If I had the choice between cake and cookies, I would almost always take a cookie. I adore cookies! But, if I was offered this cake, I would choose it every time. Hands. Down. It is the Ultimate Chocolate Cake! (in my humble, dessert loving opinion)
This rich, chocolate cake is topped with a dark chocolate ganache that melts in your mouth. You will not believe that it is diary-free and allergen-free. Eating a plant-based diet does not mean giving up any and all indulgences. It means learning to make a shift in what that indulgence is made from. Believe me – your body will thank you for making this shift!
This recipe couldn’t be easier to make AND this cake does have antioxidants from the cacao…don’t you love my health justification for eating this decadent dessert?!! Now, I would not eat this cake all the time (like everyday), but for a special treat it really is dark, decadent, moist, chocolatey delicious! Bake this for a special occasion and your guests will LOVE you forever! Note: I decided to serve this with a simple raspberry sauce – just 1 cup raspberries, 1/2 cup orange juice, and 1/4 t. vanilla brought to a simmer and then cooled. I liked the fresh brightness it brought to this rich cake.
2 1/2 cups gluten-free flour
2 cups coconut palm sugar
2 tsp baking soda
1 tsp salt
2/3 cup cocao powder
2 cups coffee
2 tsp vanilla extract
2/3 cup grape seed oil
2 tsp apple cider vinegar
2 cups Enjoy Life Dark Chocolate Chips
1 cup full-fat coconut milk
Preheat your oven to 350° F (175°C) and prepare two 9″ x 2″ -inch non-stick cake pans by spraying them with non-stick spray and then lightly coating them with cocoa powder. In a large bowl, sift the flour, sugar, baking soda, salt and cocoa powder together. Whisk until everything is evenly combined. In a separate bowl, mix together the coffee (I steeped 2 bags of Teecino gluten-free dark roast and used it instead of coffee), vanilla and oil. Pour the wet ingredients into the dry and whisk well, making sure everything is evenly combined. Lastly, add the vinegar and mix to combine. Divide the batter between the baking pans and immediately place them into the oven. Bake for approximately 30 minutes, or until a wooden skewer comes out clean. Remove the cakes from the oven and place onto a cooling rack and let cool for about 10 to 15 minutes. Flip the cakes onto a cooling rack and let completely cool before icing. Heat the coconut milk over medium heat. Once it comes to a gentle boil, pour it over the chocolate chips, making sure that the it fully covers the chocolate chips—you may just need to shake the bowl a bit. Allow to sit for a few minutes and then whisk until you reach a smooth consistency. Set aside while the cakes finish cooling. To assemble the cake, whisk the ganache. Note: It is best to ice the cake while the ganache is still soft and somewhat runny. If the ganache has firmed up a bit too much for icing, you can either vigorously whisk it, or you can briefly place it over a double boiler, to make it a bit more pliable. Using an offset spatula, begin icing the cake by placing a large dollop of ganache in the center and spread it around evenly. Carefully place the second cake on top, crumb-side down. If desired, you can do a crumb coat, but it’s not absolutely necessary for this cake. To finish decorating, ice the top and sides of the cake with the remaining ganache and serve.
(Adapted slightly from Recipe Source: Rouxbe)