Let’s celebrate Chocolate Week with a slice of this vegan & gluten-free Chocolate Cake topped with a velvety Purple Sweet Potato Frosting!
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.
Cover the ground chia seeds with 5 tbsp. of cold water and let them sit for about 5 minutes.
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.
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.
Fold the wet mixture over the dry ingredients until evenly mixed.
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.
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).