How to Make Vegan and Gluten-Free Chocolate Cake - A Step-by-Step Guide

Indulging in a delicious chocolate cake can be a guilty pleasure for many, but what if we told you that you can enjoy this classic dessert without any guilt? That's right, with our Vegan and Gluten-Free Chocolate Cake recipe, you can satisfy your sweet tooth while still adhering to your dietary preferences. Whether you are vegan, gluten-free, or just looking for a healthier alternative to traditional chocolate cake, this recipe is the perfect solution for you.

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Ingredients

  • 1 ½ cups teff flour
  • 7 tablespoons rice flour
  • 5 tablespoons arrowroot starch
  • 2 ½ 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
  • 2 ounces dark chocolate, chopped, divided
  • 1 teaspoon coconut oil (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 1 9-inch cake

  • 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.
  • Nutrition

    394 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 2mg
    • Sodium: 217mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 6g
    • Total Sugars: 25g
    • Protein: 8g
    • Calcium: 63mg
    • Iron: 2mg
    • Potassium: 209mg