Chocolate Cake

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Servings: 16 Prep: 30 min Cook: 90 min Dairy Free Gluten Free Kids Oven Added 7 months ago Updated 7 months ago

Missing nutrition data for: Cooking Spray, Parchment Paper, Gluten Free All Purpose Flour, Baking Powder, Espresso Powder, Oat Milk, Cane Sugar, Vegan Butter

Ingredients

For the cake:

cooking spray ⚠

parchment paper ⚠

2 ¼ cups gluten-free all-purpose flour

¾ cup unsweetened cocoa powder

¾ cup extra virgin olive oil, or refined coconut oil

1 teaspoon baking powder ⚠

1 teaspoon baking soda

½ teaspoon sea salt

1 ½ teaspoons espresso powder, optional

1 ½ cups oat milk, or dairy-free milk of choice

2 cups cane sugar ⚠

3 large eggs

1 tablespoon vanilla

For the frosting:

1 cup vegan butter ⚠

½ cup unsweetened cocoa powder

¼ teaspoon espresso powder, optional

3 ¼ cups powdered sugar, more as needed

3 tablespoons oat milk, or dairy-free milk of choice - more as needed

1 tablespoon vanilla

Instructions

1. For the cake: Preheat oven to 350F. Spray two 8 inch round cake pans with cooking spray.

2. Place one cake pan on top of a folded sheet of parchment large enough to fit the whole pan. Use a pencil to trace the bottom of the pan.

3. Cut out circle through both layers of paper. Press a circle in the bottom of each pan.

4. Place flour and cocoa in the bowl of a stand mixer (a hand mixer can also be used.) Whisk to ensure they are mixed evenly and there are no lumps of cocoa.

5. Add all remaining cake ingredients in order. Mix until batter is thoroughly combined and smooth.

6. Be sure to scrape down the sides and bottom of bowl to ensure all ingredients are incorporated.

7. Divide batter between pans and smooth with a spatula so it is even and level. Gently tap pans on counter to make sure there are no trapped bubbles.

8. Place pans in oven and bake for 22-27 minutes, or until a toothpick inserted in center of each cake comes out clean.

9. Remove cakes from oven and set pans on a wire rack. Cool for 10 minutes.

10. After 10 minutes, run a knife around edge of each layer and turn out onto a wire rack to cool completely.

11. While cake is cooling, set butter out to come to room temperature and then make frosting.

12. For the frosting: In the bowl of a stand mixer beat butter until smooth and fluffy.

13. Beat in cocoa and espresso powder, until combined.

14. Add powdered sugar a cup at a time. Beat after each addition, until combined.

15. Add milk and vanilla and beat until creamy. Add more milk if needed, 1 tablespoon at a time, until desired consistency is reached.

16. If frosting is too thin, add powdered sugar 1 tablespoon at a time, until desired consistency is reached.

17. When cake is completely cooled, place one layer on cake stand or plate.

18. Place 1/3 of frosting on top. Using an offset spatula, spread evenly to edges of cake.

19. Top with second layer of cake. Place most of remaining frosting on top of cake. Gently push frosting toward and over edges of cake.

20. Smooth frosting on sides and top of cake. Use any leftover frosting to patch or level uneven areas.

Per serving incomplete

8167

Cal

27g

Carbs

947g

Fat

Protein

Carbs 1%

Fat 99%

Protein 0%