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The Best Recipes: Vegan and Gluten-Free Chocolate Cake Tasty Recipes

Are you searching for recipes Vegan and Gluten-Free Chocolate Cake, the site provides recipes Vegan and Gluten-Free Chocolate Cake that an individual need Listed here are the quality recipes Vegan and Gluten-Free Chocolate Cake that will you need

Vegan and Gluten-Free Chocolate Cake

"It's hard finding a good chocolate cake that is vegan and gluten-free, but search no more! If you like, you can garnish the ready cake with berries or other fresh fruit."

Ingredients :

  • 1 1/2 cups teff flour
  • 7 tablespoons rice flour
  • 5 tablespoons arrowroot starch
  • 2 1/2 tablespoons brown sugar
  • 2 teaspoons instant coffee granules
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 9 ounces dark chocolate, chopped
  • 2 tablespoons soy milk
  • 2 cups soy milk
  • 1 tablespoon cider vinegar
  • Glaze:
  • 2 ounces dark chocolate, chopped, divided
  • 1 teaspoon coconut oil (optional)

Instructions :

Prep : 20M Cook : 8M Ready in : 1H40M
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
  • Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
  • Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
  • Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
  • Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
  • Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

Notes :

  • If you don't have parchment paper, grease the springform pan and dust with arrowroot starch.
  • You can use any non-dairy milk instead of soy milk.

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