Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

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
• Black Forest Cake
• Peanut Butter Chocolate 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.

Helpful tools to make this Gluten-Free Vegan Brooklyn Blackout Chocolate Cake:

For the cake:

glass mixing bowl

measuring jug

18 cm / 7 inch sandwich baking tin

baking paper

cooling rack

For the frosting:

measuring jug

palette knife for frosting

Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

This Gluten-Free Vegan Brooklyn Blackout Chocolate Cake is truly a chocolate lover's heaven!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free chocolate cake, vegan brooklyn blackout cake, vegan chocolate cake

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 8

Calories: 366kcal

Author: Rhian Williams

Ingredients

For the cake:

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
• 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)
• 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

For the chocolate pudding:

• 500 ml (2 cups) unsweetened cashew milk (or any other plant-based milk - unsweetened oat milk is a great nut-free substitute)
• 2 tablespoons cocoa powder
• 4 tablespoons maple syrup to taste (or sub any other sweetener)
• Pinch of salt
• 5 heaped teaspoons cornflour (cornstarch)

To decorate:

• 40 g (1.5 oz) dark chocolate, chopped into very small pieces (ensure vegan and/or refined sugar free if necessary)

Instructions

For the cake:

• 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

For the pudding:

• 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

To frost and decorate 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

Notes

*You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

Amount Per Serving

Calories 366

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!