One-Bowl Chocolate Cake
Easy to make, gluten-free, vegan, one bowl chocolate cake with creamy chocolate-coconut frosting. A simple sweet treat that everyone will love.
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Servings: 6
Ingredients
Chocolate cake
- 100 g almonds ground
- 50 g white rice flour
- 50 g rolled oats ground
- 20 g teff flour
- 70 g coconut sugar
- 50 g cacao powder
- 10 g ground chia seeds mix with 6 tablespoons water
- 1 medium-sized ripe banana approx. 100 g
- 150 ml rice milk at room temperature
- 6 tablespoons melted coconut oil
- 2 teaspoons baking powder
- pinch of baking soda
Chocolate - coconut cream frosting
- 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 60 g dark chocolate
- 1-2 tablespoons agave
Instructions
Chocolate cake
- Preheat oven to 180° C. Line a 16 or 18 cm springform cake tin with baking paper.
- Mix 10g of ground chia seeds with 6 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.
- In a large bowl, mix together the dry ingredients: ground almonds, white rice flour, ground rolled oats, teff flour, coconut sugar, cacao powder, baking powder, and a pinch of baking soda.
- Blend banana with 150 ml of rice milk. Add it to the bowl with dry ingredients. Also, add coconut oil and soaked chia seeds. Mix it with a stand or hand mixer for a couple of minutes until combined. If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
- Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 38-40 minutes.
- Remove from the oven and let it cool down.
Chocolate - coconut cream frosting
- Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
- Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
- Spread the frosting evenly all over the cake.
- Decorate with blueberries.
Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
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4 comments
Hi, this cake looks amazing🥰 can I substitute the teff flour as I don’t know what it is lol thanks
Hi! You could try using millet or quinoa flour, they have similar nutritional profile so it might work. Hope that helps!
This sounds delicious. Do you need to blend/grind up the chia seeds? Also, what canni used instead of the rice and teff flour? All purpose? Or chickpea or spelt? Other? Or just leave out and add more alkond floir and rolles oats?
Thank you.
Thank you! Yes, ground chia seeds, I updated the recipe. If you are not following a gluten-free diet maybe you could try using regular flour instead or try all-purpose gluten-free flour (I love Bob’s Red Mill Gluten Free 1-to-1). I have never baked with spelt flour because it’s not gluten-free so I am really not sure about that.