Vegan Gluten Free Chocolate Cake
Ingredients
The cake
-
2
tablespoons
apple cider vinegar
-
1
cup
soy milk or other vegan milk
-
1¾
cups
cane sugar
-
2
cups
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
-
¾
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
2
teaspoons
baking soda
-
1
teaspoon
sea salt
-
½
cup
unsweetened applesauce
-
½
cup
oil
-
2
teaspoons
vanilla extract
-
1
cup
boiling water
-
1
tablespoon
instant coffee
The frosting
-
1
cup
unsweetened cocoa powder
-
½
cup
unsalted vegan butter
-
1
teaspoon
vanilla extract
-
pinch
sea salt
-
2½
cups
powdered sugar
-
⅓
cup
vegan milk
-
1
tablespoon
extra vegan milk (if needed)
Instructions
- Preheat the oven to 350°F (180°C) and prepare 3 8-inch cake pans by greasing and flouring them, then lining with parchment paper.
- In a small bowl, combine apple cider vinegar and soy milk, let it curdle.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and sea salt.
- Add the milk mixture, applesauce, oil, vanilla, and boiling coffee water to the dry ingredients and mix until just combined.
- Divide the batter evenly among the prepared cake pans and bake for 27 minutes.
- Allow the cakes to cool in the pans for 30 minutes to 1 hour before transferring to a wire rack to cool completely.
- For the frosting, mix cocoa powder, vegan butter, 2½ cups powdered sugar, vanilla extract, sea salt, and half of the vegan milk until thick and smooth.
- Adjust the thickness of the frosting by adding more powdered sugar or milk as needed.
- Frost the cooled cakes and decorate as desired.
Nutrition Facts (estimated)
Servings
16 slices
Calories
335
Total fat
14g
Total carbohydrates
59g
Total protein
4g
Sodium
367mg
Cholesterol
0mg
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