Shove me in a bakery and, I’ll always order chocolate cake. There is truly nothing better than a rich chocolate cake generously iced with dreamy buttercream. You might think the words vegan and gluten-free don’t belong in the same sentence with chocolate cake. Well, you’re wrong this recipe is a chocolate cake fantasy! With a gloriously light crumb that would rival any gluten-containing counterpart and a delectable buttercream, the excuses you’ll find to make this cake will be varied and extravagant! Not to mention it’s easy to make! No equipment required and just 10 (normal) ingredients in the sponge! Check out the notes at the bottom of the recipe for tips on getting the best results!
For the sponge
- 325g non-dairy milk
- 1 tsp. apple cider vinegar
- 75g cocoa powder
- 225g gluten-free flour*, all-purpose
- ½ tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 85g neutral vegetable oil
- 185g light muscovado sugar
- 1½ tsp. vanilla extract
For the chocolate buttercream
- 150g non-dairy margarine
- 275g icing sugar
- 35g cocoa
- Pinch fine sea salt
- 1 tsp. vanilla extract
Preheat the oven to 160C and line two 19cm loose bottom cake tins with parchment paper.
Combine the non-dairy milk and apple cider vinegar in a large jug or bowl, mix and set aside.
In a separate bowl sift together the flour, xanthan gum, cocoa powder, baking powder, baking soda and salt.
To the milk, add the oil, sugar and vanilla. Mix until well combined and then add to the dry mix. Mix again until well combined.
Divide the batter between the two cake tins and bake for 25 minutes or until a skewer comes out clean.
While the cake is baking make the buttercream. Beat the non-dairy margarine with electric beats until light and fluffy. Sift in the cocoa, salt and icing sugar. Beat again until well combined and add in the vanilla, briefly mix and place in the fridge until ready to ice the cake.
Once the cake is completely cooled ice the cake with your preferred technique.
*The GF flour you use will have a big impact on the way your cake turns out. Check out my recommendations here.
GF baking best practice is to bake at a lower temp for a slightly longer time and to always wait until your bake is stone cold before disturbing it from the tin/tray.