Vegan, Nut Free, Gluten Free Chocolate Cake

Vegan Chocolate Cake

I love this vegan chocolate cake!! It’s so good! It can also be made corn & legume free. Makes two 9 inch cakes or 24 cupcakes. Takes about 10 mins prep and 30 mins in the oven. If you’re looking for a vanilla cake, you can find it here.

I love this Vegan Gluten Free Chocolate Cake!! It is what I request for some of my birthdays (although this vanilla cake recipe is my current favorite!) I will never go back to allergy friendly store bought mixes again. It’s so good! It can also be made corn & legume free. Makes two 8 inch cakes, one 9 inch and one 6 inch cake, or 24 cupcakes. Takes about 10 mins prep and 30 mins in the oven.

History of Cakes

When creating cake recipes, I got really curious about the history of this dearly loved dessert. I was amazed to learn that cakes have been made since the time of the Egyptians! Over the course of thousands of years, the recipe for cakes slowly morphed into what we know as a “cake” today! The Greeks, in particular, started adding in leavening agents and butter to make the texture of the cake fluffier, similar to our current recipes. If you want to find out more about the history of title, here is where I found my information!

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Ingredients & Substitutes

• 1 cup non dairy milk
• 1/2 cup melted vegan butter, or homemade oat butter
• 2/3 cup unsweetened applesauce
• 1 cup boiling water
• 1 TB apple cider vinegar
• 1 TB vanilla extract
• 2 cups gluten free flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder, OR if corn free use this one
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 batch of homemade chocolate buttercream frosting, OR vanilla buttercream frosting

How to Make Vegan Chocolate Cake

Preheat oven to 350

In a kitchen aid or using a hand mixer mix all wet ingredients, then gradually add in dry ingredients till mixture is not clumpy.

Pour mixture into two lightly oiled 9inch cake dishes.

Bake for 30-32 mins, or till toothpick comes out clean in the center.

Let cakes cool for one hour & then frost them as desired. I like stacking both cakes on top of each other for best outcome.

Pro Tips

• It is super important with this recipe to follow the directions carefully! By that, I mean using a food scale! This is how you can achieve perfect results every single time!
• DON’T take the cake out, when it “looks” done! I know some recipes may use this language to describe when the cake is cooked and ready. But for this recipe, it is very important to check the middle of the cake with a food thermometer to assure that the middle of the cake is fully cooked to 210F.

Common Questions

1. Can I use a hand mixer for this recipe? While you can use a hand mixer, I find that using a kitchen aid makes the batter less likely to clump! In fact, for pretty much all allergy friendly recipes, I prefer my kitchen aid over my hand mixer, because the kitchen aid helps whip up the ingredients to create a fluffier, less dense result.
2. Should I store the cake in the fridge or on the counter? I find that the best way to store this cake is on the counter. However, when I make a cake a day or two in advance, I usually store it in the fridge and take it out the morning we plan to eat the cake, and let it come to room temperature for a few hours. Because these allergy friendly ingredients harden in the fridge, your cake will have a more dense texture if you eat it at fridge temperature. I much prefer to retain its fluffy texture.

Other Favorite Allergy Friendly Dessert Recipes

• Vanilla Cake (Vegan; Gluten, Soy, Nut Free)
• Vegan Cheesecake (Gluten, Soy & Nut Free)
• Vegan Cinnamon Rolls (Gluten, Soy & Nut Free)

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