Recipe for Gluten-free, Dairy-free Chocolate Cake | Epiphany Bakes
People go crazy for this cake’s dense texture and luxurious dairy-free chocolate ganache glaze. Perfect for birthdays, Valentine's or just a Tuesday night!
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Cooking tools:
- Blender
- Fine-mesh sieve
- Mixing bowl
- Spatula
- Cake pan
- Oven
- Saucepan
- Whisk
- Cooling rack
- Offset spatula
- Serving platter
- Kitchen scale
- Measuring cup
- Measuring spoon
- Baking sheet
- Refrigerator
- Stove
- Chef's knife
- Sifter
- Pot
Ingredients
- 1 cup (135 g) cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 eggs
- ¾ cup (180 ml) vegetable oil
- ⅓ cup (80 ml) full-fat coconut milk
- 2 tsp vanilla extract
- 2 cups (300 g) cooked organic white quinoa (see note)
- 1½ cups (300 g) sugar
- 1 cup (250 ml) full-fat coconut milk
- 1½ cups (250 g) dark chocolate callets
- 1 tsp coconut oil
- Fresh blueberries
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