Chef Megan Mitchell

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Vegan and Gluten-Free Chocolate Espresso Cake

  • Complexity: medium
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Vegan and Gluten-Free Chocolate Espresso Cake

Ingredients

  • FOR THE CAKE:
  • Cooking spray
  • 2 cups gluten free flour, such as Bob’s Red Mill (in the red bag)
  • 1 cup almond flour
  • 1/2 cup special dark cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. espresso powder
  • 1/2 tsp. fine sea salt
  • 13.5-ounce can coconut milk, such as Chaokoh
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup liquid coconut oil
  • 1 tbsp. distilled white vinegar
  • 1 tsp. vanilla extract
  • 3/4 cup Enjoy Life mini chocolate chips
  • FOR THE FROSTING:
  • 13.5-ounce can coconut milk, such as Native Forest
  • Remaining bag of Enjoy Life mini chocolate chips
  • 1 cup powdered sugar
  • 1/4 cup special dark cocoa powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. espresso powder
  • Pinch of fine sea salt
  • Edible flowers, for garnish

Directions

  1. Preheat oven to 350℉.

    Spray two 7x2 round cake pans and line the bottom with a parchment cake round. Spray the parchment.

  2. In a small bowl whisk together the gluten free flour, almond flour, cocoa powder, baking powder, baking soda, espresso powder and salt.

  3. In a stand mixer fitted with a paddle attachment combine the coconut milk, brown sugar, granulated sugar, coconut oil, vinegar and vanilla extract. Once combined slowly add in the flour mixture and beat just until incorporated and you no longer see any dry bits.

    Stir in the chocolate chips by hand.

  4. Divide the batter between the 2 prepared cake pans and place on the middle rack in the preheated oven. Bake for 25 minutes, spin and bake for another 10 minutes or until puffed and a toothpick inserted in the middle comes out clean. Let cool slightly in the pan before running a knife around the sides to loosen. Carefully remove and let cool fully on a cooling rack.

    This cake is even better if you let it sit overnight. Once the rounds cool, tightly wrap them in plastic and leave out on the counter.

  5. To make the frosting scoop out the thick top layer of the coconut milk into a medium sauce pot, reserve the liquid that is on the bottom in a small bowl, and bring up to a simmer. Once it melts and begins to simmer turn off the heat and add in the mini chocolate chips. Let sit for 2 minutes then whisk until smooth.

  6. Pour into a shallow bowl and place in the fridge for 1 hour to let the ganache firm. DO NOT place in the freezer as it’ll turn icy and then watery when it comes back to room temperature. You can make this the day before with the cake if you want.

  7. Scoop the chilled ganache into a stand mixer fitted with a whisk attachment. Starting the machine on low slowly start to whip up the mixture. After 30 seconds add in 1 cup of powdered sugar, cocoa powder, vanilla, espresso powder, salt and 2 tbsp. of the reserved coconut milk liquid. Whisk until smooth and fluffy. If it still feels too thick you can add another tbsp. of the coconut milk liquid.

  8. To assemble carefully place 1 cake round on a cake stand. Top with half of the frosting. Place the other cake round on top and cover with the remaining frosting. Decorate and sprinkle with edible flowers. Keep in the fridge until needed. Let sit at room temperature for 1 hour after it’s been in the fridge before slicing and serving.

    Recipe Courtesy of Megan Mitchell

    As seen on Prep School with Thrive Market HERE

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