Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting Recipe

Name: Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 2 cups brown rice flour or 2 cups sorghum flour; 1/2 cup tapioca flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons xanthan gum or 1 1/2 teaspoons guar gum; 1/2 teaspoon sea salt; 1 1/2 cups boiling water; 1 cup prune; 1/2 cup virgin coconut oil; 1 cup maple syrup or 1 cup agave nectar; 2 tablespoons apple cider vinegar; 1 tablespoon vanilla; frosting; 2 cups organic palm shortening (Spectrum); 1 cup arrowroot; 1 cup agave nectar or 1 cup maple syrup; 4 teaspoons non-alcoholic vanilla; 2 teaspoons almond flavoring (non-alcoholic); 2 -4 teaspoons beet juice (optional)

Servings: persons

cake
2 cups brown rice flour or 2 cups sorghum flour
1/2 cup tapioca flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons xanthan gum or 1 1/2 teaspoons guar gum
1/2 teaspoon sea salt
1 1/2 cups boiling water
1 cup prune
1/2 cup virgin coconut oil
1 cup maple syrup or 1 cup agave nectar
2 tablespoons apple cider vinegar
1 tablespoon vanilla
frosting
2 cups organic palm shortening (Spectrum)
1 cup arrowroot
1 cup agave nectar or 1 cup maple syrup
4 teaspoons non-alcoholic vanilla
2 teaspoons almond flavoring (non-alcoholic)
2 -4 teaspoons beet juice (optional)

1
Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
2
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.
3
Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
4
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.
5
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.
6
Frosting.
7
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.

1717

kcal

Calories

124

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cake, 2 cups brown rice flour or 2 cups sorghum flour, 1/2 cup tapioca flour, 3/4 cup unsweetened cocoa powder, and more.

Yes, Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting

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