VEGAN AND GLUTEN-FREE CHOCOLATE CAKE

Vegan and Gluten-Free Chocolate Cake image

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.

Provided by Lilytasty

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ cups teff flour
7 tablespoons rice flour
5 tablespoons arrowroot starch
2 ½ tablespoons brown sugar
2 teaspoons instant coffee granules
1 teaspoon baking soda
1 pinch salt
9 ounces dark chocolate, chopped
2 tablespoons soy milk
2 cups soy milk
1 tablespoon cider vinegar
2 ounces dark chocolate, chopped, divided
1 teaspoon coconut oil

Steps:

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

Nutrition Facts : Calories 393.5 calories, Carbohydrate 58.9 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 6.2 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 217.2 mg, Sugar 25.2 g