Vegan & Gluten-Free Classic Chocolate Cake
A rich, moist, and deeply chocolatey cake that happens to be both vegan and gluten-free. It has a tender crumb and is topped with a velvety chocolate buttercream.
Ingredients
Contains Tree nuts
Cake
Frosting
Directions
- Mark step 1 done
Preheat your oven to 175°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.
- Mark step 2 done
In a large bowl, whisk together gluten-free all-purpose flour blend (250g), granulated sugar (300g), unsweetened cocoa powder (60g), baking powder (10g), baking soda (5g), and salt (3g) until well combined.
- Mark step 3 done
In a separate medium bowl, combine unsweetened almond milk (2.5dl) and apple cider vinegar (15ml). Let it sit for 5 min to curdle into "buttermilk".
- Mark step 4 done
Add vegetable oil (1dl) and vanilla extract (10ml) to the milk mixture. Mix well.
- Mark step 5 done
Pour the wet ingredients into the dry ingredients. Using your stand-mixer, beat on medium speed for 2 min until the batter is smooth.
- Mark step 6 done
Carefully stir in the boiling water (2.5dl) by hand. The batter will be very thin; this is normal for this recipe.
- Mark step 7 done
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.
- Mark step 8 done
Cool in the pans for 10 min, then turn out onto wire racks to cool completely before frosting.
- Mark step 9 done
To make the frosting: In your stand-mixer, cream the vegan butter substitute (225g) until smooth. Gradually add powdered sugar (400g), unsweetened cocoa powder (40g), unsweetened almond milk (45ml), and vanilla extract (5ml). Beat on high for 3 min until light and fluffy.
- Mark step 10 done
Frost the cooled cake layers and enjoy!
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