No one needs an excuse to enjoy this gluten and dairy free, rich and moist cake with the creamiest frosting … but a birthday, a...
No one needs an excuse to enjoy this gluten and dairy free, rich and moist cake with the creamiest frosting … but a birthday, anniversary, or Mother’s Day would all benefit! Coconut garnish is optional, but it’s a MUST for me!
This double chocolate cake recipe is gluten, dairy, soy, peanut, and tree nut* free. The frosting recipe includes almond milk, which can easily be substituted with coconut, rice, or hemp milk, if needed. And it’s a basic cake recipe that’s easy to whip up, bakes in a hurry, and is even more taste bud tantalizing in this smaller, triple layer version. (I used small ramekins, but 8” or 9” rounds, or a 9×13” cake pan will work just fine too.)
As I mentioned in that post, it is important to make sure the coconut oil and vegan “margarine” are at room temperature, and the canned coconut milk and eggs are very cold. I know this might fly in the face of some other baking advice, but trust me on this one. If you ignore this advice, your cake will still be delicious, but it will be more of a bundt cake consistency. Strange how that works here, but it does. (Bundt cake is always good though, so don’t worry if that’s how it turns out.)
This cake batter is thicker than that of a box mix yet can be whisked up in a bowl – no need for a hand-held or stand mixer. Easy, right?!
Ingredients
For the cake:
- 1 teaspoon solid coconut oil, or cooking spray, for the pan(s)
- 1 3/4 cups (210g) gluten-free all-purpose flour - I used Authentic Foods Bette's Four Flour Blend
- 1 1/2 teaspoon baking powder - I use Clabber Girl
- 3/4 teaspoon guar gum or xanthan gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2/3 cup packed light brown sugar
- 1/3 cup sugar
- 8 Tablespoons cocoa powder - I used Hershey's Cocoa
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg - I like freshly ground if possible
- 1 cup canned coconut milk, canned coconut milk, COLD (stored in the fridge until ready to use), well stirred – I use Thai Kitchen, not low fat
- 2 large eggs, COLD right out of the fridge
- 8 Tablespoons coconut oil, melted and at room temperature
- 2 Tablespoons vegan margarine, melted and at room temperature - I use Earth Balance Natural Buttery Spread, soy free
- 2 teaspoons vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 6 Tablespoons cocoa powder
- 1/4 cup melted vegan margarine - I use Earth Balance Natural Buttery Spread, soy free
- 1/4 cup almond milk (or coconut, rice, or hemp milk for nut allergies)
- 1/2 teaspoon vanilla
Directions
- Preheat oven to 350ºF. Lightly oil your pan(s) with coconut oil. Cut rounds of parchment paper to fit cake pan(s). Place papers in bottom of pans. Set aside.
- Add flour to a medium-size mixing bowl. Sift in baking powder, guar gum, baking soda, and cream of tartar. Add brown and white sugars, cocoa powder, salt, and nutmeg. Whisk together very well. Break up any lumps with your fingers.
- Stir coconut milk, eggs, coconut oil, margarine, and vanilla into flour mixture, mixing by hand until well combined. Batter should be smooth and thick.
- Scoop equal portions into your pan(s). Place pan(s) on center rack in preheated 350ºF oven and bake for 23-27 minutes. Cakes are done when a toothpick inserted in center comes out with just a few crumbs and center of cake springs back when lightly touched.
- Place cake pan(s) on cooling rack for 15 minutes, then invert pans to release cake from pan. Remove parchment paper and continue cooling cake completely before frosting.
- To make frosting, combine all ingredients in a high-sided bowl or container. Using a whisk, stir vigorously until you've reached a creamy frosting. Frosting should be soft enough to spread easily without tearing the cake, but not so thin it will slide off the cake. To adjust consistency, add 1 Tablespoon of powdered sugar at a time to thicken, or 1 teaspoon of milk at a time to thin.
- Place a small swipe of frosting at the center of the plate on which you'll be assembling your cake. Add one layer of cake, centering the cake on the frosting spot. This will hold the cake layer in place. To keep plate clean around bottom of cake, place a few strips of wax paper just tucked around the edges of the cake. These will protect the plate from any stray frosting smudges and will get pulled out later. Spread a smooth layer of frosting on the top of the cake. Add next layer of cake. Spread with more frosting. Add another layer of cake. Now frost the sides, then frost the top of the entire cake last. Add shredded coconut, if using, by putting some in your cupped hand, then pressing it gently to the side of the frosted cake. Turn the cake and repeat until all the sides are covered. Repeat for the top.
- Allow frosted cake to "set" for a few minutes before slicing. Serve and enjoy. To retain freshness, cover the cut portion of the cake with plastic wrap. It should stick to the frosting and stay in place. Keeps for about 3 days at room temperature (if it hasn't all been eaten by then).
- *Though coconut is not a tree nut, some people with a tree nut allergy may also have an allergic reaction to coconut, so please note this and ask your doctor before eating coconut if there are concerns.
