Gluten-free chocolate cake with vanilla frosting
A cake is something special. The light cake batter, creamy frosting, and delicate taste is what make this cake absolutely phenomenal. This gluten-free chocolate cake with a light and fluffy vanilla frosting is just too good.
Ingredients
Gluten-free chocolate cake batter
- 5 oz vegan margarine
- 3/4 cup brown sugar
- 3 flax eggs 3 tbsp flax meal + 12 tbsp water
- 3 tsp vanilla
- 3/4 cup rice flour
- 3/4 cup buckwheat flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp cacao powder
- 3 cups soy milk
- 2 tbsp vinegar *or lemon juice
Vegan vanilla frosting
- 3 cups soy milk
- 7 tbsp potato starch *cornstarch
- 1 cup powdered sugar
- 8 oz vegan margarine
- 2 tsp vanilla
Instructions
- First, let's make the gluten-free chocolate cake batter. Start by whisking vegan margarine and sugar until fluffy. Then add vanilla and flax eggs. The consistency should be soft, fluffy but thick.
- Next, add rice flour, buckwheat flour, baking powder, baking soda, and cacao powder. Gently combine and add soy milk and vinegar.
- Combine and create a smooth batter.
- Divide this chocolate batter into three parts and bake them separately in the round baking pan with 8''.
- When they are done, let them cool down completely.
- Meanwhile, prepare the vegan vanilla frosting.
- Into a saucepan add soy milk and starch. Stir until you see a thick consistency forming. It should be REALLY thick. Turn the heat off and let it cool down completely before moving to the next step!
- In a large bowl, whisk vegan margarine, powdered sugar, and vanilla. When it's nice and fluffy, slowly add cold starch mixture and whisk for about 5 minutes until you see a soft but fluffy frosting forming.
- When everything is ready, add the frosting between each layer of cake and decorate it using a piping bag. You can also add fruits and flowers to make it pretty. Enjoy!