Super moist chocolate cake that comes with a rich and creamy cashew frosting. Perfectly sweet, soft, and chocolatey!
Ingredients
Chocolate Cake
- 4 flax eggs 1/4 cup (26g ground flax seeds mixed with 2/3 cup (157ml) almond milk)
- 2/3 cup white rice flour
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 1 cup almond flour (or cashew meal)
- 1 cup unsweetened cocoa powder
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2/3 cup maple syrup
- 2/3 cup melted coconut oil (or other neutral oil)
- 2/3 cup applesauce
- 2/3 cup + 2 tbsp almond milk
Chocolate Frosting
- 2 cups raw cashews soaked overnight
- 1/4 cup maple syrup
- 1/2 cup coconut cream from one 13.5-ounce can of full-fat coconut milk
- 3 tbsp melted coconut oil
- 1/4 cup unsweetened cocoa powder (1/3 if you want it more chocolatey)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Chocolate Frosting:Drain the soaked cashews. Transfer to a blender and add the maple syrup, coconut cream, melted coconut oil, vanilla extract, and sea salt. Blend on high speed until smooth and creamy. Transfer to a bowl, cover with plastic film and place in the refrigerator. Chill for at least 1 hour.
- Chocolate Cake:Preheat oven to 350°F (180°C). Line the bottom of two 8-inch cake pans with parchment paper.
- Start by making the flax eggs. In a small bowl, mix together the ground flax seeds and almond milk. Let it rest for 10 minutes.
- In the meantime, in a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, almond flour, cocoa powder, coconut sugar, baking soda, and baking powder.
- In another bowl, mix the flax eggs, maple syrup, melted coconut oil, applesauce, and almond milk together. Pour into the dry ingredients and whisk until combined. The batter will be thick.
- Divide the batter into the two prepared cake pans. Bake for 28 minutes. Remove from the oven and let cool completely. Cakes must be cool, otherwise, the frosting will melt.
- Place one cake upside down on a large serving plate or cake stand. Top with about 2/3 cup of chocolate frosting and spread evenly. Place the second cake on top. Spread the remaining frosting on top of the second chocolate cake and on the sides.
- Top with chocolate shavings and chocolate chips. The cake will keep covered for up to 3 days at room temperature or 5 days in the refrigerator.
