Gluten-Free Chocolate Cake + "Cheesecake" Frosting & Cookie Crumble

• Vegetarian

• Produce

  • 1/3 cup Cacao powder

• Refrigerated

  • 3/4 cup Almond milk
  • 8 tbsp Almond milk, unsweetened
  • 2 Aquafaba* “eggs

• Condiments

  • 2 tbsp Lemon juice
  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Cheesecake" frosting
  • 1 cup Coconut sugar
  • 2 tbsp Flax meal
  • 1 Pinch Salt
  • 1 cup White rice flour

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 5/16 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, Raw dried

• Bread & Baked Goods

  • 1 Chocolate cake

• Snacks

  • 2 Chocolate cookies, Gluten-free

Found on theplantstrongvegan.com

Description

Ingredients

• Chocolate Cake
• 1 cup White Rice Flour
• 1 cup Coconut Sugar
• ¾ cup Almond Milk, tutorial here (any non-diary milk is fine)
• ⅓ cup Cacao Powder
• ¼ cup Coconut Oil, melted
• 2 Aquafaba* “eggs (6 tbsp chickpea liquid/brine, unwhipped)
• 2 tbsp Flax Meal, mixed with aquafaba
• 2 Gluten-free Chocolate Cookies, crushed on top (I used these)
• 2 tsp Apple Cider Vinegar
• 1 tsp Baking Soda
• Pinch of Salt
• Cheesecake Frosting
• 1½ cups Raw Cashews, dried (soaked as needed)
• 8-9 tbsp Unsweetened Almond Milk, as needed to blend
• 3 tbsp Maple Syrup
• 2 tbsp Lemon Juice
• 1 tbsp Coconut Oil, melted

Directions

• In a small bowl combine your aquafaba* and flax meal to thicken, let sit for 5 minutes.
• Measure and pour your almond milk into a medium bowl and whisk in the apple cider vinegar, this will slowly begin to “curdle” and become a buttermilk-like liquid.
• In a large bowl combine all your dry ingredients, whisk till evenly combined.
• Preheat your oven to 325 degrees F.
• Add the wet ingredients (coconut oil, milk + acv, flax eggs) into the dry (flour, sugar, cacao, baking soda) and whisk until smooth.
• Pour your cake batter into a 9 in. or 9x9 pan. Lightly greased or lined with parchment paper to avoid sticking.
• Bake on the center rack for 30-40 minutes, test the center with a toothpick and if no batter sticks it’s fully baked. The sides should be pulling away from the pan as well.
• While the cake is baking, measure and blend all your frosting ingredients together until smooth. Soak the cashews overnight to help with blending. Scrape down the sides as needed. Transfer to an air-tight container and let chill in the fridge till needed.
• Remove the cake from the oven and let cool for at least 20-30 minutes to fully set.
• Transfer the pan to a drying rack to speed up the process.
• Flip your cake onto a plate or cake stand. Once completely cool, frost and serve immediately.
• Store leftovers in an air-tight container, in the fridge for up to 4 days.