Vegan Gluten Free Espresso Chocolate Cake with Fresh Raspberries

Prep Time: 30 mins

Bake Time: 40 mins
Assembling the cake: 30 mins

Total Time: 1 hr 40 mins - 2 hrs

Serves: 5 - 6

Ingredients:

For the Cake:

• 2 1/2 cups of Gluten free flour (Red Mills) (Use non gluten free all purpose flour or maida flour if required)
• 1 cup Cocoa powder
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 11 tbsps (2*1/3 cups) of Vegetable oil or Coconut oil
• 1 1/2 cups of Vegan Cane Sugar
• 4 Ripe Bananas
• 2 tsp Lemon juice
• 12 tbsps of Water
• 1 cup of Vegan Chocolate Chips
• 1 cup of freshly brewed Coffee 

For the Ganache or Whipped topping:

• 1 cup Vegan Chocolate Chips
• 1 can of chilled Coconut milk
• 1 cup Almond milk
• 2 cups of Coconut whipped cream
• 1 cup of Fresh Raspberries for garnish
• Few fresh mint leaves for garnish

Step by step photo recipe to make Vegan Gluten Free Espresso Chocolate Cake:

• In a microwavable bowl add 1 cup of almond milk and 1 cup of vegan chocolate chips and microwave for 1 min. Mix it well and microwave again for another 30 secs if the chocolate chips hasn't melted yet.

• In a large bowl add the thick cream part of the coconut milk from the can and discard the water. Using a whisk whip the coconut cream well. Add the melted chocolate chip mixture, coconut whipped cream, and whip everything well.
• Cover the bowl using a plastic wrap and refrigerate till the cake gets done.

• In a large mixing bowl mash four bananas. Add oil, water, lemon juice, and mix well.

• Next sieve the gluten free flour, cocoa powder, baking soda, baking powder, and salt. Gently fold the mixture without over mixing it.
• Gently mix in sugar and chocolate chips.

• Preheat the oven to 350F. Apply vegan butter to two 9 inch baking pans. Dust the pans with flour and gently tap off the excess flour sticking to it. Pour in the cake mixture equally into the pans.

• Bake for 30 to 40 mins depending on the oven. To check if the cake is done, insert a tooth pick or a clean knife into the center of the cake. If the toothpick or knife comes out clean then the cake is done. If the batter stick to the tooth pick bake for another 5 -10 mins. 
• Once the cake is done take the pans out of the oven and let them cool for 20 - 30 mins. Next take the cakes out of the pan and place them on a cooling wrack or on a surface lined with parchment paper (Butter paper). Let the cakes cool completely before assembling them or else it will melt the whipped topping.

• Once the cakes have cooled completely, equally slice both the cakes in the center with a serrated knife.
• Cover the pan used for baking with cling wrap or plastic wrap and place the first slice of cake in it. Lightly drizzle the brewed coffee over the cake slice without turning it soggy.

• Take the whipped topping out of the refrigerator and add two big spoonfuls of topping on the first cake layer. Gently spread the topping on the cake layer and add the next layer of cake on top of it.
• Again drizzle with brewed coffee and spread whipped topping on it. Repeat this for the rest of the layers. Finally cover the cake with the remaining whipped topping and smooth it out using a clean knife. Gently place the cake on the serving dish and refrigerate for 45 mins to 1 hr before serving.

• Before serving dust cocoa powder on top of the cake and decorate it with fresh raspberries and mint leaves.