The recipe you need for upcoming spring and summer celebrations: my 1-bowl chocolate layer cake, which is grain-free, gluten-free and vegan. It’s not a miracle, but it is most definitely marvelous!
Happy Wednesday, everyone! I hope this post finds you well and (wishful thinking for all) enjoying the first glimpses of spring.
But enough about spring. Let’s talk cake.
Namely, deep, dark, chocolate layer cake, with an equally decadent, velvety-smooth chocolate frosting.
With all kinds of spring celebrations just around the corner, this is just the cake you need for gatherings big and small, especially because it is:
*Made in 1-Bowl
*Made without an electric mixer
*Vegan (no eggs, no dairy)
Chickpea flour is the solo flour in this recipe, adding perfect structure, height and texture without the addition of any other egg replacements or starches. A combination of full fat coconut milk and coconut oil produces lush layers that are all about the chocolate (i.e., no hint of chickpea at all, and no coconut flavor for that matter, either).
All of the ingredients for the cake are added to one bowl, and then beaten or whisked until completely smooth. Within minutes, the layers are ready to go into the oven to bake.
Once the layers (which rise high and even) have cooled, wrap them up and give them a chill in the refrigerator. This will make for easier frosting, especially the middle layer of frosting (it will not immediately squish out of the sides when the second cake layer is placed on top–pet peeve number 5 million and 73).
You can use plastic wrap or wax paper, but I prefer wrapping each layer in a clean dish towel (easy & eco-friendly).
And oh my heavens, the frosting! Make it in minutes with either a food processor or high speed blender using ingredients you most likely have on hand (e.g., coconut oil, cocoa powder, maple syrup). It is also naturally vegan, Paleo, grain-free & gluten-free.
Bonus: no advanced chilling is required for the frosting! Make it and use it immediately.
If you do not want to make the cake in layers, make one big 13×9 sheet cake, or 24 cupcakes (see my notes in the recipe).
Most of all, make it yours!
Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks
- Cake Layers:
- 2-2/3 cups chickpea flour
- 1-1/2 cups coconut palm sugar
- 1 cup unsweetened cocoa powder
- 1-3/4 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 13.5 ounce can full fat coconut milk (at room temperature)
- ½ cup hot (not boiling) water
- ⅓ cup virgin coconut oil, melted
- 2 teaspoons vanilla extract
- Chocolate Frosting:
- 1-1/3 cups virgin coconut oil, solid (not melted)
- ⅔ cup maple syrup (or honey, if not vegan)
- ⅔ cup unsweetened cocoa powder
- 1 tablespoon nondairy milk (more, if needed)
- pinch of fine sea salt
- Optional: large pinch of sea salt and/or 1 teaspoon vanilla extract
- Cake Layers: Preheat oven to 350F. Oil or spray the bottom and sides of two 9-inch round cake pans (with 2-inch sides).
- In a large bowl, whisk the chickpea flour, coconut sugar, cocoa powder, baking soda, and salt until no lumps remain.
- Add the coconut milk, hot water, coconut oil and vanilla to bowl. Vigorously whisk until completely smooth. Divide batter evenly into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool 15 minutes before inverting onto racks. Cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
- Chocolate Frosting: Place the coconut oil, maple syrup, cocoa powder, milk and salt in a food processor or high speed blender. Process, stopping to scrape down sides of bowl several times, until completely blended, thick and smooth, adding a bit more milk, if needed.
- Place one chilled cake layer on a cake plate or stand and spread with half of frosting. Top with second cake layer and spread top with remaining frosting. Serve, or refrigerate until ready to serve.
Frosting: The frosting will hold in a cool room for about 1 hour. If the temperature is warm, keep the frosted cake in the refrigerator until just before serving.
Cupcakes: The cake batter can also be made into 24 cupcakes. Bake at 350F for about 13 to 17 minutes.
13x9 Cake: The cake batter can be made into one 13x9-inch sheet cake. Bake at 350F for about 35 to 40 minutes.