My partner’s birthday was just around the corner and I really wanted to make him a cake! The thing is, he doesn’t follow the same dietary choices as me so the cake needed to be just as delicious as an ordinary store-bought cake but without the gluten, dairy, egg, oil, and refined sugar!
Thankfully my mother saved the day by sending me a gluten free vegan cake recipe. She had made this cake twice before and promised me it was foolproof! Hallelujah!
I used to bake a lot when my daughter was younger, however, it has been a few years since she left home, and now I’m feeling like a bit of a novice! My mum reassured me that this recipe was simple and easy so I wholeheartedly committed myself to make it, much to the delight of my ”deprived of home-baked treats” partner!
This gluten and dairy-free chocolate cake is super moist, rich, and fudgy, and it is so easy to make even for a first-time baker! It is a recipe that you can turn to time and time again for birthdays and special celebrations. My partner, who is super picky, loved it, and I am sure it will be a hit with your loved ones too!
If you are sensitive to caffeine in cocoa, you can replace it with carob powder!
PREP TIME: 30 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 12 slices
EQUIPMENT: blender or food processor and a 7 or 8-inch cake pan
Recipe
DRY INGREDIENTS
1 1/2 cup brown rice flour
1 cup coconut sugar
3/4 cup cocoa powder
2 tbsp ground flax seeds
3/4 cup shredded unsweetened coconut
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
WET INGREDIENTS
2 cups (lightly packed) grated zucchini
1 1/3 cup coconut milk
3-4 tbsp maple syrup
SWEET POTATO FROSTING
2 small sweet potatoes
1 cup nut butter (I used half peanut & half cashew)
1/3 cup maple syrup
4 tbsp cocoa
1/8 to 1/2 cup almond milk
1/2 tbsp vanilla extract
Pinch of salt
Instructions
1. Put the dry ingredients into a bowl and mix together.
2. Whisk the coconut milk and maple syrup together in a separate bowl, and pour it over the dry ingredients. Give the mixture a good stir.
3. Grate the zucchini and add it to the batter. Stir well with a spoon.
4. Line a 7 or 8-inch round cake pan with baking paper. Pour the mixture into the pan and bake it in the oven at 375 degrees F (190 degress C) for about 45 minutes. Check the centre of the cake with a toothpick after 40 minutes to see if it’s already cooked.
5. Let the cake cool for atleast 30 minutes. Then carefully cut cake layers with a large knife.
6. Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy, and creamy frosting. Use enough nut milk to reach your desired consistency.
7. Frost the cake and enjoy! Left-overs can be stored covered in the fridge for up to 4-5 days.
Easy peasy!
Let me know how the recipe turns out for you in the comments section.
For more delicious recipes click here to purchase my new gluten free plant based recipe book!
In Health & Happiness,
