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Vegan and Gluten Free Chocolate Cake with Buttercream

12

Serves

15 minutes

Prep Time

35 minutes

Cook Time

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Ingredients

Vegan and Gluten Free Chocolate Cake with Buttercream

  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free flour
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2/3 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 cup boiling water

Chocolate Buttercream

  • 350g plant-based butter
  • 1/4 cup cocoa powder
  • 3 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons unsweetened almond milk

Method

Vegan and Gluten free Chocolate Cake with Buttercream

  • Preheat the oven to 180oC (160oC fan bake). Line two 20cm round baking pans with baking paper.
  • In a small bowl, combine the almond milk and vinegar - set aside.
  • Place all of the dry ingredients into a mixer and mix to combine.
  • Beat in the oil, apple sauce, vanilla and milk/vinegar mixture.
  • Lower the speed of the mixer and carefully pour in the boiling water, continuing to mix. The batter will seem very runny but that is how it should be.
  • Divide the mixture evenly between the two prepared baking pans and bake for 25 - 35 minutes or until a skewer comes out clean. Leave in the pans to cool.

Buttercream

  • Beat the butter until light and creamy.
  • Sift over the cocoa and icing sugar and beat well. Add in the vanilla and as much almond milk as required to make a piping consistency.
  • Place one of the cakes on a serving platter.
  • Pipe icing over the top of the first cake and sandwich together with the other cake.
  • Continue to decorate as you like until all the buttercream is used. Keep refrigerated.