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Moist, rich chocolate cake is also vegan and gluten free

Adriana Janovich

Valentine’s Day is synonymous with chocolate. It’s also right around the corner.

Kali Perez of Spokane crafted this moist and rich cake for chocolate lovers like herself who also adhere to a gluten-free vegan diet.

Gluten-free Vegan Chocolate Cake

From Kali Perez of Spokane

1/4 cup silken tofu

1/4 cup soy milk

1/4 cup safflower oil

1/4 cup ripe banana (1 banana)

1 teaspoon vanilla

1 cup coconut flour

1 cup sugar

1/2 cup cocoa

1/2 teaspoon Himalayan sea salt

1 tablespoon corn starch

1 tablespoon ground flax seeds

1/2 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon apple cider vinegar

Shredded coconut or chopped nuts for garnish, if desired

Preheat oven to 325 degrees. Grease an 8-by-8-inch pan.

Add the first five wet ingredients to the food processor or blender, and process until smooth.

In a mixing bowl, combine dry ingredients. Then, combine dry ingredients with the previously processed wet ingredients, and mix well. Then, add the apple cider vinegar and mix until blended.

Pour mixture into greased pan. Place cake into preheated oven for 35-40 minutes or until toothpick comes out clean. Set on cooling rack to cool, then frost (see recipe below). Sprinkle shredded coconut and/or nuts over top, if desired.

Note: Recipe can be doubled to make a layer cake or a larger sheet cake. Alter cooking time if doubled.

Gluten-free Chocolate Frosting

From Kali Perez of Spokane

1/2 raw unsalted cashews

1/4 cup water

1 1/2 tablespoons soy milk

1 teaspoon vanilla

1/4 cup cocoa powder

2 cups powdered sugar

Dash of Himalayan sea salt

Combine first four ingredients in a food processor or blender, and blend until smooth. In a mixing bowl, combine dry ingredients. Then, combine dry ingredients with wet ingredients, and mix well.

Note: This frosting is intended to be thin. For a thicker frosting add more powdered sugar and cocoa powder.