It's hard finding a good chocolate cake that is vegan and gluten-free, but search no more! If you like, you can garnish the ready cake with berries or other fresh fruit.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
45 mins
total:
1 hr 40 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.

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  • Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.

  • Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.

  • Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.

  • Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.

  • Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

Cook's Notes:

If you don't have parchment paper, grease the springform pan and dust with arrowroot starch.

You can use any non-dairy milk instead of soy milk.

Nutrition Facts

394 calories; protein 7.6g; carbohydrates 58.9g; fat 15g; cholesterol 1.9mg; sodium 217.2mg. Full Nutrition
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