Triple-threat Chocolate Cake

Gluten-free | Refined sugar-free | Dairy-free | Vegan option

Makes 1 LARGE cake to serve 10-12

Why it’s delicious

I call this celebration cake the triple threat for a few reasons. Firstly, there are three types of chocolate: raw cacao, cacao nibs, and dark chocolate, which is no mean feat. Secondly and most wonderfully, it’s the ultimate triple treat as it is gluten-free, has no refined sugar and is dairy-free, making it vegan-friendly as well. 

This is the guilt-free chocolate cake of your dreams, super rich and decadent, so a little goes a long way! 

Helpful hints and tips

Don’t be put off by the list of ingredients. It's totally worth it! If you don't want to do the frosting, the cake is good enough to eat on its own with fresh berries. Simply cut the cake ingredients of the recipe in half, making a 1 x 20 cm (9 inches) cake, and it's delicious! 

I make my own apple puree by stewing 4 large peeled and cored green apples in a cup of water until tender. Drain the apple and then process until smooth. Alternatively, you can buy sugar-free apple puree or sauce. 

For the filling, you can either use the frosting or make a separate filling, as I did. If you use the frosting as filling, increase the chocolate to 400 gms (14 oz) and the coconut cream to 250 mls (8.8 oz)

For the vegan option, replace the 3 eggs with 3 flax eggs by mixing together 3 tablespoons ground flaxseeds (linseeds) with 9 tablespoons of water. Allow the mixture to thicken for 15 minutes before using. 

Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients

For the cakes 

• 375 g (13.2 oz) gluten-free plain flour, sifted or my Gluten-free Flour Blend 
• 180 g (6.3 oz) raw cacao powder, sifted
• 100 g (3.5 oz) Pure as Inulin Powder
• 1 tsp xanthan gum
• 1 tbsp baking soda
• 1 ½ tsp baking powder
• 2 large ultra-ripe bananas, the riper, the better
• 10 dates, soaked in water for 30 minutes
• 380 g (13.4 oz) apple puree. See above for details
• 500 ml (1.1 pints) coconut milk, light or low-fat
• 3 large eggs or 3 flax eggs for a vegan option. See above for details. 

For the frosting

• 300 g (10.5 oz) sugar-free dark chocolate
• 200 ml ( 7 oz) full-fat coconut cream

For the filling

• 100 g (3.5 oz) sugar-free dark chocolate
• 1 can full-fat coconut milk, left in the freezer for 3 hours or overnight in the fridge. 
• 50 g (1.7 oz) raw cacao 
• 2 tbsp cacao nibs 

Method

1. Make the cakes by preheating the oven to 170C (340F) on bake and line the bottom and sides of 2 x 20cm (9 inch) springform cake tins with non-stick baking paper. 
2. In a large mixing bowl, add the gluten-free flour, cacao powder, inulin, xanthan gum, baking soda and baking powder and stir to combine. 
3. Into the bowl of a food processor, add the bananas, dates, apple puree, coconut cream and eggs and process until well combined. Pour the wet ingredients into the dry ingredients and stir with a spoon until well combined. 
4. Evenly portion out the cake batter into the 2 cake tins and smooth the tops with a spatula. 
5. Bake the cakes for 40-50 minutes or until a skewer inserted into the centre of the cakes comes out with a few crumbs attached. 
6. Remove the cakes from the oven and allow them to cool in the tin for 15 minutes before removing them and cooling them completely on a wire rack. If you are in a rush, you can also cool the cakes completely in the fridge for a couple of hours. 

For the filling

1. If using a buttercream-style filling as I did in the image, melt the chocolate in a metal bowl and place the bowl over a pot of just simmering water. Make sure that the bowl is not touching the water and that the water does not come to a boil, or it will overheat the chocolate. Stir with a spatula until melted and smooth. 
2. Carefully remove the coconut can from the fridge or freezer, and using a tablespoon, gently remove the solid cream from the top of the can. Continue to spoon the cream from the can until there is just water left in the can. Discard the water or save it to use in curry sauces. 
3. Place the coconut cream into a bowl and whisk until very thick. Whilst continuing to whisk, drizzle in the melted chocolate and beat well to combine. Add the cacao powder and whisk in. 
4. Cover the filling with cling film and chill the bowl in the fridge while making the frosting or for at least 1 hour. 

For the frosting

1. Add the chocolate and coconut cream to a metal bowl and place the bowl over a pot of just simmering water. Make sure that the bowl is not touching the water and that the water does not come to a boil, or it will overheat the chocolate. 
2. Stir the chocolate and coconut cream until it melts and the frosting is velvety smooth. Cool the frosting in the fridge for 30-40 minutes. The frosting needs to still be liquid but thickened and the edges very thick and spreadable if you want to use the frosting as the filling as well. 

To finish the cake

1. When the cakes are completely cold, using a serrated knife, carefully slice the tops of the cakes to make them as flat as possible. Eat the offcuts! 
2. Place one cake on a wire rack set over a plate or tray to catch any drips. Using the filling or thick part of the frosting, spread it to the bottom layer of the cake. If using the filling ingredients, sprinkle the cacao nibs onto the frosting.
3. Position the top layer of cake, take the frosting, and pour it directly over the cake so that the frosting drips down the sides of the cake. Transfer the cake to the fridge and leave to harden for at least 30 minutes before serving and slicing.