Gluten Free Vegan Chocolate Apple Cake Recipes

GLUTEN FREE VEGAN CHOCOLATE APPLE CAKE

Gluten Free Vegan Chocolate Apple Cake image

This is a bit of a work in progress. I made this cake up because I had apples to use up and was craving something chocolate-y. It's quickly made with ingredients which I usually have on hand, and it tastes pretty good, but it's not five-star-terrific yet. So if you choose to try it and come up with suggestions to improve it, I'd be very grateful! I used erythritol in place of sugar, but of course you can use sugar or xylitol. I think half brown sugar or evaporated cane juice would be very good, too. With 2/3 cup sugar it's probably not very sweet, so if you're sweet toothed, use 3/4 cup of sugar or other sweetener. Don't overbake it or it will get dry. I found that the toothpick should not come out completely clean. The cake is ready when it feels soft and springy pressing the top slightly, 35 minutes in my oven.

Provided by Mia in Germany

Categories Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
2/3 cup erythritol or 2/3 cup sugar
1/4 cup unsweetened applesauce
1 teaspoon lemon juice
2 tablespoons olive oil
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla
1 large apple
1 cup water

Steps:

Grease 9'' round spring form.
Preheat oven to 350 degrees F or 180 degrees Celsius.
In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
Peel and core apple, chop into small pieces and add to water / applesauce mixture.
Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.

VEGAN AND GLUTEN-FREE CHOCOLATE CAKE

Vegan and Gluten-Free Chocolate Cake image

It's hard finding a good chocolate cake that is vegan and gluten-free, but search no more! If you like, you can garnish the ready cake with berries or other fresh fruit.

Provided by Lilytasty

Categories Dark Chocolate Desserts

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ cups teff flour
7 tablespoons rice flour
5 tablespoons arrowroot starch
2 ½ tablespoons brown sugar
2 teaspoons instant coffee granules
1 teaspoon baking soda
1 pinch salt
9 ounces dark chocolate, chopped
2 tablespoons soy milk
2 cups soy milk
1 tablespoon cider vinegar
2 ounces dark chocolate, chopped, divided
1 teaspoon coconut oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 58.9 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 6.2 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 217.2 mg, Sugar 25.2 g

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