The name says it all!
Vegan Bumpy Cake made with low sugar and oil free chocolate cake recipe
two ingredient buttercream and two ingredient ganache too!
another easy cake whip up that is ready in about an hour!
if low sugar or sugar free alternatives are not your style
just substitute regular sugar instead!
applesauce instead of the oil for a ultra moist cake you are going to love!
Be sure to read the Notes for Success section above the recipe!
Notes for Success
This recipe was formulated to have zero oil and the least amount of sugar possible without changing the texture. It is however a very low TASTING sugar recipe, meaning you can definitely taste the lower amount of sugar in the cake but I feel the buttercream and ganache more than compensate for an adequate amount of sugar for a really nice tasting dessert that is not super sweet like many cakes can be. If you want the original full sugar/ full oil recipe for chocolate cake click here!
If you do not have applesauce use oil in the same amount. Alternative sugars can be used in place of regular sugar and vice versa. Read more about Sugar Free Baking here
9″ x 9″ Baking Pan is the perfect size pan for this recipe and it will serve about 12-15 people
You can use any recipe for buttercream that you love the most but I am using a simple recipe of 1lb Vegan Butter and 1lb Confectioners sugar. Adding butter emulsion is optional but I love it!
Coffee and chocolate are complimentary ingredients and they really bring out the best in each other! You will not taste the coffee in this recipe however if you do not use coffee replace with water
In the instructions I say to flip the cake out of the pan then flip back over to trim the dome for a flat surface then pipe the buttercream. However I feel like the bottom side of the cake will give a much better presentation because it is perfectly flat from the cake pan rather than an uneven slightly cobbled look of the trimmed of portion. It is your preference to do what is easiest for you but if I were to do this again I would definitely use the flat bottom of the cake to pipe the buttercream after trimming the dome off I would flip it back over again .Â
Vegan Bumpy Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients Â
For the Cake
- 1¾ cups All Purpose Flour 218g
- ½ cup Light Brown Sugar 100g
- ¼ – ½ cup Monk fruit Sugar 50-100g
- 1½ teaspoons Baking Powder
- 1½ teaspoons Baking Soda
- ¼ teaspoon Salt
- 6 Tbs Flax Meal 48g
- ½ cup Hot Water 118ml
- 1½ cups Brewed Coffee 355ml
- ¾ cup Cocoa Powder 70g
- ½ cup Unsweetened Applesauce 118g
- 2 teaspoons Vanilla Extract 10ml
InstructionsÂ
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Preheat the oven to 350℉ & grease & parchment line a 9″ x 9″ cake pan
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In a large mixing bowl combine the flour, sugar(s), salt, baking powder & baking soda & whisk to combine evenly
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Combine the flax meal with the hot water & let stand for 5 minutes to thicken
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Combine the hot brewed coffee with the cocoa powder & whisk smooth.
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Now pour the coffee/cocoa mixture along with the applesauce, flax paste & vanilla extract into the dry ingredients & whisk to a smooth batter
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Pour the batter into the prepared pan & bake for approximately 30 minutes or when it is springy to the touch when you gently press the center or do the toothpick test for moist crumbs not raw batter
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Cool the cake in the pan until you can safely touch it without burning your fingers them flip it out onto a cooling rack remove the parchment paper then revert back to the other side to avoid cracking since this cake has a slight dome *see notes for more!
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While the cake is cooling prepare the buttercream & ganache recipes according to the instructions on those pages.
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Once the cake is cold trim off the domed top (reserve for another recipe in the freezer! You never know when you will need cake crumbs!)
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Pipe the buttercream in wide strips from once end of the cake to the other
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Pour the ganache over top then trim off any messy edges to reveal the bumpy cake pattern on each slice
Notes
Storage Bumpy Cake can be store at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week. freeze wrapped well for up to 1 monthÂ
