Gluten free vegan chocolate cake secret ingredient
To keep the cake extra tender, I wanted to add moisture using dried pureed fruits.
I tested this recipe with BOTH prunes AND dates, so you get to decide which one works better for you!
They add lots of moisture to the cake, and also help with binding since there are no eggs.
I use a similar concept in my favorite paleo chocolate cupcakes recipe!
How to frost my gluten free vegan chocolate cake:
I have provided a fun frosting below that is lower in refined sugars. But here are a few more options to consider!
- I have a typical vegan buttercream in my gluten free vegan vanilla cupcakes recipe.
- Here is a vegan chocolate buttercream you could try.
- A frosting that requires NO powdered sugar! Gluten Free Dairy Free Frosting.
- Believe it or not, a beautiful frosting can be made with just coconut milk and melted chocolate! It spreads well, but I have yet to try piping it. Simply heat 1 cup canned coconut milk with about 8 ounces favorite chocolate chips or chopped chocolate. Heat over low just enough to melt the chips, then it is ready to use!
Want some additional cake ideas? You could try this keto carrot cake, keto red velvet cake, or maybe even this gluten free vegan strawberry cake!
Gluten Free Vegan Chocolate Cake Recipe:
If you try this luscious cake, be sure to come back and leave a comment below!
Gluten Free Vegan Chocolate Birthday Cake
An ultra moist gluten free vegan chocolate cake that uses a surprising ingredient! Lower in refined sugars than your typical cake!
In a blender:
- 1 cup prunes pitted, or dates
- 1 cup boiling water
- 1 cup maple syrup or honey (not vegan)
- ¾ cup unsweetened cocoa powder I love Dagoba
- ½ cup avocado oil or other light oil
- 1 tablespoon vanilla extract
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
With above blender mix in a bowl
- 2 cups brown rice flour part teff flour would be delicious too
- ½ cup tapioca flour
- 1/2 cup organic sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons guar gum
- 1 cup Spectrum Palm Shortening rainforest safe
- 4 tablespoons vegan butter
- 1/2 cup tapioca flour This is to help with binding of the frosting without adding more powdered sugar. Could sub with more powdered sugar.
- 1 cup powdered sugar Whole Foods Brand and Safeway's O Organics are corn free, you could add more if you like it sweeter, but me and the kids loved this as is)
- 1/2 cup maple syrup or honey (not vegan)
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees and grease 2 9" cake pans. You could certainly do this is any shape you wanted: bundt, rectangle, etc.
In a blender, put the boiling water, prunes (or dates), maple syrup, oil, cocoa powder, vinegar, vanilla extract, and sea salt. Puree until smooth.
Scrape the contents of the blender into a mixer bowl.
With the mixer running, sprinkle in the salt, soda, and guar gum.
Continue with the tapioca and brown rice flours. Batter should look like a typical cake batter.
Pour into prepared pans.
Bake for about 25-30 minutes until knife inserted in center comes out clean.
Let it cool a couple of minutes, and invert the cakes on a wire rack to cool completely.
Meanwhile, make your frosting. Beat all ingredients together until fluffy, 3-4 minutes.
Frost when cool (If you are doing a more fancy frosting job, freezing the cake first makes it easier to work with!
I had this cake for a party with all my friends, soooooooooo good. This is the choice if you want a fudgy chocolate cake, we all really liked it!