SERVES 12
PREP TIME: 15 minutes
ACTIVE TIME: 40 minutes
INACTIVE TIME: 60 minutes
chocolate cake
Vegan cooking spray (or vegan butter;
soy-free if necessary)
2¼ cups unsweetened vanilla nondairy
milk (nut-free and/or soy-free if
necessary)
3 tablespoons apple cider vinegar
3 cups white rice flour
1½ cups cocoa powder
¼ cup + 2 tablespoons oat flour (certified
gluten-free if necessary)
¼ cup + 2 tablespoons coconut sugar
1 tablespoon baking powder
1 tablespoon baking soda
1½ teaspoons salt
1 cup maple syrup
12 tablespoons vegan butter (soy-free if
necessary), melted
½ cup + 1 tablespoon aquafaba
1 tablespoon vanilla extract
frosting
1 cup vegan chocolate chips (or chunks)
3 cups pitted Medjool dates
1 cup unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary)
¼ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
Vegan chocolate shavings, optional
1. Preheat the oven to 350°F. Lightly spray three 9-inch cake pans with cooking spray or grease them
with a bit of butter.
2. To make the cake : Combine the milk and vinegar in a medium bowl. Set aside.
3. Whisk together the rice flour, cocoa powder, oat flour, sugar, baking powder, baking soda, and salt in a
large bowl.
4. Add the maple syrup, butter, aquafaba, and vanilla to the milk mixture and whisk until combined. Add
the wet ingredients to the dry ingredients and stir until thoroughly combined and smooth.
5. Distribute the batter evenly among the three pans. Bake for 35 to 40 minutes, until a toothpick
inserted into the center comes out clean. Let the layers cool in the pans for about 30 minutes. Run a knife
around the inside edge of the cake pans and gently transfer the layers to cooling racks to let them cool
completely.
6. Once the layers come out of the oven, make the frosting : Melt the chocolate chips in a double boiler
or a heatproof bowl on top a pot of boiling water, stirring occasionally, until smooth. Remove from the
heat. Combine the dates and milk in a food processor and process until smooth. Add the melted chocolate,
cocoa powder, vanilla, and salt and process until smooth. Transfer the frosting to a jar and refrigerate for
at least 30 minutes, or until ready to use.
7. Once the frosting has chilled and thickened, place one of the layers on a plate or serving dish. Using a
thin silicone spatula or a butter knife, evenly spread a layer of frosting on top. Place another layer on top
of the frosting. Evenly spread frosting on the top of the second layer, then top with the third layer. Spread
the rest of the frosting evenly over the top and around the sides until the entire cake is covered. Top with
chocolate shavings, if desired. Slice and serve. The cake will keep, covered, at room temperature or in the
fridge for 3 to 4 days.
Chocolate Layer Cake
