Gluten free vegan one bowl chocolate cake

• Vegan
• Gluten free

• Refrigerated

  • 1 1/8 cup So delicious unsweetened coconut or almond milk

• Condiments

  • 1/4 cup Vegan butter

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 cup Cane sugar
  • 7/8 cup Cocoa powder, good quality
  • 2 cups Powdered sugar
  • 1 1/2 cup Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Canola or grape seed oil
  • 1 tbsp Vinegar

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

Found on sarahbakesgfree.com

Ingredients

• 1 1/2 cup Sarahs gluten free flour blend
• 1/2 cup good quality cocoa powder
• 1 cup cane sugar
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup So Delicious unsweetened coconut or almond milk
• 1/3 cup canola or grape seed oil
• 1 tablespoon vinegar
• 1 teaspoon pure vanilla extract
• 6 tablespoons good quality cocoa powder
• 1/4 cup vegan butter, melted
• 2 cups powdered sugar
• 2-3 tablespoons So Delicious unsweetened coconut or almond milk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup toasted sliced almonds

Directions

• Preheat oven to 350 degrees. Prepare 8-inch round cake pan by spraying with nonstick cooking spray and lining bottom with parchment paper.
• In large mixing bowl, sift together flour, cocoa powder, sugar, brown sugar, baking soda, baking powder and salt. Whisk until ingredients are well combined.
• Add coconut milk, oil, vinegar and vanilla to dry ingredients. Stir for 1 minute. Batter will become thick.
• Pour batter into prepared cake pan. Bake for 30-35 minutes or until toothpick inserted into center comes out clean. Cool cake in pan 5 minutes then invert onto cooling rack to cool completely.
• To make chocolate frosting, stir together cocoa powder and melted vegan butter in mixing bowl. Add powdered sugar, coconut milk and vanilla. Beat frosting until smooth. If frosting is too thin, place in refrigerator to thicken up a bit.
• When cake is cooled, frost top of cake with chocolate frosting. Top with toasted almonds. Slice and serve.