Description
This small batch chocolate cake is so RICH and CHOCOLATEY, with a fluffy gluten-free texture and fruit-dyed pink vegan buttercream. Perfect for a sweet Valentine’s Day treat, or any other occasion!
Ingredients
Scale
Vegan Gluten-Free Chocolate Cake
- 1/4 cup (50g) coconut oil, melted
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water)*
- 1 1/4 cup (300g) almond milk
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 3/4 cup (135g) coconut sugar
- 3/4 cups (84g) almond flour
- 1/3 cup (40g) coconut flour
- 3/4 cup (93g) gluten-free flour
- 3/4 cup (60g) cocoa powder
- 1 tsp espresso powder (optional)
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Pink Buttercream Frosting**
- 1 cup vegan butter, softened (2 sticks)
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp non-dairy milk
- 2 tsps pitaya powder***
Instructions
For the cake:
- Preheat the oven to 350°F and grease two 6 inch cake pans (heart shaped ones I used).
- Prepare the flax eggs and set aside to gel.
- Stir the apple cider vinegar into the almond milk, and set aside for 10 minutes.
- In a large mixing bowl, combine flours, cocoa powder, coconut sugar, baking powder, baking soda, espresso powder, and salt. Whisk to sift/combine.
- In a separate bowl, combine the coconut oil, flax eggs, almond milk mixture, and vanilla. Whisk together.
- Add wet to dry, and stir to form a thick batter.
- Divide evenly between the two prepared pans (I like to use a scale for this), and smooth the tops.
- Bake for 28-30 minutes, or until the center of the cake bounces back when lightly pressed.
- Cool for 30 minutes in the pan, then flip/remove from the pans and transfer to a wire rack to cool completely. (Preferably wrap and refrigerate overnight before frosting, it will make frosting easier, but not essential)
For the frosting:
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter on high until fluffy.
- Add powdered sugar slowly on low speed
- Once it is mostly incorporated, add the vanilla, milk, and pitaya (dragonfruit) powder.
- Turn the mixer up to high speed and whip for an addition 30 seconds.
- Frost and layer the cooled cakes, top with berries or decor of choice. Slice and serve.
Notes
*Or real eggs if not vegan, tested with both.
**Or try this pink raspberry frosting that is made with raw cashews if you are looking for something without refined sugar/vegan butter.
***This is my favorite natural pink food coloring, but you can use beet powder (not as vibrant) or food coloring as well.
Keywords: Valentine's Day, mini, layer, frosting, pink, dairy free, gluten free, almond flour, dragonfruit, pitaya, buttercream