|Nutritional Guidelines (per serving)|
|Servings: 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This gorgeous dairy-free cake is fun to make and requires no frosting due to its stunning looks and decadent texture. It does, however, go quite well with a simple chocolate frosting.
- For the Cake:
- 2 1/4 cups all-purpose flour
- 3/4 cup chickpea flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar, such as beet sugar or evaporated cane juice
- 1 teaspoon salt
- 3/4 cup canola or olive oil
- 1 teaspoon vanilla extract
- 2 cups cold water
- 2 tablespoons lemon juice
- 1/4 cup cocoa powder, Dutch-processed
- For the Optional Chocolate Frosting:
- 2/3 cup cocoa powder
- 1/3 cup non-hydrogenated shortening, such as Spectra brand
- 1/4 cup non-dairy margarine, such as Earth Balance brand
- 1/4 cup non-dairy milk
- 2 1/2 cup confectioner's sugar
Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
Gather the ingredients. Preheat your oven to 350 F.
Lightly grease and flour an 8 x 8 x 8-inch cake pan.
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, baking powder, baking soda, granulated sugar, and salt. Mix well to combine and then make a well in the center of the dry ingredients.
Add the cooking oil, vanilla extract, and 1 cup cold water and stir well using a whisk, until smooth. Add the remaining 1 cup water and lemon juice and stir again until smooth.
Pour 1/3 of the cake batter into a medium-sized bowl. Add the 1/4 cup cocoa powder and mix well using a whisk.
Evenly spread the remaining yellow cake batter into the prepared cake pan.
Drop the chocolate batter by tablespoonfuls onto the yellow cake batter so that the chocolate batter is evenly distributed.
Use a butter knife or small flat spatula to drag through the chocolate dollops and swirl the batters gently to make a contrasting design in a loose pattern. Try not to over-swirl as the colors will blend together and won't produce the "marble" effect.
Place the cake onto the center rack of your oven and bake for 35 to 40 minutes, or until a butter knife inserted into the center of the cake comes away clean. Allow the cake to cool completely before slicing gently using a serrated knife.
Enjoy the cake plain or cover with the chocolate frosting below.
Make the Frosting
Gather the ingredients.
Mix the cocoa powder, shortening, margarine, and milk in a medium-sized mixing bowl and gently mix until combined. Stir in the confectioner's sugar, a little at a time, until combined. Whip, using a whisk or an electric mixer until fluffy.
After the cake has cooled, spread onto the top of the cake.
- Store leftovers in an airtight container for up to 3 days, or freeze in a freezer safe container for up to 1 month. To thaw, simply allow the cake to come to room temperature before enjoying.