This is my go to dessert these days. It is delicious and easy. And it boasts being vegan, gluten free, soy free, and the cake is sweetened with maple syrup. Comment below if you have questions. Enjoy! xoxo, Alex
Heat oven to 350 degrees. Line two 9 inch, round cake pans with parchment paper.
In bowl, mix dry together:
- 2.5 cups Bob’s Red Mill 1to1 Gluten Free Baking flour
- 3/4 cup cocoa power (I use the brand Equal Exchange)
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
In mixer, mix wet ingredients together:
- 1/2 cup plus 2 tablespoons avocado oil
- 1.25 cups water
- 2 teaspoons vanilla extract
- 1 cup maple syrup
Slowly fold dry ingredients into wet ingredients in mixer. Mix until batter is completely smooth.
Spread evenly in two cake pans using spatula.
Bake on middle rack for 20 minutes. After keeping cakes in pans for 10 minutes outside of oven, let cakes completely cool on cooling rack.
In a double boiler set over simmering water, melt and mix all ingredients together. I use a large pot with a glass bowl.
- 1/4 cup REFINED coconut oil (using unrefined changes the taste completely)
- 9 ounces dark chocolate chips (I use Enjoy Life Regular Size Morsels–they are dairy, nut, gluten free, and soy free. They do have cane sugar.)
- 1/4 cup maple syrup
- 1/2 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Let ganache sit and cool for one hour, stirring really well with a whisk every 10 minutes.
When cakes and ganache are completely cooled, stack both cakes with ganache in the middle and on top. Serve and enjoy!
*Recipe adapted from “Gluten-Free & Vegan for the Whole Family by Jennifer Katzinger”