Chocolate Glop Cream Cake (vegan & gluten-free)
A decadent vegan chocolate cake that's completely gluten-free. If you're looking for a cake that's refined sugar-free and made with whole foods, try this one!
Prep Time45 mins
Cook Time1 hr
Cooling Time30 mins
Total Time2 hrs 15 mins
Servings: 2 x 18cm cakes
- 1½ tbsp ground flaxseed, mixed with 4 tbsp water and set aside for 15 minutes until gloopy
- ¼ cup melted coconut oil
- ¼ cup coconut nectar/maple syrup
- 2 medium ripe bananas, peeled and mashed with your hands until smooth and lump-free
- 1¼ cups almond or coconut milk (unsweetened)
- ¼ cup coconut sugar
- ½ tsp sea salt
- 2½ tsp baking soda
- ½ cup cacao or cocoa powder
- 1¼ cups almond flour (or other nut flour)
- ½ cup brown rice flour
- ¼ tsp vanilla essence (optional)
- 1 400ml can coconut milk (chill a can of high quality coconut milk in the fridge overnight. Open the can, drain the water and scoop out the hardened cream that separates from the liquid. Store this cream in the fridge until ready for use.)
- 1 tbsp maple syrup
- ½ cup KAPOW NOW! Chocolate Glop (If you don't have any Chocolate Glop, simply use 3 extra tablespoons of maple syrup and a heaped ¼ cup cacao or cocoa powder)
Toppings - Optional
- Chopped pistachios (optional)
- Dried rose petals (optional)
- Shredded Coconut (optional)
To make the cake
Preheat the oven to 350°F/175°C.
Grease two 18cm cake tins with coconut oil and line the bases with parchment paper.
In a large bowl, whisk the flaxseed, coconut oil and maple syrup/coconut nectar until combined.
Add the banana and almond milk and whisk again for several minutes until everything is fully combined.
Add the coconut sugar, salt, baking soda, cacao, almond flour, rice flour and vanilla (if using) and stir until mixture is combined and lump-free.
Divide the mixture evenly between the two cake tins.
Bake for approximately 45-60 minutes (until a knife comes out of the centre of each cake clean).
Turn the cakes out onto a wire rack and leave to cool completely.
To make the frosting
Chill a large bowl in the freezer for 10 minutes.
Using an electric whisk, whip the hardened coconut milk in the bowl until the cream is totally lump-free and fluffy.
Add your maple syrup and Chocolate Glop (or extra maple syrup and cacao powder if using instead) and continue to whip the mixture for another minute or so until you have mixed it well.
Spoon half of the frosting in a thick even layer on top of the first cake with a flat knife, sandwiching the second cake on top of it.
Spread the rest of the chocolate frosting over the top of the second cake, forming small peaks and a rough texture.
(If you'd prefer to decorate your cake with cream in the middle and chocolate frosting on top - as in image 2 above - simply reserve ½ cup of the coconut cream after whipping and spread this between the cakes. Then continue following the steps to create the chocolate frosting for the top of the cake.)