Vegan Gluten Free Chocolate Cake with Luker 43% Oat M!lk Chocolate Buttercream
As if that title wasn't enough, here's a description that will make your mouth water: Ripe bananas, Vanilla Bourbon and Espresso Flavor Paste along with almond butter, maple syrup and brown sugar combine with our Oat M!lk Chocolate to create this insanely delicious cake, topped with a coconut cream based buttercream icing.
Recipe by: Chef Joan Repato
Yield: Two 8" round cake layers. Preheat oven to 350°F.
150g Very Ripe Bananas
62g Unsweetened Apple Sauce (or Dairy-free yogurt)
8g Dreidoppel Vanilla Bourbon Flavor Paste
7g Dreidoppel Espresso Flavor Paste
32g Almond Butter (or Peanut Butter, Cashew Butter, etc)
230g Maple Syrup
96g Brown Sugar
300 mL Oat Milk, Almond Milk, or other Non-dairy milk
160g Bob's Red Mill Gluten Free 1 to 1 Baking Flour
280g Fine Almond Flour
6.4g Baking Powder
9.4g Baking Soda
2g Sea Salt
1.) Place all wet ingredients in food processor to combine until bananas are pureed. Set aside.
2.) Combine dry ingredients and sift together in a large bowl.
3.) Make a well in the center and pour all the wet ingredients. Mix until all ingredients are combined.
4.) Spray two 8" pans with oil spray and place parchment pan liner on the bottom. Divide batter evenly in the two pans. Alternatively, you can pour batter into cupcake paper cups in muffin tin.
5.) Bake 30-40 minutes for cake rounds or 15-20 minutes for cupcakes. Cake is done when toothpick inserted into center comes out without crumbs, but you may see a little brown color (which is okay). The edges will be dry and slightly pull away from the pan. Do not overbake.
6.) Allow to cool on a cooling rack for 15 minutes before removing from cake pan.
Luker 43% Oat M!lk Chocolate Buttercream
250g (8.8 oz) Luker 43% Oat M!lk Chocolate (melted & cooled off)
227g (8 oz) Miyoko's Creamery European Style Vegan Butter, Unsalted, Room Temperature
300g (10.5 oz) Powdered Sugar, Sifted
58g (2 oz) Coconut cream, Unsweetened (not coconut milk)
5g (.17 oz) Dreidoppel Vanilla Bourbon Flavor Paste
1.) Whip vegan butter and powdered sugar until fluffy.
2.) Add coconut cream and vanilla. Whip.
3.) Add melted and cooled vegan milk chocolate and whip until fluffy. Use as desired.
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