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Last week I shared my trip to the East Coast. It was all amazing. But there is one thing I just CANNOT get out of my head: Babycakes. It was there in that small, cramped, ridiculously cute and hip little bakery I fell in love with chocolate cake. Yes, we are in love and it's going great...although we haven't seen each other since May. Hum...how to see more of this chocolate cake? This long distance thing is NOT working out. So I set out on a mission. Recreate this moist, fluffy, delicious cake at home. Now I know Babycakes has a cookbook, but I thought this would be a great learning experience and baking challenge. You see, I'm NOT a baker (it's not something I particularly enjoy). But I plan on changing this. So this non-baker is ready for the challenge: to make the perfect dairy-free, gluten-free, cane-sugar free, vegan chocolate cake. Well my friends, after much trial and error, this non-baker did it (can I call myself a baker? perhaps after I perfect my grain free baking). At any rate, I am pleased to share with you: my very own chocolate cake recipe. And it's everything I love about chocolate cake (er, or cake in general), everything I never knew I loved. I'm no chocoholic (like my sweet husband) but I will say this cake makes my toes curl up a little. I've baked this thing about 15 times (no joke) and the last 3 batches came out perfectly consistent, so I feel confident sharing the recipe. I wanted to make sure the recipe was precise with exact measurements. Please follow my notes too, as this will ensure a superior cake. I'm very proud of this recipe. I hope you enjoy it too. Tastes fab with a cold glass of dairy-free milk (such as my homemade walnut milk). Cheers.
~See below for chocolate cake making video~
P.S. Nine people taste tested different variations of this recipe (and yes, I even printed out questionnaires regarding the texture, sweetness, chocolaty-ness, etc.). The below recipe was the favorite, and overall, the taste testers claimed they could barely tell this cake from traditional chocolate cake (taste testers also favored frosting #2).
Delightful Vegan Double Chocolate Cake
Ingredients
Dry Ingredients (please see notes below about weighing flours)
-70 grams (1/2 cup) garbanzo/fava bean flour
-70 grams (1/2 cup) sorghum flour
-40 grams (1/3 cup) tapioca starch
-40 grams (1/2 cup) raw cacao powder
-1 tablespoon + 1 teaspoon GF baking powder
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt
Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup (125 grams) maple syrup (I recommend grade B)*
-2/3 cup (150 grams) room temperature unsweetened applesauce
-1/2 cup (90 grams) liquid coconut oil
-2/3 cup (130 grams) hot water
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia (I use vanilla stevia)
How To:
1. Preheat oven to 350 degrees
2. Prepare cake pans by oiling and dusting with flour (I use sorghum) - or you can use parchment paper, but I prefer the oil/four method. I DO NOT recommend using a glass pan. If you do use a glass pan use baking parchment paper for the bottom to prevent sticking. A regular non-stick cake pan is recommended and I've only made this recipe in non-stick pans.
3. In a large mixing bowl, combine dry ingredients
4. In a separate bowl, combine wet ingredients
5. SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix). The batter will become thick, this is normal. Scoop batter into cake pan and spread out with silicone spatchula. Tap down pans to even out batter.
6. Bake for 20 minutes
7. Allow cakes to cool on cooling rack for 30 minutes
8. Remove cakes from pans and continued cooling on racks
-The above recipe will yield 12 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two round cakes which would be a double layer (baked in two 9 inch cake pans).
Frosting #1:
Ingredients-2 very ripe avocados
-3/4 cup raw cacao powder
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil
How To:
1. Mix all ingredients in a food processor until creamy, smooth and well incorporated. Frost cake. This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).
Frosting #2:
Ingredients-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil
-1 tablespoon vanilla extract
-5 drop liquid stevia (or more to taste)
-1/2 cup (40 grams) raw cacao powder
How To:
1. Add ingredients to a bowl and mix gently with a fork. After everything looks well incorporated, use a hand mixer to finish it off. Beat on high speed for 30 seconds. Frost cake. This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
Recipe Notes:
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly. Just sayin...!
*Please adjust the sweetener to your taste and use any liquid sweetener of your choice.
*I highly recommend weighing the flours. This will ensure a superior cake. Being off with the flour too much or too little will compromise the texture of the cake. So PLEASE invest in a scale with grams and ounces.
*Please ONLY use a glass Pyrex measuring cup when measuring liquids. Do not use tin measuring cups, as there is a big difference in these measurements (for example, 1/3 cup maple syrup in a tin measuring cup is different than 1/3 cup maple syrup in a glass Pyrex measuring cup). I've also included liquid measurements in grams for accuracy.
*I have not substituted any other flours or sweeteners so I cannot offer any for-sure subs with this recipe, my advice would be to experiment - and I would appreciate it if you left a comment with your version and how it turned out. Thank you.
Chocolate Cake from Amber Husten on Vimeo.
Oh my goodness, Matt would DIE for this cake. Bookmarking! I am impressed with all the work you put into this, Amber! :)
ReplyDeleteThanks so much, Amber. I hope to conquer baking in shapes and forms one day. :-)
DeleteGorgeous cake Amber! I've been visiting your FB page every day this week to see if you've posted it! And I LOVE the frostings! Yum!
ReplyDeleteThanks Vicky. :-)
DeleteThe frostings are pretty great. But I have to say, I prefer the avocado.
Hugs
This looks divine! And its egg free? Incredible!
ReplyDeleteI know...egg free even. Crazy. It's super yummy and moist. I find that eggs make baked goods so darn dry. Perhaps this is why I never liked chocolate cake before. :-)
DeleteLooks amazing. Allergic to legumes, so I'm subbing out bean flours. I'll let you know how it turns out :) (soooo glad it's egg-free!!!) :D
ReplyDeleteYes, please, substitutions and results are much appreciated. Good for other readers who might be looking for variations.
DeleteWow Amber, what a BEAUTIFUL cake!!! I would certainly be proud if I were you! Your frosting looks soooo good :)
ReplyDeleteThanks so much, Cassidy! :-)
DeleteI am SO proud of you!! No gar-fava, but I need to make a cake today, so will try this out!
ReplyDeleteHi Tessa,
DeleteI thought you would be...you are my baking guru after all. Thank you for trying a variation of this recipe. Let me know if you ever make it with the fava/garbanzo and how you like it (and if the flavor is too overpowering for you).
Oh Amber, this is beautiful! Now the love affair is no longer long distance! Seriously, this is amazing!
ReplyDeleteThanks Sarena. It's fun to eat such a healthy cake.
DeleteLooks so yummy, Amber! :) I appreciate my fellow greenies too! :)
ReplyDeleteThank you Stephanie.
DeleteI we had this for little man's bday tonight! I subbed the garfava for another high
ReplyDeleteProtein flour."coconut. The flavor was awesome, and that FROSTING! Number two that is....sublime! Next time I might add so emchia meal or more gum or psyllium to help bind, the cake was very fragile. Thank you!
Hi Tessa,
DeleteWow, you're quick. Glad you enjoyed the flavor. Everyone who tastes it really likes it.
If you can, try to make it with the fava/garbanzo (it's a preferred gf mix at Babycakes Bakery). And the x-gum holds the cake together perfectly - but I don't think you use x-gum (bc of the corn). I don't use it that much either (but the Babycakes uses it), so again, trying to stay close to their recipe.
I would love to hear how you like the cake if you ever make this recipe. I can tell you, it's certainly not fragile. It feels and tastes JUST like a traditional cake. I'm so proud of it. Funny, I figured you would sub with teff before the coconut. :-)
Anyway, thanks for your version, Tessa. Again, let me know if you get to use the garbanzo/fava mix.
And happy birthday to your son! I hope he had a great day.
Hugs,
--Amber
I have used bean flours before and I always taste them, no matter how little. I have never used gar-fava though...worth a shot, can't know until you try it! And I did use guar gum, b/c yes, that whole corn thing....
DeleteHey Tessa,
DeleteWell, you might be able to detect the fava/garbanzo flavor then. This recipe would work with just sorghum as the flour. It's such a great, light, sweet flour. I really like it. :-)
Have a great weekend. Still hot as hell here in Cali. So looking forward to fall.
Hugs,
--Am
I love sorghum too, so will try that...after all, i DO have a bit of frosting left..... (;
DeleteWow Amber this is amazing! I love avocado frostings so I would totally use that one :) Next time I need a cake recipe, I totally know where I'm coming!
ReplyDeleteThank you Gabby. If you get a chance to make it, let me know how it turns out for you. :-)
DeleteThis looks totally delicious. Great recipe, Amber!
ReplyDeleteThank you lovely Kammie.
Deletewell, I have to say this looks fantastic:) I have the Babycakes book,the UK version, and have only made the chocolate muffins, so it will be interesting to compare the two - life can be so tough sometimes ... sigh ... well done for all your hard work for a non-baker:)
ReplyDeleteI will have to get my hands on that cookbook - but it has been fun experimenting and strengthening my baking skills.
DeleteYou most def. can call yourself a baker now!! Your grain-free cake looks incredibly moist and screams perfection. This cake looks divine Amber!
ReplyDeleteThanks Laura! Although this cake isn't grain free. I look forward to creating my own grain free chocolate cake recipe soon. :-)
Deleteoh wondferful! grain free and looks more moist than any other "grain cake" out there! mhmmm
ReplyDeleteHello Alexia,
ReplyDeleteThanks for stopping by. This cake does in fact contain grains though. And yes, this cake is very moist indeed. Everyone has really liked it (especially those used to eating traditional gluten cakes). Have a great Monday. :-)
Amazing cake. I could learn a whole lot about healthy alternatives from you! Thank you for sharing this beautiful cake at ON THE MENU MONDAY!
ReplyDeleteMany thanks.
