Super Decadent Chocolate Cake

Super Decadent Chocolate Cake

Vegan-Gluten Free-Refined Sugar Free-Dairy Free-Egg Free-Soy Free

Front angle view of chocolate cake with chocolate frosting, caramel sauce, topped with chocolate truffles

Chocolate is our Love Language

Rhetorical question coming at you, but who doesn’t LOVE chocolate cake?!

What we don’t love? Having to cut ourselves just a sliver, as to avoid that inevitable sugar rush high, and then the crash soon after. So we came up with a dense, moist, oh so scrumptious chocolaty good recipe that will truly satisfy while leaving you feeling totally sane!

This recipe is very versatile, allowing you to make sheet cakes, layered cakes, cupcakes or trifles. To add another gold star, it also freezes beautifully, in case you don’t want to eat it all at once… people do that, right??

Top view of chocolate cake slice, four layers chocolate frosting, caramel sauce, topped with chocolate truffle

This recipe makes 2x 8″ round cakes or 24 cupcakes

Before you get going with the recipe below, make sure you have your flour mix ready to go. We make batches of this to use as a base for many of our cake/cupcake recipes. It is a variation of Sarah Bakes Gluten Free mix that seems to be fool proof in our baking ventures!

Make sure everything is very well mixed. This mix can be kept in an airtight container in the cupboard for months; you know, for whenever a chocolaty craving comes about. *wink wink*


In a large container, pre-make your flour mix:

  • 2 cups white rice flour
  • 1 cup sorghum flour
  • 1 cup potato starch
  • ¼ cup arrowroot starch
  • ¼ cup tapioca starch

Alright wee Cheekies, on to the main event! For the cake batter you will need:

  • 1/3cup mashed ripe banana (very spotty)
  • 1/3cup unsweetened non-dairy yogurt (we used vanilla Silk)
  • ½ cup sunflower oil (use a good quality like Kricklewood Farm)
  • 1cup non-dairy mylk (we used unsweetened vanilla almond by Earths Own)
  • 3/4cup maple syrup
  • 1/2cup maple sugar
  • 1cup sifted cocoa powder
  • 1 cup flour mix
  • 3/4 cup fine almond flour
  • 1/4cup potato starch
  • 2 tbsp arrowroot starch
  • 1 ½tsp baking powder
  • 1 ½ tspbaking soda
  • 3/4 tsp xanthum
  • 1/2tsp pink salt

Preheat your oven to 325C, with the rack in the middle of the oven, and oil/flour two 8” round cake pans.

In a medium mixing bowl, sift all dry ingredients and give a quick mix with a spoon.

In a separate bowl (or stand mixer), mix banana, yogurt and oil with a hand mixer. Add the mylk, and maple syrup and sugar, mix until everything is incorporated.

Add in half of the pre-mixed dry ingredients, and mix before adding in the rest and mix until well combined.

You will want to divide the batter evenly between the two prepared cake pans. If you have a kitchen scale, it makes even division of the batter a breeze. If you do not, it’s nothing to worry about. You can use a one cup to measure it more evenly, or eyeball it if you are feeling sassy! Place the filled pans in the oven and set a timer for 35 minutes. When they are done, a fine knife should be inserted in the middle and come out clean. If the knife doesn’t come out clean, bake for another 5 minutes.

When the cakes are baked through, pull the tins from the oven and let cool. If you want to create heaps of layers, they will need to be fully cooled before you cut into them. This is best done with a long serrated knife. I prefer to go around the outside to start, then through the centre, for the most even results. Next, cut the rounded tops off, so that the layers sit evenly once stacked.

Prepare your absolute favourite frosting, ganache, caramel and have fun creating!! We will do a follow-up post with some of our favourite recipes for layered cakey goodness.

Front angle view of chocolate cupcake trio with chocolate frosting, caramel sauce, topped with chocolate truffle

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