This Gluten-Free Vegan Brooklyn Blackout Chocolate Cake is truly a chocolate lover’s heaven!
I’d never actually eaten a Brooklyn Blackout Cake before, but after seeing several mouthwatering ones on Pinterest, I was keen to give it a go.
For fellow newbies, Brooklyn Blackout Cake is a moist chocolate sponge cake sandwiched with a chocolate pudding frosting and finished off by being coated with crumbs from the cake.
As I’ve already got a trusty vegan, gluten-free + refined sugar free Chocolate Sponge Layer Cake and an easy Chocolate Pudding recipe up my sleeve, I was pretty sure I could make a Brooklyn Blackout Cake without too much trouble!
I really wasn’t sure about coating the cake in cake crumbs, so I went for chopped up dark chocolate, which is much more delicious. To keep it refined sugar free, you can try to find a naturally-sweetened dark chocolate or use cacao nibs instead.
For more chocolate cakes, check out my:
- Chocolate Torte
- Tahini Frosted Chocolate Cake
- Chocolate Sponge Layer Cake
- Black Forest Cake
- Chocolate Hazelnut Truffle Cake
- Peanut Butter Chocolate Cake
- Chocolate Hazelnut Cake
- Chocolate Truffle Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Brooklyn Blackout Chocolate Cake is truly a chocolate lover's heaven!
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) milk, any kind
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds (almond meal/flour)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 3 tablespoons cocoa powder
- 500 ml (2 cups) unsweetened cashew milk (or sub any other milk - unsweetened oat milk is a great nut-free substitute)
- 2 tablespoons cocoa powder
- 3-4 tablespoons maple syrup, to taste (or sub any other sweetener)
- Pinch of salt
- 5 heaped teaspoons cornflour (cornstarch)
- 40 g (1.5 oz) dark chocolate, chopped into very small pieces (ensure vegan and/or refined sugar free if necessary)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
- Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
- Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
- Add all ingredients to a pan and mix very well (before heating)
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed
- Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc)
- Leave in the pan to cool completely before using to frost the cake
Place one half of the cake onto a plate or cake stand and spread a little less than half of the chocolate pudding onto it
Place the other half of the cake on top of that and use rest of the chocolate pudding to spread on top and around the sides of the cake
- Sprinkle the chopped dark chocolate over the top and sides of the cake
- Best when fresh but keeps covered in the fridge for up to a few days