You know those days where all you want is a slice of chocolate cake? That was the kind of day I had yesterday (well really all week I had been craving cake). I feel like chocolate is the remedy for everything and this gluten-free cake recipe certainly is the cure for bad days! It’s so fudgy and moist, you would have no clue it’s vegan or gluten-free!
Yesterday I just had one of those unlucky, things aren’t going quite the way you expected kind of days. Like searching the mall for a sweet surprise for Thomas but not finding anything, then picking up a vegan pizza for lunch and then spilling red pepper flakes all over it and consequently discovering that the Daiya cheese on the pizza was moldy. It was kind of one thing after another! So I knew chocolate cake was definitely going to be necessary to cheer me up. Luckily this cake came out perfectly and I got to enjoy it with my love by my side. I am so grateful I have someone that can cheer me up just by being himself. My day was instantly a million times better!
I adapted this to be gluten-free from my go-to vegan chef, Chloe Coscarelli. I must say I fully credit her for the magic of this recipe. Her recipes have never let me down, she is truly a vegan goddess! I made a few subs here and there to make it a perfectly moist gluten-free cake! I also replaced the canola oil she called for with coconut oil since it’s a healthier, non-gmo option! Plus, I couldn’t help but tone down the sugar a bit. Unfortunately, it seems the only way to make frosting is with at least 4 cups of powdered sugar but if you know of an alternative I can try next time please let me know!
Chocolate Fudge Gluten-Free Cake Recipe
Adapted from Chloe’s Vegan Desserts
For the cake:
1 and 3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 and 2/3 cups organic cane sugar
3/4 cup raw cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 cup canned coconut milk, mixed well
1/2 cup refined coconut oil
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract
1 cup freshly boiled water*
For the frosting:
1/2 cup Earth Balance buttery spread
4 cups powdered sugar
4 ounces dark chocolate
1 teaspoon vanilla extract
4 tablespoons non-dairy milk
Optional: Dark chocolate for garnish
1. Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with coconut oil and line the bottoms with baking mats or parchment paper.
2. In a large bowl, whisk together gluten-free flour, sugar, cacao, baking powder, baking soda, and sea salt. In a separate bowl, whisk together coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and then add the hot water. Mix until combined, do not over mix.
3. Fill each prepared cake pan with an even amount of batter. Bake for 15 minutes, then rotate and bake for an additional 15 minutes. Or until a toothpick comes out clean with only a few crumbs.Let the cakes cool for 30-60 minutes, until completely cooled.
4. Meanwhile, melt the vegan butter and chocolate over medium-low heat. Whisk frequently until smooth. Transfer to a bowl and add in the powdered sugar, vanilla, and almond milk. Beat with a hand mixer until fluffy and spreadable.
5. Loosen each cake from the pan by running a knife around the edges and then transfer the first cake onto a cake stand or serving plate. Top with frosting. Remove the next cake and place directly on top of the first frosted cake. Frost the top and sides if desired. Garnish with chocolate shavings.
*Note: You could substitute the 1 cup hot water with 1 cup fresh hot coffee which is what Chloe does for her chocolate cakes. I opt not to since I don’t tolerate coffee but if you do then go for it and let me know how it is!