DF and GF Chocolate cake
For my brother's 11th birthday I made this super soft DF and GF chocolate cake! My brother is into Basketball like me so I made a basketball inspired cake for him! And it turned out so great!!!
Ingredients
2 cups gluten-free brown rice flour
1 tsp xanthan gum in the brown rice flour
1.5cups granulated sugar
0.5 cups unsweetened cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoons salt
2 large eggs
1 cups coconut milk
1 tablespoons apple cider vinegar
0.5 cups avocado oil
2 teaspoons vanilla extract
1 cups hot coffee or hot water
0.5 cups dairy-free butter, softened (frosting)
2.5 cups powdered sugar (frosting)
0.5 cups cocoa powder (frosting)
3 tablespoons almond milk (frosting)
1 teaspoons vanilla extract (frosting)
Steps
Prep: Heat the oven to 350°F (175°C). Grease two 8- or 9-inch round pans and line the bottoms with parchment. Stir 1 tablespoons apple cider vinegar into 1 cups coconut milk and leave it for 5 minutes.
Mix dry: Whisk 2 cups gluten-free 1:1 flour blend (with xanthan gum), sugar, cocoa powder, baking powder, baking soda and salt in a large bowl until no cocoa lumps remain.
Mix wet: Add eggs, room temperature, the coconut milk mixture, avocado oil and vanilla extract. Beat on medium for 2 minutes.
Add hot liquid: Slowly stir in 1 cups hot coffee or hot water. The batter will be very thin; that's what makes it moist.
Bake: Divide between the pans. Bake until a toothpick in the center comes out with a few moist crumbs.
Cool: Cool in the pans 60 minutes 60:00, then turn out onto a rack and cool completely before frosting.
Make frosting: Beat vegan butter until creamy. Add 2.5 cups powdered sugar (frosting) and 0.5 cups cocoa powder (frosting), then 3 tablespoons coconut milk (frosting) and 1 teaspoons vanilla extract (frosting), a little at a time, and beat until fluffy. Add a splash more milk if it's too stiff.
Frost: Place one layer flat side up, spread frosting on top, add the second layer, then frost the top and sides.
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