LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Vegan Gluten-Free Chocolate Cake
Ingredients
  • 1 ½ cups blanched almond flour (168 g, use a scale for accurate results, do not use regular almond meal (with the skins), it is not light enough and will not produce the same results)
  • ½ cup (80g) potato starch , not potato flour, do NOT sub with tapioca here, it does not work
  • ¼ cup + 2 tablespoons unsweetened cocoa powder (36 g)
  • 2 teaspoons aluminum-free baking powder (8 g)
  • ½ teaspoon fine sea salt (4 g)
  • optional: 1 teaspoon finely ground espresso (I use Illy brand , this makes the chocolate richer)
  • ¾ cup + 2 tablespoons pure maple syrup (280g)
  • ¼ cup (60g) pumpkin puree
  • ½ cup aquafaba (the liquid from a can of chickpeas)
  • ¼ teaspoon peppermint extract (I found this to be just enough to not overpower the peppermint flavor, because there is peppermint in the glaze too, see NOTE 2 below for making with vanilla)
  •  
  • Chocolate Peppermint Glaze or if serving to guests and a greater presentation, I really recommend my Chocolate Truffle Frosting !
  • ¼ cup pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • 1/16th teaspoon peppermint extract
  • ⅛ teaspoon fine sea salt
  • optional: crushed peppermints for presentation purpose
  •  
  • note: NOTE: It is crucial to not sub these ingredients for best results. I cannot vouch for results if you change the recipe. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. Do NOT use Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. If you must use it, make sure to grind it down a bit further in a vitamix. I highly recommend King Arthur Flour or Honeyville, Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my cakes. Also, a note regarding the cooking time. Please understand that different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc. So test for doneness as noted.
  • note: NOTE 2: This is the chocolate cake version of this amazing birthday cake ! To make this a regular chocolate, omit the peppermint extract and replace with 1 ½ teaspoons vanilla extract.
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer