Momables.com – check her out. This recipe is directly from her because when it comes to gluten free and dairy free baking, I am a lost puppy. After making it once, it turned out a bit too gummy, so I decided to make it again but change a few things.

To celebrate someone’s special day, or just to eat cake, this dessert has got it going on. It’s rich, savory, and surprisingly addictive for being gluten and dairy free! Have with a cup of coffee or some ice cream.. oh yeah.

Let’s get started:

Ingredients

• 3 cups gluten free all-purpose flour
• 1 3/4 cups granulated cane sugar
• 6 TBS cocoa powder
• 2 Tsp baking soda
• 1 Tsp xanthan gum (for texture)
• 1 Tsp salt
• 2 cups chocolate non-dairy milk (I used chocolate almond milk)
• 1/2 cup vegetable oil
• 2 TBS apple cider vinegar
• 1 Tsp vanilla

Frosting:

• 1/2 cup nondairy spread or butter (I use Earth Balance buttery spread)
• 2 Tsp vanilla
• 1/2 cup cocoa powder
• 3 cups powdered sugar
• 1/2 cup coconut milk or nondairy creamer (I used So Delicious Nondairy creamer, Hazelnut flavor)

Instructions

1. Preheat the oven to 350F. Coat two 9 inch cake pans with cooking spray and set aside.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
3. In a medium bowl, combine the milk, oil, vinegar, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
5. Pour into greased cake pans, and place in the oven.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven, and let cool for 5 minutes, then move them to a wire rack to cool completely.
8. While the cakes are cooling, make the frosting. (I did mine in my Vitamix, but a food processor or large bowl with a electric mixer will work too).
9. Beat the butter until light and fluffy.
10. Add the vanilla, cocoa powder, and powdered sugar.
11. Add the coconut milk or nondairy creamer slowly until it is completely mixed.
12. If the frosting is too thick, add more creamer 1 TBS at a time.
13. Frost the cakes after they are completely cooled, covering sides, and middle and top.

 

Bake this cake! ❤ Thanks for reading!

 

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