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 gluten-free all-purpose flour blend, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.

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

Add vegetable oil and 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 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 vegan butter substitute until smooth. Gradually add powdered sugar, unsweetened cocoa powder, unsweetened almond milk, and vanilla extract. Beat on high for 3 min until light and fluffy.

Frost the cooled cake layers and enjoy!