Sound also skilful to hold upwards true? Here I acquaint to yous a fabulous-tasting chocolate layer cake. Moist as well as delicious. Tender as well as rich. Chocolate at its best. Allergen-free. No gluten, dairy, eggs, soy, corn, or sugar!
Seriously, yous simply can't become incorrect here.
I modified my Decadent Chocolate Bundt Cake on page 342 of our cookbook to hold upwards made into a layer cake. Really alongside exclusively slight changes. I took out the loving cup of beets as well as the i loving cup of H2O as well as replaced them alongside 1 loving cup of prunes inwards which yous soak inwards 1 1/2 cups of boiling H2O as well as thence puree into a polish paste.
Don't teach me incorrect I nonetheless dear this cake made alongside the beets. I am a lover of beets prepared whatsoever as well as all ways. Though the prunes inwards this version add together moisture, sweetness, as well as a sure enough binding activity that makes it locomote real good inwards a layered cake.
Still, if yous don't wishing to fuss alongside layers thence simply pour the batter into a greased nine x 13-inch baking dish as well as bake away. You tin add together the sugar-free frosting below if desired. I am non the biggest fan of frosting, never lead maintain been. Though this recipe is nice, non also sweet, as well as helps locomote along the cake moist for days. Frosted or non this cake is a winner!
Chocolate Layer Cake
Serve this beautiful cake every bit a birthday political party process alongside the vanilla frosting below, topped alongside gluten-free sprinkles. This recipe tin also hold upwards baked inwards a nine x 13-inch pan, or fifty-fifty made inwards a bundt pan.
2 cups chocolate-brown rice flour or sorghum flour
½ loving cup tapioca flour
¾ loving cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan paste or guar gum*
½ teaspoon body of body of water salt
1 ½ cups boiling water
1 loving cup prunes
½ loving cup virgin kokosnoot oil
1 loving cup maple syrup or agave nectar
2 tablespoons apple tree cider vinegar
1 tablespoon vanilla
Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
In a medium sized bowl house the chocolate-brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, as well as body of body of water salt; mix together good alongside a fork or wire whisk.
Place the prunes inwards a small-scale bowl as well as pour the boiling H2O over them. Let correspond most 10 minutes.
Place the prunes as well as H2O into a blender or Vitamix and add together the kokosnoot oil, maple syrup, water, apple tree cider vinegar, as well as vanilla. Blend until real smooth. Pour the wet ingredients into the dry out as well as mix well, though hold upwards careful non to over mix.
Immediately pour batter into prepared pans. Bake for most 25 minutes. Let correspond a few minutes inwards the pan as well as thence gently invert onto a wire rack to cool. Let cool completely earlier frosting. Source: www.NourishingMeals.com
*Update 7/2011: The xanthan paste inwards this recipe tin hold upwards replaced alongside 1/4 loving cup solid soil chia seeds. Add the solid soil chia seeds to the blender alongside the warm H2O as well as soaked prunes. I also added an extra 1/4 loving cup of kokosnoot oil. The combination of both of these cistron changes made the cake a lilliputian denser as well as to a greater extent than fudge-like.
Serve this beautiful cake every bit a birthday political party process alongside the vanilla frosting below, topped alongside gluten-free sprinkles. This recipe tin also hold upwards baked inwards a nine x 13-inch pan, or fifty-fifty made inwards a bundt pan.
2 cups chocolate-brown rice flour or sorghum flour
½ loving cup tapioca flour
¾ loving cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan paste or guar gum*
½ teaspoon body of body of water salt
1 ½ cups boiling water
1 loving cup prunes
½ loving cup virgin kokosnoot oil
1 loving cup maple syrup or agave nectar
2 tablespoons apple tree cider vinegar
1 tablespoon vanilla
Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
In a medium sized bowl house the chocolate-brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, as well as body of body of water salt; mix together good alongside a fork or wire whisk.
Place the prunes inwards a small-scale bowl as well as pour the boiling H2O over them. Let correspond most 10 minutes.
Place the prunes as well as H2O into a blender or Vitamix and add together the kokosnoot oil, maple syrup, water, apple tree cider vinegar, as well as vanilla. Blend until real smooth. Pour the wet ingredients into the dry out as well as mix well, though hold upwards careful non to over mix.
Immediately pour batter into prepared pans. Bake for most 25 minutes. Let correspond a few minutes inwards the pan as well as thence gently invert onto a wire rack to cool. Let cool completely earlier frosting. Source: www.NourishingMeals.com
*Update 7/2011: The xanthan paste inwards this recipe tin hold upwards replaced alongside 1/4 loving cup solid soil chia seeds. Add the solid soil chia seeds to the blender alongside the warm H2O as well as soaked prunes. I also added an extra 1/4 loving cup of kokosnoot oil. The combination of both of these cistron changes made the cake a lilliputian denser as well as to a greater extent than fudge-like.
Sugar-Free Vegan Frosting
This easy-to-make frosting tin hold upwards made pinkish alongside the improver of a small-scale total of fresh, raw beet juice. Influenza A virus subtype H5N1 few teaspoons does the trick. I accept small, peeled chunks of raw beets as well as crush them through a garlic press to teach the juice out.
2 cups organic palm shortening (Spectrum)
1 loving cup arrowroot powder
1 loving cup agave nectar or maple syrup
4 teaspoons non-alcoholic vanilla
2 teaspoons almond flavoring (non-alcoholic)
2 to 4 teaspoons beet juice (optional)
1 loving cup arrowroot powder
1 loving cup agave nectar or maple syrup
4 teaspoons non-alcoholic vanilla
2 teaspoons almond flavoring (non-alcoholic)
2 to 4 teaspoons beet juice (optional)
Place all ingredients into a mixing bowl as well as whip upwards alongside an electrical mixer until lite as well as fluffy. This tin hold upwards made a twenty-four hours ahead of time, stored at room temp. Just re-whip earlier frosting the cake.
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