Dairy-Free, Allergy-Friendly, Vegan, and Gluten-Free, and Yet Delicious
This scrumptious, decadent chocolate cake with fudgy frosting will soothe your soul and save your tummy! It’s a perfect vegan, gluten and dairy-free pastry that is ideal for children’s birthday cakes and cupcakes. We love it and bet you’ll think it’s one of the best chocolate cakes ever! These tasty cakes have a low glycemic index, too, so kids won’t be bouncing off the walls after eating them.
Yields: One (9×13) cake, two 8 inch round cakes, or about 24 cupcakes
- 3 cups gluten-free oat flour
- ½ cup dark unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 1 teaspoon sea salt, fine
- ½ cup grapeseed oil
- ½ cup real maple syrup
- ¾ cup agave nectar or 1 cup coconut palm sugar
- 2 cups Unsweetened SoL Sunflower Beverage
- 2 teaspoons apple cider vinegar
- 1 teaspoon real vanilla extract or 1 vanilla bean
- 1 recipe Chocolate Ganache
Preheat oven to 350 degrees.
Oil pans with non-hydrogenated shortening or grapeseed oil. Dust with oat flour and tap out any excess. Sift all dry ingredients into the bowl of an electric stand mixer. Measure out all liquid ingredients and add to dry ingredients. If using vanilla beans, cut in half lengthwise and scrape out seeds with the back of a knife. Whisk the vanilla bean seeds into the wet ingredients. Either discard vanilla bean or put it into a jar of coconut palm sugar for flavor. Place paddle attachment onto mixer and mix on low speed just until incorporated. Stop mixer and scrape down sides and bottom of the bowl, mix briefly until smooth. Pour batter into cake pan and bake on the middle rack of oven for 50 minutes. Insert a toothpick in the middle of the cake and it is done when it comes out clean. If it does not come out clean continue baking approximately 5 more minutes and continue to check with a toothpick until it comes out clean, it may have a few crumbs which is okay, you just don’t want it to be wet. Cool on a rack until completely cool. Remove from round pans. You can keep the cake in the 9×13 pan for serving. Frost the cake with Chocolate Ganache (recipe below). This cake can be double wrapped in plastic and then put into a freezer plastic zip bag and frozen for up to one month.
For cupcakes, use a cupcake pan lined with paper cupcake liners. Fill the cups ¾ of the way up. Bake for 20 minutes or until a toothpick comes out clean. Follow the directions above and frost with Chocolate Ganache. You can use a star frosting tip and pipe on the frosting.
Chocolate Ganache Frosting
This thick and fudgy frosting can be piped onto cupcakes or spread over a cake.
Yield: 3 cups – enough to frost one 9×13 cake, a double layer 8 inch round cake, or a few dozen cupcakes
- 12 ounces good quality dairy-free dark chocolate or chocolate chips
- 1 ½ cups regular coconut milk (not light)
- ½ cup dark, unsweetened cocoa powder, sifted
For sweeter frosting you can add ¼ cup agave nectar to the coconut milk (this is optional)
Place chocolate in a metal or glass bowl and set aside. Put coconut milk in a saucepot and bring to a boil, pour over chopped chocolate. See note for sweeter frosting above, but keep in mind if you’re using chocolate chips it will probably be sweet enough. Let it sit for 1-2 minutes and then stir with a whisk until smooth and well mixed.
For a shiny glaze over your cake:
Pour directly over cake and let it set at room temperature for a few hours. Do not refrigerate. Best when the cake is in a pan. If you are doing it over a round cake on a stand, pour half over it and let it set and then pour the other half so it doesn’t all run to bottom of the cake onto the stand and not on your cake!
For a fluffy frosting:
Chill the ganache in the refrigerator until it is completely set and thick like fudge. Put into an electric stand mixer, fitted with the paddle attachment, and mix on medium-high speed until it is fluffy. For a really deep, dark chocolate flavor, add ½ cup dark cocoa powder, and mix on low speed until smooth and completely incorporated. For sweeter frosting you can add ¼ cup agave nectar to the coconut milk(this isoptional). The amount of agave will depend on the bitterness of the chocolate that is used. Spread onto the cake and leave at room temperature or refrigerate to use later.