• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

power hungry

easy, empowering eats!

  • Recipes
    • All Recipes By Category
  • About
  • Contact
  • My Books
  • Privacy Policy

1-Bowl Chocolate Cake {Vegan & Grain-Free}

03/14/2018 by Camilla 4 Comments

Jump to Recipe·Print Recipe

The recipe you need for upcoming spring and summer celebrations: my 1-bowl chocolate layer cake, which is grain-free, gluten-free and vegan. It’s not a miracle, but it is most definitely marvelous!

Happy Wednesday, everyone! I hope this post finds you well and (wishful thinking for all) enjoying the first glimpses of spring.

But enough about spring. Let’s talk cake.

Namely, deep, dark, chocolate layer cake, with an equally decadent, velvety-smooth chocolate frosting.

With all kinds of spring celebrations just around the corner, this is just the cake you need for gatherings big and small, especially because it is:

*Made in 1-Bowl
*Made without an electric mixer
*Vegan (no eggs, no dairy)
*Grain-free
*Gluten-free
*Nut-free
*Easy!

Chickpea flour is the solo flour in this recipe, adding perfect structure, height and texture without the addition of any other egg replacements or starches. A combination of full fat coconut milk and coconut oil produces lush layers that are all about the chocolate (i.e., no hint of chickpea at all, and no coconut flavor for that matter, either).

All of the ingredients for the cake are added to one bowl, and then beaten or whisked until completely smooth. Within minutes, the layers are ready to go into the oven to bake.

Once the layers (which rise high and even) have cooled, wrap them up and give them a chill in the refrigerator. This will make for easier frosting, especially the middle layer of frosting (it will not immediately squish out of the sides when the second cake layer is placed on top–pet peeve number 5 million and 73).

You can use plastic wrap or wax paper, but I prefer wrapping each layer in a clean dish towel (easy & eco-friendly).

And oh my heavens, the frosting! Make it in minutes with either a food processor or high speed blender using ingredients you most likely have on hand (e.g., coconut oil, cocoa powder, maple syrup). It is also naturally vegan, Paleo, grain-free & gluten-free.

Bonus: no advanced chilling is required for the frosting! Make it and use it immediately.

If you do not want to make the cake in layers, make one big 13×9 sheet cake, or 24 cupcakes (see my notes in the recipe).

Most of all, make it yours!

Happy baking!

Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks

Print

1-Bowl Chocolate Cake {Vegan & Grain-Free}


  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 servings 1x
Print Recipe
Pin Recipe

Description

Amazing 1-bowl chocolate cake that is grain-free, vegan and gluten-free! In addition, a simple cocoa-powder frosting that is paleo, vegan, grain-free and easy.


Scale

Ingredients

  • Cake Layers:
  • 2–2/3 cups chickpea flour
  • 1–1/2 cups coconut palm sugar
  • 1 cup unsweetened cocoa powder
  • 1–3/4 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1 13.5 ounce can full fat coconut milk (at room temperature)
  • 1/2 cup hot (not boiling) water
  • 1/3 cup virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • Chocolate Frosting:
  • 1–1/3 cups virgin coconut oil, solid (not melted)
  • 2/3 cup maple syrup (or honey, if not vegan)
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon nondairy milk (more, if needed)
  • pinch of fine sea salt
  • Optional: large pinch of sea salt and/or 1 teaspoon vanilla extract

Instructions

  1. Cake Layers: Preheat oven to 350F. Oil or spray the bottom and sides of two 9-inch round cake pans (with 2-inch sides).
  2. In a large bowl, whisk the chickpea flour, coconut sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Add the coconut milk, hot water, coconut oil and vanilla to bowl. Vigorously whisk until completely smooth. Divide batter evenly into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool 15 minutes before inverting onto racks. Cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
  5. Chocolate Frosting: Place the coconut oil, maple syrup, cocoa powder, milk and salt in a food processor or high speed blender. Process, stopping to scrape down sides of bowl several times, until completely blended, thick and smooth, adding a bit more milk, if needed.
  6. Place one chilled cake layer on a cake plate or stand and spread with half of frosting. Top with second cake layer and spread top with remaining frosting. Serve, or refrigerate until ready to serve.

Notes

Chickpea Flour: Note that other grain-free flours (especially coconut flour) will not work in place of the chickpea flour in this recipe without significant reworking of the ingredient (proportions and other added ingredients) and re-testing.
Frosting: The frosting will hold in a cool room for about 1 hour. If the temperature is warm, keep the frosted cake in the refrigerator until just before serving.

Cupcakes: The cake batter can also be made into 24 cupcakes. Bake at 350F for about 13 to 17 minutes.

13×9 Cake: The cake batter can be made into one 13×9-inch sheet cake. Bake at 350F for about 35 to 40 minutes.

  • Category: Dessert, Cake

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

Related posts:

Mocha Socca {Vegan & Grain-Free} Healthy Chocolate Raisin Breakfast Cookies {vegan, grain-free} Healthy Grain-Free Gingerbread Cakes {vegan, oil-free} Chocolate Chickpea Flour Banana Bread {with vegan option}
Previous Post: « Cincinnati Chili {V, GF & Grain-Free Option}
Next Post: Rustic Irish Oat Scone Bread {Vegan, Gluten-Free} »

Reader Interactions

Comments

  1. June Abney

    April 04, 2018 at 1:46 pm

    Camilla, what a beautiful cake! I don’t know how you get such great results with grain free, nut free, egg free ingredients! I love your recipes.

    Thank you for sharing them.

    Reply
    • Camilla

      April 04, 2018 at 3:44 pm

      June, you are so welcome! It usually take quite a few disaster batches, first! 🙂 I have a cookie recipe post coming next–I can hardly wait to share! Take care, June 🙂

      Reply
  2. Diana

    April 02, 2018 at 4:37 pm

    Hi Camilla! Do you have any recommendations on baking a 6” cake? Would I use the same amounts as the recipe calls for or should I reduce by half to make a layered 6” cake? Thank you!

    Reply
    • Camilla

      April 03, 2018 at 10:34 am

      Hi Diana,

      To be safe, I would make the full recipe, filling the 6 inch layers about half to 2/3 full. You could bake the remaining batter in cupcakes and freeze for future eating! Start checking for doneness much earlier than the recipe states.

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Popular Recipes Today

  • 3-Ingredient Almond Flour Cookies {Vegan, Grain-Free, Paleo, Keto Option}
  • 3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Paleo, Grain-Free}
  • Vegan Ground Beef {Grain-Free, Soy-Free, High-Protein}
  • 3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}
  • 3-Ingredient Banana Quinoa Muffins {vegan, gluten-free}
  • 3 Ingredient Oat & Flax Skillet Bread {Vegan, Oil-Free, Gluten-Free}
  • Spicy Breakfast Sausage Patties {Vegan, Grain-Free, High Protein}
  • Jeweled Turmeric Rice Cups {vegan, gluten-free, portable}

Copyright © 2019 · Foodie Pro & The Genesis Framework