Delicious and moist vegan, gluten-free chocolate cake

A family favorite!

This cake is moist, full of flavor, and, unlike most gluten-free baking, keeps in the fridge for several days and also freezes well. As I'm usually baking for two, I tend to keep one layer out for us to eat and freeze the other for the next time we want cake!

The recipe includes both espresso powder and cinnamon as optional ingredients. If I'm baking for kids, I leave both out. If I'm baking for adults, I always include the espresso powder, and sometimes a little extra for adults who like dark chocolate and/or prefer less sweet desserts. I like to add the cinnamon to give the cake a bit of a fall/festive taste!

This cake goes really well with chocolate or vanilla vegan buttercream. You can also make a glaze for the cake. Especially when baking for people who like less sweet dessert, a glaze goes well because you can have more cocoa and less sugar without basically frosting a cake in pure vegan butter.

Ingredients:

260 g (2 cups) gluten-free 1:1 baking flour

400 g (2 cups) caster sugar

75 g (3/4 cup) good quality unsweetened, vegan cocoa (like Callebaut)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons espresso powder (optional)

1 1/2 teaspoons cinnamon (optional)

250ml (1 cup) dairy-free milk (I use hazelnut for this recipe)

120ml (1/2 cup) vegetable oil

2 flaxseed eggs (see notes)

2 teaspoons vanilla extract

250 ml (1 cup) boiling water

Frosting or glaze of choice

Method:

1. Preheat oven to 180ºC/350ºF. Line two 8 inch cake tins with parchment paper

2. Combine dry ingredients in a bowl and stir with a spoon or whisk

3. Add all remaining ingredients except boiling water (and frosting) and beat with an electric mixer on medium speed until combined

4. Pour in boiling water and stir carefully with a spoon or whisk. Once incorporated, mix on high for 1 minute to add air to the batter

5. Pour evenly between the two pans and bake in center of oven around 30 minutes until a cake tester comes out clean

6. Allow to cool for 10 minutes in pan, and then transfer to cooling rack or flat surface to continue cooling

7. Glaze while warm or frost once completely cooled

Makes an 8-inch 2 layer cake

Notes:

To make a flaxseed egg, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let sit until mixture becomes thick and gelatinous (about 5 minutes).

I often bake smaller cakes with more tiers and this recipe works well for smaller cakes or even cupcakes. Depending on how deep the cakes are, they might cook in less time so check around 20-25 minutes.