Vegan Gluten-Free Vanilla Chocolate Chip Cake

thevegan8.com

Jennifer Olayvar

Cake

1 ¼ cups (160 g) superfine oat flour (use a scale! see NOTE, use certified gluten-free oats if necessary)

¼ cup + 2 tablespoons (48 g) tapioca starch/flour (this is the ONLY starch that works, do not sub)

2 ½ (12 g) teaspoons baking powder

Scant ½ teaspoon fine sea salt

½ cup + 2 tablespoons (200g) pure maple syrup

½ cup (120g) unsweetened applesauce, room temperature, or slightly warm

1 tablespoon (15g) vanilla extract

2 tablespoons (30g) warm water

¼ cup + 2 tablespoons (90g) warmed and melted liquid coconut butter (you can purchase this at Whole Foods, make sure the only ingredient is coconut. My favorite brand is Dastony. OR you can make your own by following these steps )

½ cup (95 g) semi-sweet chocolate chips (I used Enjoy Life brand)

Ganache

1 cup mini semi-sweet dairy-free chocolate chips (180 g)

4 tablespoons canned “lite” coconut milk or homemade cashew milk (It will not be nut-free if you use cashew milk. You can use almond milk if you like, but again, will not be nut-free)

¼ teaspoon vanilla extract

Pinch fine sea salt

Optional Chocolate Curls for Garnish (recommended, duh!)

1 bar dark chocolate (I used 70%)

note: NOTE: I make my own oat flour by processing quick cooking gluten-free oats in my vitamix or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results. If your flour is not fine, it will produce a more dense, gritty cake.

Directions at thevegan8.com

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