EASY CHOCOLATE CAKE

Gluten Free | Dairy Free | Nightshade Free

INGREDIENTS: Gluten free 1:1 baking flour, raw sugar, cocoa powder, baking powder, baking soda, salt, non-dairy milk, almond butter, vanilla extract, eggs, boiling water, espresso powder Frosting: canned coconut milk or cream, powdered sugar, vanilla, cocoa powder

Preheat the oven to 350°F. Line or lightly oil two 8-inch round cake pans or one 9″ x 13″ pan and set it aside. Line the base of the 8-inch pans with parchment paper.

INSTRUCTIONS:

In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients. Whisk to combine. Add the non-dairy milk, almond butter, and vanilla extract to the bowl of the dry ingredients.

INSTRUCTIONS:

With an electric mixer or stand mixer (with whisk attachment) mix on low-medium speed. Add the eggs and mix until combined. 

INSTRUCTIONS:

Add the boiling water with optional instant coffee/espresso and whisk until there are no clumps. The batter will be very thin.

INSTRUCTIONS:

Pour the batter evenly into the 2 prepared cake pans and place in the preheated oven for 22 to 25 or until a wooden toothpick comes out clean. Frost cake once cooled.

INSTRUCTIONS:

This easy Gluten Free Chocolate Cake recipe features simple, gluten-free, dairy-free ingredients for a rich, fudgy cake that’s so delicious, you’d never guess it’s allergy-friendly!

CHOCOLATE CAKE

CotterCrunch.com

FULL RECIPE AT: