Guilt-less Desserts & Treats for your Family
I’m often ‘accused’ of using too many eggs. This is of course because of my addictive use of coconut flour. Coconut flour is a thirsty beast and requires lots of liquid, and fluffy eggs help the cakes to rise and give your baked goods some height (which can be problematic without Gluten). One of the reasons I use coconut flour (and therefore eggs) is to make the cakes nut free; because if I don’t I’m causing anaphylaxis. See how this circle goes?
Sometimes you can only account for so many dietary intolerances and allergies before all you’re left with is a pile of tasteless and expensive dust.
Until now that is.
See I took the criticism challenge and went about inventing a Vegan Chocolate Cake. Now there are already some great Vegan Chocolate Cake recipes out there (like this one from Lorraine that uses my super healthy Chocolate Sweet Potato Frosting) but I wanted to take it one step further and make a Vegan Cake that was also Gluten Free and Paleo Friendly (and you thought I was normal!!).
I’m happy to say that this Vegan Chocolate Cake does not taste like dust and it even passed the skeptical husband check. This Vegan Chocolate Cake is quite dense and mud cake like and is well suited to birthday cakes, heavy frosting and times when you really really want cake but can’t be bothered driving to the shops to buy eggs. It’s super simple to make too. Without the use of eggs or dairy there is no need to beat or whisk using a kitchen stand mixer. This Vegan Chocolate Cake is old school and uses good old fashioned arm strength. It’s almost a one bowl recipe, except for the fact that you need a 2nd bowl to mix the wet ingredients together, but it’s pretty close!
I have topped this Vegan Chocolate Cake with my favourite (also Vegan friendly) Healthy Chocolate Frosting, but that could be swapped for Chocolate Ganache or Whipped Coconut Cream with fresh fruits and berries. There’s no reason that a Dairy Free, Gluten Free, Nut Free, Egg Free, Refined Sugar Free, Vegan and Paleo friendly Cake shouldn’t taste amazing!!This Vegan Chocolate Cake could also be prepared in a shake’n’bake style (like these pancakes) for when you’re out in the wilderness (or a Big 4) and still want cake but didn’t have room in the camper trailer for your mixer (the story of my life!). Just mix the dry ingredients into a glass jar and pack some oil, vinegar and vanilla. Super easy!
- 1/2 Cup Coconut Flour
- 1/2 Cup Cocoa
- 3/4 Cup Arrowroot
- 1 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 1/2 Cup plus 1 Tablespoon Maple Syrup (Rice Malt Syrup can be substituted)
- 1/3 Cup Oil (I used Olive Oil but another mild flavoured oil would work)
- 4 teaspoons Vanilla Extract
- 1 teaspoon Vinegar
- 1 Cup minus 1 Tablespoon Water
- Preheat the oven to 180C/375F. Line and grease a 20cm/8 inch round cake tin.
- Take a medium/large mixing bowl and add all the dry ingredients and using a hand whisk lightly whisk to combine.
- Take another medium mixing bowl and add the wet ingredients and using a hand whisk lightly whisk to combine.
- Make a well in the centre of the dry ingredients and add the wet ingredients and whisk (you'll need a few muscles!) until well combined.
- Pour the cake batter into a the tin and bake for 20 minutes, or until cooked through.
- Remove from the oven and allow the cake to cool before removing from the tin.
- Frosting with Healthy Chocolate Frosting or Whipped Coconut Cream.