This cake recipe is perfect for anyone with dairy or wheat allergies. This recipe is also super simple, and tastes almost identical to a regular cake. The dairy-free frosting is rich, chocolaty, creamy, and made from a coconut milk ganache.
GLUTEN-FREE FLOUR
Although, you can buy gluten-free flour blends from the store, making it at home is just as easy. I make mine with white rice flour, brown rice flour, tapioca starch, and arrowroot starch. The ratio I use is 1/3 of each rice flour, and 1/6 of each starch. I’ve experimented with different ratios, but this one works the best. I recommend mixing a larger amount (4+ cups), and storing it in an air-tight container for easy use.
Pour the heated coconut milk over the chocolate chips, and whisk until smooth.
Whisk in the remaining ingredients until smooth.
Refrigerate for 24 hours to solidify.
Preheat your oven to 350°F, and grease 2 8-inch cake pans with non-stick cooking spray. Sift the dry ingredients into a small bowl.
Whisk the wet ingredients in a separate bowl.
Whisk the wet with the dry until smooth.
Divide among the cake pans, and bake for 30-35 minutes, until a toothpick comes out with moist crumbs. Cool on a wire rack, then chill for 1 hour.
Place a layer on a turntable.
Spread frosting evenly over the cake and top with the other layer. Cover the entire cake with a light amount of frosting, chill for 30 minutes.
Apply the remaining frosting on the cake, and decorate.
Enjoy!
- 20 oz canned full-fat coconut milk
- 2 cups semisweet chocolate chips
- 3 tbsp coconut oil
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 3/4 cups gluten free flour
- 2/3 cup dutch-processed cocoa powder
- 1 3/4 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground espresso
- 2/3 cup canola oil
- 1 3/4 soy milk
- 1 tsp pure vanilla extract
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Microwave the coconut milk for 2 minutes until simmering.
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Pour in a bowl over the chocolate chips.
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Whisk together until smooth.
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Whisk in the coconut oil, powdered sugar, salt, and vanilla extract..
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Refrigerate for 24 hours to solidify.
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Preheat your oven to 350°F, and grease 2 8-inch cake pans with non-stick cooking spray.
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Sift the dry ingredients into a bowl.
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Whisk together the wet ingredients in a separate bowl.
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Whisk the wet ingredients with the dry until smooth.
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Divide evenly among the cake pans.
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Bake for 30-35 minutes, rotating halfway, until a toothpick inserted into the center comes out with moist crumbs.
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Cool in the pan for 5 minutes, before removing, and cooling completely on a wire rack.
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Wrap and refrigerate for 1 hour.
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Frost the cakes by spreading frosting on top of one layer of cake.
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Top with the other layer, and lightly frost.
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Refrigerate for 30 minutes.
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Fully frost the cake, and decorate.
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Refrigerate until ready to serve.
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Cut into 8-12 pieces.
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Enjoy!