Vegan, Gluten Free Chocolate Cake for Valentine's Day
I made this cake for my dad's birthday last year and it was a total hit! It is perfectly moist and has simple, yet clean ingredients. I even tailored in one day with chocolate chips instead of the cocoa powder and it turned into a delicious cookie bar. Give a try for this valentines day, your spouse won't even know it's vegan.
1 1/4 cup all-purpose flour or gluten-free all-purpose flour
1 cup coconut sugar
1/2 cup cocoa powder sifted
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light-tasting olive or coconut oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 tablespoon apple cider vinegar
5 oz dairy free dark chocolate finely chopped
2 tablespoons nut mulk
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely.
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Enjoy and happy Valentine's Day!