Black-Velvet Chocolate Cake

Name: Black-Velvet Chocolate Cake
Yield: Makes 12–16 slices
Ingredients: 1½ cups unsweetened cocoa powder; 2 tablespoons baking powder; 1½ cups coconut sugar; 2½ cups gluten-free oat flour; 1½ cups unsweetened almond milk or organic soy milk; 1½ cups unsweetened almond milk or organic soy milk; 2 teaspoons baking soda; ¾ teaspoon sea salt; 1 cup water; 2½ cups blanched almond flour; 2 tablespoons whole psyllium husk; Pinch sea salt; ¼ cup unsweetened almond milk or organic soy milk (plus more if needed); ¼ cup unsweetened almond milk or organic soy milk (plus more if needed); 1 teaspoon pure vanilla extract; 4 cups fresh berries; ¾ packed cup pitted Medjool or Deglet Nour dates, soaked in hot water for 15–30 minutes; ¾ packed cup pitted Medjool or Deglet Nour dates, soaked in hot water for 15–30 minutes; ½ cup maple syrup; ½ cup unsweetened applesauce; 2 tablespoons hemp seeds; ¼ cup maple syrup; ¼ cup unsweetened cocoa powder; 1½ cups cooked or canned black beans, drained and rinsed

Preparation info

Makes
12–16 slices

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I’m bringing Bundt cakes back! They’re beautiful, and the shape of a Bundt pan almost guarantees easy, even baking. I prefer a silicone pan to prevent sticking. This is my staple chocolate cake with an icing made from black beans and hemp seeds—your guests get a hit of protein, fiber, essential minerals, and anti-inflammatory fats with their dessert! Be sure to let the cake cool completely before icing.

Ingredients

Cake
Vegan
Gluten-free

Ingredients

Method