Gluten-Free Chocolate Cake

On a vegan, gluten-free diet, chocolate cake doesn’t have to be a thing of the past! This recipe will satisfy your craving.

Serves: 9Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 9

Ingredients

  • ½ cup plus 3 Tbsp. soymilk, divided
  • 1½ tsp. apple cider vinegar
  • ½ cup canola oil
  • Egg replacement equal to 1 egg, prepared
  • 1 tsp. vanilla extract
  • 1¼ cups sorghum flour
  • 1½ tsp. xanthan gum
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cups unsweetened cocoa powder, divided
  • 1 cup sugar
  • ½ cup water, boiling
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups gluten-free powdered sugar, divided

Directions

  • Preheat oven to 350°F.
  • Combine ½ cup soymilk and vinegar in a small bowl. Allow to sit for 10 minutes, then add oil, egg replacement, and vanilla extract. Beat with an electric mixer on low speed until well blended.
  • In a separate bowl, whisk together sorghum flour, xanthan gum, baking soda, salt, ¼ cup cocoa powder, and sugar. Add to wet ingredients in 2 or 3 batches, mixing well between additions. Add boiling water and beat until smooth.
  • Pour batter into a lightly greased 8" × 8" baking pan and bake for 40 minutes until a toothpick comes out clean when inserted into the center of the cake.
  • To making frosting, beat shortening, margarine, and 2 cups powdered sugar on medium speed in a large bowl until smooth. Add remaining ¼ cup cocoa powder, remaining 3 tablespoons soy creamer, and powdered sugar and continue to beat until fluffy.
  • When the cake has cooled completely, frost and serve.

Recipe Information

Serves: 9

Ingredients

  • ½ cup plus 3 Tbsp. soymilk, divided
  • 1½ tsp. apple cider vinegar
  • ½ cup canola oil
  • Egg replacement equal to 1 egg, prepared
  • 1 tsp. vanilla extract
  • 1¼ cups sorghum flour
  • 1½ tsp. xanthan gum
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cups unsweetened cocoa powder, divided
  • 1 cup sugar
  • ½ cup water, boiling
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups gluten-free powdered sugar, divided

Directions

  • Preheat oven to 350°F.
  • Combine ½ cup soymilk and vinegar in a small bowl. Allow to sit for 10 minutes, then add oil, egg replacement, and vanilla extract. Beat with an electric mixer on low speed until well blended.
  • In a separate bowl, whisk together sorghum flour, xanthan gum, baking soda, salt, ¼ cup cocoa powder, and sugar. Add to wet ingredients in 2 or 3 batches, mixing well between additions. Add boiling water and beat until smooth.
  • Pour batter into a lightly greased 8" × 8" baking pan and bake for 40 minutes until a toothpick comes out clean when inserted into the center of the cake.
  • To making frosting, beat shortening, margarine, and 2 cups powdered sugar on medium speed in a large bowl until smooth. Add remaining ¼ cup cocoa powder, remaining 3 tablespoons soy creamer, and powdered sugar and continue to beat until fluffy.
  • When the cake has cooled completely, frost and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat20g
Saturated Fat3g
Cholesterol0mg
Sodium310mg
Total Carbohydrate71g
Dietary Fiber4g
Sugars53g
Protein4g