Hi everyone! For my first video I decided to share my delicious HCLF Vegan, Gluten-free, Oil-free Chocolate Cake Recipe. This cake is moist, sweet, chocolatey, and best of all it’s completely GUILT-FREE! I hope you enjoy the video and give this recipe a try! Subscribe to my channel for more delicious vegan recipes and meal ideas.
HCLF Vegan Gluten-free Chocolate cake
-1 cup almond milk
-2 tbsp apple cider or balsamic vinegar
-6 tbsp applesauce
-1 tsp vanilla extract
-1/2 cup coconut sugar
-1 1/4 cup oat flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 cup cacao or cocoa powder
-1/4-1/3 cup vegan chocolate chips (I used the enjoy life brand)
-1/4 cup vegan chocolate chips, melted
-1/3 cup frozen raspberries, melted
-2 tbsp almond milk
-Preheat oven to 180°C // 350°F
-Grease or line a cake pan with parchment paper
(I used a 6-inch cake pan)
-Mix the vinegar with the almond milk
-In a medium bowl, combine the vinegar-almond milk mixture, applesauce, vanilla extract, and coconut sugar and mix. Set aside.
-In a large bowl combine the oat flour, baking powder, baking soda and cacao powder. Mix.
-Add in the wet mixture into the dry mixture and whisk until the batter is smooth.
-Pour the batter into the cake pan and sprinkle with chocolate chips
-Bake for 20-25 mins at 180°//350°F or until a toothpick inserted in the middle of the cake comes out clean
-Let cool for at least thirty minutes
-In the meantime, make the sauce.
-In a small bowl, combine the melted chocolate chips, raspberries, and almond milk. Stir to combine and set aside.
-Once the cake is fully cooled, top with fresh or frozen raspberries and drizzle the chocolate-raspberry sauce on top. If you prefer a smoother sauce, blend the sauce in a high-speed blender or food processor and add more almond milk if necessary until desired consistency is reached (don’t add too much or your chocolate drizzle will be too thin!)
-Serve immediately and Enjoy!
Follow me on social media