Vegan and Gluten-Free Chocolate Cake recipe
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Ingredients
- 1 ½ cups teff flour 7 tablespoons rice flour 5 tablespoons arrowroot starch 2 ½ tablespoons brown sugar 2 teaspoons instant coffee granules 1 teaspoon baking soda 1 pinch salt 9 ounces dark chocolate, chopped 2 tablespoons soy milk 2 cups soy milk 1 tablespoon cider vinegar 2 ounces dark chocolate, chopped, divided 1 teaspoon coconut oil
Nutrition Info
- 393.5 caloriescarbohydrate: 58.9 gcholesterol: 1.9 mgfat: 15 gfiber: 6.2 gprotein: 7.6 gsaturatedFat: 2.7 gservingSize: -sodium: 217.2 mgsugar: 25.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan and Gluten-Free Chocolate Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
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.
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.
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.
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.