I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.
Chocolate Raspberry Ganache Cake
(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)
¾ cup + 2 tbsp superfine brown rice flour
⅓ cup + 2 tbsp potato starch
2 tbsp tapioca starch
½ tsp xantham gum
¼ tsp salt
2 tsp baking powder
6 tbsp cocoa powder
¾ cup light coconut milk (the canned type)
1 tsp apple cider vinegar
1 tbsp maple syrup
¼ cup grapeseed oil
1 tsp pure vanilla extract
1 cup sugar
3/4 cup raspberry preserves
Chocolate Ganache (recipe below)
Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.
In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.
When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.