- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
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
for the vegan chocolate frosting
- 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
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- 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.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- 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.
- 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.
- 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!
Keywords: vegan gluten free chocolate cake
