Vegan Gluten-Free Chocolate Cake recipe (Egg-Free, Dairy-Free)

Vegan, Gluten-Free, Egg-Free, Dairy-Free, Nut-Free, Grain-Free

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Ingredients 

• 360 grams Otto's Naturals - Cassava flour (or 2 1/3 cup unsifted, or 3 cups very well sifted)
• 2 cups granulated maple sugar or regular sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• ¾ cup unsweetened cocoa powder (sub carob for AIP)
• ¾ cup avocado oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla extract
• 2 cups cold water

 Instructions  

1. Preheat oven to 350 degrees Fahrenheit
2. Combine flour, sugar, salt, baking soda, and cocoa together into a large bowl. Mix.
3. Make three wells. Pour avocado oil into one well, vinegar into second, and vanilla extract into third well.
4. Pour cold water over all and stir well with a fork.
5. Pour into a 9x14 baking pan or two 8" round pans. We have not found it necessary to grease the pan.
6. Bake for 30 to 40 minutes, or until knife inserted comes out clean.
7. Frost with your favorite icing. Recipe for ours is below.

Frosting

Gluten-Free, Egg-Free, Grain-Free

• 1 cup organic, non-hydrogenated shortening
• ½ cup ghee or butter or vegan alternative
• ½ cup maple syrup
• 1-2 tablespoons cocoa powder

Instructions  

1. Simply combine shortening, ghee, maple syrup and cocoa powder in a bowl and whip with a hand blender until light and fluffy.