Description
A rich and moist gluten free vegan chocolate cake that’s perfect for any occasion. This recipe uses simple ingredients like soy milk, apple cider vinegar, gluten free flour, cocoa powder, and natural unsweetened applesauce to create a deliciously tender cake. Topped with a luscious vegan chocolate frosting, this cake is both allergy-friendly and incredibly satisfying.
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 a flour with xanthan gum already added)
- 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
Additional
- 1 Recipe Vegan Chocolate Frosting (for topping)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350 degrees F and grease two 8-inch cake pans. Line the pans with parchment paper rounds for easy cake removal.
- Make Vegan Buttermilk: In a glass measuring cup, combine 1 cup soy milk and 1 tablespoon apple cider vinegar. Stir slightly and set aside to curdle.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour mix, xanthan gum if using, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: Add the neutral flavored oil, unsweetened applesauce, pure vanilla extract, and the prepared soy milk-vinegar mixture to the dry ingredients. Use a hand mixer or stand mixer on medium speed to mix until fully incorporated.
- Add Hot Liquid: Lower the mixer speed and carefully pour in the boiling hot water or hot coffee. Continue to mix until the batter is smooth and runny.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove them and place on wire racks to cool completely.
- Frost the Cake: Once completely cooled, frost the cakes with the vegan chocolate frosting using an icing spatula or knife.
- Serve and Store: Enjoy immediately or store at room temperature for 1-2 days, or refrigerate covered for 3-4 days to keep fresh.
Notes
- You can substitute any non-dairy milk such as almond, oat, or coconut milk in place of soy milk.
- Using King Arthur Gluten Free Flour without xanthan gum yields the best texture; if your flour includes xanthan gum, omit the added xanthan gum.
- Coconut sugar can be used instead of granulated sugar for a different sweetness.
- For cupcakes, fill liners halfway and bake for 25 minutes to make about 24 cupcakes.
- Instead of applesauce, 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) or another egg replacer can be used.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
