Last week I was craving chocolate.
I mean some serious chocolate, not chocolate for sissies. I wanted some savory, rich, deep chocolate that left me 100% satisfied. Sometimes you just have to itch that scratch. I thought I'd use ingredients that wouldn't leave me feeling guilty. The Chocolate Lovers Cake was born!
I started with a flour-less chocolate cake to start! Here are the ingredients:
Melt 1 cup of vegan chocolate chips with 1/2 cup or 1 stick of "butter" in a heavy saucepan over medium low heat. Stir until chocolate and butter melt.
Add 1/2 cup coconut nectar and 1/4 cup agave syrup and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.
Remove pan from heat. Whisk in "eggs." The mixture will look smooth and glossy.
Use a mesh sieve to sift cacao into mixture. Whisk until the cake batter is smooth. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.
Cool in pan on a wire rack for 15 minutes and invert onto a plate. Set aside to cool.
Sprinkle with sifted cacao powder
Once cool top with frosting
The next Gluten-Free Chocolate Cake contains flour but it's made from gluten-free oats! To create we'll mix 1 1/2 cups sifted oat flour, 1/2 cup raw sifted cacao powder, 1/2 tsp salt, 2 tsp baking soda and 3/4 tsp xanthum gum.
Then add in 1/2 cup or so of agave syrup, 1/3 cup vegetable oil, 1 tbl vinegar, 1 tsp pure vanilla extract, 1 "egg" and 1 cup of alternative milk (I used homemade cashew milk.)
Mix well until smooth and pour into a prepared 9" cake pan. Bake at 350 degrees for 30-35+ minutes until the toothpick comes out clean.
Cool on wired rack, invert onto plate and cool.
Once cooled, place on top of the iced flour-less cake. Cover with more icing and sifted cacao powder!
Chocolate Cake: Gluten-free, Flour-less, Paleo and Vegan!
The frosting is great by itself! I used the leftovers on top of homemade vanilla mango muffins! Recipe to come!
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