Vegan Gluten Free Chocolate Cake

• Gluten free

• Meat

  • 1 Chocolate hearts

• Produce

  • 2 Bananas

• Condiments

  • 1/4 cup Agave syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Carob or unsweetened cocoa powder
  • 1/2 cup Coconut sugar
  • 1/2 cup Potato starch
  • 1/2 cup Rice flour
  • 1 cup Teff flour
  • 1 Whipped cream, Vegan

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Drinks

  • 1 cup Orange juice

Found on simpleveganblog.com

Description

Ingredients

• 1 cup teff flour (140 g)
• ½ cup rice flour (100 g)
• ½ cup potato starch (110 g)
• ½ cup carob or unsweetened cocoa powder (50 g)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 bananas
• 1 cup orange juice (250 ml)
• ½ cup extra virgin olive oil (125 ml)
• ¼ cup agave syrup (85 g)
• ½ cup coconut sugar (70 g)
• Vegan whipped cream
• Chocolate hearts

Directions

• Preheat the oven at 180 ºC or 355 ºF. Grease the sides of a cake pan with oil. Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but its not necessary).
• Combine the dry ingredients in a bowl (teff flour, rice flour, potato starch, carob powder, baking soda and baking powder). Mix well.
• Place the rest of the ingredients in a blender (bananas, orange juice, oil, agave syrup and coconut sugar). Blend until smooth.
• Combine the dry and wet ingredients and pour the mixture into the cake pan.
• Bake for 25 or 30 minutes. Let cool the cake before unmolding.
• Frost the cake with the whipped cream and decorate with the chocolate hearts.