It tasted great and was a big hit at the celebration at our church. Here’s the recipe.
Gluten-Free Vegan Adonis Chocolate Cake
This recipe makes one layer – double it for two layers.
2 cups gluten-free oat flour
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
2 ½ tsp baking powder
2/3 cup maple syrup
6 Tbsp unsweetened apple sauce
1 Tbsp white vinegar
1 tsp vanilla extract
¾ cup cold water
Mini chocolate chips (0ptional)
Preheat oven to 350°. Set out a 9-inch round or 9×9 nonstick or glass cake pan. (We do not grease or flour the pan at all!)
In a mixing bowl, sift flour, baking soda and baking powder; then add cocoa and mix.
Add the maple syrup, applesauce, vinegar, vanilla, and water and mix well to combine.
Pour the batter into the cake pan. If you’d like extra chocolate, sprinkle some chocolate chips on the top. (If you mix them into the batter, they will sink to the bottom.)
Bake for 30 minutes. While the cake is cooking, make the frosting. When the cake is done, remove it from the oven and set aside to cool. When cooled, frost with Adonis Frosting.
Store in the refrigerator.
2-Ingredient Chocolate Fudge Frosting
Makes enough to generously frost the tops of 2 layers.
1 can (400 ml) full-fat coconut milk
1 bag chocolate chips (Enjoy Life brand is vegan and gluten free)
1. Chill can of full-fat coconut milk in the fridge overnight. (Chilling for 2 nights works best in my fridge.) Put all of the chocolate chips into the pot and gently melt. Flip the coconut milk can over (yes, really!) and open with can opener. Pour off the water. Add the white coconut cream to the chocolate chips. Mix the coconut cream and the chocolate chips together over low heat, stirring frequently, until chips are completely melted. Be careful not to burn.
2. Transfer this mixture into a bowl, cover, and place in the fridge for 7 hours (or overnight). It will get firm.
3. When ready to use, whip it with electric beaters until smooth and creamy.