Triple Chocolate Cream Cake

This cake is super moist and rich with the most incredible chocolate frosting! It’s so delicious you won’t realize it’s vegan and gluten-free! Bake the cake the day before, wrap it in foil, and place it in the fridge to make it extra moist. This recipe requires carefully following the directions or your results will vary.

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英語レシピの後に、日本語レシピが続きます。

Cake

For 8-in mold pan · Repeat 3x for 3 layers

Use a scale for best results

Dry ingredients

• 1.7 oz (50g) almond flour

• 0.7 oz (20g) chickpea flour

• 0.4 oz (10g) oat flour

• 0.4 oz (10g) potato starch

• 0.2 oz (5g) coconut flour

• 0.2 oz (5g) tapioca flour

• 0.8 oz (25g) cacao powder

• 1 tsp baking powder

• 1/4 tsp baking soda

• 4.2 oz (120g) cane sugar ( or your preferred sugar)

• 1/4 tsp kosher salt

• 1/8 tsp xanthan gum

Wet ingredients

• Flax egg (mix 1.5 tsp flaxseed + 1.5 tbsp water and leave for 30 minutes)

• 5.8 oz (165g) oatly barista milk

• 1/4 tsp apple cider vinegar

Instructions

1. Prepare the flax egg and preheat the oven to 360°F.

2. Add all the flours to a bowl and mix with a spatula or whisk.

3. Add the wet ingredients and the flax egg to the bowl and mix.

4. Pour the mixed contents into a paper-lined baking mold.

5. Bake for about 40 minutes.

6. Take out of the oven poke with a wooden skewer to make sure it’s fully baked.

7. Once cooled, carefully remove from the mold and place on a cooling rack.

   Repeat 3 times for 3 layers

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Chocolate cream frosting

Cream for 3 layers

• 7.9 oz (225g) unsweetened almond butter

• 21 oz (600g) coconut Cream can (about 2.5 cans chilled. I used @edwardandsons

• 3 oz (85g) cacao powder

• 9.5 oz (270g) cane sugar (or your preferred sugar)

Instructions

1. Mix all the frosting ingredients in a bowl and whisk until smooth and creamy

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