Flourless Vegan Chocolate Truffle Cake
Adapted from recipes from Big Man's World, Loving it Vegan & Downshiftology
Equipment
Ingredients
Cake Layers - adapted from Big Man's World
- 5 C Rolled Oats certified gluten free
- 2 tablespoon Baking Powder
- 5 tablespoon Cacao Powder
- 1.5 C Lakanto Monk Fruit Sweetener with Erithritol or sugar of choice if no allergy
- 1 ½ C Mashed Pumpkin or sweet potato if no allergy
- ½ C Unsweetened Applesauce
- 2 Flax Eggs made by mixing 2 tablespoon Ground Flax with 6 tablespoon water, and allowing to rest for 3 minutes until gelatinous
- 2 ¼ C Unsweetened Oat Milk or Soy, Almond, Cashew, Macadamia, Hemp, or other milk depending on allergy
- ½ C Unrefined Coconut Oil
- 1 teaspoon Kosher Salt
- 2 teaspoon Instant Espresso
- 1 tablespoon Coffee Flavored Rum optional
Vegan Truffles - adapted from Loving it Vegan
- 2 ¾ C Vegan Chocolate Chips divided
- 1 C Coconut Cream
- ½ C Cacao Powder divided
- 2 tablespoon Coffee Flavored Rum optional
- ½ teaspoon Kosher Salt
- 1 ½ teaspoon Unrefined Coconut Oil
Vegan Chocolate Buttercream - adapted from Downshiftology
- 1 C Vegan Shortening or Vegan Butter, depending on allergy
- 8 C Swerve Powdered Sugar Substitute or powdered sugar if no allergy
- 1 C Cacao Powder
- ½ - ¾ C Unsweetened Oat Milk or Soy, Almond, Cashew, Macadamia, Hemp, or other milk depending on allergy
- ½ teaspoon Kosher Salt
- 1 tablespoon Coffee Flavored Rum optional
Instructions
- Add all cake ingredients into powerful blender or food processor. Start with just ½ C Alternative Milk, adding more if needed to completely blend ingredients together.Divide between two 9" round cake tins that have been sprayed with coconut oil and lined with parchment.Bake at 350F for 30-35 minutes, until toothpick comes out cleanly. Let cool completely.
- Over a double boiler, melt 1 ¾ C chocolate chips, coconut cream and rum. Stir until smooth, then add in ¼ C cacao powder. Stir until smooth again, then refrigerate until solid.
- Fill bottom of wide shallow bowl with remaining ¼ C cacao. Scoop ganache with disher and put in cacao, rolling to coat and shape. Repeat until all ganache is scooped. Place unfinished truffles in freezer to harden, at least 30 minutes.When truffles are fully frozen, melt remaining 1 C chocolate chips and coconut oil, stirring till smooth. One at a time, dip frozen truffles into melted chocolate, ensuring they are fully coated. Using a fork to lift them and drain excess chocolate, place on separate parchment lined plate. Decorate with sprinkles, sanding sugar, or grated chocolate if you wish. Repeat with all truffles, then refrigerate until ready to use.
- Cream shortening/vegan butter in mixing bowl until smooth. Slowly add in powdered sugar and cacao, mixing until fully incorporated. When mixture begins to tighten up and it's difficult to add more dry ingredients, begin to add alternative milk a few tablespoons at a time, alternating with dry ingredients. Add kosher salt and rum, mixing until completely incorporated.
- Invert one cake onto plate. Generously frost with buttercream, spreading all the way to the edge. Invert second cake onto first. Completely frost the outside of the cake using offset spatula. Refrigerate for 10 minutes to harden.Using piping bag and tip of choice, decorate cake on top and bottom. Adhere truffles with softened buttercream wherever you desire.Refrigerate cake until 1 hour from service, allowing it to come to room temperature before slicing. Enjoy!
Notes
Cake rounds can be made and frozen up to two weeks ahead of time. Truffles can be made up to one week ahead of time. Buttercream can be made up to three days ahead of time. Feel free to contact me if you have any questions about substitutions you might need for your particular allergies!
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Nutrition
Calories: 714kcalCarbohydrates: 190gProtein: 12gFat: 50gSaturated Fat: 27gSodium: 756mgPotassium: 510mgFiber: 13gSugar: 27gVitamin A: 4910IUVitamin C: 2mgCalcium: 320mgIron: 8mg
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