This is a mash up adaptation of a couple of recipes from Americas Test Kitchen (cake) and Rose Bakes (frosting). I have a dear friend who is both gluten and dairy free so I tried this for her recent birthday. It turned out well and I couldn't believe how tasty the buttercream was, I couldn't even tell it wasn't real butter.
Ingredients
Cake
- 1 cup vegetable oil
- 6 ounces (170 grams) bittersweet chocolate, chopped
- 2 ounces (57 grams; 2/3 cup) unsweetened cocoa powder
- 8.5 ounces (1 1/2 cups) Gluten Free Flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp salt
- 4 large eggs
- 2 tsp vanilla
- 10 1/2 ounces (298 grams; 1 1/2 cups) sugar
- 1 cup chocolate almond milk ( I used Silk brand dark chocolate almond milk)
Frosting
- 3 sticks plant based butter, softened (per the author's suggestion. I used Country Crock Plant Butter with Olive oil)
- 4 ounces vegetable shortening, at room temperature
- 2 pounds (1 bag) powdered sugar
- 1 1/2 cups cocoa powder
- 1/2 cup chocolate almond milk
- 2 tbsp vanilla
Instructions
- Once frosted, serve the cake within a few hours. Do not omit the xanthan gum; it is crucial to the structure of the cake.Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease parchment. Adjust oven rack to lower-middle position and heat oven to 350°. Microwave oil, chocolate, and cocoa together in bowl at 50% power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.Divide batter evenly between prepared pans and smooth tops. Bake until toothpick inserted into center of cake comes out clean, 28 to 32 minutes, switching and rotating pans halfway through baking.Let cakes cool in pans on wire rack for 10 minutes. Run knife around edge of cakes to loosen. Remove cakes from pans, discard parchment, and let cool completely on rack, about 1 1/2 hours. (Cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)To make frosting.If the shortening is not at room temperature, you can soften the shortening in the microwave for 15-20 seconds (or until you can stir it and it's creamy). Cream the shortening and plant butter together until smooth and silky in a stand mixer. Add the powdered sugar and cocoa powder slowly to prevent a "cloud". Add chocolate almond milk and vanilla. Mix together until smooth. If the frosting is too stiff, add more almond milk, 1 tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add powdered sugar ¼ cup at a time to thicken.HAPPY EATING!!
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