Vegan and Gluten-Free Chocolate Cake
Description
If you are looking for a delicious vegan chocolate cake that is also gluten free - search no more! This cake is moist and full of rich chocolate flavor. Garnish with berries.
Ingredients
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1 1/2 cups teff flour
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7 tablespoons rice flour
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5 tablespoons arrowroot starch
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2 1/2 tablespoons brown sugar
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2 teaspoons instant coffee granules
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1 teaspoon baking soda
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1 pinch salt
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9 ounces dark chocolate, chopped
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2 tablespoons soy milk
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2 cups soy milk
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1 tablespoon cider vinegar
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2 ounces dark chocolate, chopped, divided
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1 teaspoon coconut oil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2
Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3
Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4
Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5
Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6
Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.