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David James Di Pardo

- Light Warrior, Coach, Speaker, and Author of Awakening The Light Warrior Within

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Gluten-Free Chocolate Cake with 2-Ingredient Fudge Frosting

June 28, 2017 by David James Di Pardo Leave a Comment

Gluten-Free Chocolate Cake, Refined Sugar-FreeGluten-free, refined sugar-free cake with 2-ingredient frosting… are you intrigued?? This recipe came about as a birthday cake for my dad, who is diabetic and can’t have large amounts of refined sugar. Of course it’s also gluten-free and vegan, because what’s the point in making a cake that I can’t eat. Especially chocolate cake. Seriously, who makes a chocolate cake and does eat it. I’ll have it for breakfast, lunch and dinner if there’s leftovers… and there’s always leftovers…

The cake is light and moist, as all chocolate cakes should be. It’s easy to get heavy baked goods when making gluten-free recipes, even more so if you chose not to use xanthan gum, which I chose not to use in this recipe (just because I’m stubborn like that). Applesauce and almond milk add the right amount of moisture, and the almond flour helps keep the texture light. Seriously this chocolate cake is legit.

Gluten-Free Chocolate Cake, Refined Sugar-Free

But the best part? The frosting! Actually, I think that’s the best part of any cake, but with just 2-ingredients, this one couldn’t be easier. The first ingredient is dark chocolate, but the second isn’t coconut milk/cream. Nope, it’s not a dairy-free milk or vegan butter either… Have I peaked your interest? Muhahahaha (that was my evil laugh).

Gluten-Free Chocolate Cake, Refined Sugar-FreeOk, I digress. Its sweet potato. Yup, you read that right. You can used canned sweet potato if you’re in a pinch or you can cook and puree your own, which is my preferred method. But only because I toss the still hot, sweet potato chunks in the blender with the shards of roughly broken chocolate and let the blender do all the work. (I give instructions for the blender method in the notes below the recipe.) Seriously though, no one will ever guess what you’re secret ingredient is, unless they’ve read this post. But the addition of sweet potato to the frosting makes it a really great alternative for people who suffer from food sensitivities or allergies since there is no soy, nuts or coconut. Which incidentally makes it a good recipe for kids parties and school bake sales. Plus they’re eating their vegetables, who can argue with that!

5 from 1 reviews
Gluten-Free Chocolate Cake with 2-Ingredient Fudge Frosting
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: David James Di Pardo
Recipe type: Dessert, Cake
Cuisine: Vegan, Gluten-free
Serves: Makes one 6-inch layer cake (serves 6-8)
Ingredients
Cake:
  • ¾ cup unsweetened almond milk, or other non-dairy milk
  • 2 tablespoons ground flax seeds
  • ¾ cup canola oil, or melted coconut oil
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 ½ cups gluten-free flour blend
  • ½ cup almond flour
  • ½ cup cocoa powder
  • ½ cup granulated stevia or monk fruit sweetener
  • ½ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • Pinch of kosher salt
Fudge Frosting:
  • 2 cups mashed sweet potatoes
  • 8-10 ounces dark chocolate, melted *See notes
  • 1-2 tablespoons maple syrup (optional, depending on the sweetness of the chocolate you’re using)
Instructions
To make the cake:
  1. Preheat oven to 350°F.
  2. Grease and line two 6-inch round cake pans with parchment paper and set aside.
  3. In a large bowl, whisk together the almond milk and flax seeds. Add the oil, applesauce, and vanilla and whisk until smooth.
  4. Add the gluten-free flour, almond flour, cocoa powder, sugars, baking powder, baking soda, and salt. Whisk until smooth and completely incorporated.
  5. Divide the batter between the two prepared baking pans and smooth the tops.
  6. Bake in the center of the preheated oven for 20-25 minutes, until the cake in beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 15 minutes before removing and transferring to a cooling rack to cool completely.
To make the fudge frosting:
  1. Melt the chocolate in a double boiler stirring gently until completely melted.
  2. In a medium bowl combine the sweet potato puree and melted chocolate. Whip with an electric hand mixer until smooth.
  3. Allow to cool to room temperature before frosting the cake.
    *See notes for blender version.
To assemble the cake:
  1. Place the first layer of cake on a cake stand or revolving turntable. Trim the rounded top if necessary.
  2. Top with ¾ cup of frosting and spread to the outer edges of the cake. Top with the remaining cake layer.
  3. Frost the top and sides of the cake with the remaining frosting. You may have some frosting left over.
  4. If not serving immediately, the cake can be stored in the fridge. Remove 30 minutes before serving and allow to come to room temperature.
Notes
The frosting can be made completely in the blender. Peel and chop one large sweet potato and place in a steamer basket. Steam for 10-15 minutes until soft and easily pierced with a fork.
Transfer the hot sweet potato to a blender and puree until smooth. If you have more than 2 cups of sweet potato puree, remove any extra. Add the chopped dark and blend into the hot sweet potato puree until completely smooth. Add in maple syrup if using.
Allow to cool completely before frosting the cake.
3.5.3226

Gluten-Free Chocolate Cake, Refined Sugar-Free

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Filed Under: Cakes & Cupcakes, Gluten-Free, Recipies, Sugar-Free Tagged With: applesauce, blender, breakfast, cake, chocolate, chocolate cake, coconut oil, dairy-free, dessert, desserts, egg-free, flax seeds, food, frosting, gluten-free, healthy, soy-free, sugar-free, sweets, vegan

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