Description
A truly indulgent chocolate cake that’s remarkably tender, moist, and deeply flavored, all while being completely gluten and lactose-free. Perfect for any celebration!
Ingredients
- 1 ¾ cups (240g) 1-to-1 gluten-free all-purpose flour blend (with xanthan gum)
- ¾ cup (65g) unsweetened cocoa powder, Dutch-processed
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 1 cup (226g) vegan butter, softened
- 1 ¾ cups (350g) coconut sugar (or granulated sugar)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp pure vanilla extract
- 1 cup (240ml) full-fat canned coconut milk
- ½ cup (120ml) hot strong brewed coffee (or hot water)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour or line with parchment.
- Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Wet Ingredients: In a separate large bowl, using an electric mixer, cream the softened vegan butter and coconut sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stir in the hot coffee (or water) until the batter is smooth.
- Bake: Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans on a wire rack for 10-15 minutes before inverting onto the rack to cool completely. Frost with your favorite dairy-free frosting once fully cooled.
- Prep Time: 20 mins
- Cook Time: 35-40 mins