Vegan, Gluten Free, Chocolate Cake

 
This vegan and gluten free chocolate cake is so moist, fudgy and chocolaty divine that it doesn’t require any dressing up. Just cut and serve with some fresh strawberries and you’ve got yourself a wonderful treat. But if you are really looking to impress, than you can also use this chocolate cake instead of the original cake layer in this Vegan Berry Chocolate Trifle for an ultimate dessert!

Enjoy!



Vegan, Gluten Free, Chocolate Cake
Shared by Beatrice Girleanu, modified from Eggless Cooking
 
INGREDIENTS
¾ cup Beets, peeled and cubed
2 cups water
2 cups Chickpeas (canned or freshly cooked)
13 tbsp. Cocoa Powder (pure)
¼ cup Coconut Oil, melted
3 tbsp. Vegetable Shortening, melted
¾ cup Sugar
½ tsp. Instant Coffee (decaf or regular), optional
1 tbsp. Cinnamon
1 tbsp. Vanilla Extract
1 tsp. Baking Powder

DIRECTIONS
1) Cook beets in water until they are nice and soft.







Cool until warm, not hot, and then puree with a blender (I used my Magic Bullet) until they are very smooth. Set aside.



2) This next step is optional-peel the skins off of the chickpeas. The skins usually just slip off but it is still a time consuming process, however, it results in a very smooth puree.



3) Puree the chickpeas. Set aside. You can now preheat your oven to 350°.



4) In a large mixing bowl slowly mix the cocoa powder and the melted coconut oil and the vegetable shortening until it’s all moistened. Now on medium speed, mix in the sugar.

 

5) Mix in the beets and when well blended mix in the chickpeas.



6) Add in the instant coffee, cinnamon, vanilla extract and baking powder.



7) Line a jelly roll pan (10”x 15” x 1”) with parchment paper. Pour cake batter into pan.
     Bake for 30 minutes.

 

Note: This cake does not rise and become fluffy when baking. It stays more dense and fudgy. We have no complaints about it though!! Also the original recipe called for a 9” pan however the author complained of a unset middle and refrigerated it to harden which I felt was just wrong, so I opted for a jelly roll pan which makes for shorter cake but it sets up during baking.



Thank you to my wonderful and amazingly talented daughter for another great recipe.
Happy Baking!
Leia’s Culinary Treasures