Vegan Double Chocolate Cake with Chocolate Frosting
You can double this recipe to make a 9-by-13-inch sheet cake or a large 2-layer cake. This cake is super moist and no one will know it’s gluten-free or vegan.
Serves: 10Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- 1⁄3 cup brown rice flour
- 1⁄3 cup sorghum flour
- 1⁄3 cup arrowroot starch or tapioca starch
- 1⁄2 tsp. xanthan gum
- 1 cup cocoa powder, divided
- 3⁄4 cup coconut palm sugar
- 2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. sea salt
- 3⁄4 cup almond milk
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup canola oil
- 1 Tbsp. plus 1 tsp. vanilla extract, divided
- 1⁄3 cup mini allergen-free chocolate chips
- 1⁄2 cup Spectrum Palm Shortening, softened
- 2 cups sifted vegan confectioners’ sugar (such as Wholesome Sweeteners Organic)
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Sift together the brown rice flour, sorghum flour, arrowroot or tapioca starch, xanthan gum, 1⁄2 cup cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl whisk together almond milk, applesauce, oil, and 1 tablespoon vanilla extract. Mix until well blended. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter. Fold in the chocolate chips. Pour batter into baking pan.
- Place on middle rack in preheated oven and bake for 18 to 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove cake from oven and allow to sit for 10 minutes before running a knife around the outside of the cake, and inverting the cake onto a wire cooling rack. Cool completely.
- With a hand mixer, beat together shortening, 1⁄2 cup cocoa powder, 1 teaspoon vanilla extract, and confectioners’ sugar. Slowly add enough water to reach desired consistency. You want the frosting to be stiff enough to hold its shape, but soft enough to easily spread over the cake.
- Use an offset spatula to frost the cake.