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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    Last updated - July 15, 2021; Published - September 30, 2017 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Photo of a chocolate cake on a blue cake stand with a grey background

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

    Gluten-Free Vegan Brooklyn Blackout Cake

    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.

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    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.

    Gluten-Free Vegan Brooklyn Blackout Chocolate 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!

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    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.

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    For more chocolate cakes, check out my:

    • Chocolate Torte
    • Tahini Frosted Chocolate Cake
    • Black Forest Cake
    • Peanut Butter Chocolate Cake
    • Chocolate Truffle Cake

    Gluten-Free Vegan Brooklyn Blackout Chocolate 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.

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    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

    Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

    This Gluten-Free Vegan Brooklyn Blackout Chocolate Cake is truly a chocolate lover's heaven!
    5 from 4 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: 396kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
    • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
    • 12 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 50 g (½ cup) 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 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 396 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 9g45%
    Cholesterol 1mg0%
    Sodium 124mg5%
    Potassium 265mg8%
    Carbohydrates 51g17%
    Fiber 7g28%
    Sugar 27g30%
    Protein 8g16%
    Calcium 156mg16%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Laura

      May 01, 2018 at 4:22 pm

      5 stars
      I've made another one of your chocolate cakes, and this one was amazing too! Looking forward to trying more recipes!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:27 pm

        Thank you!

    2. Lenny

      September 16, 2018 at 7:16 pm

      I look forward to trying this since I eat gluten free now. My family is from Brooklyn and we grew up eating this cake. The crumb topping is actually really good. I will make this with the crumbs in keepin* with tradition!

      Reply
      • Rhian Williams

        September 16, 2018 at 10:18 pm

        Great, thank you so much so happy to hear that! I hope you'll like it!

    3. Lea Primost

      February 17, 2020 at 6:10 pm

      Dear Rhian,
      Can i use Vanilla powder instead of Vanilla extract? How much?
      Thank you so much

      Reply
      • Rhian Williams

        February 17, 2020 at 8:01 pm

        Yes! I would use 1/2 teaspoon!

    4. Ros

      April 10, 2020 at 1:12 pm

      Hi, I love your recipes so much! What if I don't have apple cider vinegar, is there a substitute?

      Thanks x

      Reply
      • Rhian Williams

        April 10, 2020 at 4:03 pm

        Thank you! 2 tablespoons lemon juice!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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