How to Make a Vegan, Gluten-Free Chocolate Cake

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How to Make a Vegan, Gluten-Free Chocolate Cake featured image
https://www.youtube.com/watch?v=ob2wrjA4P0A

Whether you’re gluten-free for health reasons or by choice, there’s no need to skimp on flavor in your diet, especially when it comes to dessert. In this episode of NewBeauty Body, we met up with Claire Thomas of the KitchyKitchen.com to learn some of her best tips to make gluten-free sweets. Watch the video to get her tips and find out how to make a vegan, gluten-free chocolate cake with coconut whipped cream. The recipe is easy and the cake is delicious! Give it a try.

Rich Chocolate Cake with Coconut Whipped Cream

1 cup gluten free flour
2 tablespoons arrow root
1/4 tsp xantham gum
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons coconut oil, plus more for pan
1/2 cup apple sauce
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips (Vegan)

Preheat oven to 325F. Lightly grease one 9 inch cake pan.

In a medium bowl, sift together flour, arrowroot, xantham gum, baking powder, baking soda, cocoa powder, and salt.  Stir in the coconut oil, apple sauce, sugars, and vanilla extract.  Mix until smooth.  Fold in the chocolate chips and pour batter into tin.  Bake for 30 minutes, or until toothpick comes out clean. Let cake stand in tin for 10 minutes, then flip onto cake stand or plate.

For Coconut Whipped Cream
1 can coconut milk (full fat is necessary, I used Native Forest)
1 tablespoon agave nectar
1 teaspoon vanilla extract

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.  Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

Music by:
Blackbird, Blackbird
“Tear”

You can get more recipes from Claire Thomas on her website: www.TheKitchyKitchen.com.  

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