Healthy Chocolate Cake {Vegan, Gluten free, Sugar free}

Healthy Chocolate Cake {Vegan, Gluten free, Sugar free}
January 1, 2017 megsri8

Hello! Wishing you a very Happy New Year!!!! Wishing you a year filled with good health, peace, positive energy, joy, laughter and lots of learning! For me, 2016 has been a year of learning, questioning, finding peace and acceptance with my career path, life and health. I 2017 welcome with open arms, ready to take up new challenges, improve my knowledge, get physically and mentally strong, make new lasting relationships, love and share unconditionally and challenge my skills and creativity!  I have no one resolution to make but to continue with this wisdom of looking at the bigger picture of my life, realising that nothing is very important, not to forget living when chasing short term goals , to appreciate what I have than what I don’t have and finally learn to compliment more than criticise.

 

On that note I bring to you the most exciting and successful dessert recipe of mine, this healthy chocolate cake. I have been meaning to make a healthy chocolate cake since ages. I wanted it to be made with the addition of beetroot for added antioxidants, fibre and flavour. I wanted it to be gluten free in the sense that I wanted to use more nutrient dense alternate flours and hence without any rice flour or starches. I also wanted it to be vegan, meaning not only dairy free but also egg free. As you can see, I set myself up to quite a challenge. A gluten free vegan sugar free healthy chocolate cake goes against all the basic principles in baking!

A few months ago I successfully created a healthy Vanilla cake base recipe with the recipe creations of my Naked Berry Cake and my Plum Crumble Cupcakes. This cake base was made healthy and gluten free using a combination of oat flour and almond flour. It was refined sugar free as I used coconut sugar. However even with various trials I could not make the cake completely vegan, i.e. without eggs and hence this cake recipe has eggs.

healthy chocolate cake 2

 

I however hadn’t given up up on the idea of a vegan, gluten free healthy cake. I came across Dana from the Minimalist Baker’s recipe for a pumpkin cake using Aquafaba. This hit me like a light bulb as perfect substitute for the eggs to use Aquafaba to make my healthy chocolate cake. Before I go further, let me explain to you what Aquafaba is. It is the brine or the water from cooked chickpeas, dried beans or tofu. It has a high level of protein content and when whisked vigorously, resembles the structure of whisked egg whites. Hence giving the lightness and air of eggs and transforming Vegan baking. I like to make my own Aquafaba using the water from soaked and cooked chickpeas or beans. You can also use the water from the tinned chickpeas. Read all about how to make your own Aquafaba in my notes below or go to the official website which tells you all about Aquafaba and the ways of using it.

 

healthy chocolate cake 5

Hence I am so happy to share this recipe for a healthy chocolate cake made gluten free, vegan and sugar free. I have used dates as a sweetener in this cake. I have also used a lot of cocoa powder for an intense chocolate flavour. I have used cooked beetroot as the base of this cake as beetroot is my favourite healthy vegetable to add into my meals. This cake has light spring, is moist and has a wonderful density. I have made this cake into an Occasion cake to celebrate the New Year. Hence I have created four layers. You can reduce the ingredients by half to make a simple two layer cake.

Finally for the frosting, which I am also very excited about, I made it with baked sweet potato as the base. This makes it wonderfully creamy and without the need to add any refined sugar. This is a completely guilt free frosting which will not give you any unnecessary sugar high or empty calories. Nutrient dense and packed with good for you ingredients, this healthy chocolate frosting will make your heart soar! I decorated the cake with raw chocolate and chocolate dipped strawberries & cherries. This is optional but tastes wonderful!

healthy chocolate cake 3

I hope you like the idea and recipe for my Healthy chocolate cake. Full of nutrition, vegetables and good fats, this cake will definitely make you happy without making you regret your healthy living goals! If you want to learn about more ideas of adding beetroot into your diet, you can read my other recipes for Healthy Beetroot granola or my Beetroot Smoothie bowl.

If you do recreate this recipe then I would so appreciate it if you would let me know how it turns out in the comments below. If you share it on Instagram then please do use the tag @meghnas_ and #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!

