Two layer gluten free chocolate cake with creamy vegan frosting, topped with beet truffles and chocolate ganache.
Have you ever met anyone who didn’t like cake? Neither have I. Cake brings us together, unites us and puts a colossal smile on our faces. Whether it’s a big celebration, or just a Friday at the office, when we have a slice of (hopefully chocolate) sweet temptation, nothing else matters during those five minutes of cake bliss.
Sometimes though, it’s a good idea to eat cake when you have nothing to celebrate, but simply just want to eat cake. You may even just want an excuse to bake so you can throw on your apron and hone your baking skills. Or, if you’re like me, you may have thought to yourself, “Hey, I don’t have a cake recipe on my blog, which is weird considering how much I like baking and eating chocolate. Guess I should get on that.” Whatever the reason, grab a fork and dig in.
This chocolate cake is not only gluten free, but vegan as well. It’s sweetened with dates and coconut sugar, so if you’re trying to stay away from, or limit your intake of refined sugars, then this is a dessert for you. For the chocolate hearts decorating the top, you can use my peanut butter cup recipe with step by step instructions. And, if you can’t find any heart shaped molds and really want to purchase some, you can find them on amazon.
- 2 ⅓ cups All Purpose GF Flour
- 1 ⅓ cup Coconut Sugar
- 1 cup Cocoa Powder
- 2 tsp Baking Soda
- 1 ½ tsp Baking Powder
- 1 ½ tsp Sea Salt
- 1 cup Brewed Coffee
- 1 cup Dates
- 1 cup Sunflower Oil or canola, or melted coconut oil
- ¾ cup Dark Chocolate Chips
- 3 Flax Eggs 3 Tbsp Ground Flax, mixed with 9 Tbsp Warm Water
- 3 tsp Vanilla Extract
- ½ cup Full Fat Coconut Milk
- 4 oz Dark Chocolate Chips
For the cake: Begin by mixing ground flax with water in a small bowl and set aside.
Brew coffee. As a shortcut, you can combine the hot coffee with the chocolate chips in a bowl to melt them, since they need to be melted for the recipe anyway.
Heat your oven to 350°F and oil two 9" cake pans.
Sift all dry ingredients together in a large mixing bowl.
Blend dates in a food processor. Mix with remaining wet ingredients (can all be combined in the food processor). Pour the wet mix over the dry ingredients and stir until combined. Divide evenly between the two cake pans and bake for 40 minutes or until toothpick comes out clean. Let cool in the pans for about 10 minutes before removing.
Cool cakes completely before frosting.
Decorating the cake: Use a generous amount of frosting between the two cake layers, since the recipe makes a good amount. Continue frosting the top and sides.
Make the ganache: Place chocolate chips in a heat proof bowl and set aside. Gently warm the coconut milk in a small saucepan over medium heat. Do not let it boil. Remove just before boiling and pour over chocolate chips. Let stand for a few minutes, then stir. Pour around the edge of your cake by the spoonful, gently pushing it over the edge to let it drip down the side of the cake.
Continue decorating however you like. You can melt chocolate, drizzle a design on a piece of parchment, let it set, then place on top of the cake, like in the picture.