Vegan or not, this really is the most delicious chocolate cake ever. This vegan, gluten-free chocolate cake recipe will impress your guests at a dinner party, kids at a birthday party, and all the people who think vegan desserts can’t compete!

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Serving Size: 1 Slice Frosted

Servings: 12

Ingredients:

Cake

• 1 ¾ Cup Gluten-free flour blend
• ¾ Cup Cocoa powder, unsweetened
• 1 ½ Tsp Baking powder, double acting
• 1 ½ Tsp Table salt
• 2 Cups Granulated sugar
• 2 Tbsp. AcreMade Egg Substitute
• 1 Cup Plant-based milk
• ½ Cup Vegetable oil
• 2 Tsp Vanilla extract
• 1 ½ Cups Water

Frosting

• ½ Cup Plant-based butter
• ⅔ Cup Cocoa powder, unsweetened
• 3 Cups Powdered sugar, sifted
• ⅓ Cup Plant-based milk
• 1 Tsp Vanilla extract

Directions:

Cake

1. Preheat oven to 350°F and lightly grease two 9-inch round cake pans with butter. Line the base of the pans with parchment paper.
2. Sift together flour, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk  in sugar, then add egg powder, ½ cup of water, milk, oil, and vanilla. Whisk well until lump-free, for about 30 seconds.
3. Boil the 1 cup of water then pour the boiling water into the batter while mixing well. Cake batter should be thin in consistency.
4. Pour batter into cake pans and bake for 30-35 minutes or until a wooden toothpick comes out clean when inserted in the center of the cake.
5. Let cool for 10 minutes in the pans, then turn out onto wire racks to cool completely before frosting.

Frosting

1. Melt butter then whisk in cocoa powder.
2. Alternate between adding powdered sugar and milk, beating each time to create a spreading consistency, adding an additional amount of milk if needed.
3. Stir in vanilla.
4. Cover cake with frosting and serve immediately or let chill in the fridge.