 

Print Recipe
Healthy Chocolate Cake {Vegan, Gluten free, Sugar free}
Prep Time 60 minutes
Cook Time 45 minutes
Passive Time 1-2 hours
Servings
slices
Ingredients
For the Healthy Chocolate Cake
For the Frosting
For the Topping
Prep Time 60 minutes
Cook Time 45 minutes
Passive Time 1-2 hours
Servings
slices
Ingredients
For the Healthy Chocolate Cake
For the Frosting
For the Topping
Instructions
For the Healthy Chocolate Cake
  1. First start by preparing the ingredients. Wash, scrub the beetroot and bake for 50 minutes at 200C. Cool, peel and coarsely chop. Grease 2 9 inch cake pans with coconut oil and layer the bottom with grease proof paper. Soak the dates in hot water. Grind the oats and almonds into a fine powder if using the whole grain. Grind the chia seeds into a fine powder.
  2. Using a sieve, sift the dry ingredients which includes almond flour, oat flour, chia seeds, baking powder, baking soda, vanilla essence and cocoa powder. These prevents any lumps or uneven texture in the batter. It also adds more air.
  3. In a blender or food processor, grind the cooked beetroot, dates, cacao butter or coconut oil (melted) and the filter coffee into a thick, smooth paste. Add this to the dry sifted ingredients and mix together until well combined. The batter will look dark red but this colour disappears on cooking and turns dark brown. I like to use a spatula. At this point pre heat the oven to 180C.
  4. Mix the aquafaba and the vinegar. Using a hand held beater whisk the aquafaba for 10 minutes or until you can get thick white peaks. This may take time and the thicker and stiffer it gets, the more lightness it will add to your cake batter.
  5. Slowly fold in the whisked aquafaba into the batter. Do not over beat or mix too hard. You will lose all the bubbles and air. Just slowly mix till it is well combined. The batter will be thick but do not worry. Gently spoon the mixture into the the 2 cake tins. Divide it equally.
  6. Place it in the heated oven and bake for 45 minutes. You know it is ready when the cake has risen and kitchen has the fragrance of chocolate. Switch off the oven and eave it in the oven for another 15 minutes. if you remove it immediately it will fall flat. Then leave it to cool on a rack for 1-2 hours or until completely cooled. Do not be tempted to eat it till cool and it can easily break or fall apart. Slice each cake into two to make four layers or leave it as it is to make two thick layers. It is now ready to be frosted or you can serve it warm as a plain cake.
For the frosting
  1. Make the frosting while the cake is baking. Soak the dates in hot water for 10 minutes. Peel the baked sweet potato and add to the blender. Add the cacao butter or coconut oil (melted ), the cocoa powder, filter coffee, dates and almond milk or water. Blend till it becomes thick and creamy and well combined. Set aside
For the toppings (optional)
  1. If adding the optional toppings, then melt the chocolate. Dip the strawberries and cherries into it, place on a lined plate and keep it in the refrigerator till set. Spread thinly a tablespoon of the chocolate on a lined tray or plate, let it set in the refrigerator. Break into pieces for the cake decoration.
Assembly
  1. Add a thick layer of frosting between each of the cake layers. Press each layer down firmly. Once all the four layers are frosted, proceed to spread the frosting over the external part of the cake. This is optional, you can also serve it as it is, like a make cake. First apply a thin layer of frosting evenly. Leave it in the fridge to harden slightly for 30 minutes. Then add a second thicker layer and cover completely.
  2. Pour the remaining melted raw chocolate around the edges. Decorate with the chocolate dipped strawberries and cherries and chocolate bark. Serve proudly!
    healthy chocolate cake 1
Recipe Notes

* For the aquafaba, soak dried beans such as haricot or red beans or dried chickpeas for 8 hours or overnight. Cook till soft. Reserve the water from the cooked beans or chickpeas. This water forms the basis of the aquafaba. Reserved the cooked chickpeas or beans for an alternative meal. It needs to be slightly thick at room temperature, the consistency of egg whites. If it is too runny, cook the water down on a low heat for 10-15 minutes. Let it cool completely before using it for the purposes of the cake.

Alternatively use the reserved water or brine found in the tinned chickpeas or beans. I find it healthier to soak and cook my own chickpeas or beans.

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4 Comments

  1. Consuelo | Earthly Taste 6 months ago

    This looks super lovely!!!! Gotta love vegan layer cakes 🙂

    • Meghna 6 months ago

      Thanks so very much Consuelo! This is such a show stopper of a cake! So glad i figured a way of getting this cake to be both healthy and vegan!:)

  2. Adrienne 6 months ago

    Wow. Looks good and great photography!

    • Meghna 5 months ago

      Thanks so much for your appreciation Adrienne!:)

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