You usually stick with vegetable side dishes, but now it’s your turn to bring dessert to the family potluck. With so many delicious dessert recipes to choose from, how do you decide which to make? Here’s a hint: pick this chocolate cake. This recipe takes the cake because it’s gluten-free and vegan. You’ll please every guest–your chocoholic cousin, your grandfather with dietary restrictions, your sister who refuses to eat animal products and even your marathon-running uncle.
Ingredients
4 Tbsp. flaxseed meal
10 Tbsp. water
1 cup almond milk
1 tsp. apple cider vinegar
3 tsp. baking soda
1/2 cup + 2 Tbsp. Vitacost Maple Syrup
2/3 cup Nutiva Coconut Sugar
1 cup applesauce
1/2 cup Nutiva Coconut Oil with Buttery Flavor
1 tsp. vanilla extract
1/2 tsp. Redmond Real Salt
1 cup Bob’s Red Mill Almond Meal
1/2 cup TigerNut Flour
1 cup Bob’s Red Mill Oat Flour
1/2 cup Vitacost Tapioca Flour
1 cup Vitacost Cacao Powder
Frosting
1/2 cup almond milk
1/2 cup cacao powder
1/4 cup maple syrup
1/4 cup Nutiva Coconut Oil with Buttery Flavor
1-1/2 cups Vitacost Organic Powdered Sugar
Directions
- Preheat oven to 350 degrees F. Grease a round cake pan with buttery coconut oil.
- In a small bowl, whisk together flax meal and water. Set aside for about 5 minutes for mixture to thicken.
- In a large bowl, combine almond milk, baking soda and apple cider vinegar and let it curdle. Add gummy flax mixture to bowl, along with applesauce, coconut sugar and maple syrup and whisk. Stir in vanilla, salt and coconut oil. Whisk in almond flour, TigerNut flour, oat flour and tapioca flour. Then, add cacao and mix until well combined.
- Pour batter into prepared pan. Bake for 45 minutes.
- Meanwhile, prepare the frosting. In a large bowl or blender, whip together ingredients until smooth and thick. When cake has fully cooled, cover with frosting.
- Add toppings like sliced TigerNuts, hazelnuts, organic sprinkles, shredded coconut and berries.