Chocolate Cake (Vegan, Gluten-free, Oil-free)
And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn't only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture - no oil needed
Ingredients
For a 21cm spring from you'll need:
For the cake:
- 1 cup (packed) cooked kumara (sweet potato) (see note above)
- 3/4 cup buckwheat flour
- 3/4 cup coconut sugar
- 1/2 cup +1 tablespoon FAIR-TRADE cocoa powder
- 1 tablespoon psyllium fibre husk
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup water
For the chocolate frosting:
- 1 cup dates, pitted and diced
- 3/4 cup water
- 1/2 cup FAIR-TRADE cocoa powder
Instructions
- Preheat the oven to 200°C (top/bottom heat). Line base of spring form with baking paper.
- For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
- Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
- Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).
- Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
- For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.
- Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos :)
Notes
Enjoy! :)