Thursday, October 31, 2013

Vegan Chocolate Cake (GF)



Now I realize that this cake has both the words “vegan” and “gluten free” in the title, but bare with me :) Sometimes, you just really need a piece of chocolate cake. Sometimes, you run out of eggs & butter.


Sometimes, you have an ankle injury that makes going to the grocery store more difficult than usual.


But you STILL really want cake... (by the way, the "you" in this "hypothetical" scenario is actually me...)


Enter this chocolate cake.  The cake’s ingredients are ones that can usually be found in a well-stocked pantry.  It’s actually vegan (though neither my husband nor I couldn’t tell just from the taste) & I used my favorite GF flour blend to make it gluten free.


So now any day can be chocolate cake day! I know this recipe is most definitely one I’ll keep in my arsenal for any future dessert emergencies :)


Vegan Chocolate Cake (GF) 
adapted from Food52 
yields 8 servings 

6.35 oz / 1 1/2 c AP Flour (I used Jeanne’s GF AP flour mix to keep the cake GF)
1 oz / 1/3 c Unsweetened Cocoa Powder
1 tsp Baking Soda
7 oz / 1 c Granulated Sugar
1/2 tsp Sea Salt
8 fl oz / 1 cup Cold Water (I substituted a little cold coffee)
2.25 oz / 5 Tbl Neutral Oil (I used Vegetable Oil)
1 1/2 tsp Vanilla
1 Tbl Vinegar
Confectioners' sugar (for dusting) 
  1. Preheat the oven to 350 F. Grease an 8” round cake pan. Line the bottom of the pan with a circle of parchment. Grease the top of the parchment too & set aside.  
  2. In a large bowl, combine the flour, cocoa, soda, sugar & salt. Sift {yes, you actually need to sift this time, not just whisk}. 
  3. In a separate bowl, whisk together the remaining wet ingredients. 
  4. Whisk the dry ingredients into the wet & continue mixing until smooth & free from lumps.  
  5. Pour into the prepared pan.  Tap the pan on the top of the counter to pop any air bubbles. 
  6. Bake for 30 to 35 minutes, or until the top of the cake is springy.  
  7. Cool the pan on a wire rack for 20 minutes, then turn out onto a plate & peel off the parchment paper.  
  8. Dust with confectioners' sugar just before serving. 
  9. Store any leftovers, well wrapped, at room temperature for a couple of days.  

8 comments:

  1. I am going to make this next week! Thanks, Laura! :)

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  2. Do it!! And let me know how it goes :)

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  3. This looks so yummy and vegan too! Chocolate cake is always a good idea :)

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  4. Yum! Beautiful, too! :)

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  6. I loved this cake so much the two times I made it, I'm making it again for my last day at the long term sub job! I hope they like it even HALF as much as I do! It's divine!!!

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