[Recipe] Scrumptious Vegan Chocolate Cake (No Flour, Gluten-free, Dairy-free)
Many people don't like baking with flour, dairy, even eggs.
So it may become difficult to come up with a tasty, healthy recipe that will satisfy even the strictest of bakers.
However, today I have a recipe that will get you super excited.
“Why?”, you ask?
Because in this recipe there is no flour, no eggs, no dairy, and no gluten -- in this amazingly delicious, tasty chocolate cake!
Yes, you read that right! Sound too good to be true?!
This mouthwatering recipe is super healthy because it has fiber, powerful phytochemicals (cacao), potassium, healthy omega fats, is low in sugar and high in healthy coconut nutrients.
When you take your first moist and delicious bite, you’ll notice that this cake has a texture slightly similar to bread pudding. So next time you have a gathering, consider this recipe not only for the vegans in your life but everyone, as it is truly an amazing chocolate cake!
- 2 1/2 cups Rolled oats
- 1 tbsp Baking Powder
- 2 tbsp Cacao powder
- 3/4 cup Coconut Palm Sugar or 1 cup Xylitol
- 5 tbsp Banana flakes
- 1 Flax Seed egg or regular egg if not vegan
- 2 cups filtered water
- 2 tbsp Coconut Milk Powder
- 1/4 cup melted Coconut Oil
- Preheat the oven to 350 degrees F. Grease an 8 x 8-inch pan with a bit of coconut oil
- In a blender or food processor, combine all your ingredients and blend. You should get a thick batter. Ensure you regularly scrape down the sides to ensure all the ingredients are properly mixed
- Pour the batter in the greased pan and bake for 30 minutes, or until a knife comes out clean
- Once cool, make your frosting and refrigerate to firm up slightly. Once smooth and spreadable, spread over your cake and refrigerate. Cut into desired slices.
- Sprinkle a generous amount of Shredded Coconut on the cake once frosted (Optional)
For the Chocolate Frosting (Optional)
Directions for the Chocolate Frosting:
- Mix Chocolate chips and coconut milk in a saucepan at medium heat stirring frequently until fully melted.
- Let cool for 10 mins and frost the cake.
Flax Egg Directions:
- The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg.
- You'll need to grind the flax seeds into a fine powder using a coffee or spice grinder and then you simply whisk in the water until it becomes gelatinous.
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