We had a simple celebration for Wacky’s 2nd Birthday last month and I got to finally make him his very first vegan gluten free chocolate cake! Sharing with you this recipe I found and altered with ingredients you can find here in Manila. Thank you, Hey Kuya!, for buying the flour for me! You can also check out Part 1 of Wacky’s Birthday vlog below!
VEGAN GLUTEN FREE CHOCOLATE CAKE RECIPE
1 1/2 cup of Gluten Free Flour (I found Bob’s Red Mill Garbanzo & Fava Flour at Healthy Options)
1 cup white sugar
1/4 cup RICOA Breakfast Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I used Frito Vegetable Oil)
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar (I just used regular Datu Puti Vinegar)
1 cup water
Preheat oven to 350 degrees Fahrenheit
Sift together all the dry ingredients
Add vegetable oil and mix well, make sure there are no lumps.
Add the vanilla extract, vinegar and water, making sure to mix before adding each ingredient.
Line your pan with parchment paper and a very thin layer of oil
Bake for 45 minutes, check at least 5 minutes before time is up.
Let it cool before coating with the ganache.
VEGAN CHOCOLATE GANACHE
16oz (or two boxes) of RICOA Unsweetened Cocoa bars
15oz of coconut milk (canned)
1/2 teaspoon vanilla extract
Confectioner’s sugar (add to get the sweetness level that you like)
Chop in small pieces your RICOA Unsweetened Cocoa bars
In a small sauce pan, heat coconut milk until bubbles form on the sides and steams.
Pour hot coconut milk over your chopped cocoa bars and mix.
Add vanilla extract and mix.
Gradually add confectioner’s sugar to achieve the right sweetness you prefer.