Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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May 20 2013

Vegan Sugar Free Chocolate Cake

There is nothing worse than craving dessert and not having anything sugar-free around — especially if your family eats sugar. While my preferred dessert is a quick mix of my Chocolate Peanut Butter Ice cream, my husband and daughter prefer cookies, cake or brownies. To satisfy their cravings, but still serve a sugar free dessert, I make this sugar free chocolate cake, which also happens to be vegan. The nice thing for them, is because of its ooey-gooey dense-ness, it is sort of a cross between chocolate cake and chocolate brownies. One things for certain though... This rich gluten free chocolate cake will satisfy your dessert cravings in a heartbeat.

Cashew Cream Ingredients

  • 3/4 cup cashews
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1/4 tsp apple cider vinegar
  • pinch of salt

Cake Ingredients

  • Dry Ingredients
  • 1/2 cup ground walnuts
  • 1-2/3 cup gluten free flour mix (you can use regular flour if you prefer)
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Wet Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup agave
  • 1/2 cup maple flavored agave
  • 1/2 cup cashew cream (from above)
  • 1/2 cup water
  • vegetable oil spray for pan

Frosting Ingredients

  • 3/4 cup Earth Balance or other vegan butter
  • 1/4 cup agave
  • 1/4 cup maple flavored agave
  • 1/2 cup cocoa powder
  • 1/2 cup unflavored soy milk
  • 1 tsp vanilla

Garnish

  • 1/2 cup chopped walnuts

Equipment Used

  • High Speed Blender
  • Food Processor
  • Stand Mixer

 

Cashew Cream Directions

Step 1: Place cashews in enough water to cover them and allow to soak for at least 4 hours.

Step 2: Place rinsed, softened cashews in a high speed blender with water, lemon juice, apple cider vinegar and salt. Blend until you have a thick sauce with no cashew chunks. Set aside.

Cake Directions

Step 1: Pre-heat your oven to 350°F and spray a 9-inch round or 8x8-inch square pan with the vegetable spray.

Step 2: In your food processor, pluse the walnuts until they are completely ground and flour-like. Take care not to over-grind so they don't turn into a nut butter.

Step 3: Add your gluten free flour, cocoa powder, baking soda and salt to the food processor and pulse a few times with walnuts until they are completely mixed.

Step 4: In a stand mixer or mixing bowl, combine the vegetable oil, agave, maple agave and cashew cream. Blend in 1/2 cup water.

Step 5: Add your dry ingredients to the wet mixture and blend until well combined, then pour the mix evenly into your prepared pan.

Step 6: Bake your cake 30-35 minutes, until the top center of the cake springs back upon touch.

Step 7: Remove from oven and place cake on a rack to cool.

Frosting & Garnish Directions

Step 1: While your cake is baking, make your frosting by adding all ingredients into a stand-up mixer with the whip attachment and blend until stiff and creamy. Place in fridge.

Step 2: Finely chop 1/2 cup walnuts and set aside for garnish.

Step 3: Once your cake has completely cooled, turn over onto a platter.

Step 4: Remove your frosting from the fridge and start by frosting the top of the cake, then the sides.  Sprinkle with walnuts and enjoy!

NOTE: The frosting does not hold up for long, so you will need to serve your cake right away and place in the refrigerator to keep.

 

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