Chocolate Cake
A delicious, gluten-free chocolate birthday cake! The best birthday cake is made with three layers of fluffy chocolate cake, coconut whipped cream, and fresh berries!
PREP TIME: 40 minutes
COOK TIME: 35 minutes
TOTAL TIME: 1 hour 15 minutes
Servings: 12 (slices)
Category: Dessert
Freezer Friendly 1 Month (frost just before serving)
Does it keep? 2-3 Days
Ingredients
CAKE
1 cup of unsweetened plain almond milk (DIY recipe)
1 1/2 tsp of apple cider vinegar
4 batches flax eggs (4 Tbsp (28 g) of flaxseed meal + 10 Tbsp (150 ml) of water)
1 Tbsp of baking soda
1/2 cup of avocado oil
2/3 cup of maple syrup or agave nectar
2/3 cup of cane sugar (I subbed half with coconut sugar)
1 1/2 cups of unsweetened applesauce
1 tsp pure of vanilla extract
1/2 tsp of sea salt
1 tsp of baking powder
1 cup of unsweetened cocoa powder
1 cup of almond meal (finely ground from raw almonds)
1/2 cup of gluten-free oat flour (finely ground from raw oats)
1 1/2 cups gluten-free flour blend
COCONUT WHIPPED CREAM + BERRIES
2 14-ounce can coconut cream or full-fat coconut milk, chilled overnight in the refrigerator
1 tsp of vanilla extract
6-8 Tbsp of organic powdered sugar
1 cup of berries (strawberries, blueberries, blackberries)
Instructions
1. Preheat the oven to 350 degrees F (176 C) and butter three round 8″ cake pans (or line 24 muffin tins with paper liners, if the batch size changes, adjust the number/size of pans).
2. Gluten-free flour dustpans and shake out the excess.
3. In a liquid measuring cup, measure the almond milk and add vinegar. Stir while moving on and let the next step curdle.
4. Start preparing flax eggs in a big mixing bowl by mixing water with a flaxseed meal and leave to rest for almost 5 minutes.
5. After that, add baking soda to the vinegar mixture of almond milk and stir. Just set aside.
6. To the flax egg, add the oil, cane sugar, and maple syrup and beat/whisk to blend.
7. To blend, add applesauce, vanilla, and salt and beat/whisk next. Then add the mixture of almond milk and whisk it again.
8. Finally, to mix, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour and beat/whisk, ensuring that no large clumps remain.
9. Add a touch of more almond milk if the batter appears too thick, but this should be ideal. A semi-thick, pourable batter is meant to resemble it.
10. Divide the batter uniformly between the three cake pans prepared (or muffin tins). Bake cakes for 40 minutes till a toothpick inserted in the middle comes out entirely clean and the edges appear dry. Bake cakes for 30 minutes. (When you submit ingredients, as well as based on the condition of your pans, the time will vary.)
11. For around 15 minutes, let the cake rest in the pans, then carefully run a butter knife along the edges and invert it on the cooling racks. Allow it to cool entirely. In the meantime, start preparing your whipped cream with coconut.
12. To make a double batch, sweetened to taste, follow these instructions (I found 6-8 Tbsp | 42-56 g to be the correct amount, amount as the original recipe is written, adjust if the batch size is changed).
13. Set to chill in the refrigerator, firm up while totally cooling the cake.
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