This is, hands down, the most luscious delicious chocolate cake I’ve ever eaten in my life. Our son has multiple anaphylactic allergies, so finding a truly amazing cake recipe that doesn’t have eggs or dairy is quite a feat. You will not be disappointed if you make this one.
Total Time:45 mins
Servings: 12
Adapted from & Credit to Robyn Stone | Add a Pinch
Ingredients:
2 cups all-purpose flour (or gluten free baking mix)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon instant espresso powder
1 cup cashew or oat milk
1/2 cup vegetable oil or melted coconut oil
2/3 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe
Instructions:
- Preheat oven to 350º F. Prepare two 9-inch round cake pans by spraying with baking spray or coconut oil, and lightly dusting with cocoa powder. If making cupcakes prep large silicone cupcake pans (makes 15) the same way, and place on baking sheets.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, applesauce, and vanilla extract to flour mixture and mix together until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans or pour into cupcake pans. Bake cake for 30-35 minutes, cupcakes for 20 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
- Prepare Chocolate Buttercream Frosting (see recipe below) and set aside. Prepare half a recipe for cupcakes.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pans and cool completely.
- Place one of the cakes on a cake stand or large plate. Frost the top with Chocolate Buttercream Frosting. Add second cake on top. Frost the top and sides. If making cupcakes, allow them to cool completely, remove from silicone pans, place in a container, then frost generously.
- Cover and refrigerate until ready to serve.
Notes:
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake.
Chocolate Buttercream Frosting
Ingredients:
Full Recipe for Double Stacked Cake (Half the recipe for Cupcakes):
2 cups vegan Becel margarine
1 cup unsweetened cocoa powder
5 cups icing sugar, sifted
4 Tablespoons oat or cashew milk
2 teaspoons vanilla extract*
2 teaspoons espresso powder*
- In a stand mixer, hand mix the margarine, cocoa, and sifted icing sugar until lightly combined, then mix on high with whisk attachment until light and fluffy.
- Add vanilla extract and espresso powder and whip till combined well.
- Slowly add milk a tablespoon at a time, whip, and stop adding milk when it reaches the desired consistency, even if you haven’t added the full amount in the recipe. It should be light and fluffy, not runny. Add more by the tablespoon if too stiff. Frost your cake generously and refrigerate till you are ready to serve.
*Christmas option: replace vanilla & espresso powder with 1 teaspoon of peppermint extract. Crush mini candy canes (about 1/4 cup) inside a freezer bag with a rolling pin, then mix 2 Tablespoons through the frosting, and sprinkle the remaining on top after cake or cupcakes are frosted.
Plum Hill 