A rich and moist vegan gluten-free chocolate cake perfect for any celebration or craving. Made with simple ingredients and topped with luscious vegan chocolate buttercream.
Ingredients
wet ingredients
1 1/2cupsunsweetened dairy free milk(350 g)
1tspacv(room temperature, mixed before the batter)
dry ingredients
3cupsoat flour(sifted)
2 3/4cupscocoa powder(65 g)
2 tbsptablespoonsarrowroot powder
1 1/2tspbaking powder
1tspbaking soda
wet mixture
1 1/2cupsunsweetened applesauce or dairy free yogurt(room temperature, 375 g)
1 1/4cupscoconut sugar or organic granulated sugar(250 g)
frosting
1 batchvegan chocolate buttercream
Instructions
Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and line with parchment paper.
Mix dairy free milk and acv; set aside for 5 minutes to make vegan buttermilk.
Whisk together dry ingredients in a medium bowl. In a large bowl, combine vegan buttermilk, applesauce, and sugar. Add dry ingredients and mix until just combined.
Divide batter evenly into pans and bake for 37-40 minutes. Cool completely before frosting.
Spread frosting between layers and over the cake. Decorate as desired and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.