Vegan Gluten Free Chocolate Cake

Vegan Gluten Free Chocolate Cake

from bromabakery.com
45 min

Do I dare say this vegan gluten free chocolate cake is *better* than regular cake? I DO. Because it is. This vegan chocolate cake is perfectly fudgy, slightly dense, and super chocolatey. You'll love it!

Ingredients

  • 1 3/4 cups granulated sugar
  • 3/4 cups dutch processed cocoa powder
  • 2 cups gluten free flour (we used Bob’s 1-1 Gluten Free Baking Flour)
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 flax eggs (3 Tablespoons flax seed meal + 9 Tablespoons water)
  • 1 cup oat milk
  • 1/2 cup strongly brewed coffee
  • 1 cup vegan butter, room temperature (we used Miyokos!)
  • 1 pound powdered sugar (about 3 cups)
  • 2 teaspoons vanilla extract
  • 2/3 cup cocoa powder
  • 4 Tablespoons oat milk
  • pinch of salt

Directions

  1. 1

    Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

  2. 2

    In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, flax eggs, and milk.

  3. 3

    Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.

  4. 4

    Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.

  5. 5

    To make the frosting, place all the ingredients in a stand mixer. Cream on low speed, gradually increasing to high speed for 1 minute, until mixture has lightened slightly and is fluffy.

  6. 6

    Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!