GRAIN-FREE VEGAN BLACKOUT CAKE 🍫

Name: GRAIN-FREE VEGAN BLACKOUT CAKE 🍫
Cuisine: American
Ingredients: 3 tbsp ground flaxseed + 9 tbsp water; 1 cup almond flour (I added more to batter during filming); 1/4 cup coconut flour; 1/4 cup tapioca flour; 1 cup cacao powder (I used 3/4 Dutch and 1/4 black cocoa to make it extra dark); 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2tsp vanilla; 1/2 cup +2 tbsp maple syrup; 1/2 cup avocado oil; 1 tbsp apple cider vinegar; Ganache 1 bar of dark chocolate about 2 oz; 1/2 cup non dairy milk; Dash of maple syrup

5 steps

Updated at: Sun, 29 Sep 2024 19:00:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories306.6 kcal (15%)

Total Fat19.9 g (28%)

Carbs27.6 g (11%)

Sugars14.2 g (16%)

Protein5.8 g (12%)

Sodium292.4 mg (15%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

3 Tbspground flaxseed

9 Tbspwater

1 cupalmond flour

I added more to batter during filming

¼ cupcoconut flour

¼ cuptapioca flour

1 cupcacao powder

I used 3/4 Dutch and 1/4 black cocoa to make it extra dark

1 tspbaking soda

1 tspbaking powder

½ tspsalt

2 tspvanilla

½ cupmaple syrup

½ cupavocado oil

1 Tbspapple cider vinegar

1 barganache

dark chocolate

½ cupnon dairy milk

maple syrup

Instructions

Step 1

Whisk ground flaxseeds and water in a small bowl and set aside.

Step 2

In separate bowls combine your dry and wet, add the flax eggs to the wet and then combine everything.

Step 3

Prep a 9 inch cake pan with avocado oil and parchment.

Step 4

325F 20-28 minutes until it’s set but not firm! I have an older oven so it only took me 20 min.

Step 5

Wait for cake to cool completely before topping with ganache. I popped mine in the fridge for 30 min after it cooled on the counter before I put the ganache, best served cold!!! ENJOY!!!!!!!!!

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