March 16, 2017 Leave your thoughts
Hello. My name is Abby. And I like chocolate. Wait, correction. I love chocolate. Hang on, final correction. I AM FREAKING OBSESSED WITH CHOCOLATE AND WILL MARRY IT IF GIVEN THE OPPORTUNITY. There we go!
Chocolate has gotten me through a lot in my life, and for that, I am eternally grateful.
We’ve been eating a version of this cake in my family for years. The original recipe is from “Great Good Desserts Naturally” by Fran Costigan, a book that’s been sitting on our cookbook shelf for as long as I can remember.
The best part of this cake is that everyone can eat it. No, really, everyone. Which is why I decided to make it for the birthday of my dear friend Sophie.
Guys, I’d like to introduce you to Sophie, a true soul sister of mine. We met through yoga last year and, after getting dinner together one night, became instant best friends. We share so much and I feel so grateful to have her in my life.
Now, Sophie is a vegan…who also can’t eat gluten. Oh, I can see the reactions on your faces now. “What could she possibly eat? Grass? Air? Dirt?”
Contrary to what may be depicted in this incredibly amusing meme, gluten-free vegans can actually eat quite a lot. Rice. Beans. Quinoa. All veggies and fruits. Potatoes and sweet potatoes. Nuts. Avocados. Dark chocolate. There’s plenty if you explore your options!
But when it comes to dessert, baking without dairy, eggs or flour can be a bit tricky. I’ve made plenty of vegan or gluten-free treats in my time, but rarely have I succeeded at simultaneously accomplishing both. But when Sophie’s 18th birthday came around on February 22nd, I knew I had to find a way to make a delicious dessert that fit the bill.
And this cake did the trick!
By substituting wheat flour with gluten-free baking mix or gluten-free oat flour, you can make this delectable vegan chocolate cake for your Celiac or gluten-intolerant friends. And guess what? It still tastes incredible: moist, fudgy and so chocolaty you might go into cacao-induced shock.
While the cake itself is beyond yummy, I think my favorite part of this dessert is the frosting. It’s like eating the lovechild of chocolate pudding and ganache. AMAZING.
And did the vegan enjoy her birthday cake? I think she did!
Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!
Adapted from Fran Costigan’s “The Chocolate Cake to Live For”
Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings
FOR THE FROSTING:
1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)
3/4 cup of sugar
1/2 teaspoon of sea salt
1 cup of boiling water
1 cup of maple syrup
2 tablespoons of vanilla extract
1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water
FOR THE CAKE:
1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
1/2 teaspoon of cinnamon
3/4 cup of cocoa powder
1/2 cup of sugar
1/2 cup of vegetable oil
1 cup of maple syrup
1 cup of unsweetened vanilla soy milk or almond milk
1 cup of water
2 teaspoons of vinegar
1 tablespoon of vanilla extract
Splash of almond extract
FOR THE FROSTING:
In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.
Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.
Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.
FOR THE CAKE:
Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.
In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.
Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.
Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.
Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.
Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.
Put the cake in the fridge for an hour before slicing and serving.
Here’s to another year of tasty treats for my favorite vegan! <3