Vegan Gluten Free Chocolate Cake

A while back, Dulce posted a gluten free vegan chocolate cake. I was looking for a vegan cake to make for my son, and remembered her post, so I thought I would give it a try with wheat flour. The end result (pictured above) was divine.  We are in the process of trying to eliminate gluten to see if TB is also sensitive to that, so I gave it a whirl with Bob’s Red Mill GF flour, which also turned out well (pictured below still in the pan).

Dulce graciously allowing me to repost her recipe with the modifications I made.

The Players

3 c Bob’s Red Mill GF Flour

2 c turbinado sugar

1/2 c cocoa powder

1 c vegan mini chocolate chips

2 tsp baking soda

1 1/2 tsp salt

1 Tbsp vanilla

2 tsp vinager

2 Starbucks via packs

2 cups coconut milk (or almond, I like coconut better when baking)

2/3 c olive oil

The Fun

1. Preheat oven to 350 degrees, and spray 2 8″ round cake pans or one 9″ square pan with olive oil or other baking spray.

2. Mix dry ingredients and set aside.

3. Mix wet ingredients and then add to dry ingredients, being sure to mix thoroughly. Pour in to the pan(s).

4. Bake for 25-30 minutes.

I try to allow it to cool before diving in, but it’s hard. Our favorite topping is to put a scoop of So so Delicious coconut milk ice cream on top.