Vegan Gluten-free Chocolate Layer Cake (grainfree)
User Reviews
5
Vegan Gluten-free Chocolate Layer Cake (grainfree)
Description
The cake batter combines almond flour and potato starch with cocoa powder and sweetener, along with baking powder and soda to provide leavening. Club soda or a neutral carbonated beverage is folded in to aerate the batter, compensating for the lack of gluten that usually provides structure. This method produces a soft crumb and light texture in a grain-free, vegan chocolate cake. The batter is divided between two 6-inch pans and baked at 350°F.
For the frosting, full-fat coconut milk is cooked with sugar and starch until thickened, then mixed with vegan semi-sweet chocolate chips to create a smooth, rich chocolate frosting that complements the moist cake layers. A cherry or raspberry preserve syrup is brushed on the layers to add moisture and a subtle fruity contrast.
The cake is suitable for vegan and gluten-free diets, with the grain-free almond flour base and dairy-free frosting. It can be made in advance and stored refrigerated or frozen, making it convenient for gatherings or celebrations.
Practical notes include alternatives for the club soda by using non-dairy milk with added acid or fruit salt to achieve leavening. The cake can also be steamed in an Instant Pot for those preferring that method. Chilling the cake before slicing helps manage the delicate layers.
Ingredients
- 1 1/2 cups almond flour blanched preferable
- 2/3 cup potato starch
- 6 tablespoons cocoa powder
- 1/2 cup cane sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons non-dairy milk such as almond or oat
- 1/2 teaspoon vanilla extract
- 1/2 cup club soda or a neutral flavored carbonated beverage
For the frosting:
- 1 cup coconut milk full fat
- 1 tablespoon refined coconut oil
- 1/4 cup sugar
- 1 teaspoon cornstarch or arrowroot or tapioca starch
- vanilla extract a few drops
- 1 cup vegan semi sweet chocolate chips
For the syrup
- 2 tablespoons cherry preserves or raspberry preserves
- 3 tablespoons water
Instructions
- Make the cakes: In large bowl, mix together the almond flour, potato starch, cocoa powder, sugar, baking powder, baking soda, salt until well combined. You want to press and mix so that all lumps of almond flour break down.
- Then add the milk, oil, vanilla extract but do not mix.
- Open a fresh bottle of club soda or carbonated beverage that you plan to use so that is has the maximum aeration. Measure out 1/2 cup and add it to the bowl and then mix it in.
- If the batter is too thick, add 1 tablespoon or so more of the club soda. The batter will convert from thick to a somewhat flowy batter. Let this batter sit for 3-4 minutes.
- Meanwhile, prep your pans. This cake makes 2 6 inch pans. Put a parchment liner at the bottom and grease the sides of the pan. Then pour the batter into the 2 pans. (You can also use 1 tall 6 inch pan and slice cakes into 2, gf cakes are delicate so refrigerate for an hour and then slice)
- Cover the pans lightly with another parchment and bake at 350 degrees Fahrenheit (180 c) for 22-24 minutes. Check using a toothpick in the center. If it comes out clean then the cakes are baked. See notes for cooking in Instant pot.
- Remove the cakes from the oven. let them cool for 20 minutes covered by a parchment. Then try to tap them out of the container. Let this cakes cool completely (covered with a towel so they don’t dry out) before you frost them.
- If they are too domed, then cut off the top using a serated knife. You can use that portion of the cake to make some cake balls.
- Make the frosting: Add the coconut milk, coconut oil, sugar and cornstarch to a saucepan and mix well over medium heat. Heat until the coconut milk comes to a boil and the sugar is completely dissolved. Take off heat. Add in the chocolate chips and vanilla and keep whisking. continue to mix until the chocolate completely melted.
- Transfer to a bowl. Let cool completely in the fridge for 30 minutes for a smooth spreadable consistency. You can also put it in the freezer and check after every 5 minutes to see. Mix the frosting after the 5 minutes so that the edges that are setting up can mix in , repeat until frosting consistency is achieved
- Before frosting the cake, moisten the cake with either the preserves or a simple syrup. Mix the cherry preserves and hot water and brush that all over. Or mix 3 tablespoons of hot water with a tablespoon of sugar. Drizzle and brush this water all over the cakes. (Gluten-free cakes can tend to dry out easily, so add as much moisture back at this point. Poke holes using toothpick, and brush and drizzle all of the syrup if possible. )
- frost the cake: Spread the frosting between the two layers and place the one layer on top of the other. Then frost the top and the sides.
- You can top the frosting with some chocolate chips, chocolate shavings, raspberries or other toppings of choice. Let the cake sit for 15 minutes before slicing.
Notes
- Store the cake refrigerated for up to a week or freeze individual layers for up to a month.
- Prepare cake layers ahead by wrapping cooled layers tightly; refrigerate or freeze as preferred.
- Club soda aerates the batter for light texture; alternatively, use non-dairy milk with citric acid or fruit salt added before baking.
- Instant Pot steaming method involves placing cake pans on a trivet and steaming for 34 minutes; ensure proper sealing and timing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Sodium | 86mg | 4% |
| Potassium | 239mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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