Chocolate Layer Cake (Vegan + Gluten-Free)

Ali Segersten Feb 27, 2009 103 comments

Sound too good to be true? Here I present to you a fabulous-tasting chocolate layer cake. Moist and delicious. Tender and rich. Chocolate at its best. Allergen-free. No gluten, dairy, eggs, soy, corn, or sugar!

Seriously, you just can't go wrong here.

I modified my Decadent Chocolate Bundt Cake on page 342 of my cookbook to be made into a layer cake. I took out the cup of beets and the one cup of water and replaced them with 1 cup of prunes in which you soak in 1 1/2 cups of boiling water and then puree into a smooth paste.

Don't get me wrong I still love this cake made with the beets. I am a lover of beets prepared any and all ways. Though the prunes in this version add moisture, sweetness, and a certain binding action that makes it work very well in a layered cake.

Still, if you don't want to fuss with layers then just pour the batter into a greased 9x13-inch baking dish and bake away. You can add the refined sugar-free frosting below if desired. I've never been the biggest fan of frosting, though this frosting recipe is not too sweet and helps keep the cake moist for days. Frosted or not, this cake is a winner!

Recipe from our Meal Planner

Gluten-Free Chocolate Layer Cake

Servings
8
Cook Time
25 minutes
Prep Time
15 minutes

Serve this beautiful egg-free and gluten-free cake as a birthday party treat with the vanilla frosting, topped with gluten-free sprinkles. This recipe can also be baked in a 9x13-inch pan, or even made in a bundt pan.

Ingredients

Dry Ingredients

2 cups brown rice flour
½ cups tapioca flour
¾ cups cacao powder
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

1½ cups boiling water
1 cups prunes
2 tablespoons ground chia seeds
½ cups coconut oil
1 cups maple syrup
2 tablespoons raw apple cider vinegar
1 tablespoons vanilla extract
Directions
  1. Preheat oven to 350 degrees F. Grease two 8-inch cake pans.
  2. In a medium-sized bowl add the brown rice flour, tapioca flour, cocoa powder, baking powder, baking soda, and sea salt; mix well with a wire whisk.
  3. Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
  4. Place the prunes and water into a blender or Vitamix and add the ground chia seeds, coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry, using a rubber spatula to scrape everything out of the blender, and mix well.
  5. Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.

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Vegan Maple Buttercream Frosting

GLUTEN-FREE RASPBERRY CUPCAKES-2
VEGAN MAPLE BUTTERCREAM FROSTING-1
VEGAN MAPLE BUTTERCREAM FROSTING-2
Servings
12
Prep Time
10 minutes

This dairy-free and refined sugar-free vegan buttercream frosting is not overly sweet and perfect for frosting a layered cake or a dozen cupcakes! To make it pink, add in one tablespoon of organic beet juice powder. I also like to add 5 to 6 drops of lemon essential oil to brighten the flavors. 

Tip

This frosting can be made a day ahead of time and stored at room temp. Just re-whip before frosting your cake or cupcakes.

Ingredients
2 cups organic palm shortening
1 cups arrowroot powder
1 cups maple syrup
½ teaspoons raw vanilla powder
½ teaspoons almond extract (optional)
Directions
  1. Place all ingredients into a mixing bowl and whip with an electric mixer until light and fluffy.
  2. Add more arrowroot powder as needed if the syrup and shortening begin to separate. Sometimes I need to add a half cup more. It depends on the thickness of the maple syrup you are using. If you are using a very thick, syrupy maple syrup you might not need any extra arrowroot.

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Posted In
baked goods cakes chocolate dessert frosting GF/CF rice-free sugar-free valentine's day vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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Comments

gfe--gluten fr… (visitor) Feb 27, 2009 | 9:44am

That is gorgeous. Ali, your blog and cookbook are going to become indispensable to me as I am embarking on a gluten-free, dairy-free, and sugar-free diet. (Although that won't be reflected on my blog right away. I have some posts I've prepared, but haven't put up yet.) Frank question: With prunes' known laxative effective, is that an issue with this cake or is one fine with just a small piece? I have not been a big eater of prunes in my life so I must ask. LOL

Thanks!
Shirley

thewholegang (visitor) Feb 27, 2009 | 9:22am

OK, I really have to lock myself in my room and read that cookbook! It follows me around the house. Now I know why. That cake looks amazing! I have everything but the prunes, would my dates work instead? I'm having my baker son get busy on this over the weekend. Now how to not eat the whole cake in one sitting?

Anonymous (visitor) Feb 27, 2009 | 9:22am

Oh Thanks so much for this! We are vegan and gluten-free and love your desserts and baked goods. The frosting looks so good and easy to do. I have made your beet bundt cake numerous times and everyone always enjoys it.

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