Dear happy camper,
If you’ve been craving Chocolate Cake lately, then we personally wrote this blog post just for you! Serious!
This Chocolate Cake is the real deal. It’s pretty much the perfect food and once you bake this, you may not only want it for dessert, but also for breakfast, lunch and dinner, too!
And you can! This Chocolate Cake is gluten free, dairy free, vegan, made from ancient whole grains and it has all the rich taste and moist texture that cake lovers crave. Honestly, we’re pretty hesitant to even tell you what it’s made out of, because you may not believe it.
Well, but obviously now we have to tell you. The key ingredients are our Easy Peasy Flour Mix and Sweet Potato. There is no refined sugar, oil, eggs or dairy. You can eat this for both desserts and for a wholesome snack. And trust us, we do…
Don’t let the healthy ingredients fool you. This is the bull’s eye of gluten free Chocolate Cakes! We developed it with the help of our friend Katie, who serves a version of this cake at her food truck Heart Bowls. Okay, here it goes!
Wet Ingredients:
- 1 Cup mashed Yams or Sweet Potatoes.
(Simply steam your Yams or Sweet potatoes until soft, then mash with a fork. Feel free to leave the skins on, or peel them if you'd like You can also buy mashed Sweet Potatoes in a can.) Please note you’ll need additional 2 Cups of this mash for the frosting – so altogether for the whole recipe, you need 3 cups.
- 1 medium ripe mashed banana
- ½ Cup water
- ½ Cup Maple Syrup (feel free to use more if you like more sweet)
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Vanilla Extract
Dry ingredients:
- 2 Cups Happy Campers Easy Peasy Flour Mix
- ½ Cup Coconut Sugar (or other sweetener of choice)
- ½ Cup Cocoa Powder
- 1 ½ tsp Baking Soda
- 1 ½ tsp Baking Powder
- ¼ – ½ cup mini chocolate chips (optional)
- Preheat oven to 350F
- Lightly coat two 9” round cake pans with coconut oil or other oil. Or use parchment paper.
- Combine all Dry Ingredients together in a large bowl
- Add all the Wet Ingredients and mix until combined
- We use electric hand-held mixer and mix for 3 or so minutes
- Scoop the mixture into the 2 pans.
- Note, this cake “batter” is not “batter” at all. It doesn’t resemble traditional cake batter and it is pretty thick. That’s okay, that’s how it should be. 🙂
- Use rubber spatula to smooth the batter into pans. To prevent sticking, it’s good to dip your rubber spatula into water.
- Bake for about 25-30 minutes. Check with a toothpick to ensure it comes out clean.
- Remove from the oven, place on a wire cooling rack and let cool completely.
Now to the frosting!
- 2 Cups of the same Yam or Sweet Potato mash
- ½ Cup Cocoa Powder
- ½ Cup to ¾ Cup sweetener of choice. (We use ¼ Cup Coconut Sugar and ¼ Cup Maple Syrup)
- ½ Cup Almond Butter
- Pinch of Salt (optional)
- 1 Tbsp of Vanilla Extract (optional)
- Dash of liquid (water or non-dairy milk) if mixture is too thick to blend
- Put everything except the dash of liquid into a high-speed blender or food processor
- Blend it up!
- Once the cakes cool, cut them in the middle (so you essentially end up with 4 cakes) and now let’s get frosting!
- Enjoy immediately, store in the fridge and enjoy for up to a week later. It freezes and thaws wonderfully as well!
Frosting option #2!
This frosting is made from Silken Tofu and is equally phenomenal. It packs protein, it's low in fat and we promise, it tastes nothing like Tofu. If you're staying away from Soy, you can still make this frosting - just substitute Tofu in this recipe for 2 Avocados and follow the rest of the directions exactly the same.
- 2x 12oz Silken Firm Tofu (it has to be Silken and Firm or Extra Firm)
- 1 Cup Chocolate Chips
- 1 Tbsp Vanilla Extract
- Coconut sugar or other sweetener to taste
- Extra Chocolate powder to taste
- Melt Chocolate Chips in a double-boiler, stirring frequently.
- Put everything into a high-speed blender or food processor and blend it up.
- Taste and add sweetener or additional Chocolate powder to your liking.
- Refrigerate this frosting until it starts firming up and is ready for cake frosting!
