Triple Chocolate Vegan & Gluten-Free Cake
By cheferinsimoneuncooked Desserts
September 20, 2016
- Prep: 30 mins
- Cook: 1 hr 45 mins
- Yields: 9-12 pieces
1Preheat oven to 375 and lightly oil pan with coconut oil.
2Combine all wet ingredients: Zucchini-lemon juice. Stir well and set aside.
3Combine dry ingredients: Cacao powder-salt. Stir well. Add dry ingredients to wet in three increments stirring well after each time. Then fold in cacao nibs.
4Pour batter into prepared pan and spread top with an offset spatula or butter knife. Place in oven for 30-45 minutes. Check at 25 minute mark with a toothpick. You want toothpick to be dry but still have crumbs on it. Once finished, place on cooling rack or top of stove to cool for AT LEAST an hour! The frosting will not spread properly if the cake is not cool enough! Take a knife all around the edges of the cake to loosen from the pan as it's cooling.
1Add everything to food processor or blender. (Frosting is easier to make in processor but blender will work!) Process or blend so everything combines. Mixture will be very thick until you thin it out with a little water. Start adding 1/4 cup at a time, blend, scrape down and assess. You want it to be a spreadable consistency so repeat process as many times as needed.
2Once cake is cool, spread a nice thick layer of frosting on cake with offset spatula or butter knife. Cut cake into 9 or 12 squares and enjoy with a nice glass of coconut or almond milk! Will keep well at room temp for 2-3 days and then store in fridge...if it makes it that long!