This indulgent and sinfully rich chocolate cake is Vegan and Gluten-Free.  Frosted with chocolate avocado frosting making it rich, super delicious, and yet healthy.

Recipe Card 

Ingredients

Quantity
For Cake

 

Gluten-free flour

150 gm
Dark brown sugar

120 gm

Cocoa powder

35 gm
Baking powder

1 tsp

Baking soda

¼ tsp

Xanthan gum

¼ tsp

Salt

1/8 tsp

Soymilk

235 gm
Grated zucchini

60 gm

Coconut oil

90 ml

Vegetarian flax egg

44gm(1 tbsp flax seed powder+1/2 of 1/3cup)

Brewed coffee

60 ml
Lemon juice

1 tbsp

Vanilla

1 tsp

For Chocolate Frosting

 

Avocado

225 gm
Almond milk

90 ml

Coconut oil

45 ml
Maple syrup

75 ml

Cocoa powder

1 ½ tbsp
Salt

A pinch

Vanilla

2 tsp

 

Method of Preparation:

For the Cake

  1. Mix sifted gluten-free flour, baking powder, baking soda, xanthan gum, and dark brown sugar and set aside.
  2. Mix water and powdered flaxseed and set aside.
  3. Mix cocoa powder with melted coconut oil and set aside.
  4. Mix lemon juice with soymilk.
  5. Combine all the wet ingredients, flax egg, cocoa, and coconut oil paste, soy milk, and lemon mixture; add coffee, vanilla, and zucchini.
  6. Pour the mixture onto the dry ingredients and mix well.
  7. Divide the cake batter into 2 frames of 20 x 20cm(approx 400gm in each frame)
  8. Bake at 160*c for 10 min.

 

For the frosting

  1. Combine all the ingredients and blend well. rest in the fridge for 10min before to assemble the cake jar.

 

For Assembling

Cut the cake using a 10cm ring, place the frosting in the piping bag and start to assemble them in the jar, alternating each layer.

Finish with berries and serve.

 

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.