Vegan, Gluten Free, Sugar-Less Chocolate Cake

Name: Vegan, Gluten Free, Sugar-Less Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces gluten free self-raising flour; 7/8 cup soya milk or other dairy free milk of you choice; 6 1/8 ounces cooked beetroot ready, pureed in a food processor; 6 3/4 tablespoons coconut oil melted; 9/16 cup cocoa powder pure, with no added sugar; 3/4 cup stevia or other solid sugar substitute, agave and other syrups add too much liquid; 2 teaspoons vanilla extract; 1 tablespoon baking powder; 1 teaspoon bicarbonate of soda; 1 teaspoon xanthum gum optional if can't find but helps to bind gluten free flour; 2 teaspoons cider vinegar; 1 pinch salt; 1 avocados; 9/16 cup cocoa powder pure, without added sugar; 6 3/16 tablespoons maple syrup or agave syrup if wanting a sweeter taste as this frosting can be quite dark and rich; 2 tablespoons coconut oil melted; 2 tablespoons decaffeinated coffee strong brewed; 1 tablespoon sugar substitute melted in hot water, optional, to taste if frosting is too bitter for your liking

Servings: persons

7 ounces gluten free self-raising flour
7/8 cup soya milk or other dairy free milk of you choice
6 1/8 ounces cooked beetroot ready, pureed in a food processor
6 3/4 tablespoons coconut oil melted
9/16 cup cocoa powder pure, with no added sugar
3/4 cup stevia or other solid sugar substitute, agave and other syrups add too much liquid
2 teaspoons vanilla extract
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon xanthum gum optional if can't find but helps to bind gluten free flour
2 teaspoons cider vinegar
1 pinch salt
1 avocados
9/16 cup cocoa powder pure, without added sugar
6 3/16 tablespoons maple syrup or agave syrup if wanting a sweeter taste as this frosting can be quite dark and rich
2 tablespoons coconut oil melted
2 tablespoons decaffeinated coffee strong brewed
1 tablespoon sugar substitute melted in hot water, optional, to taste if frosting is too bitter for your liking

1
["Easy 'all-in-one' vegan, gluten free, refine sugarless, beetroot chocolate cake with an avocado chocolate frosting
2
A two layer cake is quicker to bake but can be a little dryer in texture, however the frosting balances this out but if wanting a softer middle, bake a one layer cake.", "Preheat oven to 180'c and line one or two round cake tins with baking paper.", "Mix all cake ingredients together in a large bowl using an electric whisk or food processor. Whisk into a smooth consistency with no lumps.", "Pour mix into cake tin(s) and place in the centre of the oven, for 2 layer cake bake for 20 minutes, check if baked by pressing a cocktail stick into the centre, if it comes out clean the cake is done.", "For one layer cake check after 35 minutes using a cocktail stick, if the stick doesn't come out clean, check again every 5 minutes until baked can take up to 50 minutes depending on your oven.", "When the cake is out of the oven remove from the tins and carefully peel off the baking paper. Place on a wire rack to cool while you make your frosting.", "For the frosting; whisk the avocado, cocoa powder, coffee, vanilla and coconut oil (helps to thicken when cool) slowly adding the maple syrup so as not to make the frosting becomes too runny. It should be a thin spreading consistency like double cream, not too thick as will firm when cool.", "Taste, if frosting is too bitter for your personal liking add a little melted sugar substitute.", "When the cake is cool, if making a 2 layer cake spread some of the frosting on one of the cakes and place the other on top. Now cover with he rest of the frosting, as with making a one layer cake.", "To finish grate a little dark chocolate on top. Place in the fridge to firm the frosting but do not leave in over night as this dries out vegan/gluten free sponge cake. Cake should last for 2-3 days out of the fridge (if it doesn't get eaten in one go that is!)"]

786

kcal

Calories

Fat

114

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 18 ingredients. The key ingredients include: 7 ounces gluten free self-raising flour, 7/8 cup soya milk or other dairy free milk of you choice, 6 1/8 ounces cooked beetroot ready, pureed in a food processor, 6 3/4 tablespoons coconut oil melted, and more.

Yes, Vegan, Gluten Free, Sugar-Less Chocolate 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!