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The great thing about this Vegan Chocolate Cake is that we can all have a slice (or two 😉) of it as it is gluten-free, dairy-free and nut-free too … and full of flavours!
Get your supply of chocolate ready because this week is the start of the CHOCOLATE WEEK! For the occasion I have made a very dense and rich Vegan Chocolate Cake with a delicious purple sweet potato frosting!
This recipe is very easy to make and should only take you 15 minutes to prepare!
I have kept the amount of sugar relatively low so that it combines perfectly with my favourite Purple Sweet Potato frosting.
All I ask for you is to ensure that you get a good quality cocoa powder for a delicious chocolatey flavour! Click this link if you want to find out what a good quality cocoa powder should look like! The main thing to remember is that the higher the percentage of fat the better!
Revisitons … Pâtissons !
I hope you try and like this Vegan Chocolate Cake, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
Let’s celebrate Chocolate Week with a slice of this vegan & gluten-free Chocolate Cake topped with a velvety Purple Sweet Potato Frosting!
- 2 tbsp. chia seeds (finely ground)
- 140 gr rice flour
- 100 gr cornflour
- 1 tsp. baking powder
- 25 gr cocoa powder
- 85 gr cane sugar
- 1/3 tsp. salt
- 60 gr rapeseed oil
- 1 tsp. vanilla paste or extract
- 200 gr dairy-free milk (soya or almond)
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Preheat the oven at 180°C.
Line your cake pan with the prepared round of parchment paper or simply brush the bottom of your pan with some oil.
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Cover the ground chia seeds with 5 tbsp. of cold water and let them sit for about 5 minutes.
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In the meanwhile, sift the rice and cornflour flour in a large bowl (this step prevents any lumps or impurities from going into the batter).
Add the baking powder, cocoa powder, cane sugar, salt and whisk.
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In a separate bowl, stir together the oil, vanilla paste, and dairy-free milk. Add the chia seeds making sure to mix thoroughly as they tend to stick together.
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Fold the wet mixture over the dry ingredients until evenly mixed.
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Place in the oven and bake for about 25 minutes. A skewer or a knife should come out clean.
Take the cake out of the oven. Cool on a wire rack for 10 minutes and remove from the pan.
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It is now time to make the frosting!
If desired you can also add some shredded coconuts and chocolate chunks in the middle (see picture).
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