Vegan & Gluten-Free Classic Chocolate Cake

Preheat your oven to 175°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together 250g gluten-free all-purpose flour blend, 300g granulated sugar, 60g unsweetened cocoa powder, 10g baking powder, 5g baking soda, and 3g salt until well combined.

In a separate medium bowl, combine 2.5dl unsweetened almond milk and 15ml apple cider vinegar. Let it sit for 5 min to curdle into "buttermilk".

Add 1dl vegetable oil and 10ml vanilla extract to the milk mixture. Mix well.

Pour the wet ingredients into the dry ingredients. Using your stand-mixer, beat on medium speed for 2 min until the batter is smooth.

Carefully stir in the 2.5dl boiling water by hand. The batter will be very thin; this is normal for this recipe.

Divide the batter evenly between the prepared pans. Bake for 30 min to 35 min, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 min, then turn out onto wire racks to cool completely before frosting.

To make the frosting: In your stand-mixer, cream the 225g vegan butter substitute until smooth. Gradually add 400g powdered sugar, 40g unsweetened cocoa powder, 45ml unsweetened almond milk, and 5ml vanilla extract. Beat on high for 3 min until light and fluffy.

Frost the cooled cake layers and enjoy!