from: https://glutenfreepalate.com/easy-gluten-free-chocolate- cake-11-ingredients/
gluten-free, vegan, dessert
8 Servings
- 1 1/2 C sugar
- 2 C all-purpose gluten-free flour (see note)
- 3/4 C cocoa powder
- 1 1/2 t gluten-free baking powder
- 1 1/2 t baking soda
- 1 t salt
- 2 T flaxseed meal
- 1 C non-dairy milk
- 1/2 C vegetable oil
- 1 1/2 t gluten-free vanilla extract
- 3/4 C boiling water (for acivating the cocoa)
- 1/2 C non-dairy butter (optional, for frosting)
- 1 1/2 t gluten-free vanilla extract (optional)
- 1/2 C cocoa powder (optional)
- 4 1/2 C powdered sugar (optional)
- 1/4 C non-dairy milk (optional)
Preheat oven to 350°F. Position rack in center of oven. Grease two 8-inch round cake pans (optional, one single rectangular cake pan is fine, too), set aside. In a small bowl, mix the flaxseed meal with 5 T water and set aside for 5 minutes. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps. Add the flaxseed mixture, milk, oil and vanilla. Beat with a mixer on medium speed for two minutes. Stir in boiling water. Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then remove from the pan and let cool on a rack. For the frosting (this cake doesn’t really need frosting, but some people like frosted cakes): in a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency. Frost cakes. Stack them if you want, or have two cakes. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
NOTES: 1) Flour Blend: Bob’s Red Mill 1-to-1 GF Baking Flour is a good choice. Avoid Bob’s Red Mill All Purpose GF Flour, because this blend has chickpea flour in it. Chickpea flour goes rancid quickly, and when it does it creates a dry and sour/bitter flavor. It also does something funny to this recipe. 2) When working with any sort of flour, don’t scoop out the flour with the measuring cup; instead, spoon it out with a spoon into the measuring cup. If you scoop with the measuring cup, you’ll compact the flour, and get too much, and you’ll have regrets about too much flour.
\label{chocolate-cake-gluten-free-vegan}