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gluten free vegan mocha layer cake

April 24, 2013 by Sarah 14 Comments

Most of you know that I LOVE So Delicious Dairy Free products!  I mean…I use them in just about every recipe.  I’m addicted.  I always have a carton of their unsweetened coconut milk in my fridge.  My coffee requires their coconut milk coffee creamer every morning.  It’s a must!  They are just such quality products that taste amazing and make my gluten free treats that much more fabulous!

So Delicious Dairy Free has a recipe contest going on RIGHT NOW over at Go Dairy Free!  The grand prize is a $500 William-Sonoma gift card. Yes, please!  To vote, head on over to the So Delicious Dairy Free 2013 Recipe Contest Board on Pinterest.  This chocolate cake (I know, it’s over the top) is my first entry in the contest.  
Once you go to the Pinterest board, repining the recipe doesn’t count for the contest…you must LIKE the recipe.  So please my friends, click here and LIKE away!!
You really do need an excuse to celebrate, just so you can make this cake!  Layers of moist chocolate cake, coffee buttercream, and covered in decadent chocolate ganache.  Can you believe it’s gluten free and vegan?  It’s magical.  This cake is for the true chocolate connoisseur.  Rich, creamy, and just plain sinful.  It takes a few steps to put together this beautiful cake together, but the end result…is mochalicios!

gluten free vegan mocha layer cake

serves 12

chocolate cake

  • 2 1/2 cups Sarah’s gluten free flour blend
  • 2 cups organic cane sugar
  • 1 cup good quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup So Delicious Dairy Free unsweetened coconut milk
  • 1 cup water
  • 2/3 cup sunflower seed oil (or mild flavor oil)
  • 2 tablespoons white vinegar
  • 1 tablespoon pure vanilla extract

coffee buttercream

  • 1/2 cup Earth Balance vegan butter, softened
  • 3 tablespoons organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 3 tablespoons So Delicious Dairy Free coconut milk coffee creamer, room temp.
  • 2 teaspoons instant espresso powder
  • 1 teaspoon pure vanilla extract

vegan chocolate ganache

  • 2 cups dairy free chocolate chips
  • 1/2 cup So Delicious Dairy Free coconut milk coffee creamer

Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans by lining bottom with parchment paper and spraying with cooking spray. In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In microwave safe medium bowl, combine coconut milk and water. Microwave for 1-2 minutes until warm. Stir in the oil, vinegar, and vanilla extract.  Pour over flour mixture and beat for 1 minute. Evenly divide the cake batter between the 2 8-inch prepared cake pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute in large bowl of standing mixer. In small bowl, dissolve espresso powder in coffee creamer. Add to mixing bowl, along with powdered sugar and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coffee creamer if needed. Beat the buttercream until light and fluffy.

Place one layer of the cooled cake on serving platter or cake stand. Top with half of the buttercream and smooth out to the edges. Place remaining buttercream in piping bag with star tip and set aside. Top with the other cake layer and place in refrigerator for 30 minutes. While it’s chilling, make the ganache.  Mix chocolate chips and coffee creamer in small bowl. Place in microwave for 30 seconds, stir.  Microwave for another 15 seconds. Whisk until chocolate chips are completely melted and ganache is smooth.

Pour ganache over the top of the chilled cake. With an offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly). Place cake back in the refrigerator for another 30 minutes. Take piping bag with remaining buttercream and pipe rosettes on the top of the cake, starting with the outer edge. Sprinkle with candy pearls (optional). The cake can be stored in the refrigerator, just be sure to let it sit at room temperature for a couple hours before serving.

Filed Under: cupcakes & cakes, desserts Tagged With: cake, chocolate, dairy free, egg free, gluten free, vegan

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Comments

  1. Alisa says

    April 26, 2013 at 3:18 am

    Wow, amazing recipe Sarah! I've pinned it to my own personal board, too – my husband would love this! Good luck in the contest.

    Reply
  2. Anonymous says

    April 26, 2013 at 11:42 pm

    Sarah,
    The cake looks delicious.
    I had a question(not really stated as a question) regarding the coconut milk from So Delicious. I went to the store as I wanted to try it and there were so many different varieties. There was even one that was half coconut and half almond. I believe I want unsweetened but could you help me with a recommendation. I want to make smoothies and use in recipes if that helps.
    Thanks.

    Janet

    Reply
    • sarahbakesgfree@gmail.com says

      April 27, 2013 at 12:03 am

      Janet, I like to purchase the 1/2 gallons of So Delicious unsweetened coconut milk in the refrigerated section. I use it in all my recipes/smoothies. You can also get it in the quarts, on the shelf. I just like the unsweetened so I'm in control of the sweetness in my recipes. Hope that helps!

      Reply
    • Anonymous says

      April 30, 2013 at 11:38 am

      Thanks Sarah. I did just read an article regarding Cargeenan(not sure of the spelling) It appears that it is "supposed" to be all-natural but it is a food additive that could be bad if you have inflammation issues and apparently it is in different types of dairy and coconut milk is one of them. Food industry is making me nuts!!!!

      Janet

      Reply
  3. gfe--gluten free easily says

    April 30, 2013 at 2:18 am

    Hey Sarah!–I've featured this amazing cake of yours over at All Gluten-Free Desserts … All the Time. Understandably, folks are swooning! Thanks for being a featured contributor on my gluten-free desserts site. 🙂

    Have a great week!
    Shirley

    Reply
    • sarahbakesgfree@gmail.com says

      April 30, 2013 at 9:19 pm

      thanks, Shirley! I always love to see my recipes on your beautiful gluten free desserts website!

      Reply
  4. Adria says

    May 6, 2013 at 1:45 pm

    I made this cake this past weekend… EVERYONE raved about it! I need to work on my cake decorating skills but it tasted excellent!

    Reply
  5. Anonymous says

    November 27, 2013 at 3:01 pm

    Hi, Sarah! I was wondering if I would be able to replace your gluten free flour mix with all purpose flour. Would it change the cake dramatically?
    Thank you!
    -Marissa

    Reply
  6. Vegicating Linda says

    February 5, 2014 at 4:35 am

    I made this awesome dessert this past weekend and I could not believe how good it was! The chocolate cake was moist and delicious. The only bad thing that happened to mine was the mocha frosting got a bit runny and didn't look at pretty as yours, but the taste was amazing! Thank you so much for posting all these delicious recipes.

    Reply
  7. Rachel Page says

    January 23, 2015 at 4:46 am

    Wonderful bake! Cake looks really inviting

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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