Vegan Decadent Chocolate Cake with Coconut Frosting
Baking vegan is just too fun! The good thing is that there is no guilt or aftermath involved! Aftermath as in, bloating, flatulence, burping, fatigue, sluggishness. None of that! Why? Because all of the ingredients that I use are fully vegan, gluten-free, wheat-free, dairy-free, refined sugar-free, low GI, fresh fruits puree and much more!
Here are the recipe for this deliciously dense and chocolatey cake. Perfect for a great ending (dessert time) at the dinner table during Thanksgiving or at Christmas parties:
1 1/2 cups of gluten free bean flour (a mix of chickpea flour, fave beans, sorghum flour, potato starch)
1/2 cup of organic cocoa powder
2 tsp of baking powder
1/2 tsp of bicarbonate soda
1/2 tsp of himalayan pink salts
1 1/2 tsp of vanilla extract
2 medium sized bananas (very ripe ones) / or you can use 1 cup of nut milk
1/2 cup of brown rice syrup
2 tbsp of organic coconut sugar
1 tbsp of apple cider vinegar
1/3 cup of extra virgin olive oil
2 tbsp of grounded flaxseed (mixed in 4 tbsp of filtered water) - egg substitute
Make sure you preheat oven at 375F before you start with anything else! Next thing you want to do is to prepare your "eggs", mix flaxseeds with water and set aside in a bowl to thicken. Take 2 separate bowls (one for dry ingredients, another for wet). Start mixing the dry ingredients together, set aside. Now work on whisking the wet ingredients together, incorporate thoroughly. Add the flax "eggs" at the very end of stirring up the wet mix.
Now what you want to do is to add the wet mixture into the dry mixture. Pour half of the wet batter into the dry mix and fold about 5 times with a spatula. Then fold in the rest of the batter into mixture. Continuing folding in to mix well for another 15 times. Do not overmix, just make sure that there is no more flour traces in mixture.
Lightly grease the cake pan with a little olive oil all around and pour in the batter. Smooth the top nicely and tap the cake pan on table few times to remove big air bubbles that might be hidden in the mixture. Place in oven and bake for about 40-45mins. Check on your cake at the last 5 mins to make sure the top is not too brown.
Once cake is done, take it out of oven and let it cool in pan for about 5-7mins. Remove from pan and cool completely it on a wire rack for a period of 2 hours or more. Decorate with frosting and fresh fruits!
Cant wait to dig in!