Rich & Fudgy Chocolate Layer Cake | Gluten-Free | Dairy-Free

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: chocolate syrup

Dark cocoa powder enhances flavor without added sugar.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces costs.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce adds moisture with fewer calories.

Add all dry ingredients to a mixing bowl: 2 cups all-purpose gluten-free flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 tsps baking powder, 1 and 1/2 tsps baking soda, and 1 teaspoon salt.

Blend the dry ingredients well in a stand mixer.

Add wet ingredients: 1 cup plant-based milk (almond milk), 1/2 cup neutral oil (grape seed oil), 2 eggs, 1 cup boiling water, and 2 tsps vanilla extract to the mixing bowl.

Increase the mixer to high speed and mix for 1 minute.

Divide the batter equally between three 8-inch cake pans prepared with parchment paper.

Preheat the oven to 350°F (175°C) and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean.

Measure out 8 oz (226 g) of dairy-free chocolate chips into a heatproof bowl.

Heat 1 cup of full fat coconut milk over medium heat until it simmers, then pour it over the chocolate chips and let it sit for 2 to 3 minutes.

Stir the chocolate and coconut milk mixture until smooth and set aside to cool slightly.

In a stand mixer, add 1 cup (226 g) of dairy-free butter at room temperature and 2 tsps vanilla extract, mixing on medium-high speed for about 2 minutes.

Add 4 cups of icing sugar and 3/4 cup cocoa powder to the butter mixture and mix carefully until incorporated.

Add the rest of the coconut milk 1 tbsp at a time until the frosting reaches a spreadable consistency, using about 4 tbsp total.

Give the frosting a good stir to ensure everything is mixed well before frosting the cake.

Place the first cake layer on a cake board and add a little icing as glue.

Spread about 1/2 cup of frosting on the first layer, smoothing it to the edges.

Repeat with the other two layers, placing the top layer upside down for a flat surface.

Add the remaining frosting to the top and sides of the cake, smoothing it out as best as possible.

Clean the sides of the cake board with a paper towel.

Grab the slightly cooled ganache and using a spoon, add it to the edge of the cake to create drips, going around the sides until all drips are done.

Add a couple of spoonfuls of ganache to the middle and smooth it out with the back of the spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens