If you’re craving a chocolate cake that’s a bit lower in sugar and has delectable coffee flavors, then make this Gluten Free Mocha Chocolate Cake (it’s vegan too!)
This allergy-friendly cake is made without refined ingredients and is a rich indulgence that kills chocolate cravings. While this is an allergy-friendly food, it is not a calorie friendly one. If you want to make a lighter version of this cake, use less oil, and less sugar (replacing with more Truvia). Make a 1/2 batch, (1 9-inch layer), and use a thin layer of frosting (if any). This cake definitely qualified as my weekend baking indulgence (more on that later).
Mocha Buttercream Frosting
Makes @ 1-1/2 cups (moderately frosts a 2 layer cake)
Paleo (?), Vegan, gluten-free; Free of: dairy, eggs, yeast, soy, corn, white sugar
1/2 cup raw sugar (or raw date or coconut sugar)
1/3 cup Truvia
2 Tablespoons arrowroot starch
1-2 teaspoons instant coffee granules (to taste)
2 teaspoons cocoa powder
1/2 cup palm shortening*
1/2 teaspoon vanilla
- Make your powdered sugar: in a blender or magic bullet, place the raw sugar, Truvia, arrowroot starch, instant coffee, and cocoa powder, and pulse until a fine powder forms. Set aside.
- In a medium bowl, beat the palm shortening or coconut oil until creamy. Add in the the powdered sugar and beat until incorporated. Add vanilla, and beat again until creamy. Use to frost a cake. Store in the fridge.
* You can replace some of the palm oil with SunButter or other nutbutter for a “Peanut Butter” flavor frosting. Hmmm… that gives me an idea for my next cake : )
Recipe adapted from Living Without Magazine