The Pioneer Woman Tasty Kitchen
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Gluten-Free Dairy-Free Chocolatey Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

This chocolate cake is very moist and decadent. Perfect for any occasion, it’s a double chocolate sensation.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • ½ cups Oil
  • 1 cup Unsweetened Coconut Milk
  • 1 teaspoon Salt
  • ¾ cups Gluten Free Cocoa
  • 1-¾ cup All-purpose Gluten-free Flour
  • 1-½ teaspoon Baking Soda
  • 1-½ teaspoon Gluten Free Baking Powder
  • 1 cup Boiling Water
  • FOR THE FROSTING:
  • ½ cups Dairy Free Butter Earth Balance
  • ⅔ cups Gluten Free Cocoa Powder
  • 3 cups Confectioners Sugar
  • ⅓ cups Unsweetened Coconut Milk
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350ºF. Grease three 9-inch pans then line the bottom of each with a circle of parchment paper. Set aside.

For the cake:
In a large bowl combine sugar and eggs and beat until light in color. Then add vanilla, oil, milk, salt, cocoa powder, flour, baking soda, baking powder, and boiling water. Mix until incorporated. Pour into pans, putting an equal amount in each. Smooth the tops and bake for 22-25 minutes.

For the frosting:
In a large bowl combine dairy free butter, cocoa powder, confectioners sugar, coconut milk, and vanilla. Frosting will be thick, so continue to add small amounts of coconut milk until desired consistency is reached.

To frost the layers, lay one layer down on desired serving dish and use 1/4 cup-1/2 cup of frosting per layer until all layers are frosted.

Enjoy!

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Avatar of serenabakessimplyfromscratch

serenabakessimplyfromscratch on 5.16.2013

This cake is super moist, chocolaty and delicious! The best Gluten free cake I have tried yet!

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