Gluten-Free Chocolate Cake for Two
- Author: Susan Edelman
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-4 servings 1x
- Category: Cake
- Cake Ingredients:
- 3/4 cup gluten-free all-purpose flour blend
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soy milk
- 1 teaspoon vanilla
- 1/4 cup grape seed oil
- 1 tablespoon applesauce
- 1/2 tablespoon white vinegar
- 1 flax egg (1 tablespoon ground flax plus 2 1/2 tablespoons water
- Frosting Ingredients:
- 2/3 cup vegan chocolate chips
- 1/2 cup full-fat coconut milk from a can (mixed well)
- 1 tablespoon coconut oil
- 1 to 1 1/2 cups powdered sugar
- Preheat the oven to 350 degrees F.
- Grease one 8-inch round cake pan and line the bottom with a cut-to-fit circle of parchment paper.
- Sift the gluten-free flour and cocoa powder into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Prepare the flax egg by mixing the ground flax with the water and allow to sit for one minute.
- Add the soy milk, vanilla, oil, white vinegar and applesauce and stir until combined.
- Mix in the flax egg.
- Place the batter in the cake pan and bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow cake to cool completely before frosting.
- Don’t worry if the cake is rather flat. This is desirable, as the finished product will be four layers and quite tall enough!
- For the frosting, add the coconut milk and coconut oil to a pot on the stove and heat to just simmering.
- Remove coconut mixture from stove and pour the hot liquid over the chocolate chips in a bowl, allowing chips to melt.
- Whisk until smooth.
- Add 1 cup of powdered sugar and whisk again until incorporated. Add more sugar if you desire a thicker consistency.
- Place the frosting into the refrigerator to firm up for about an hour before frosting the cake.
- For assembly, cut the cake layer into four even quadrants.
- Stack and frost accordingly, creating a four-layer, two-person-sized cake.Note: If you would like to make a regular, round two-layer cake, double the recipe and use 7” cake tins for baking.