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Vegan Gluten Free Chocolate Cake with Luker 43% Oat Milk Chocolate Buttercream

Vegan Gluten Free Chocolate Cake with Luker 43% Oat Milk 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 Milk Chocolate to create this insanely delicious cake, topped with a coconut cream based buttercream icing. 

Recipe Level: Intermediate

Recipe by: Chef Joan Repato

Yield: Two 8" round cake layers. Preheat oven to 350°F. 

Cake

WET INGREDIENTS:

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 

DRY INGREDIENTS:

160g            Bob's Red Mill Gluten Free 1 to 1 Baking Flour

280g            Fine Almond Flour

96g              Luker Cocoa Powder

6.4g             Baking Powder

9.4g             Baking Soda

2g                Sea Salt

 

INSTRUCTIONS:

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 Milk Chocolate Buttercream 

INGREDIENTS:

250g (8.8 oz)      Luker 43% Oat Milk 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

INSTRUCTIONS:

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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