Double Layer Chocolate Cake

https://beamingbaker.com/vegan-chocolate-cake-recipe-vegan-gluten-free-dairy-free-refined-sugar-free/#tasty-recipes-21508-jump-target DIABETIC VERSION 12 1G STEVIA SATCHETS NO JAGGERY. 1/4 CUP COCONUT SUGAR

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the frosting (see recipe) :The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.

Step 2

Make the cake: Preheat the oven to 180°C /350°F. Prepare one 18cm or 20cm round springform cake pans as follows: coat with softened coconut oil or nuetral oil, then dust completely with cocoa powder or rice flour. Set aside. You can also divide into 2 pans The pan size will affect the height of the cake

Step 3

In a large bowl, SIFT together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Dont add the baking powder yet. Set aside.

Step 4

Add water and milk that should both be at room temperature. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

Step 5

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Do not add vinegar yet. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Or add to a blender for smooth consistency (BEST)

Step 6

Add baking powder and apple cider vinegar. The mixture will fluff up and this helps the cake to rise. If the batter is still grainy add to blender until smooth.

Step 7

Pour batter evenly into the prepared cake pan to about 3/4 full. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake 165C 30 minutes then 175C another 15-20 mins AIR FRYER: Bake 160 25min Test for doneness with a toothpick or thermometer —it should come out clean when done. 92C-95C is done The remaining mixture use for cupcakes

Step 8

Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. If not using a springform pan: Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).

Step 9

Frost the cake: Whip the frosting as instructed. Frost the cake including middle. Enjoy! Storing instructions below!

Step 10

If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist cake without fluffy texture.

Step 11

Storing Instructions: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment.

Step 12

Freezing Instructions: Store pre-sliced cake in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.

Step 13

Replace Oat Flour: Use 1 1/2 cups tapioca flour and 1 1/2 cups rice flour to replace 3 cups of oat flour.