Triple-Chocolate Fat Pants Cake Recipe

Name: Triple-Chocolate Fat Pants Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup garbanzo-fava bean flour; 1 cup brown rice flour; 1 cup unsweetened cocoa powder; 2 cups evaporated cane juice; 1/2 cup potato starch; 1/4 cup arrowroot; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1/2 teaspoons salt; 1 cup coconut oil, plus more for the pans; 1 cup homemade applesauce or store-bought unsweetened applesauce; 2 tablespoons pure vanilla extract; 1 cup hot water or hot coffee; 2 cups vegan chocolate chips; Vanilla frosting (page 91); 12 chocolate chip cookies (page 68)

Servings: persons

3/4 cup garbanzo-fava bean flour
1 cup brown rice flour
1 cup unsweetened cocoa powder
2 cups evaporated cane juice
1/2 cup potato starch
1/4 cup arrowroot
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoons salt
1 cup coconut oil, plus more for the pans
1 cup homemade applesauce or store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1 cup hot water or hot coffee
2 cups vegan chocolate chips
Vanilla frosting (page 91)
12 chocolate chip cookies (page 68)

1
Preheat the oven to 325F.
2
Line the bottoms of three 9 x 3-inch round cake pans with circles of parchment paper and coat lightly with oil.
3
In a medium bowl, whisk together the flours, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
4
Add 1 cup oil and the applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
5
Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
6
Divide the batter evenly among the prepared pans.
7
Bake the cakes on the center rack for 24 minutes, rotating the pans 180 degrees after 12 minutes.
8
The finished cakes will be firm to the touch, and a toothpick inserted in the center will come out clean.
9
Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges.
10
Cover the top of each pan with a cutting board and flip over.
11
Carefully lift the pan away and re-invert the cake onto a wire rack to cool completely.
12
Transfer one layer to a serving plate or a cake stand.
13
Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake.
14
Break up the cookies and crumble some evenly over the frosting.
15
Place a second layer on top.
16
Repeat the frosting/crumbling process.
17
Set the third layer on top of the second layer and repeat the frosting/crumbling process one last time.
18
Cover the cake with a dome and store in the refrigerator for up to 3 days.

2938

kcal

Calories

183

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3/4 cup garbanzo-fava bean flour, 1 cup brown rice flour, 1 cup unsweetened cocoa powder, 2 cups evaporated cane juice, and more.

Yes, Triple-Chocolate Fat Pants Cake 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.

That's it — enjoy your meal!

Triple-Chocolate Fat Pants Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions