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
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)
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).
-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
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).
-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
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).
*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.
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