Description
A delightful vegan and gluten-free chocolate cake that delivers rich flavors and a moist texture, perfect for any celebration.
Ingredients
Scale
- 1 1/2 Cups Granulated Sugar
- 1 1/4 Cups Non-Dairy Milk
- 2/3 Cup Canola Oil
- 1/2 Cup Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1 1/2 Cups King Arthur Gluten-Free All-Purpose Flour
- 14 Tbsp Dutch Processed Cocoa Powder
- 2 Tbsp Oat Flour
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Xanthan Gum
- 1/4 tsp Baking Soda
- 16 Tbsp Vegan Butter, room temperature
- 1/2 Cup Vegetable Shortening
- 1 Cup Dutch Processed Cocoa Powder, sifted
- 5 Cups Powdered Sugar, sifted
- 2 tsp Vanilla Extract
- 5–6 Tbsp Non-Dairy Milk
Instructions
- Preheat your oven to 350°F. Prepare two 8-inch round cake pans by greasing them with vegetable shortening and placing a parchment circle in each.
- In a large mixing bowl, whisk together the granulated sugar, non-dairy milk, canola oil, unsweetened applesauce, and vanilla extract until smooth.
- In a separate bowl, sift together the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and baking soda. Gradually add this dry mixture to the wet ingredients, whisking until smooth.
- Divide the batter evenly between the two prepared cake pans and bake for 29-31 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely before frosting.
Notes
Make sure all ingredients are at room temperature for a smoother batter. You can substitute part of the canola oil with melted coconut oil for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 29g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg