Are you looking for a rich and decadent chocolate cake recipe that is both vegan and gluten-free? Welp, here you go! This scrumptious cake is made with a combination of almond flour and coconut flour and is sweetened with maple syrup. It is frosted with a silky chocolate ganache made with coconut milk and dark chocolate!
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the chocolate ganache:
- 1/2 cup coconut milk
- 1/2 cup dark chocolate chips
Instructions:
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the maple syrup, coconut milk, and flax eggs. Add this to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before making the ganache.
- To make the ganache, heat the coconut milk in a small saucepan until it comes to a simmer. Remove from heat and add in the chocolate chips, stirring until the chocolate is fully melted and the ganache is smooth.
- Pour the ganache over the cooled cake and spread it out evenly.
- Let the ganache set before slicing and serving the cake.
- We hope you love our vegan chocolate cake recipe!
