The BEST Gluten Free Vegan Chocolate Cake
This gluten free vegan chocolate cake is moist, rich, and made with wholesome ingredients like almond flour, oat flour, coconut sugar, and cocoa powder. Naturally sweetened and free of dairy, eggs, and gluten, its topped with a protein packed black been and date chocolate icing. Perfect for a decadent, healthy dessert everyone can enjoy!
Ingredients
For The Cake
- 2 tablespoons psyllium husk
- 1 cup water
- 2 cups blanched almond flour
- 3 cups oat flour
- 1 cup coconut sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 1/2 cups organic unsweetened coconut milk or almond milk
- 1/2 cup pure maple syrup
For the Chocolate Icing:
- 3/4 cup Medjool or Deglet Nour dates soaked in hot water for 30 minutes
- 1 1/2 cups canned or cooked black beans drained and rinsed
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened cocoa or cacao powder
- 2 1/2 tablespoons hemp seeds optional
- 1 teaspoon pure vanilla extract
- 1/4 cup organic almond milk
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan, and set aside.
- In a small bowl, combine the psyllium husk and water. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency. This will act as your egg substitute.
- In a large mixing bowl, whisk together the almond flour, oat flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- In blender, mix the psyllium gel, applesauce, coconut milk (or almond milk), and maple syrup, blend 2 minutes or until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until well combined and a smooth batter forms. Avoid overmixing.
- Pour batter into your bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Chocolate Icing
For The Icing
- Drain the soaked dates and add them to a blender along with the black beans, maple syrup, cocoa powder, hemp seeds (if using), vanilla extract, almond milk, and salt.
- Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the processor or add a bit more almond milk for the desired consistency.
- Place cooled cake on plate or cake stand. Spread a generous layer of chocolate icing on top.and spread over sides of the cake.
- For an extra touch, decorate with fresh berries, a sprinkle of cacao powder, or a handful of chopped nuts.
- Slice and serve the cake immediately, or refrigerate it for up to 3 days. It tastes even better after a few hours in the fridge, as the flavors meld together.
Notes
Tips!
1.Use High-Quality Ingredients: Since this cake relies on simple, wholesome ingredients, quality matters. Opt for organic cocoa powder, pure maple syrup, and fresh Medjool dates for the best results.
2.Check Your Oat Flour: Make sure your oat flour is certified gluten-free if you’re baking for someone with celiac disease or gluten sensitivity.
3.Don’t Skip the Psyllium Husk: It’s key for binding the cake and giving it the right texture. If you don’t have psyllium husk, chia or flaxseed gel can be used as substitutes, though the texture may vary slightly.
4.Blend the Icing Thoroughly: For the smoothest icing, make sure your dates and black beans are well-blended. A high-speed blender or food processor works best.
Nutrition
Calories: 262kcalCarbohydrates: 42gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 483mgPotassium: 294mgFiber: 7gSugar: 18gVitamin A: 21IUVitamin C: 0.4mgCalcium: 167mgIron: 3mg
Tried this recipe?Let us know how it was!