Bake your tender little heart out with this vegan chocolate cake recipe. Better known as bites of bliss without gluten, dairy and egg. The list of ingredients may seem a little odd, but don’t be alarmed. It’s all about chemistry and finding deliciousness in the face of limitations. The sweet potato in this cake brings a silky tenderness to the crumb. You don’t really taste it as the chocolate, vanilla, coffee and cinnamon flavors dominate.
Using your food processor makes this as easy as uno, dos, tres. Preheat the oven to 350ºF. Grease and dust a 9-inch cake pan or Springform pan with gluten-free flour. Measure your dry ingredients into the food processor bowl (use standard blade).
1 cup buckwheat flour – or a mix of buckwheat, sorghum and brown rice flour
3 tablespoons tapioca starch (or arrowroot, or potato starch)
1/2 cup organic brown sugar
1 tablespoon dry “Ener-G” Egg Replacer
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Scant 3/4 teaspoon xanthan gum
1 teaspoon cinnamon
1 tablespoon instant coffee or espresso powder (decaf is fine)
Pulse on and off to distribute. Add in the wet ingredients:
1/2 cup white sweet potato puree or canned pumpkin
4 oz. melted Belgian dark chocolate
2 tablespoons Spectrum Organic Shortening
1/2 cup honey- or use raw agave nectar to keep it strictly vegan
3/4 cup chocolate hemp milk – or non-dairy chocolate milk of choice
2 teaspoons lemon or orange juice
3 teaspoons bourbon vanilla extract
Cover and process the ingredients until a smooth batter forms.
Scrape and spoon the batter into the cake pan. Bake in the center of a preheated oven till firm – about 30 to 35 minutes. Please keep an eye on the cake and check it for doneness. Cool on a wire rack. Cover and chill. Slice and serve with organic powdered sugar , fruit or chocolate sauce. Makes 8 to 10 servings.
This isn’t a super sweet cake- though I used unsweetened Belgian baking chocolate from Trader Joe’s. If you prefer a sweeter cake, use sweetened dark chocolate and up the sugar a bit, to taste.
This recipe pairs chocolate, cinnamon, coffee and vanilla for a Mexican chocolate taste. If you’d rather go a more straight-up-chocolate route, eliminate the cinnamon.