Vegan and Gluten-Free Chocolate Cake

If you are looking for a delicious vegan chocolate cake that is also gluten free - search no more! This cake is moist and full of rich chocolate flavor. Garnish with berries.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 394 Calories

Ingredients

• 1 teaspoon baking soda
• 1 pinch salt
• 2 teaspoons instant coffee granules
• 1 tablespoon cider vinegar
• 2 tablespoons soy milk
• 2 ½ tablespoons brown sugar
• 2 cups soy milk
• 1 teaspoon coconut oil (Optional)
• 7 tablespoons rice flour
• 1 ½ cups teff flour
• 5 tablespoons arrowroot starch
• 9 ounces dark chocolate, chopped
• 2 ounces dark chocolate, chopped, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.

Step 2

Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.

Step 3

Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.

Step 4

Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.

Step 5

Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.

Step 6

Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.