Vegan Chocolate Cake Sweetened with Monk Fruit (Lo Han Guo)

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This vegan chocolate cake surprised me. It tastes sweet enough to taste like a truly decadent treat, and I have to remind myself with every bite that it was sweetened with fruit, and that no I’m not being “bad” by having two slices. I was somewhat suspicious of monk fruit when I first read about it… how could something like monk fruit possibly work as a legitimate sugar replacement in baking? I’ve overcome the consistency issues regarding sugar-free baking (check out this chocolate cookie recipe!), but I can’t deny that stevia still has a slightly bitter aftertaste and that it doesn’t produce results quite like what I was used to with coconut sugar. So I sucked it up and bought some monk fruit powder (finally), and I couldn’t be happier!

For reference, this is the stuff I’m using right now (this isn’t an ad or anything, I just want you to know so that there aren’t any serious recipe issues): https://www.amazon.com/NuNaturals-LoSweet-Extract-Powdered-Sweetener/dp/B00LW219H8

Stevia is still pretty awesome, and I’m not giving it up completely. It’s more affordable and accessible than monk fruit in many ways, and it works in baking pretty darn well. But there’s no denying that this vegan chocolate cake tastes like I made it with sugar (even though I didn’t).

There’s a bonus frosting recipe as well included with the sugar free cake recipe, and I can say that it’s probably some of the best frosting I’ve ever made in my life. Even better than the frostings I made using “traditional” ingredients like heavy cream and powdered sugar and butter. Seriously, try it, it’s pretty amazing (and of course, healthy and guilt-free).

Grain-Free Chocolate Cake Sweetened with Monk Fruit (Lo Han Guo)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Dessert

Yield: 1 Cake OR 12 Cupcakes

Ingredients

    Cake
  • 2 Cups Almond Flour
  • 1/4 Tsp Sea Salt
  • 1/4 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/8 Tsp Monk Fruit Powder (add more more an even sweeter cake)
  • 1 1/2 Cup Water
  • 1/3 Cup Coconut Oil
  • 1 Tsp White Vinegar (can be subbed for the juice of 1-2 limes)
  • 1 Tsp Vanilla Extract
    Frosting
  • 1 Cup Walnuts OR Cashews (pecans may also be used)
  • 1 - 1 1/2 Cups Non-Dairy Milk (I used almond milk)
  • 1/4 Cup Cocoa Powder
  • 1/8 Tsp Sea Salt
  • Monk Fruit Powder (to taste)
  • 1/4 Tsp Vanilla Extract

Instructions

    Chocolate Cake:
  1. Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius) and get a round 8-inch cake pan ready. DON'T GREASE THE PAN (it's not necessary AT ALL, and can actually add more oil to the cake than you want).
  2. Mix the dry ingredients together in a medium-sized mixing bowl.
  3. Add the coconut oil into the dry ingredient mix and incorporate as well as possible (the mix will be pretty dry at this point).
  4. Add the water into the mix slowly and combine. Add more water if necessary to reach a batter-like consistency. Every flour is a bit different, so sometimes more or less water may be necessary, but generally around 1 cup of water is about right.
  5. Mix in the vanilla extract and vinegar, then pour the cake batter into the cake pan right away.
  6. Bake the cake for 20 minutes or until the top is firm (but still soft) to the touch. Remove from the oven and let cool for 10 minutes before frosting, then put in the fridge to allow the frosting to set. I recommend putting the cake in the fridge for about 30 minutes before eating, although of course, like always, if you just can't wait the cake can be eaten straight out of the oven too. 🙂
    Chocolate Frosting:
  1. Put all the ingredients together in a blender or food processor and combine until smooth. The consistency of the frosting should be spoonable and spreadable, similar to "normal" frosting. But, if the consistency if a bit thinner than normal frosting, don't worry too much. It will still set up in the fridge!

Notes

*For cupcakes, follow the same instructions, but instead spoon the mixture into cupcake liners in a cupcake tin and bake for ~15 minutes. Again, keep an eye on the cupcakes, since climate and weather can change baking times. Follow the same guide as with the cake, the cupcakes should be firm yet soft to the touch.

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https://travellingtreats.com/2018/09/27/vegan-chocolate-cake-sweetened-with-monk-fruit-lo-han-guo/

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