Chocolate Layer Cake (Vegan + Gluten-Free)
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!
Gluten-Free Chocolate Layer Cake
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.
Dry Ingredients
Wet Ingredients
- Preheat oven to 350 degrees F. Grease two 8-inch cake pans.
- 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.
- Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
- 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.
- 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
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.
This frosting can be made a day ahead of time and stored at room temp. Just re-whip before frosting your cake or cupcakes.
- Place all ingredients into a mixing bowl and whip with an electric mixer until light and fluffy.
- 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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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
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
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?
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.