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Gluten-Free Vegan Chocolate Cake (2-layer)
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Cake Batter: | |
2 cups | white rice flour |
1/2 cup | cocoa powder |
3 Tbsp | tapioca flour |
1/2 tsp + 1/8 tsp | xanthan gum |
1 1/2 tsp | baking soda |
1/2 tsp | baking powder |
1 1/3 cups | unrefined sugar |
1/2 tsp | sea salt |
1 3/4 cups | water |
2 Tbsp | rice vinegar or apple cider vinegar |
2 tsp | pure vanilla extract |
1/4 cup | canola oil |
Frosting, (shown here) | |
2 pckgs (349-g) *SILKEN* extra-firm tofu, patted dry (must be silken extra- | |
firm tofu, not regular x-firm tofu) | |
1/4 cup | pure maple syrup |
2 tsp | pure vanilla extract |
1 3/4 cups (generous) | non-dairy chocolate chips |
For the cake:Preheat oven to 350 degrees. In a large bowl, sift together flour, cocoa powder, tapioca flour, xanthan gum, baking powder and baking soda, then add in sugar and salt and mix well. In another bowl, combine water, vinegar, extracts, and oil. Add wet mixture to the dry, and stir until well combined. Pour into 2 lightly oiled round cake pans (wipe with a little canola oil), distributing batter as evenly as possible. Bake for 26- 28 minutes, until a toothpick inserted in the center of each comes out clean. Remove from oven and let cool on a cooling rack.
For the frosting: In a *food processor (don't use a mixer, it won't smooth out the tofu), combine tofu with maple syrup and vanilla, and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate in a bowl fitted over a pot with simmering (not boiling) water. Pour melted chocolate into food processor with tofu mixture, and puree again until well incorporated (again, scraping down sides of bowl). Transfer to a container and refrigerate until cool (will thicken as it cools). Once cool, spread frosting on cake layers, then refrigerate cake for at least a couple of hours to set (preferably overnight).
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