Vegan Gluten-Free Chocolate Cake
This Vegan Gluten Free Chocolate Cake is all you’ve ever wanted in a cake; moist, deep chocolate mocha flavor decadently topped with a rich buttercream frosting.
Ingredients
Dry Ingredients
- 1 ¾ cups gluten-free 1:1 baking flour OR all-purpose flour if you do not want the cake to be gluten-free. For gf cake, I use King Arthur flour.
- ¾ cup natural unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup dairy-free milk + 1 tablespoon apple cider vinegar to make vegan buttermilk
- ½ cup hot coffee
- ½ cup plain unsweetened vegan yogurt
- ½ cup neutral oil I used canola oil
- 2 teaspoons vanilla extract
Chocolate Buttercream
- ½ cup vegan butter 1 stick
- 1 ¼ cups powdered sugar 145 g
- ⅓ cup cocoa powder
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Start by whisking together the dairy-free milk and acv together and set them aside for a few minutes. This will be your vegan buttermilk.
- In a large bowl, add all of the wet ingredients, followed by the dry ingredients, and whisk together.
- Note: I highly recommend sifting the flour and cocoa powder, or you might get uneven clumps.
- Bake the cake at 350F for 50-55 minutes, until a toothpick comes out clean from the center. I baked mine for exactly 50 minutes, but your oven may vary.
- While the cake is baking, whisk together the chocolate buttercream ingredients. I recommend using a stand mixer or hand mixer to beat the butter first, then slowly adding the powdered sugar, and cocoa while mixing on medium speed.
- Once the cake has fully cooled, spread the buttercream on top, slice the cake, and enjoy!
Notes
Note: Double the buttercream recipe if needed. This amount is perfect for a 9 x 9 inch sheet cake but you may need more for a round layered cake.
Tried this recipe?Let us know how it was!