Description
A moist and rich gluten free vegan chocolate cake made with a blend of gluten free flours, cocoa powder, and applesauce for moisture. This cake is perfect for those with dietary restrictions and is frosted with a creamy vegan chocolate frosting for a delicious finish.
Ingredients
Scale
Wet Ingredients
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup neutral flavored oil, such as canola or grapeseed
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling hot water or hot coffee
Dry Ingredients
- 2 1/4 cups gluten free flour mix (King Arthur Flour, no xanthan gum added)
- 1/2 teaspoon xanthan gum (omit if using flour with xanthan gum)
- 1 3/4 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Frosting
- 1 Recipe Vegan Chocolate Frosting
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and grease two 8-inch cake pans. Line them with parchment paper rounds to ensure easy removal of the cakes later.
- Make Vegan Buttermilk: Measure 1 cup soy milk in a glass measuring cup, add 1 tablespoon apple cider vinegar, stir slightly, and set it aside to curdle.
- Combine Dry Ingredients: In a large bowl, whisk together 2 1/4 cups gluten free flour mix, 1/2 teaspoon xanthan gum (if using), 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 3 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well incorporated.
- Combine Wet Ingredients: To the bowl with dry ingredients, add 1/2 cup neutral flavored oil, 1/2 cup unsweetened applesauce, 1 tablespoon vanilla extract, and the soy milk/apple cider vinegar mixture. Mix on medium speed with a hand mixer or stand mixer with whisk attachment until well combined.
- Add Boiling Water: Lower the mixer speed and carefully pour in 1 cup boiling hot water or hot coffee, mixing continuously until the batter is smooth and combined. The batter will be runny.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and let cool completely on wire racks before frosting.
- Frost and Serve: Once fully cooled, frost the cakes with the vegan chocolate frosting using an icing spatula or butter knife. Serve and enjoy!
- Storage: Store the cake at room temperature covered for up to 2 days or refrigerate covered for 3 to 4 days to maintain freshness.
Notes
- You can substitute any non-dairy milk such as almond, oat, or coconut milk in place of soy milk.
- Use King Arthur Gluten Free Flour without added xanthan gum for best texture. Other blends like Bob’s Red Mill can be used but may yield a denser cake.
- Coconut sugar can replace granulated sugar if desired for a different flavor and sweetness profile.
- To make cupcakes, fill liners halfway and bake for 25 minutes. This recipe yields about 24 cupcakes.
- If you need to replace applesauce, use 2 flax eggs made from 2 tablespoons ground flaxseed mixed with 5 tablespoons water or another egg replacer.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
