Vegan and Gluten-Free Old Fashioned Chocolate Cake (gluten-free, dairy-free, egg-free) (Edit recipe)

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This vegan cake will fool anyone into thinking it is full of gluten, dairy, and eggs. It is tender, moist, and fluffy. The perfect old fashioned chocolate cake, with rich chocolate flavor that will have everyone coming back for a second slice!

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PREP TIME

30 minutes

COOK TIME

25 minutes

INGREDIENTS

20

Serves: 10

Ingredients

1/2 cup Oat Milk, Organic
1/2 Tbsp Apple Cider Vinegar
240 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 cups spoon filled and leveled
50 grams Cocoa Powder
200 grams Granulated White Sugar, 1 cup
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Himalayan Pink Salt, fine salt
1 tsp Espresso Powder
1/3 cup Sunflower Oil, you can also use avocado oil
3 Tbsp Greek Style Yogurt, Plain Unsweetened - Kite Hill
1 tsp Vanilla Extract - Primal Palate
1/2 cup Hot Water

Vegan Chocolate Frosting

8 oz Plant-Based Butter, Unsalted, softened to room temperature
1/2 cup Palm Oil Shortening
1 tsp Vanilla Extract - Primal Palate
50 grams Dutch Processed Cocoa Powder, 1/2 cup sifted
1 tsp Espresso Powder
390 grams Powdered Sugar, 3 cups, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees F. Spray two 8 inch cake pans with avocado oil, and line the bottom of the cake pan with a parchment circle for easy removal of the cakes.
Pour the oat milk into a liquid measuring cup and whisk in the apple cider vinegar.
In a large mixing bowl, whisk together the Primal Palate gluten-free flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
In a small mixing bowl, whisk together sunflower oil, dairy free yogurt, and vanilla.
Pour the wet mixture into the dry, and blend with a hand mixer.
Pour in the half cup of hot water, and blend again until smooth.
Pour the batter evenly into the two cake pans, and smooth the top with a spatula into an even layer.
Bake the cakes in the center of the oven, on the middle rack for 25 minutes. Remove from the oven and allow to cool completely.
In a large mixing bowl, or the bowl of a stand mixer, beat the dairy-free butter, palm shortening, and vanilla until fluffy.
Add in the sifted dutch process cocoa, 1 cup of powdered sugar, and espresso powder. Scrape down the bowl as needed.
Add in the remaining two cups of the powdered sugar, and beat on medium-high speed until the frosting is light and fluffy, scraping down the bowl as needed.
Transfer one of the cakes to your cake stand, and smooth a layer of frosting over the top of the cake.
Place the second cake on top of the layer of frosting, and frost the remainder of the cake.
I topped my cake with fresh cherries. You can do the same, use berries, or simply leave the cake as is.
Enjoy the cake at room temperature, and keep refrigerated.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	33 g
Carbohydrates:	51 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	226 mg
Fiber:	3 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.