DeleteIs the recipe supposed to say: Makes (12 cupcakes, or) 1 round cake (in one 9 inch cake pan), or two round cakes (in two EIGHT inch cake pans). ?? Or 12 cupcakes plus an 9" pan vs 2x8" pans? I'm planning on making this today- so excited!
ReplyDeleteHi There Kristin,
DeleteI will do my best to help you understand. But please let me know if it still isn't clear for ya...
With the batter in the above recipe you can do 1 of three things with it - I've tried all three which is why I'm suggesting them.
1. Cupcakes (12)
2. One single layer cake (baked in a 9 inch cake pan). Reference pictures from above.
3. If you prefer a double layer cake (this is my preference), this batch can be divided into two cake pans, but it won't be very high (the batter will rise, but only slightly). Also reference pictures.
I've tested all three methods at 350 degrees and for 20 minutes with consistent result.
Hope this helps. Let me know how it turns out! :-)
This comment has been removed by the author.
DeleteI used a 8"x8" glass pan as we only had one 8" round cake pan. After cooling for the directed half hour, I tried to flip the cake out of the pan as was effortlessly shown in the video. It would appear as though a glass pan holds the heat longer, and the cake didn't make it in one piece.
DeleteAt this point I said "to hell with it" and frosted it immediately. I was obviously no longer going for looks. :
We ate it off the plate (delicious!), still slightly warm
Oh my, that might be the most beautiful chocolate cake I've ever seen! With two frosting options, I'm going to have to make it twice :-)
ReplyDeleteSharing on my Facebook page
Awe, thank so much Laureen. Appreciate your sharing.
Deletewow oh wow that looks absolutely DELICIOUS! i wish i could grab a slice through the screen!!
ReplyDeleteHa ha, I feel that was about so many of your recipes too, Caralyn. :-)
DeleteI just made this and it is fabulous! I think I just consumed way too much though. I did a single cake with frosting #2. I am thrilled to have a recipe that I can now make for my daughter's birthday as she has many sensitivities. Thank you!
ReplyDeleteHi Jill,
DeleteSo awesome! Thank you for leaving me a message here and letting me know how it turned out for your family. I LOVE getting feedback on recipes I worked on perfecting. You rock.
And how special your daughter can enjoy this cake for her birthday. That makes me smile.
Have a great weekend.
Be Well,
--Amber
Thank you so much for offering an avocado free version! I just recently found out I am allergic to them, despite my love for them. ;o)
ReplyDeleteHi Kylie,
DeleteMy pleasure. It's difficult to find out that certain foods don't agree with us (especially if we love them). Last summer I came to realize that watermelons were causing me great stomach and intestinal distress! Crazy.
Have a great weekend.
Uhhhh...drool! That looks incredibly moist and delicious! Thanks for linking up at Sweet Saturday, nice to have you here again :)
ReplyDeleteThanks Jessica. Great to be back. :-)
DeleteYou had me at sugar-free! I came via Lifeologia and saw your cake picture. We don't have to eat gluten-free, though I do like to experiment with it, but we do avoid refined sugar, eggs and dairy when baking because of health issues between my son and I. This recipe looks so amazing, I'm really excited to try it out!
ReplyDeleteThank you Sunshine Mama (love your name). :-)
DeleteGlad to meet you...thanks for stopping by.
wowza.. the cake looks ridiculously good. i might give it a try it one of the coming birthdays! i dont usually add brean flours either but have heard about garfava not tasting as strong. Thanks for the recipe!
ReplyDeleteYeah, the garfava isn't too bad. If you're sensitive, you might taste it though. I look forward to experimenting with some new flours and with vegan baking. :-)
DeleteThat looks wonderful! You are definitely a baker now - most bakers I know aren't as dedicated as you were to making this a success. Thanks for sharing at Sweet Saturday!
ReplyDeleteHey thanks April. Hooray. Glad to hear I've made it to the title of an official baker.
DeleteThis is so beautiful, Amber, and I love the coconut "crust" on top! I'm glad we changed our AFW rules so that I could feature it this week. I can't wait to try it.
ReplyDeleteThanks so much, Michelle. That means a lot. And thank you for featuring my cake this week. So honored.
DeleteHugs to you. :-)
Hey Amber - thanks for sharing! I am new to GF and found your recipe via Cybele Pascal's website. I plan to try your recipe with a few changes and I'll post how it turned out and what I changed. Thanks for a great website :)
ReplyDeleteSarah
Hi Sarah,
DeleteGreat! Can't wait to see how it turns out and your modifications.
Enjoy the rest of your weekend.
--Amber
Has anyone tried this recipe by subbing out the garbanzo/fava flour with another flour? I can't have garbanzo beans. Do you have a suggestion for another flour I can use? I can't use coconut flour either.
ReplyDeleteHello Anonymous,
DeleteI suggest using millet, more sorghum, brown rice flour, or replacing with another high protein flour such as green pea flour (high in protein and fiber), quinoa flour (high protein), or soy flour.
Let me know what works for you!
Thanks,
--Amber