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Gluten-Free Vegan Brooklyn Blackout Chocolate Cake
This Gluten-Free Vegan Brooklyn Blackout Chocolate Cake is truly a chocolate lover's heaven!
Course
Dessert
Cuisine
American
Keyword
gluten-free chocolate cake, vegan brooklyn blackout cake, vegan chocolate cake
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
396
kcal
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
Calories:
396
kcal
|
Carbohydrates:
51
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
1
mg
|
Sodium:
124
mg
|
Potassium:
265
mg
|
Fiber:
7
g
|
Sugar:
27
g
|
Calcium:
156
mg
|
Iron:
3
mg