Vegan Gluten Free Chocolate Cake
Who can resist a piece of chocolate cake? Probably the fewest. A Vegan Gluten Free Chocolate Cake that is quick to make, super moist and very tasty.
Ingredients for Vegan Gluten Free Chocolate Cake:
one cooked medium sweet potato (250 gr)
70 gr buckwheat flour
40 gr coconut flour
120 gr coconut blossom sugar
60 gr cocoa powder
1 tbsp psyllium husks
2 tbsp tiger nut flour
2 tsp baking powder
1 tsp baking soda
300 ml water
Chocolate Frosting:
250 g margarine
120 g icing sugar
50 g unsweetened cocoa powder
1 pinch of salt
1 dash soy milk
Chocolate layer:
140 gr dates without stone
190 ml water
60 gr cocoa powder
2 tbsp coconut puree
Instructions
First chop the dates and soak them in 190 ml of water. Attention: You still need the water, please do not tip it away!
Now peel the sweet potato with a peeler, cut into small pieces and boil in 300 ml water until soft.
For the cake, mix all the dry ingredients in a bowl and preheat the oven to 400°F (top/bottom heat).
When the sweet potato pieces are cooked until they are tender, puree everything, including the water. let it cool down. This is important because baking soda works best when wet and hot.
Once the sweet potato mash has cooled, gradually add it to the bowl with the dry ingredients and mix well. The batter should be moist but not thin.
Grease a small springform pan with coconut oil, spread the batter into the cake tin and place in the oven on the middle shelf for about half an hour, or 40 minutes depending on the oven. Be sure to check with a skewer to see if the cake is cooked. If it is, remove the cake from the oven and leave to cool.
Put the margarine, powdered sugar, cocoa powder, salt and soy milk in a bowl and beat with a hand mixer until creamy.
Divide the cake into 2 tiers of equal height.
Put a cake base on a cake plate, brush with a little soy milk and smooth the base ⅓ of cocoa cream.
Place the second cake base on the cream, press down a little, brush with a little soy milk and ⅓ cocoa cream. Spread the chocolate layer you made on the top layer.
Store the patty in the refrigerator. Remove from refrigerator 15 minutes before serving.
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