Gluten Free Vegan Chocolate Cake

Wondering about my chocolate cake on my front page? I know I have been asked for the recipe a lot, so Here it is!

This cake can be a little finicky. It is REALLY important that you let it cool down in the pan for 15-20 minutes or it will fall apart. It will still taste yummy - it just won't look very pretty lol.

Also - I find Enjoy Life mini chocolate chips work best - anything larger I find doesn't work as well... but to each their own of course. The cake is of course free of refined sugars, gluten, dairy and eggs. It is versatile - decorate it or eat it like that! A yummy treat once in a while for a birthday or special occasion.

Vegan and Gluten Free Chocolate Cake Recipe:

Ingredients:

2 Cups Bob Red Mills 1 to 1 Baking Flour

3/4 Cup Raw Cacao Powder OR Cocoa Powder if you prefer

1 tsp Baking Soda

1 tsp Himilayan Salt

1/2 to 1 cup Enjoy Life Mini Chocolate Chips*

3/4 to 1 1/4 cups Muscovado whole sugar**

1/2 cup unsweetened applesauce

1/2 cup Avocado or Coconut oil(melted)

1 1/2 Tbsp Homemade Vanilla Extract(or store bought)

1 1/2 Cups Filtered Water

Preheat oven to 350 degrees. Grease 2-8" round pans with coconut oil. Cut out and place a piece of parchment paper fitted to the bottom of the pans. I usually just draw a circle to the bottom of the pan on a piece of parchment paper and cut on the inside of the marks.

Combine all the dry ingredients in a mixing bowl: Flour, cacao powder, b. soda, salt, chips and sugar. Set aside.

In a separate bowl, combine all the wet ingredients: Applesauce, oil, vanilla and filtered water.

Pour wet ingredients into dry ingredients, combine together. Do not over mix. Just mix enough to combine everything. Divide the batter between the 2 pans.

Bake approximately 30-35 minutes or until not jiggly in the center and/or a toothpick comes out clean! IMPORTANT: After removing pans from the oven, Let cool in the pan for 15-20 minutes. You can then remove it onto a wire rack to cool the rest of the way.

From here - you can frost it with your favourite frosting, eat it plain, in my picture I filled the middle with local berries, coconut whip cream then topped the whole cake with more berries and a vegan ganache type topping(I'll share that recipe another time!).

*Chocolate chips are to preference. Put as many as you like.

**If you aren't used of less sweetener, I would probably suggest to put the full 1 1/4 cup of muscovado sugar. Taste test as you go! I personally find that is too much for us so I put 3/4 cup - sometimes even a bit less. A little Muscovado sugar goes a long way.

I hope you enjoy! <3

-K