Gluten Free Vegan Sugar Free Chocolate Cake With Frosting Recipes
GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING
This recipe comes from nourishingmeals.com Go to the website to see pictures and reviews. I haven't made this yet, but will get to it soon. This cake uses maple syrup for the sweetener. The cake also gets great reviews on the website.
Provided by valgal123
Categories Dessert
Time 45m
Yield 8-12 slices, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
- In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
- Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
- Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
- Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
- Frosting.
- Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.
Nutrition Facts : Calories 959, Fat 67.2, SaturatedFat 25.5, Sodium 392, Carbohydrate 89.8, Fiber 6.5, Sugar 33, Protein 5
GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING
This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy chocolate frosting. This frosting recipe is one of my all time favorites -I have been known to eat it by the spoonful and like to spread it on crackers. The chocolate vegan frosting above is a nice complement to my vanilla cupcake recipe (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all! View the full recipe and others like it here: http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/
Provided by Elanas Pantry
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine flour, cacao, salt and baking soda.
- In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
- Add dry ingredients into large bowl and continue to blend.
- Oil (2) 9 inch round cake pans and dust with coconut flour.
- Pour batter into pans and bake at 325 degrees for 35-40 minutes.
- Remove from oven, allow to cool completely then remove from pans.
- In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
- Stir in agave, vanilla and salt.
- Place frosting in freezer for 15 minutes to cool.
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
- Frost over cake.
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