I love cake. It is probably my favorite kind of dessert. Chocolate cake is especially on the top of my list. Unfortunately, I have not had it very often since I have changed the way I eat. That is why I am really excited about this recipe. It is vegan, gluten-free and fabulous. Finally, a truly decadent chocolate cake that I can splurge on and still feel good after eating it. This is splurge worthy, and since it is my birthday I am going to splurge.
- 3 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1 Gluten Free)
- 2 c maple sugar
- 2/3 c cocoa powder, unsweetened
- 2 tsp baking soda
- 1 tsp instant coffee granules
- 1 tsp Himalayan salt
In a stand mixer combine all the dry ingredients and whisk on low until well combined.
Preheat oven to 350 degrees.
Spray with oil and line 2 8-inch round cake pans with parchment paper. You do not want them to stick. That would be very sad.
- 1-13.5 oz. can Heavy Coconut Cream (I order mine from Amazon)
- 1 c plain sparkling water
- 1/4 c apple cider vinegar
- 1 tbsp pure vanilla extract
Note: The sparkling water helps with the rise of the cake.
Add wet ingredients to dry and mix until batter is well combined. Pour batter evenly into prepared cake pans.
Bake for 30-35 minutes, turning pans midway through baking time. Cakes are done when a toothpick inserted in the center comes out clean.
Cool in pans for 15-20 minutes and then remove from pans and let the cake layers cool completely on a wire rack.
Frost with Chocolate Cashew Frosting 2.0.
Serve. Eat. Enjoy.