Gluten Free Vegan Death by Chocolate Cake Recipe
5 from 1 vote
Print

Vegan Death by Chocolate Cake [Gluten Free]

This vegan death by chocolate cake is the ultimate proof that vegans can have it all. No one will know this is any different than any other cake! Despite the name death by chocolate cake, no animals were harmed in the making!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

FOR THE CHOCOLATE CAKE:

  • 2 medium beets
  • 2 cups plain unsweetened almond milk
  • 1 Tbsp cream of tartar
  • 1.5 cups raw turbinado sugar or substitute cane sugar
  • 1/2 cup water
  • 1 Tbsp vanilla extract
  • 1.5 cups oat flour
  • 3/4 cup almond meal
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • pinch of kosher salt

FOR THE FROSTING:

  • 2 ripe avocados halved and pitted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 2 Tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • few pinches kosher salt

Instructions

COOK THE BEETS:

  1. Boil the beets whole until tender with a fork, this should take less than 20 minutes. 

  2. Once the beets are cooked, cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. 

TO MAKE THE CAKE:

  1. Preheat oven to 350. Coat two 8-inch cake pans with cooking spray. Line with parchment paper (trace the bottom of the tin onto parchment paper and cut out so it just fits in the bottom) and spray again. Set aside.

  2. Add almond milk, cream of tartar, 1 cup of beet puree, sugar, water, and vanilla extract. Beat together well.

  3. Sift in remaining dry ingredients. Beat again to incorporate.
  4. Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
  5. Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure you allow the cakes to cool completely before removing, or they will not hold together!)

TO MAKE THE FROSTING:

  1. Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.

ASSEMBLE:

  1. Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like! (If you made 1 9-inch layer, you will have enough frosting to coat the sides, if you want.)
  2. Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight. Enjoy!

Recipe Notes

Yields: an 8-inch 2-layer cake with about 1.5 cups of frosting