Learn how to make a delicious Gluten Free and Vegan Chocolate Cake with this easy tutorial. Perfect for those with dietary restrictions!
Indulge in Decadent Dairy-Free Desserts with our Chocolate Cake Recipe
If you’re a chocoholic looking for a delicious plant-based and gluten-free cake recipe, look no further! This recipe uses a Chocolate Plant Based and Gluten Free Cake mix, making it super easy to whip up a tasty treat. With simple ingredients like soy milk, vanilla extract, vegetable oil, and vegan dark chocolate, you can create a decadent dessert that everyone will love.
For the finishing touch, top your cake with a rich and creamy Vegan Buttercream frosting. Made with vegan butter, icing sugar, cocoa powder, and vanilla extract, this frosting is the perfect accompaniment to the rich chocolate flavor of the cake. Simply whip up the ingredients until light and fluffy, then pipe or spread onto your baked cake for a beautiful and delicious presentation.
Indulge in Decadence: How to Bake a Luxurious Gluten-Free and Vegan Chocolate Cake
Hi so here’s how we make our chocolate vegan gluten-free cake so we’re going to use our wonderful cake mix that we have that’s up on our website what I have done is I’ve just poured that into one of our stainless steel bowls here and so I’ve made sure that I’ve measured out all of my ingredients so what I have here I have my rice milk which is what.
We use we tend to use rice milk one because of it’s free of allergens but also because it doesn’t contain anything normally that people are allergic to I have my oil that I’ve measured out we tend to use grape seed oil because it’s nice and flavorless I have my white vinegar now you might be asking why white.
Vinegar and the main reason is because we actually have a bit of by carb soda into the cake mix here in our flower mix um so that helps in addition to the baking powder that we have it helps to give a bit of lift and rise to our product and then finally we also have our um vanilla extract that we’re going to include into that so with our flour.
Mix here I’m just going to go and make make sure it’s all nice and combined it should all be good I’m going to make a well in the center and then I’m going to pour first of all I’m going to combine the vinegar into our milk and that’s just going to help to create a little bit of acidity in.
There and almost turn it into a slight butter uh sorry a butter milk um depends on the type of milk that you use soy milk is actually pretty good with that um but this helps just to combine it all technically you can combine all liquids together and pour it in as we have suggested on the in instructions on the back of our product here but completely.
Up to you now I’m going to pour this into the center of my Bowl here into the well that I created and then I’m going to start whisking slowly incorporating all of the flour and it’s going to go up around the sides and then I’m just going to slowly whisk and bring that all together now you’re going to get a little bit of a.
Slightly wet SL lumpy mix don’t worry about that I’m now going to add my oil into this combination here and then finally top it off with some vanilla extract now if you want you can measure this out we’ve put in we’ve want ideally half a teaspoon to 1 teaspoon I’m just going to eyeball it because I like my vanilla helps to add a nice bit of.
Flavor to so I’m just going to whisk this together and we’re aiming to just whisk it until everything is fully Incorporated and we don’t have too many lumps just be careful not to over mix this because it is quite easy to make it over mixed and then that means the cake mix will actually sink a bit when it.
Goes to bake and afterwards when it comes out so I’ve got a beautiful luscious cake mixture here super easy as you can see it only took me about 30 seconds to mix together so it doesn’t take long you don’t need a stand mixer you can just do it by hand now I’ve got this all together I’m just going to tap.
Off the excess put that off to the side and now we need to put this into our cake tin so I have a greased cake tin which is 6 in wide um which I have used a little oil spray that I put over you can of course use a bit of um oil that we’ve used previously and you can put that onto a piece of paper towel and.
Just go around it or you can also make sure you butter the sides if you’re using butter and place a bit of parchment at the bottom which will help the cake come off we like to use the spray just cuz it’s nice and simple doesn’t use a lot of effort and you can just spray it all together now before I forget make sure.
That we preheat our oven before we put the cake in the oven needs to be set to 175° cus it says it on the back of your instructions fan forced if you don’t have a fan forced oven it should be around 195° non fan forced so I’m going to pour this mixture into my cake tin here with a.
Spatula or whatever Implement that you have I wouldn’t advise using a whisk just cuz that’s going to be a little bit tricky to get everything out pour that into my cake tin and then I’m also going to make sure that I just level it off so you can see here it’s a little uneven a little lumpy it’s also moving as I move this so I’m.
Just going to level it off with the back of my spatula make sure that it’s nice and even and then once that’s done I’m going to place this into the oven make sure that it’s nice if you’re just using this one or if you’re doing multiple so if you are using more than one of our mixes to make more layers this will give you a.
Nice two layered cake you can place both of the cake tins in the oven either on top of each other or next to each other but just make sure that they’re nice they have a nice flow within the oven there’s nothing that’s disrupting it and also nothing on the bottom or right at the top which could prevent the air flow we’re going to place this into the oven.
For about 42 to 45 minutes now important especially with our chocolate cake mix we need to make sure that we use a skewer or a fork or something like that that we’re just going to p into the cake and see as it comes out if there’s nothing that comes out afterwards so if.
We don’t get any batter that’s attached to the fork or skewer then we know we’re cooked my oven’s nice and ready now and it’s really important that we get a nice clean skewer if that’s still a bit wet or if we’re getting some cake crumbs we want to leave it in there for a bit longer if it’s wet probably leave it in for so if you get wet batter leave it in.
For maybe another 5 minutes if you’ve got cake crumbs maybe another 2 to 3 minutes I’ll see you guys after it’s done thanks so the cake is out of the oven I’ve left it just off the side to cool so I can actually hold onto this cake tin and it’s not burning me so I know that the cake is pretty much a lot cooler ready to tap out so what I like.
To do you can also put this onto a uh spring form tray or or you know one of the little air trays to cool down so I just tipped the cake out because we’ve uh oiled it it’ll come out nice and evenly and you can see I’ve got a beautiful cake here I’m going to actually cut this so that I can get two layers of this cake so I like to use a.
Serrated knife um just helps to cut through the cake you can use a normal knife as well obviously sated it just works a little bit that now I’m also using a turn table this just helps so that I can actually turn around the cake as I cut it obviously it’s not needed but it’s just a helpful tool to be able to do that now I’m actually going to cut.
Off right at the top of the cake this isn’t necessary but I like to just do this to ensure that I get a nice stable flat layer so I’m going to just take this off and that just helps to ensure that I get a nice even flat layer you can see my cake is still a little bit warm it’s still a bit steaming but that’s okay cuz it’s going to cool down.
As I wait so I’m just going to trim that get rid of the edges and I’m actually just putting it back into my cake pan you can keep on those to nibble on or you can even use those as little decorations as a little um actual for the filling which adds a bit of texture if you want because this is the more crispy bits and or you know our.
Caramelized bits so these actually have a little bit more texture than normal cake itself um or like I said so you can just eat them whenever you want um or you can just throw it out whatever you want to do with these leftovers now I’m going to just place my knife around the middle of where the cake is and slowly start cutting through.
It just kind of like you cut through with bread I slowly rotate my um I slowly rotate my spinner my brain just stopped for a second and I’m going to work my way around this cake don’t worry if it’s not super even and I’m just doing the outer edges and then I’m going to slowly Mo my way through and.
You’ll see that the cake will just come you’ll cut through it nice and clean once we’ve got that we can we have our two separate layers you can see might come through on the camera we are still slightly steaming which is all fine I’m going to leave these just off to the side to cool down and then they can be decorated and.
Iced when they’re ready there we go enjoy best of luck with your baking
