The cake layers themselves are a gluten-free adaptation of this recipe: http://www.belsandia.com/chocolate-walnut-cake.html. I doubled it to make two layers and switched the water for coffee to help boost the chocolate taste. I then improvised a cinnamon buttercream to go along with it.

Fair warning that this recipe is very high in calories, with all the fats and sugar, plus the walnuts, so eat at your own risk. ;P But it is also absolutely delicious. I love the spicy cinnamon kick of it.

img_20161107_102703

GLUTEN-FREE VEGAN CHOCOLATE WALNUT CAKE (WITH CINNAMON FROSTING)
adapted from belsandia.com

Dry Ingredients
140g sorghum flour
110g brown rice flour
130g corn starch
45g cocoa powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp xanthan gum
400g organic cane sugar

Wet Ingredients
120mL neutral-tasting oil (I use canola)
2 tbsp vinegar
2 tsp pure vanilla extract
480mL brewed coffee, cooled down (shortcut: 2 tsp instant coffee powder in cold water)
125g chopped walnuts

  1. Preheat the oven to 180Β°C and grease and flour two 22cm round cake pans.
  2. In a large bowl, combine the dry ingredients together.
  3. Make a hole in the center and pour in the oil, vinegar and vanilla. Stir.
  4. Slowly add in the coffee as you continue to stir.
  5. Beat the batter until it is smooth.
  6. Stir in the walnuts.
  7. Pour the batter in your two pans evenly, then bake for 30 minutes.
  8. Let the cakes cool completely before frosting. (I even chill them in the fridge.)

Cinnamon Frosting
175g vegan shortening*
65g vegan margarine (I use Earth Balance)
600g powdered sugar
4 tbsp plant milk
1 1/2 tsp pure vanilla extract
2 tsp ground cinnamon

  1. Using an electric mixer, beat the shortening and butter together until fluffy.
  2. Add in the powdered sugar a little at a time, beating in between. (Add some of the milk if the frosting starts becoming too dry before the sugar is completely incorporated.)
  3. Add in the milk, vanilla extract and cinnamon, then beat until combined.

*You could use vegan shortening or vegan margarine exclusively for your fats in this frosting; the texture might turn out slightly different, but overall it should be fairly similar.

Advertisements