May 5, 2020 KATHRYN CANNON
I love everything about a reliably moist and rich layer cake that you can stack three layers high and is free of all major allergens.
I have found this recipe stands up to travel, and is an instant crowd favorite - All this to say, I was not intending to make 20+ versions of this cake recipe in order to perfect it, but that is just what I did. And lucky us, because the reviews I've gotten say this is "The BEST gluten-free, vegan chocolate cake ever!"
My layer cake recipe really takes the cake, and I have been asked for it so many times, I had to share it.
It is free of major allergens, it is perfectly moist, can be stacked three layers high, and no one ever guessing it is gluten-free or vegan.
In fact, this cake is so similar in texture to a gluten-filled cake that you don't even need to mention the substitution to your gluten-free phobic friends.
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Vegan, Gluten-free Chocolate Cake Recipe
Baking temperature: 350 degrees
Baking time: approximately 50 minutes
Ingredients:
- 3 c. gluten-free baking blend flour mix (Bob's Red Mill or King Arthur)
- 1/4 c. sorghum flour
- 1 c. cocoa powder
- 1 T. psyllium husk
- 1 T. ground flax
- 1 1/4 c. cane sugar
- 1/2 c. brown sugar
- 2 t. baking powder
- 1 1/2 t. baking soda
- 1/2 t. cinnamon (optional)
- 1/2 t. salt, only if using unsalted butter (optional)
- 1 c. vegan butter, softened (Country Crock plant-based avocado butter sticks are amazing for baking)
- 3 c. oat milk
- 2/3 c unsweetened apple sauce
- 2 T. lemon juice or apple cider vinegar (I typically use ACV or 1 T. of each)
- 2 t. vanilla extract
Mix ground flax and apple sauce, set aside while you mix up the rest of the ingredients to make a flax 'egg.'
In mixing bowl mix GF flour blend, sorghum flour, cocoa powder, psyllium husk, baking powder, baking soda, cinnamon, and salt (optional).
In another large mixing bowl (or kitchen aide mixer, if using) combine softened vegan butter, cane sugar, brown sugar, vanilla, ACV or lemon juice, and flax 'egg' (flax and apple sauce mixture) and mix.
Alternate adding the dry ingredients and oat milk to the wet ingredients mixing bowl. Combine thoroughly. You can use an electric mixer or mix by hand.
Grease baking pans and line with parchment unless serving the cake in the baking dish it is being cooked in.
To line cake pan with parchment, trace the bottom of the cake pan and cut it to size. When you are done baking the cake this will make it easier to remove from the pan. Use vegan butter, olive oil or nonstick vegan spray to grease the lined cake pan
Makes either:
(1) 9x13 cake,
(2) 8" rounds,
or (3) 6" rounds
Bake at 350 degrees for 40-50 minutes
You will be able to tell when cake is done because it will rise a bit in the middle and when pierced with a knife or toothpick, it comes out clean.
Let cake cool for a few minutes before turning upside down on a cooling rack.
PRO TIP: Use separate cooling racks for each cake pan. Place the cooling rack upside down over the cake pan and flip. At this point the parchment paper will be on the 'top' of the cake and can easily be removed.
Now, wait for the cake to cool. The cake must cool completely before frosting it. I find it best to prepare the frosting when you are ready to use it, and not ahead of time.
FROSTING RECIPE:
- 1/4 c. vegan butter (room temperature)
- 2 c. powdered sugar
- 1/2 c. cocoa powder
- 1/4 c. - 1/2 c. oat milk; start with 1/4 c and add slowly for the right consistency
- 1 t. vanilla extract
Place room temperature vegan butter an electric mixer. Alternate adding powdered sugar and oat milk until all the ingredients are in the bowl. This is a quick process meant to prevent the powdered sugar from flying everywhere when you turn on the mixer.