Chocolate Cake with Raspberry Frosting and Chocolate Glaze

Indulge in the ultimate guilt-free dessert with this Vegan Gluten-Free Triple-Layer Chocolate Cake, featuring layers of rich chocolate biscuit and creamy, sugar-free raspberry frosting. This decadent treat is not only delicious but also free from refined sugars, allowing you to enjoy every bite without the guilt.

Ingredients:

For the Cake Layers:

• 2 ½ cups gluten-free flour
• 1 ½ cups almond flour
• 1 ½ cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups unsweetened applesauce
• 2 cups almond or macadamia milk
• 1 cup melted coconut oil
• 4 teaspoons vanilla extract
• 2 cups boiling water

For the Sugar-Free Raspberry Frosting:

• 3 cups vegan butter
• 6 cups coconut sugar
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries, mashed

For the Chocolate Glaze:

• 1 cup unsweetened cocoa powder
• ½ cup melted coconut oil
• ½ cup coconut sugar
• 1 teaspoon vanilla extract

For Assembly:

• 1 cup fresh raspberries (for layering and topping)

Note:

Liquid Ingredients: 240 milliliters (ml) or 8 fluid ounces (fl oz)

Dry Ingredients (such as flour or sugar): Approximately 128 grams (g) or 4.5 ounces (oz)

Keep in mind that these conversions can vary slightly depending on the ingredient and the specific measuring techniques used.

Instructions:

1. Preheat Your Oven:
   Preheat your oven to 350°F (175°C). Grease and line three round cake pans with parchment paper.
2. Prepare the Cake Batter:
   In a large mixing bowl, whisk together gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Add applesauce, almond milk, melted coconut oil, and vanilla extract. Mix until well combined. Slowly pour in the boiling water and mix until smooth.
3. Bake the Cake Layers:
   Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely.
4. Prepare the Sugar-Free Frosting:
   In a large mixing bowl, beat the vegan butter alternative until smooth. Gradually add coconut sugar and vanilla extract, beating until creamy. Fold in the mashed raspberries until well combined.
5. Assemble the Cake:
   Place one cake layer on a serving platter. Spread a generous layer of frosting over the top. Arrange a layer of fresh raspberries on top of the frosting. Repeat with the remaining cake layers, frosting, and raspberries.
6. Make the Chocolate Glaze:
   In a medium bowl, whisk together cocoa powder, melted coconut oil, coconut sugar, and vanilla extract until smooth.
7. Glaze the Cake:
   Pour the chocolate glaze over the top of the assembled cake, allowing it to drip down the sides.
8. Garnish and Serve:
   Garnish the top of the cake with additional fresh raspberries. Slice, serve, and enjoy this guilt-free indulgence!

This Vegan Gluten-Free Triple-Layer Chocolate Cake with Sugar-Free Raspberry Frosting and Chocolate Glaze is a true showstopper, offering a perfect balance of rich chocolatey goodness and fruity sweetness, all without the added sugars. It’s the ideal dessert for those looking to indulge in a healthier, yet equally delicious, treat!

Anastasia Holistic Sage🌿

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