What gluten-free flour blend works best for this cake?

This recipe suggests a blend of 1 cup white rice flour and 1 cup brown rice flour, or you can use an all-purpose gluten-free flour blend.

Why is a food processor used for the cake batter?

The food processor helps to combine the dry ingredients, melted chocolate, and wet ingredients until the batter is smooth and well-mixed, ensuring a consistent texture.

How is the chocolate frosting naturally sweetened?

The frosting is primarily sweetened by pureeing pitted dates with water, which forms a smooth base before blending with melted chocolate, non-dairy milk, and vanilla.

Can I prepare the frosting ahead of time?

Yes, the frosting needs to chill for an hour in the fridge before using, so it can be made in advance and stored until ready to frost the cooled cake.

What is the best way to store leftover Chocolate Layer Cake?

Store any leftover cake in an airtight container at room temperature for a couple of days, or in the refrigerator for longer freshness due to the date-based frosting.

8 years ago

Chocolate Layer Cake
[Vegan]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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A generous slice of rich vegan chocolate layer cake, topped with creamy date-sweetened chocolate frosting, served on a white plate.

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Discover more recipes with these ingredients

Chocolate

Chocolate Layer Cake [Vegan]

Dairy Free

The cake mix comes together in minutes in your food processor and the icing whizzes up in seconds in a blender. Blend, pour, bake, cool, frost and hello chocolate heaven.

Ingredients You Need for Chocolate Layer Cake [Vegan]

Melted Chocolate:

1/3 cup vegan chocolate chips
1/3 cup non dairy milk

Dry Ingredients:

2 cups gluten free flour (1 cup white rice flour + 1 cup brown rice flour OR use all purpose GF flour)
1/4 cup arrowroot starch
1/4 teaspoon baking soda + 1 teaspoon baking powder
Pinch of salt + a dash of cinnamon
2 tablespoons cacao or cocoa powder

Wet Ingredients:

1/3 cup apple sauce
1/2 cup non dairy milk
1 small ripe banana
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon apple cider vinegar

Chocolate Frosting

2/3 cup + 1/3 cup pitted dates (divided)
2/3 cup water
1/4 cup non dairy milk
1/4 cup vegan chocolate chips
1 teaspoon arrowroot starch
1 teaspoon vanilla extract
Tiny pinch of salt

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How to Prepare Chocolate Layer Cake [Vegan]

For the melted chocolate, melt chocolate and non-dairy milk together over lowest heat in a pot until smooth. Remove from heat and set aside.
Combine dry ingredients in a food processor. Blend in melted chocolate mixture.
Add all wet ingredients to the food processor mixture and blend until smooth and well mixed. Once smooth pulse in 1/4 cup mini chocolate chips.
Scrape the batter into a parchment paper lined square baking pan. You could also use two identical size small cake pans. Bake in oven until risen and slightly springy to the touch - about 20 minutes.
For the frosting, puree 2/3 cup dates with 2/3 cup water in a high speed blender until smooth. In a small pot over low heat, melt together the chocolate chips, non dairy milk and arrowroot starch. Add melted chocolate and all remaining ingredients to the blended date mixture and puree until smooth. Chill for an hour in the fridge before using as frosting.