Simple, moist, vegan chocolate cake topped with melt-in-your-mouth frosting made with just 2 ingredients. Easy and quick to make, gluten-free and oil-free. Perfect for the next coffee party.
Preheat the oven to 180 degrees (convection) or 200 degrees (top-bottom heat) and line a loaf pan (24x24cm) with baking paper.
FOR THE CAKE Place gluten-free flour blend, oat flour, raw cane sugar, cocoa powder, bourbon vanilla, baking soda, baking powder and salt in a bowl and stir until everything is well combined. Alternatively, use a hair sieve for sifting cocoa and flour.
185 g gluten free flour mix, 125 g Oatmeal, 100 g Raw cane sugar, 45 g Cocoa powder, ¼ tbspn Bourbon vanilla ground, 1 tbspn Baking soda, 2 tbspn Baking powder, A pinch of salt
In a second bowl, add melted dark vegan chocolate, apple paste, maple syrup, espresso and plant milk and stir until evenly combined.
120 g dark vegan chocolate, 125 g Apple pulp, 63 g maple syrup, 25 ml Espresso, 375 ml Plant milk
Then add the liquid mixture to the dry mixture and mix together. Do not stir too long, otherwise you will stir the leavening out of the dough.
The dough should be neither too solid nor too liquid and should be easy to transfer to the baking pan. If too firm, add a little more vegetable milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
Place in the oven, bake for 40 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Remove from oven, let cool slightly, and transfer to a cooling rack to cool completely (preferably at least an hour).
In the meantime THE FROSTINGmake To do this, carefully melt the chocolate over a water bath.
250 g dark vegan chocolate
Open the coconut milk and skim only the coconut cream (not the liquid batter) from the can and add to the melted chocolate. Mix together carefully and put in the refrigerator
1 Cup Coconut milk
After about 2 hours, the frosting is firm enough to be processed further.
Remove from refrigerator and whip with a spoon or hand mixer (or similar mixer). If the mixture is too firm, let it stand at room temperature for a few minutes.
Straighten cake as needed and spread frosting directly on top.
(Optional) decorate with grated chocolate, cut into pieces and enjoy!
Keeps up to 3 days in an airtight container at room temperature, in the refrigerator up to 5 days.