For the last couple of weeks, my family has been trying a new feel-good “diet” (I don’t like that word because it has such a social misunderstanding). We’re trying veganism, refined high-glycymic suger-freeism and (mostly) gluten-freeism. I feel like a million bucks!
But, a couple of days ago, I had one of those “I NEED SOME CAKE” moments. With haste, I googled “sugar-free, gluten-free, vegan chocolate cake”. When I saw the result load, I jumped up and down with excitement (WEW! EXERCISE!).
I was a little worried that the cake would turn out funny because I have some prejudice against mimicking food made from other ingredients, but the cake was actually super delicious.
Here is the recipe…
(adapted from http://www.nourishingmeals.com)
- 2 cups brown rice flour or sorghum flour
- ½ cup tapioca flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons xanthan gum or guar gum (I used 1 tablespoon of arrowroot powder. You could also use 1/4 cup ground chia seeds–just put them in the blender with the water and prunes)
- ½ teaspoon sea salt
- 1 ½ cups boiling water
- 1 cup prunes
- ½ cup virgin coconut oil
- 1 cup agave nectar
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla
Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, arrowroot powder, and sea salt; mix together well with a fork or wire whisk.
Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
Place the prunes and water into a blender and add the coconut oil, agave nectar, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
For the frosting…
- 1 cup cocoa powder
- 1/4 cup vegan buttery spread (I used Earth Balance)
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1 cup agave nectar
Place all ingredients in a blender and blend until super-smooth. If you would like the consistency to be more firm before spreading on the cake, place the frosting in the fridge for a couple of hours.
After frosting the cake, I added toasted walnuts which tasted GREAT.
There, now you have a beautiful, guilt-free cake. EAT IT!