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The Bigley Basics' Vegan, Gluten-Free, Double Chocolate Layered Cake

double chocolate layered cake
From  this is a perfect vegan, gluten free, and sugar free friendly dessert. This chocolate cake is full of rich chocolate flavor and pairs perfectly with some freshly sliced strawberries. It’s also super easy to make, no advanced baking skills required!

 

Ingredients

Cake

2 1/2 cups
Oat Flour 
2 cups
coconut sugar
1 cup
SCHARFFEN BERGER 100% Unsweetened Dark Chocolate Cocoa Powder
1/2 tsp
salt
1 tsp baking soda
flax eggs (or regular eggs)
1 1/3 cups water or dairy free milk
2 tsp pure vanilla extract
1 cup unsweetened applesauce 
1/3 cup olive oil
1 tsp apple cider vinegar 

For the Frosting (Option 1)

2
Flesh of avocado
2/3 cup
coconut sugar
2/3 cup
1 tsp
pure vanilla extract
1/2 salt
1-2 TBS water or dairy free milk

For the Frosting (Option 2)

1/2 cup
vegan butter or nut butter of choice
2/3 cup
coconut sugar
2/3 cup
1 tsp
pure vanilla extract
1/2-1 salt (only if using unsalted nut butter)
4-6 TBS water or dairy free milk

Directions- Cake

  1. Preheat the oven to 325° and grease two 8-inch cake pans with cooking spray. Gently dust pans with oat flour.
  2. In a large bowl, mix together the dry ingredients for the cake. Then add the wet ingredients to the dry ingredients and mix again, until the batter is smooth.
  3. Pour the batter into the cake pans, diving it evenly between the two pans.
  4. Let the batter sit for 15 minutes before baking.
  5. Next, bake the cakes for 25-30 minutes, or until a toothpick inserted in the center of one comes out clean. Baking time will depend on the type of sweetener you use.
  6. Once baked, remove the cakes from the oven and let them cool in the pans until completely cool.
  7. While the cakes are cooling, prepare the frosting of your choice. In a medium sized bowl cream together all of the ingredients for the frosting (except the water/dairy free milk) until it is smooth.
  8. Add 1 TBS water/dairy free milk to the frosting and mix again. Continue to add some water/dairy free milk to the frosting until the desired consistency is reached.
  9. Once the cakes are completely cooled, frost the top of each one with frosting then stack the cakes on top of each other. Frost the sides of the cakes until the cake is fully frosted.
  10. I melted some unsweetened dark chocolate and drizzled it on top of the cake, as well as added some dark chocolate shavings to the top of the cake. You can use either unsweetened or sweetened dark chocolate to top the cake, or simply leave out this step. If you love chocolate, I highly recommend adding it!
  11. Serve the cake immediately or store properly until serving.


NOTES
If you frost your cake with avocado or vegan butter, be sure to store the cake in the fridge. The cake will last for several days in the fridge. If you frost your cake with nut butter, you can store the cake on the counter or in the fridge for several days. You can also freeze the cake and store it in the freezer for 2-3 months.

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