Gluten-Free Chocolate Ganache Cake
This vegan chocolate ganache cake recipe has come in handy more than a few times recently. Like so many bakers and bakers-to-be, the COVID flour shortage has forced me to embrace recipes that use ingredients I don’t typically reach for first. Too many weeks have gone by where I haven’t been able to find good my usual gluten-free flour blend, so I’ve been rationing what I currently have justttt in case I have to make an emergency cake or croissant last minute (this happens more often than you would think).
The great thing about this chocolate ganache cake is that it is easy and delicious to make both gluten-free and vegan. I had to do some tweaks here and there to make this both gluten-free and vegan-friendly, because chocolate ganache cake can easily lose its form without flour and eggs. Simply replacing eggs with flax eggs didn’t yield a great result at first, so I think that using gluten-free flour here is necessary for the best, most delicious cake!
While it has been tough to find my most trusted gluten-free flour blend, finding alternatives has been easy. In my area chickpea flour, rice flour, and coconut flour are all still on the shelves. But, if you’re having any trouble where you live, your best bet may be to search on Amazon. Note that at the time of this writing, there are shipping delays on non-essential goods due to the pandemic. So, if you really have your heart set on making this gluten-free chocolate cake, I suggest you get your hands on gluten-free flour ASAP!
After I baked this vegan chocolate cake, I allowed it to cool and then I drizzled the top with a yummy chocolate frosting. The consistency is a bit thinner than traditional cake frosting, so it drips down the side and gets all gooey and good. Then, I topped with crushed edible flowers for extra color! Hope you enjoy this recipe, let me know what you think in the comments, or find me on Insta!
Recipe
INgredients
Chocolate Ganache Cake
1 ½ c gluten-free flour (try rice flour, or chickpea flour)
½ c dark cocoa powder
1 ½ tsp baking soda
½ tsp salt
½ c brown sugar
½ c white sugar
¼ c almond milk
1 c coconut cream
2 tsp vanilla
½ c vegetable oil
1 tbsp white vinegar
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water; let sit 10 mins)
Chocolate Frosting
6 oz. vegan dark chocolate, chopped
1/4-1/2 c coconut cream
Directions
Preheat oven to 350°F. Line a 9-inch round metal cake pan with parchment paper on the bottom.
In the bowl of a stand mixer, mix the flour, cocoa, baking soda, and salt until combined.
Add the wet ingredients to the dry ingredients and stir with the paddle attachment until combined.
Pour cake batter into the cake pan and bake for 25 – 30 minutes, until the center of the cake is set.
Cool completely.
Chocolate Frosting
Place the chopped chocolate in a microwave-safe bowl and set aside.
Heat the coconut cream in a saucepan over low heat until warmed. Stir constantly so it does not burn.
Pour 1/4c of the coconut cream over the chocolate and allow to sit for 5 minutes.
Mix together until the ganache is smooth. If it is too thick, warm up the remaining coconut cream and add to the ganache, and stir.
Cool to room temperature, and then pour over the cake.
Adapted From: Gluten Free Palate