Saturday, September 1, 2012

Gluten Free and Vegan Chocolate Cake with Cocoa Peanut Butter Sauce

Wow. Just wow. There are no other words ... I'm a chocolate fanatic, and this recipe totally satisfied my cocoa cravings!

This is another adaptation of a Bethenny Frankel recipe, and she has not led us astray! So crazy delicious!

Here's The Skinny:

Each generous slice (serves 6) has 417 calories, 6.1 grams fiber, and 10.4 grams protein! Pretty dang good for a piece of chocolate cake if you ask me!


For the cake:

1 1/4 cups oat flour
1 cup raw sugar
1/3 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
1 teaspoon warm water
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 teaspoon apple cider vinegar

1) Preheat oven to 350
2) Combine all the ingredients in a large bowl, and stir until combined.
3) Pour into a bread pan, and bake for 40 minutes, rotating the pan halfway through.

For the cocoa peanut butter sauce:

1/3 cup raw sugar
1 1/2 tablespoons coconut oil
2 1/2  tablespoons creamy peanut butter
2 tablespoons unsweetened cocoa powder
2 tablespoons original almond milk
2 teaspoons vanilla extract

Combine ingredients in a small saucepan, and heat until the crystals from the raw sugar are dissolved. Then drizzle over the chocolate cake for an incredible experience!

This recipe is a MAJOR keeper! SO SO delicious, and not a bad calorie count for the size of the piece of cake! You could easily cut the cake into 8 and still have a good serving size!

Next time, I'm planning to bake the cake in ramekins instead of in a bread pan, because the cake was pretty crumbly and hard to get out of the pan and serve. I think serving this cake in ramekins with the sauce over top would be perfect!


  1. How many calories is it without the sauce? (In case I'm too lazy to make it)

  2. Hey Whitney! The sauce is REALLY easy, but if you don't want to make it, the cake itself is 265 calories per slice, and I would recommend serving it with maybe some raspberry preserves! Yum!

  3. Oo raspberry preserves sounds like an awesome idea. Thanks!