Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

September 30, 2017

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) milk, any kind
1 tablespoon vinegar (ensure gluten-free if necessary)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
For the chocolate pudding:
500 ml (2 cups) cashew milk (or sub any other milk - oat milk is a great nut-free substitute)
2 tablespoons cocoa powder
3-4 tablespoons maple syrup, to taste (or sub any other sweetener)
Pinch of salt
5 heaped teaspoons cornflour (cornstarch)
To decorate:
40 g (1.5 oz) dark chocolate, chopped into very small pieces (ensure vegan or refined sugar free if necessary)

https://www.rhiansrecipes.com/2017/09/30/gluten-free-vegan-brooklyn-blackout-chocolate-cake/
See the full directions on my site

Nutritions

Calories
78713

Sodium
82877mg
3453% DV

Fat
1169g
1799% DV

Protein
5723g
11447% DV

Carbs
11034g
3753% DV

Fiber
472g
1888% DV