Vegan Chocolate Cake
Ingredients
The cake
-
2¾
cup
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
-
1
cup
dutch process cocoa powder
-
1
tablespoon
baking powder
-
1½
teaspoon
baking soda
-
¾
teaspoon
salt
-
1⅓
cup
maple syrup
-
1
cup
unsweetened almond milk
-
¾
cup
coconut oil, melted
-
¾
cup
unsweetened applesauce
-
½
cup
coffee
-
1
tablespoon
vanilla extract
-
1
tablespoon
apple cider vinegar
The frosting
-
1
cup
vegan butter, softened
-
3
cup
powdered sugar
-
1
teaspoon
vanilla bean paste
-
½
teaspoon
peppermint extract
The ganache
-
¾
cup
vegan dark chocolate chips
-
1
teaspoon
coconut oil
Instructions
- Preheat the oven to 325°F and prepare three 8-inch cake pans with coconut oil and parchment paper.
- In a medium bowl, mix the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, combine maple syrup, almond milk, melted coconut oil, applesauce, coffee, vanilla extract, and apple cider vinegar.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Distribute the batter evenly among the three prepared cake pans.
- Bake for 18-22 minutes until the center is set, then cool completely on a rack.
- For the buttercream, blend softened vegan butter until creamy, then gradually mix in powdered sugar, vanilla bean paste, and peppermint extract.
- Assemble the cake by layering the chocolate cake with buttercream in between each layer and frosting the top and sides.
- For the ganache, melt chocolate chips and coconut oil in the microwave until smooth, then pour over the top of the cake.
- Garnish with crushed peppermint candies if desired, then cut and serve.
Nutrition Facts (estimated)
Servings
24 slices
Calories
337
Total fat
16g
Total carbohydrates
47g
Total protein
2g
Sodium
826mg
Cholesterol
0mg
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