When I want chocolate, I want some serious chocolate, not chocolate for sissies. I wanted some savory, rich, deep chocolate that leaves me 100% satisfied. Sometimes you just have to scratch the itch, but I thought I’d use ingredients that wouldn’t leave me feeling guilty. The Chocolate Lovers Cake was born! I started with a flour-less chocolate cake and the rest is what dreams are made of.

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Chocolate Lovers Cake [Vegan, Gluten-Free]

Serves

8-12

Ingredients

  • 6 oz or 1 cup vegan chocolate chips or cacao chips
  • 1/2 cup or 1 stick vegan butter
  • 1/2 cup coconut nectar
  • 1/4 cup raw agave syrup
  • 3 “eggs” – I used potato starch mixed with water (flax meal works well too)
  • 1/2 cup raw cacao powder
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 cup vegan chocolate chips
Second Layer of Cake:
  • 1 1/2 cups oat flour (ground gluten-free oats)
  • 1/2 cup raw cacao powder
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 3/4 tsp xanthum or guar gum
  • 5 tbsp oil (olive / coconut)
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup raw agave syrup
  • 1 "egg" (1 tbsp potato starch with 2 tbsp cool water)
  • 1 cup cashew milk (or dairy free alternative)
Frosting:
  • Cream of 2 cans of coconut milk, refrigerated overnight.
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut nectar
  • Dash of stevia
  • 1 tsp brown rice syrup (opt)
  • 3 “eggs” (potato starch or flax meal blend will work)
  • 1 tbsp sifted cacao powder
  • 1/4 – 1/2 cup sifted oat flour
  • 2 cups shredded coconut (blended to a finer consistency)
  • 1 tub vegan cream cheese
  •  1 banana
 
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Preparation

  1. Pre-heat oven to 350 degrees. Spray a 9″ cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
  2. Melt 6 oz or 1 cup of (vegan) chocolate chips with 1/2 cup or 1 stick of “butter” in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted smooth. (To properly melt, place pot over larger pot with boiling water and stir to melt).
  3. Add 3/4 cup sugar (I used a little over 1/2 cup coconut nectar + 1/4 cup agave syrup) and a 1/4 tsp sea salt. Reduce heat to low.
  4. Cook while stirring for about one minute. Remove pan from heat. Whisk in “eggs” and vanilla extract. The mixture will look smooth and glossy.
  5. Use a mesh sieve to sift cacao into mixture to prevent lumps. Whisk until the cake batter is smooth.
  6. Add the chocolate chips and mix into the batter. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch.
  7. Be careful not to over bake as it will firm up more as it cools. Cool in pan on a wire rack for 15 minutes and invert onto a plate. Sift cacao over the top once cooled and frost and top with the second layer of cake.
For the Second Layer of Cake:
  1. Pre-heat oven to 350 degrees. Spray a 9″ cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
  2. Mix the dry ingredients together in a large bowl.
  3. Add the wet ingredients and take a mixer or whisk until completely smooth.
  4. Pour into the prepared pan and bake for 30-35 minutes + until a toothpick comes out clean. Cool on pan or wire rack and invert onto a plate. Carefully place on top of the first layer of iced cake. Frost entire cake, sift cacao powder on top for decoration.
For the frosting:
  1. Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
  2. Carefully spoon out the cream into a bowl. Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
  3. Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
  4. Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy.
  5. Refrigerate to create a thick frosting consistency.


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