One Healthy Chocolate Cake – Gluten Free & Vegan

One Healthy Chocolate Cake - Gluten Free & Vegan-3918

This has quickly become a favorite cake in our household.  Be it for a healthier after school snack, or slathered in some frosting for a birthday cake treat. In fact we did that recently for my son’s birthday, and all of the neighbors loved the cake….even if they were just ‘regular’ eaters.

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This was my son’s birthday cake this year, and the whole neighborhood loved it!

The cake by itself is not overly sweet.  It is totally acceptable to add additional sugar to suit your needs….taste the batter and decide!  But with a sweet frosting, it seems a good balance.

I use toasted quinoa flour in this recipe.  Quinoa flour by itself is bitter and grassy, and personally I can not stand it!  But it is transformed when you toast it, and is so nutritious, it is a great flour to be working with.  Simply pour up to 1 1/2 pounds flour into a cookie sheet and bake in a 300 degree oven for about 30 minutes.  It will smell grassy for a bit then start to smell sweet and lovely as it is transformed.  Store this prepared flour in an airtight container.

Make this for an after school snack or special birthday treat….you won’t be disappointed!

And if you want some additional birthday cake ideas, here are some you could look at, simply add frosting!):

One Healthy Chocolate Cake - Gluten Free & Vegan-3918

 

5.0 from 1 reviews
One Healthy Chocolate Cake - Gluten Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¼ palm shortening or coconut oil
  • ⅔-1 cup palm sugar (I use part liquid stevia)
  • ½ cup applesauce or pumpkin puree
  • ½ cup vegan yogurt (I use So Delicious Plain Coconut Milk Yogurt)
  • 1 tablespoon vanilla extract
  • ⅓ cup toasted quinoa flour (see note above)
  • ⅓ cup teff flour
  • ⅓ cup cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon guar gum
  • Optional add-ins: chocolate chips, cranberries, cherries, toasted nuts, etc)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease an 8 x 8 pan, or line with parchment.
  3. In a mixer, beat he palm shortening and sugar until creamy.
  4. Continue with the applesauce, yogurt, and vanilla,
  5. With the mixer on, sprinkle in the baking powder, baking soda, sea salt, and guar gum.
  6. Continue with the flours.
  7. If you would like to add chocolate chips, now would be the time!
  8. Taste to make sure it is sweet enough for you and yours.
  9. Bake for about 30 minutes until a knife inserted in the middle comes out clean.

One Healthy Chocolate Cake - Gluten Free & Vegan-3918This post was shared on Simple Lives Thursday, Full Plate Thursday, Pennywise Platter, Wellness Weekend, GF Friday, Frugal Days Sustainable Ways, Healthy Vegan Fridays, Whole Foods Friday, Fight Back Friday, Mostly Homemade Mondays, Natural Living MOndays, Make Your Own Mondays, Slightly Indulgent Tuesdays, Fat Tuesdays, Tasteful Tuesdays, Hearth & Soul, traditional Tuesdays, GF Tuesday, Tuesday Greens, Tuesday talent Show, Healing w/ Foods Friday, GF Wednesday, Waste Not Want Not, Real Food Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Dessert, Vegan
15 comments on “One Healthy Chocolate Cake – Gluten Free & Vegan
  1. amber says:

    You have done it again my friend!!!!! My baking guru strikes again…haha.

    Tessa, you’ve outdone yourself with this healthy version of chocolate cake. Your recipes are so helpful to the allergy-free community…or ANYONE for that matter. Watch out, Scott might hop in his car and drive north following this cake. :-)

    Have a great rest of your week.

    –Amber

  2. Miz Helen says:

    Yummy Chocolate Cake, looks so delicious. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  3. AllergyFreeMom says:

    Thanks, Tessa!!! I love how you have such great suggestions for kids of all dietary needs while letting them still have “regular” type birthday cakes! This post is much appreciated!!!

  4. Peggy says:

    This looks YUM! And thanks for the tidbit about toasting quinoa flour. I made muffins with quinoa flour once and they were horrible even though I follow the recipe to the tee! I guess toasting is the key!
    Peggy recently posted…Mississippi Mud CookiesMy Profile

  5. Wow.. That looks so delicious..
    Kathryn Dilligard recently posted…The Site OwlMy Profile

  6. Oh Tessa, this looks AMAZING! Thank you so much for sharing this beautiful creation with Healing With Food Friday! I am off to share this on Facebook and Twitter. Come back this week – we just went LIVE! http://peelingbacktheonionlayers.com/healing-with-food-friday-7/

  7. Becky says:

    I love chocolate cake and seeing different varieties. Thanks for sharing on Tuesday Greens!
    Becky recently posted…Reusable Squeeze Pouches from Yummi PouchMy Profile

  8. Kelly Smith says:

    Do you think that grinding quinoa flakes into flour would have the same taste result as toast the quinoa flour? I already have some of that but no quinoa flour.

    • not sure kelly…quinoa flakes are made by steam rolling the whole quinoa grain…which definitely reduces the bitter taste like toasting does. I think it is worth a shot, but use a coffee grinder to make a fine enough flour!

  9. Lee says:

    I don’t have teff flour. Any suggestion for substitute? I have at least 7 different other flours and we don’t have nut allergies in our family.
    Thank you so much for the post!!! You made it seems possible :)

  10. Nicole says:

    i just discovered your blog, and whipped up this recipe for my dad’s birthday. he and i have dairy/wheat/egg/almond/cane sugar allergies, and it was a magical cake. actually, like a brownie cake, and that’s the highest praise i can give you! it was heavenly. i made it with chocolate coconut milk yoghurt, pumpkin & made my own quinoa flour :D. this is my first teff flour recipe. added lots of chocolate chips to supplement the 2/3 coconut palm sugar. i made chocolate ‘mousse’ with silken tofu and melted chocolate to put on top. delicious! can’t wait to share this recipe with my allergen free buddies. thank you thank you <3. haven't eaten a good brownie in like 7 years.

  11. Michaux says:

    Hi! I haven’t made the cake yet but it looks AMAZING! There is just one thing I am wondering about, could I substitute “Bob’s Red Mill Gluten Free All Purpose” flour mix in place of the two flours you use? I am making this as a birthday cake for my friend tomorrow so anyone who knows the answer is welcome to share. Thank you so much :)

    • Hi Michaux! Sorry I did not get back to you sooner! The mix should *work* fine, but it has bean flour, which I can not stand…has a very distinct taste to my taste buds. Hopefully it worked out and the flavor profile did not change too much and you guys enjoyed it!

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Welcome, I am happy you are here!
My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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