Name: Vegan Chocolate Cake
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1.75 cup gluten free flour blend; 0.25 cup potato starch (or arrowroot or tapioca starch); 1 tsp xanthan gum (omit if your gf flour has xanthan); 2 cup granulated sugar; 0.5 cup cocoa powder; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 tsp salt; 1 cup dairy free milk; 0.5 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water; 6 tbsp aquafaba; 0.25 tsp cream of tartar; 1 cup dairy free butter; 4 cup powdered sugar; 0.75 cup cocoa powder; 1 tsp vanilla extract; 3 tbsp dairy free milk; 30 g vegan chocolate (for topping, optional)

Instructions

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1

Preheat your oven to 350°F/180°C. Grease two 8-inch cake pans, lining the bottom with baking paper.
2

In a large mixing bowl, whisk together the gluten free flour blend (1.75 cup), potato starch (0.25 cup), xanthan gum (1 tsp), granulated sugar (2 cup), cocoa powder (0.5 cup), baking powder (1.5 tsp), baking soda (1.5 tsp), and salt (1 tsp). Sift the dry ingredients using a fine mesh sieve.
3

Whisk in the dairy free milk (1 cup), vegetable oil (0.5 cup), and vanilla extract (2 tsp) until a thick, smooth batter forms.
4

Stir in the hot water (1 cup) and continue whisking until smooth and combined.
5

In a separate, small bowl, combine the aquafaba (6 tbsp) and cream of tartar (0.25 tsp). Whisk vigorously until frothy, about 30 seconds. This can be done by hand or with electric beaters.
6

Add the whisked aquafaba (90 ml) to the batter and mix until fully combined. The batter should be smooth, thin, and have small bubbles from the aquafaba.
7

Evenly distribute the cake batter between the prepared cake pans. Place in the center of the oven and bake for [32-35 minutes] or until a toothpick or knife inserted into the center comes out clean.
8

Allow the cakes to cool in the pans for about minutes (10) before removing them and transferring them to a cooling rack. Allow the cakes to cool completely before frosting. Frosting: In a large mixing bowl, beat the dairy free butter (1 cup) for minute (1). Add in the cocoa powder (0.75 cup) and vanilla extract (1 tsp). Begin adding the powdered sugar (4 cup) gradually, alternating with dairy free milk (1 tbsp) until light and fluffy. Use 4 tbsp dairy free milk (3 to) in total. Keep covered and stored in the refrigerator until ready to use.