Gluten-, Egg-, and Dairy-Free Chocolate Cake

• Refrigerated

  • 2 cups Chocolate nondairy milk

• Baking & Spices

  • 2 tsp Baking soda
  • 14 tbsp Cocoa powder, unsweetened
  • 3 cups Gluten free all purpose flour
  • 1 3/4 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 3 tsp Vanilla
  • 2 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Spread or butter, nondairy

• Other

  • ½ cup coconut milk or nondairy creamer

Found on momables.com

Ingredients

• 3 cups gluten-free all-purpose flour
• 1¾ cups granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 2 cups chocolate nondairy milk
• ½ cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla
• ½ cup nondairy spread or butter
• 2 teaspoons vanilla
• ½ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ½ cup coconut milk or nondairy creamer

Directions

• Preheat the oven to 350F. Coat two 9-inch cake pans with cooking spray and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
• In a medium bowl, combine the milk, oil, vinegar, and vanilla.
• Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
• Pour into greased cake pans, and place in the oven.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven, and let them cool for 5 minutes, then move them to a wire rack to cool completely.
• While the cakes are cooling, make the frosting. (I did mine in my food processor, but you can also make it in a large bowl with an electric mixer.)
• Beat the butter until light and fluffy.
• Add the vanilla, cocoa powder, and powdered sugar.
• Add the coconut milk or creamer slowly until its completely mixed.
• If the frosting is too thick, add more creamer 1 tablespoon at time. If its too runny, add more powdered sugar 1 tablespoon at a time.
• Frost the cakes after they are completely cooled.