Vegan and Gluten Free Chocolate Cake
Indulge in this rich and decadent chocolate sheet cake made entirely gluten free and vegan!
Servings: 16
Equipment
- Mixing bowls
- baking pan 8x11
- Mixer
Ingredients
chocolate cake
- ½ cup almond milk
- ¾ cup organic cane sugar
- 2 tsp white distilled vinegar
- ⅓ cup vegetable oil or coconut oil*
- 2 tsp vanilla extract
- 1 ¼ cup gluten free flour measure for measure*
- 1 cup almond flour
- 2 tsp tapioca flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup fresh brewed hot coffee
for the frosting
- ½ cup vegan butter, salted room temperature
- 1-2 cups organic powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp almond milk
- dash of vanilla extract
- sprinkles gluten free and vegan
Instructions
- Preheat the oven to 350℉ and prepare a baking dish (8x11 or similar size) with non-stick spray or parchment paper.
- Combine the wet ingredients. In a bowl, combine the almond milk, cane sugar, vinegar, vegetable oil and vanilla and then set aside.
- Sift all the dry ingredients together into a mixing bowl. Add in the wet ingredients and whisk until smooth. While stirring, slowing add in the hot coffee until well incorporated and the batter comes together.
- Bake the cake. Spread the batter evenly into the pan and bake the cake doe 20-25 minutes and toothpick comes out clean. Let the cake cool completely.
- Make the frosting and serve. Add the vegan butter and 1 cup powdered sugar to a stand alone mixer or you could use a bowl and hand mixer. Beat until light and fluffy, about 3 minutes. Add in the milk, cocoa powder and vanilla and mix until combined. If you want a thicker frosting, add more powdered sugar now. Spread the frosting over the cake and top with gluten free and vegan sprinkles if desired. Serve!
Notes
*I used King Arthur Measure for Measure gluten free flour in this recipe
**If using coconut oil, be sure the rest of your ingredients are at room temperature and your oil is measured as a liquid