VEGAN + GLUTEN-FREE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING

By Peggie

A fluffy vegan and gluten-free chocolate cake with a vanilla buttercream frosting. Just as decadent as a chocolate cake should be!

Ingredients

• Frosting:
• 1 cup buckwheat flour
• 3/4 cup brown rice flour
• 3/4 cup almond flour
• 3 tbsp cocoa powder
• 1-1/4 cups coconut sugar (or cane sugar)
• 1 tsp baking powder
• 1 tsp baking soda
• 1-1/3 cups almond milk
• 1/4 cup vegetable oil or melted coconut oil
• 1/3 cup vegan butter, softened
• 1 tsp vanilla extract
• 1 tsp almond milk
• 2 cups powdered sugar

Preparation

Step 1

Preheat oven to 400 F.
Whisk together buckwheat flour, brown rice flour, almond flour, sugar, baking powder, and baking soda. Add almond milk and oil and stir to combine.
Pour into a parchment-lined cake pan and bake for 32-35 minutes until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack.
Meanwhile, using a hand mixer, mix all frosting ingredients (add the powdered sugar a bit at a time).
Slice cake in half, then smooth frosting in between layers and on top.