bananas and some applesauce, which are sweet enough for us. Imagine a high quality 80-90% dark chocolate bar. Mmmm … but if you like your cake a little sweeter, you can add maple syrup.
The frosting contains a small amount of sugar that is optional. So if you're on a sugar-free diet, just add organic berries or some shredded coconut.
GF vegan chocolate cake
This vegan chocolate cake from GF is so rich and moist that no one will guess it's gluten-free, vegan, and with no added sugar! It takes a little longer to finish and bake (think of "slow cooking" a cake). But it's so deliciously dense that it's absolutely worth the time you put into it.
- 1/2 Cup Coconut milk, high in fat
- 1 TL Apple Cider Vinegar
- 2 Egg replacement equivalent or flax eggs
- 1/2 TABLESPOON Baking soda
- 1/4 Cup Coconut oil
- 2 Ripe bananas, mashed (For a sweeter cake, add 1/4 cup maple syrup to the mashed bananas)
- 3/4 cups Organic applesauce, unsweetened
- 1/2 TL Pure vanilla extract
- 1/4 TL sea-salt
- 1/2 TL baking powder
- 1/2 Cup Organic cocoa powder, not alkalized
- 1/2 Cup Almond meal
- ¼ Cup Gluten-free oatmeal
- 3/4 Cup All-purpose gluten-free baking flour
- Coconut flakes to the top cake Optional
- Organic berries for the top cake Optional
The chemical reactions that take place between the various ingredients are important in this recipe. Therefore, follow the instructions carefully.
When you're baking, preheat the oven to 350 ° F.
Pour coconut milk into a glass or small bowl, add the apple cider vinegar, stir and set aside.
Prepare the egg substitute for 2 eggs or make flax eggs and let them sit. (I use ENER-G egg substitute and an electric whisk / frother to whip the egg substitute and make it thicker. For flax eggs, use 2 tablespoons of freshly ground flax flour +6 tablespoons of water, mix and let rest in the refrigerator for 15 minutes.)
Add the baking powder to the coconut milk and vinegar mixture, stir and let rest.
In a small bowl, mash the bananas thoroughly until there are no more lumps. If you're using maple syrup for a sweeter cake, add the maple syrup to the mashed bananas in this step.
Pour the egg substitute into a large bowl and add the coconut oil and mashed bananas (plus maple syrup if used). Whisk thoroughly to combine all the ingredients.
Add applesauce, vanilla, and sea salt and whisk again to combine everything. Add the coconut milk mixture and whisk again.
In a small mixing bowl, mix together baking powder, cocoa powder, almond flour, oat flour and gluten-free baking flour. Stir thoroughly to mix well without forming lumps.
Slowly fold the dry ingredients under the large bowl with the wet ingredients. Whisk thoroughly to make sure everything is mixed well with no lumps.
- Prepare an 8 inch cake pan. (We use an 8 inch flat-bottomed Pyrex bowl instead of a traditional cake pan because it fits snugly in the pot we are steaming the cake with. If you want to steam your cake, make sure your cake pan is in a other pan is suitable for steaming.) Oil your cake pan with coconut oil, then flour it with some gluten-free baking flour. Pour in the batter. When you're steaming your cake, place a piece of foil over the top of the pan and seal it around the edges. (This is to prevent the condensed steam on the pan lid from falling into your cake.)
When you bake your GF vegan chocolate cakeBake the cake at 350 ° F for 30 to 40 minutes until done (toothpick comes out clean).
- When you steam your GF vegan chocolate cakeAs I mentioned, it will take longer, but it's definitely worth it! We use our large spaghetti / stock pot with a stainless steamer basket at the bottom and about 1 inch of water (you may need to add more water halfway) Place your cake tin with the foil lid on the steamer basket in your steamer and secure the lid of the steamer. Cook over high heat until steam starts, then turn low heat and continue steaming for 45 minutes to an hour or until cake is ready. When checking the cake for brandy, you need to remove the steaming lid and then carefully remove the piece of foil on top of the cake pan to insert the toothpick and check the brandy (the toothpick comes out clean). Make sure that no steam is burning!
When the cake is ready, place on the wire rack to cool. After the cake cools, place a plate over the pan, turn the pan / plate over, and tap the bottom of the pan. The cake should slide out of the pan and onto the plate. Frost or top your cake. Buen Proofcho!
Note: This recipe makes a cake. If you want a layered cake, you can double or triple the recipe for additional layers. Note, however, that steaming two or three cakes will take more pans and more time.
If you double up the recipe and bake a pie, you can use two of the Pyrex glass storage jars stacked nicely on top of each other. (Steaming on low heat can take up to two hours. Replace the pans by moving the top one down halfway through cooking.) We also used two separate pans to steam each layer. (This takes about an hour if you have the right combination of pans, or two hours if you have to do each shift individually.)
You can also bake this cake much faster in a pressure cooker. An online search reveals several methods of pressure cooking a cake. But I haven't tried that so I can't vouch for how it will turn out.
Icing or topping of your GF Vegan Chocolate Cake
Once your GF vegan chocolate cake is ready, frost it with the decadent chocolate icing recipe below. Pour the frosting over the top of the cake, let it collect on top, and drip down the sides. Or top with coconut flakes and / or fresh organic berries. Honestly, this cake is so rich on its own that it doesn't actually need to be frozen, but the frosting is delicious too.
Vegan chocolate icing
The decadent chocolate icing is deliciously rich in minimal added sugar.
- 1 TABLESPOON Coconut oil
- 6th TABLESPOON Coconut milk, high in fat
- 4th TABLESPOON Coconut sugar
- 3 TABLESPOON Organic cocoa powder, not alkalized
Put coconut oil, coconut milk and coconut sugar in a small saucepan. Heat on a low flame.
Whisk, stirring frequently, to heat the coconut milk until the sugar has dissolved. Don't boil the coconut milk, just make sure it's hot enough to dissolve the sugar.
When the coconut milk is slightly hot and all of the sugar has dissolved, add the organic cocoa powder. Whisk very well to make sure all the ingredients are mixed well and without lumps.
Pour the warm frosting into a glass or container and refrigerate for 15 to 20 minutes, until the frosting thickens slightly but is still pourable.
Pour the frosting over the top of your cake, let it collect at the top, and drip down the sides.
Enjoy! And please leave a message telling us how you cooked your GF vegan chocolate cake, what substitutions you made, and most importantly, how you liked it! And if you like this recipe, check out more GF recipes on my recipe page.