Gluten-Free Vegan Brooklyn Blackout Chocolate Cake - Rhian's Recipes (2024)

5 from 4 votes

Course: Dessert

Cuisine: American

Keyword: gluten-free chocolate cake, vegan brooklyn blackout cake, vegan chocolate cake

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Author: Rhian Williams

For the cake:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 12 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 50 g (½ cup) cocoa powder

For the chocolate pudding:

• ▢ 500 ml (2 cups) unsweetened cashew milk (or any other plant-based milk - unsweetened oat milk is a great nut-free substitute)
• ▢ 2 tablespoons cocoa powder
• ▢ 4 tablespoons maple syrup to taste (or sub any other sweetener)
• ▢ Pinch salt
• ▢ 5 heaped teaspoons cornflour (cornstarch)

To decorate:

• ▢ 40 g (1.5 oz) dark chocolate , chopped into very small pieces (ensure vegan and/or refined sugar free if necessary)

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds

• Sift in the flour, baking powder, bicarbonate of soda and cocoa powder

• Mix well, adding a tiny splash more milk if it’s looking too dry

• Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)

• Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean

• Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the pudding:

• Add all ingredients to a pan and mix very well (before heating)

• Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed

• Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc)

• Leave in the pan to cool completely before using to frost the cake

To frost and decorate the cake:

• Place one half of the cake onto a plate or cake stand and spread a little less than half of the chocolate pudding onto it

• Place the other half of the cake on top of that and use rest of the chocolate pudding to spread on top and around the sides of the cake

• Sprinkle the chopped dark chocolate over the top and sides of the cake

  See Also

  Okonomi-Latke Recipe

• Best when fresh but keeps covered in the fridge for up to a few days

*You can alternatively usealmond flour

Nutrition Facts

Gluten-Free Vegan Brooklyn Blackout Chocolate Cake

Amount Per Serving

Calories 396Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g45%

Cholesterol 1mg0%

Sodium 124mg5%

Potassium 265mg8%

Carbohydrates 51g17%

Fiber 7g28%

Sugar 27g30%

Protein 8g16%

Calcium 156mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.