At The Gathering Place, we have a weekly newspaper called TGP Post. This week, TGP Post celebrated its second birthday. I'm on the Post committee and often feel like a deadbeat committee member because I have yet to contribute a column. One thing I had to offer was cake.
One committee member is gluten-free while another is vegan. They asked if I could make a gluten-free vegan birthday cake. I jumped at the opportunity.
I decided a chocolate cake with buttercream frosting would do the trick. I've been baking allergy aware since 2012; this chocolate cake was by far the best chocolate cake I've made.
Gluten-Free Vegan Chocolate Cake
2 1/2 cups gluten-free flour blend (whatever you like to use, as long as it doesn't have xanthan gum)
3/4 cup cocoa powder
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup nondairy milk (canned coconut milk works best for this recipe, but I've also used almond or soy)
1/2 cup hot water
1/2 cup canola oil
1/2–3/4 cup applesauce
1/2 tsp vanilla
Preheat your oven to 350º.
Grease two 9-inch cake pans and set them aside.
Whisk together the dry ingredients and set the bowl aside.
Combine all the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until combined.
At this point, decide if you need more applesauce. Because I live in a dry climate, my batter looked almost mousse like. You want your batter to be a bit stiff, but it shouldn't really hold its shape. Adding more applesauce makes the cake moist and spongy.
Bake for 20–25 minutes.
Allow the cakes to cool in the pans on a wire rack for 5 minutes.
Remove the cakes from the pans and cool completely.
Frost with buttercream to have a scrumptious chocolate cake!
1/2 cup shortening
1/2 cup earth balance butter (room temperature)
1/2 tsp vanilla
1/4 tsp salt
4 cups powdered sugar
1–3 Tbsp nondairy milk
Cream together the shortening and the butter.
The longer you cream them, the whiter your frosting will be. If you want your buttercream to be super white, buy a clear vanilla extract so the vanilla doesn't make it dingy.
Add the vanilla and salt.
Gradually begin adding the powdered sugar.
As needed, add the milk 1/2 Tbsp at a time.
Depending on the desired thickness, you may need less or more milk.
This is the perfect chocolate cake.
For an 8" cake, bake 25–30 minutes.
For cupcakes, bake 17–19 minutes.