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A two-tiered blue cake with white hydrangea flowers and eucalyptus leaves sits on a table, surrounded by cupcakes and white roses.

Gluten Free Vegan Chocolate Cake

Cook Time:
40 Minutes
Difficulty:
Medium
Serves Up To:
6 Servings

Nutrition Information

Calories
240
Total Fat
12g
Total Carbohydrates
32g
Cholesterol
0mg
Sodium
270mg
Potassium
120mg
Dietary Fiber
1g
Sugars
19g
Protein
1g

Ingredients

Liquid Ingredients:

  • 2 tsp of Apple Cider Vinegar
  • 1 ¾ cups of Canola Oil
  • 4 tablespoons of Vanilla Extract

Dry Ingredients:

  • 4 cups of *Gluten free flour mix
  • 3 cups of Sugar
  • 3 ½ tsp of Xanthum Gum
  • 1 ½ tsp of Salt
  • 1 tbsp of Baking Powder
  • 1 tbsp of Baking Soda
  • 1 cup of Cocoa Powder

Directions

    Preparation

    1. Add Apple Cider Vinegar to Almond Breeze Chocolate Almondmilk and let set for a minimum of 15 minutes in order for the milk to curdle

    2. Add all dry ingredients in mixing bowl until incorporated

    3. Add liquid ingredients quickly and beat for a minimum of 5 minutes to release the xanthum gum.

    Bake

    1. Preheat convection oven to 275°F and bake for 40 minutes, rotate halfway through baking cycle

    Made With These Products

    Notes:

    *(Gluten free flour mix preparation – 4 cups Brown Rice Flour add 1 1/3 cup tapioca flour)

    Source: SugarBears Sweet Provision

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