Vegan Gluten Free Chocolate Cake
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 9" cake
 
This is a rich delicious cake that will please every palate. I promise. Remember to use organic ingredients whenever possible.
Ingredients
  • 3 teaspoons ground flax seed, soaked in 3 Tablespoons water
  • 2 cups chickpea flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt, himalayan or sea
  • ½ cup sweetener...raw cane sugar, coconut sugar, maple syrup, dates that have been soaked and pureed
  • 2 teaspoons cacao powder
  • Cashew Icing
  • 1 cup cashews, soaked a few hours
  • ½ cup coconut oil, melted
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lime juice
  • 1 cup very finely shredded zucchini (courgette), that has been peeled
  • 100g dark chocolate bar, melted (I used 85% cacao, organic)
  • 2 teaspoons pure vanilla extract
  • ⅔ cup olive oil or ⅓ cup melted coconut oil and ⅓ cup olive oil
  • 1 cup water (may need less if using a liquid sweetener)
Instructions
  1. Preheat oven to 350F
  2. Prepare a 9" cake pan with parchment paper or greasing.
  3. In a small bowl, place the ground flax and the water. Stir and let sit to absorb.
  4. In a large bowl, combine chickpea flour, baking powder, baking soda, salt and cacao powder. If you are using a dry sweetener, add it to this mixture.
  5. Shred the zucchini in a separate bowl.
  6. Melt the chocolate in a double boiler.
  7. To the zucchini, add the flax, melted chocolate, vanilla and oil. If using a liquid sweetener, add this now. Mix until smooth. You will find it helpful to use your hand blender for this.
  8. Add this mixture to the flour and stir until combined. Add the water, ½ cup at a time until it is smooth. Consistency should be thinner than muffin batter but not runny.
  9. Place in a 9" cake pan and bake 25-30 minutes.
  10. The cake will rise up and look fluffy. Be prepared for it to fall and be a short cake. Doesn't change the taste though!
  11. While the cake is baking, make the cashew icing. Place all ingredients in your food processor. Start by pulsing until the mixture starts to break up. Then process for a few minutes. You may need to stop the processor a few times to scrap down the sides. Continue processing until it is smooth. Put in the fridge for about 30 minutes to firm up. Now it is ready to spread around the cake.
  12. When serving, top with a few raspberries, if desired
Recipe by BarbaraDolan.com at http://barbaradolan.com/fabulous-vegan-gluten-free-chocolate-cake/