Triple Chocolate Cream Cake
Ingredients
- 100g almond flour
- 40g chickpea flour
- 20g oat flour
- 20g potato starch
- 10g coconut flour (optional)
- 10g tapioca flour
- 50g cacao powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 240g sugar (to taste)
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- Flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 15 minutes
- 330g oat milk or almond milk
- 1/2 tsp apple cider vinegar
Frosting
- 225g unsweetened almond butter
- 600g coconut cream (from about 2.5 chilled cans)
- 85g cacao powder
- 270g sugar (to taste)
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 15 minutes. Preheat the oven to 360°F.
In a bowl, combine all the dry ingredients and mix well.
Add the wet ingredients and the flax egg to the dry mixture and stir until combined.
Pour the batter into a paper-lined 8-inch round cake pan and bake for about 55 minutes at 360°F.
Remove from the oven and test with a wooden skewer to ensure it's fully baked. Allow to cool slightly in the pan, then transfer to a rack to cool completely. Once cool, wrap in foil and refrigerate.
Frosting
Mix all the frosting ingredients in a bowl and whisk until smooth and creamy.
Tips
This recipe is for one cake layer; for a triple layer cake, consider preparing multiple batches as the author used three pans.
Adjust sugar amounts to personal preference for both cake and frosting.
