Chocolate Cake

by Edward Daniel

Caption of Chocolate Cake. Image by Edward Daniel (c).

Chocolate Cake
Prep time
Cook time
Total time
Chocolate Cake is one of my lush recipes. It really is such a gorgeous delicious luscious gluten-free cake. What I love about this Chocolate Cake is the taste of chocolate which melds well with the lush chocolate icing. Note that with all my recipes, I use the minimum amount of sugar.
Recipe type: Vegan Cake, Vegan Dessert
Cuisine: Vegan, glutenfree, gf
Serves: 8
  • Dry ingredients
  • 180g millet
  • 180g buckwheat
  • 45g flaxseeds
  • 20g oats
  • 100g brown rice flour
  • 40g tapioca flour
  • 2tsps baking soda
  • 50g cocoa powder
  • Wet ingredients
  • 100g maple syrup
  • 170ml olive oil
  • 400ml filtered water
  • For icing
  • 500g cashew nuts
  • 200g filtered water
  • 50ml lemon juice
  • 250g coconut oil
  • 50g cocoa powder
  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line three 7 inch cake tins or two 9 inch cakes with olive oil and baking paper and set to one side.
  3. In a blender or food processor, grind the buckwheat and millet granules with the flaxseeds, and oats. Place in a large mixing bowl.
  4. Add the brown rice flour, tapioca flour, baking soda and cocoa powder to the dry ingredients in the mixing bowl.
  5. Mix in the maple syrup and then the olive oil into the bowl with a spatula. Then gradually add the filtered water. The dough should be moist.
  6. Set the timer to 20 minutes and bake in the oven. Ensure a skewer can go through the cake and come out clean. Remove the cake tins from the oven once cool.
  7. To make the icing, in a blender pulse the cashew nuts, water, lemon juice, coconut oil and cocoa powder. Layer the icing over the cake over each layer with a spatula.




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