1 Bowl Vegan Gluten Free Chocolate Cake
1 Bowl Vegan Gluten Free Chocolate Cake
The most incredible chocolate cake that happens to be vegan, gluten-free, oil-free, grain-free, and refined sugar-free. Just 1 bowl and simple methods required for this perfectly tender, moist, delectable chocolate cake that’s perfect for special occasions and beyond.
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Ingredients
CAKE
- 2 bananas Mashed
- ¼ cup apple sauce – unsweetend Sub dairy-free yogurt for richer texture
- 1 tsp pure vanilla extract
- 2 tbsp almond butter Or sub peanut butter, cashew butter, tahini, or sunflower butter
- ¾ cup maple syrup
- ½ cup coconut sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt Optional
- 1¼ cup almond milk
- 1 cup cocoa powder
- 1 cup potato starch Or sub 1/2 cornstarch 1/2 coconut flour
- 2½ cups almond flour
- 1 tsp ground espresso Optional – enhances chocolate flavor
Instructions
- Preheat oven to 180° and lightly grease (avocado oil is best) two standard 8-inch round cake pans, one 9×13-inch pan, or three 6-inch round pans (our preferred) and dust with cocoa powder. Shake out excess and set aside. If making cupcakes, line a standard muffin tin with paper liners.
- In a large mixing bowl add banana and mash. Then add applesauce (or yogurt), vanilla, almond butter, and whisk to combine. Next add maple syrup, coconut sugar, baking powder, baking soda, and sea salt (optional) and whisk to combine.2 bananas, ¼ cup apple sauce – unsweetend, 1 tsp pure vanilla extract, 2 tbsp almond butter, ¾ cup maple syrup, ½ cup coconut sugar, 1½ tsp baking powder, 1½ tsp baking soda, ½ tsp salt
- Next add almond milk and whisk to combine. Then add sifted cocoa powder and whisk to combine. Then add potato starch and whisk to combine.1¼ cup almond milk, 1 cup cocoa powder, 1 cup potato starch
- Add almond flour a little at a time until the batter has reached a pourable, saucy consistency. It shouldn’t be thick like brownie batter and it shouldn’t be watery. If too thin, continue adding almond flour. If too thick, thin with a little almond milk. Depending on your ingredients, you may need more or less. At this time you can whisk in some espresso powder to enhance the chocolate flavor (optional). Start with recommended amount and add more to taste.2½ cups almond flour, 1 tsp ground espresso
- Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38minutes (if baking cupcakes, bake time should be 18-20 minutes), or until a toothpick inserted into the center comes out free of crumbs (a little brown color is okay) and the edges appear dry / slightly pulled away from the pan. Be careful not to over-bake.
- Let cool in the pan for 15 minutes. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting (1 hour / expedite the process by cooling briefly in the refrigerator or freezer).
- At this point you can enjoy your cake as is. But we recommend frosting with Vegan Chocolate Frosting (Oil-Free)
- Best fresh and within the first couple days after baking. The texture tends to become dried out after that (using dairy-free yogurt in place of apple sauce adds more moisture!). Store cake covered at room temperature for 2-3 days* or in the refrigerator for 4-5 days. Freeze up to 1 month (then thaw at room temperature).
Video
Notes
We found the texture of this cake to be best when consumed within 24-48 hours. The nature of potato starch is a bit drying, so keep this in mind if making days in advance for an event or special occasion.
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Nutrition Per Serving
Serving: 1SliceCalories: 266kcalCarbohydrates: 38.8gProtein: 6.1gFat: 12.4gSaturated Fat: 1.4gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 7.6gSodium: 208mgPotassium: 349mgFiber: 5gSugar: 19.9gVitamin A: 53.68IUVitamin C: 0.98mgCalcium: 153.9mgIron: 1.8mg
Tried this recipe?Let us know how it was!
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