Description
This vegan and gluten-free chocolate cake is rich, decadent, and incredibly easy to make. Perfect for any occasion, it’s a crowd-pleaser that everyone can enjoy!
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsweetened applesauce
- 1 cup plant-based milk (almond, soy, or oat)
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar to the dry ingredients and whisk to combine.
- In a separate bowl, combine the applesauce, plant-based milk, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gradually add the boiling water and mix until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite vegan chocolate frosting.
Notes
- For a richer flavor, use a high-quality cocoa powder.
- Make sure your gluten-free flour blend contains xanthan gum for the best results.
- You can substitute the applesauce with mashed banana for added moisture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g