Triple Chocolate Fat Pants Cake

Oh man. Brace yourselves. Your socks are going to be knocked off. I made this cake for the first time, even though I've had Erin's Cookbook for almost 6 years now, this week to celebrate my oldest 7th birthday. He is a chocolate fanatic and I wanted his cake to really scream 'I LOVE CHOCOLATE & CHOCOLATE LOVES ME' and this one totally did. I ended up freezing the cake for a day before serving it because I was scared it would dry out (as most gluten free cakes do) and the result was a chewy yummy ice cream-like cake. We loved it, and I even forgot to add the sweetener and it was still a huge success! And bonus, you get chocolate chip cookies with it too :) Give it a try and let me know what you think in the comments below!


For the Cake

3/4 cup Garbanzo-Fava Bean Flour
1 cup Brown Rice Flour
1 cup Unsweetened Cocoa Powder
2 cups Evaporated Cane Juice (I omitted this and used no sweetner; not one kid noticed!)
1/2 cup Potato Starch
1/4 cup Arrowroot
1 Tablespoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
2 teaspoons Salt
1 cup Coconut Oil
1 cup Unsweetened Applesauce (I used pear sauce due to allergies)
2 Tablespoons Vanilla Extract
1 cup Hot Coffee
2 cups Vegan Chocolate Chips

Preheat oven to 325 degrees F, Line bottom of three 9 x 3 inch pans with parchment paper and lightly coat with oil

1.  In a medium bowl, whisk together flours, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking soda, xanthan gum and salt.
2.  Add coconut oil, applesauce, vanilla, and hot water to the dry ingredients. Stir until smooth.
3.  Gently fold in the chocolate chips.
4.  Divide the batter evenly between the pans.
5.  Bake cakes on the centre rack for 24 minutes, rotating 180 degrees after 12 minutes.
(finished cakes will be firm to the touch, and a toothpick inserted in the centre will come out clean)
6.  Let cakes stand in the pans for 20 minutes.  Remove from pan and allow the cake to cool completely on a wire rack before frosting.

Directions for frosting:
1.  In a blender or food processor, combine 1 can of chilled, full fat coconut milk, a splash of vanilla extract and a tbsp of maple syrup. Whip in a chilled bowl until soft peaks form.
2. Pour the frosting into an airtight container and refrigerate for 6 hours...or up to 1 month. 

For Cookies

1 cup Coconut Oil
6 Tablespoons unsweetened applesauce
1 teaspoon salt
2 Tablespoons Vanilla Extract
1 1/4 cups Evaporated Cane Juice
2 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
1/4 cup Flax Meal
1 1/2 teaspoons Xanthan Gum
1 cup Vegan Chocolate Chips
Directions for cookie topping:
Preheat oven to 325 degrees F.  
Line baking sheets with parchment paper.

1.  In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice.  In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.
2.  Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir unitl a grainy dough is formed. 
3.  Gently fold in the chocolate chips.
4.  Using a melon baller or small spoons, scoop the dough onto the prepared baking sheet.
5.  Bake for 15 minutes, rotating the sheets 180 degrees after 9 minutes.
6.  Let the cookies stand on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
7.  Store any unused cookies in an airtight container at room temperature for up to 3 days.