• 3a2232f8c8cce2d4ad7b0a9c977456e2

Bryce Dallas Howard Vegan Gluten Free Chocolate Cake Recipe

Prep
Cook
Serves 4people
Ingredients
Chocolate Cake:
1
cup of gluten-free flour
2
tbsp of arrowroot
1/4
tsp of xanthan gum
2
tsp of baking powder
1/4
tsp of baking soda
1/2
cup of unsweetened cocoa powder
1/4
tsp of salt
6
tbsp of coconut oil, plus more for the pan
1/2
cup of unsweetened applesauce
1/2
cup of brown sugar
1/2
cup of sugar
1
tsp of vanilla extract
1
cup of semi-sweet, vegan chocolate chips
Coconut Whipped Cream:
1
can (15 oz) of Native Forest coconut milk
1
tbsp of agave nectar
1
tsp of vanilla extract
Directions
1.
Make The Cake:
2.
Start by preheating the oven to 325F and lightly greasing a 9-inch cake pan. In a medium bowl, sift together flour, arrowroot, xanthan gum, baking powder, baking soda, cocoa powder, and salt. Next, stir in the coconut oil, applesauce, sugars, and vanilla extract and mix together until you’ve reached a smooth consistency. Then, fold in the chocolate chips and pour the batter into the pan. Put it in the oven to bake for 35-40 minutes or until toothpick comes out clean. Once done, let the cake stand in the pan for 10 minutes before flipping onto a cake stand or plate.
3.
Make The Whipped Cream:
4.
Allow the can of coconut milk to sit in the fridge overnight so that the coconut fat solids separate from the coconut water. Once it’s ready, open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on high for about two to three minutes until peaks form. If not serving immediately, place the bowl of whipped coconut cream in the fridge and then beat it again right before serving it.

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