Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
- 1 cup unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- 2 cups Gluten Free flour (I used cup4cup brand)
- 1 3/4 cups granulated sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil or melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- 1 1/2 cups earth balance vegan butter softened (or any dairy free butter)
- 4-5 cups powder sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
- Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and sprinkle with cocoa powder for easy removal of the ackes later.
- Measure 1 cup unsweetened almond milk an add the Tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour sub, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to comine.
- Now add the oil, applesauce, vanilla and almond milk/vinear mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well compbined.
- Lower the speed and carefully pou in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very thick at this point.
- Divide evenly between your round cake pans. I used a large spoon to divide and press to edges. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
For the Chocolate Buttercream Frosting:
- Add the cocoa powder to a large bowl.
- Add the softened vegan butter and mix with a hand mixer until creamed and well combined
- Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powder sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
- If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn’t hold it’s shape, add more powder sugar until it thickens up.
- Frost he cake using an icing spatula or butter knife. I placed wax paper slightly under edges around the cake, so the cake stand would be clean for presentation.
- For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe ill yeild approximately 24 cupcakes
- Double recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.
- Frosting recipe yields enough frosting for 2 cakes.
Recipe adapted from Nora Cooks