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Rich, super chocolatey, but not heavy, this Vegan Gluten-Free Chocolate Layer Cake is a treat for you to enjoy every day!
I’ve been thinking about making a Double Chocolate Layer Cake for ages, and I finally realize it! And it’s not an average chocolate cake, it’s a vegan, gluten-free, oil-free double chocolate cakes, with bananas!
I’ve tried a few gluten-free chocolate cake recipes before but many of them are not good enough to share. This one is really something I think deserves a post!
This cake recipe is adapted from one of my favorite bloggers – Minimalist Baker. I believe my grocery list is very similar to her because I usually have all the ingredients for her recipes, even though we’re at two very different geographic locations.
For the filling, I use the Vegan Chocolate Frosting and some banana slices for a simple yet still elegant touch. (I hope so)
The chocolate cake is chocolatey but not heavy that I can easily finish a piece.
As for the method, it’s really “a piece of cake”! Well, I mean, nothing really complicated is here. Most of the work is whisking.
I really love the balance of sweetness and bitterness of this cake. It makes your taste bud comfortable and satisfied.
One thing I have to say is that the vegan chocolate frosting is a must for this cake because the cake is not very moist on its own, which I can understand, considering there’s no oil in the ingredient list.
The cake is best served at room temperature or on the warm side for a fluffier texture. I usually warm it in the oven before serving if I’ve put it in the fridge.
Share this cake with loved ones or serve it with a cup of coffee or tea in the afternoon for yourself!
Vegan Gluten-Free Double-Chocolate Layer Cake
- 150 g (1/2 cup + 2 Tbsp) plant milk, I use boxed unsweetened almond milk
- 75 g (~1/2 large) mashed banana
- 30 g (2 Tbsp) applesauce, *
- 15 g (1 Tbsp) nut/seed butter, better to use a runny one**
- 1/2 tsp vanilla extract
- 90 ml (3/8 cup) maple syrup
- 48 g (packed 1/4 cup) coconut sugar
- 1/2+1/4 tsp baking powder
- 1/2+1/4 tsp baking soda
- 1/8 tsp salt
- 48 g (1/2 cup) cocoa powder
- 26 g (1/4 cup) arrowroot starch
- 19 g (1/4 cup) coconut flour
- Preheat the oven to 175 C / 350 F. Line two 6″ cake pans with parchment paper.
- In a mixing bowl, add the plant milk, mashed banana, applesauce, almond butter, vanilla extract, and maple syrup. Mix to combine.
- Add coconut sugar. Sift in baking powder, baking soda, salt, cocoa powder, arrowroot starch, and coconut flour. Mix evenly.
- Divide the cake mixture into two cake pans. Drop them against the counter a few times to remove the air bubbles.
- Bake for 28-35 minutes until a toothpick inserted in comes out clean (without wet batter).
- Transfer the two pans onto a wire rack to sit for 15 minutes before removing from the pans. Let them cool completely before frosting.
- Frost the cake with this Vegan Chocolate Frosting or other frostings you prefer. I also add some banana slices in the filling and on the top. Enjoy it warm or at room temperature.
- *Applesauce: It’s American-style applesauce that is smooth, not chunky. I usually use Homemade Applesauce because it’s not common in Taiwan.
- **Nut butter: I use homemade almond butter for the cake in the pictures. You can use runny nut butter or seed butter like peanut butter or tahini.
- ***Serving: This cake is best served at room temperature or on the warm side. The texture will be dryer when chilled.
- The frosting I use: Vegan Chocolate Frosting
- Storage: Store the cake in an air-tight container in the fridge for 5 days or 3-4 weeks in the freezer.
- Adapted from Minimalist Baker