This is a delicious chocolate cake that’s dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included! Recipe includes instructions for a two or three layer cake.
Several years ago, while my children were still very little, I used to make custom cakes for weddings, birthdays, etc. I loved baking and would often make cakes for friend’s and family member’s birthdays. I started getting orders from friends of friends and pretty soon, had a little side business working out of my home. I made everything from scratch, buying pounds of butter, sugar, flour and dozens of eggs on each trip to the grocery store. Many of the cakes I made were similar to pound cakes and because they were more dense, stacked well and could be cut into shapes easily without falling apart.
Do you know why they’re called pound cakes? Because they call for a pound each of butter, sugar, flour and eggs! Add that to the loads of butter and powdered sugar in the buttercream and you have almost a whole stick of butter and cup of sugar in each slice. Yikes!
I was determined to create a cake that was gluten-free, made with healthier ingredients, and still be not only edible, but delicious. I mean, what’s the point of eating cake if it doesn’t taste good?! This recipe is very loosely based off of an old chocolate cake recipe I used all the time. The original recipe uses regular flour, sugar, eggs, vegetable oil, and sour cream, which I replaced with gluten free flour, pure maple syrup, coconut oil, and plain yogurt (or mashed avocado.)
I paired the cake with this easy and delicious whipped ganache, which only has two ingredients. TWO INGREDIENTS, PEOPLE! Chocolate chips and coconut milk are all that is needed to make this fluffy masterpiece. (If you need dairy-free chocolate chips, I like this Enjoy Life brand.)
Ganache is essentially heavy cream mixed with melted chocolate to make a thick glaze, which is great on cakes and truffles. This ganache is made dairy-free by substituting heavy cream with coconut milk. Instead of using it as a glaze, it’s then whipped up and becomes fluffy by incorporating air.
I adapted a recipe I found on Pastry Affair. (Thanks, Kristin!) This was the first time I’ve been able to achieve a fluffy buttercream without the use of powdered sugar or egg whites! It’s not a very sweet frosting, which also depends on the type of chocolate chips you use. I used dark chocolate chips, and although rich, it was absolutely AH-mazing and is my new go-to chocolate frosting!
When frosting the cakes, I like to place some pieces of parchment paper under the edge of the bottom layer, just to help keep the plate clean. Trust me, frosting a cake can get pretty messy and you’ll be happy you took the extra step when after you finish frosting and remove the parchment your plate is still squeaky clean!
Garnish with chocolate shavings or fresh berries. Super simple, yet elegant!
Chocolate cake with chocolate frosting is my favorite combo, but it can also be super rich. I always have a tall glass of cold almond milk with my slice of cake to wash it all down. It’s seriously a MUST!
This cake is simply the BEST vegan & gluten-free chocolate cake EVER, and I hope you try it for yourselves! Enjoy, friends!
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