Ingredients
For the cake:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 cup organic cane sugar
- ½ cup cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups unsweetened almond milk (or any plant-based milk)
- 1 tsp apple cider vinegar (or lemon juice)
- ½ cup neutral oil (sunflower, canola, or melted coconut oil)
- 2 tsp vanilla extract
- ½ cup unsweetened applesauce (egg replacer & adds moisture)
For the frosting:
- 1 cup vegan butter (room temperature)
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2–3 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Make Vegan “Buttermilk”
- In a small bowl, mix plant milk with apple cider vinegar. Let it sit for 5 minutes.
Step 3: Mix Dry Ingredients
- In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 4: Add Wet Ingredients
- Add the buttermilk, oil, vanilla, and applesauce to the dry mixture. Stir until smooth (don’t overmix).
Step 5: Bake
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
Step 6: Frost the Cake
- Beat vegan butter with a mixer until fluffy.
- Add powdered sugar and cocoa powder gradually, mixing on low.
- Add plant milk and vanilla, then beat until smooth and creamy.
- Spread frosting between cake layers and over the top and sides.
Tips & Variations
- For extra decadence: Add ½ cup vegan chocolate chips to the batter.
- For a nut-free version: Use oat or soy milk instead of almond milk.
- For cupcakes: Bake for 18–20 minutes in a lined muffin tin.
Result
A rich, moist, gluten-free vegan chocolate cake that everyone — vegan or not — will love! 🍫✨