Gluten-Free Vegan Chocolate Cake
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Annie Overboe tweaked her vegan chocolate cake so it can now be enjoyed by people who are gluten intolerant.
Scott Sanders | Staff Photographer
3 cups Bob's Red Mill Gluten-Free all-purpose baking flour (see baker's hint below)
2 cups sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon salt
2 cups strong hot coffee
¾ cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
12 ounces dark chocolate bar (dairy-free- 54–60 percent cacao), finely chopped
8 ounces almond milk (plain or chocolate)
1 tablespoon maple or corn syrup, optional
Heat oven to 350 degrees. Spray bottom of heavy-duty 9-by-13-inch baking pan; set aside.
In large mixing bowl whisk gluten-free flour, sugar, cocoa powder, baking soda and salt. Set aside.
In 4-cup Pyrex measure or medium heatproof bowl, whisk hot coffee, oil, vinegar and vanilla. Quickly pour hot liquid into dry ingredients and whisk until just blended. Mixture will bubble slightly and appear very thin. Quickly scrape bowl well.
Pour into cake pan and bake 30 minutes. Cake is done when tester inserted at middle just comes clean and cake begins to pull from sides of pan. Do not over bake. Cool 2 hours before frosting.
Frosting: Place chopped chocolate in medium heatproof bowl; set aside.
In small saucepan, heat almond milk just until boiling. Pour over chopped chocolate and whisk until smooth. Cool at room temperature, whisking at 10 minute intervals until frosting begins to thicken. Add maple syrup, if desired, and beat until light and smooth. Frost cake quickly as frosting will thicken upon standing. Cake keeps three days, tightly covered at room temperature or five days refrigerated. If chilled, bring to room temperature before serving.
Baker's hint: For a cake with a higher profile look for gluten-free flour with 3 grams protein per ¼ cup.
Nutritional values per serving: 343 calories, 15 g fat (1 g saturated), 55 g carbohydrates, 5 g fiber, 4 g protein, 0 cholesterol, 209 mg sodium.
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