Moist and Fudgy Chocolate Cake (Gluten and dairy free)

I think cake is fun to make. I really don’t know why I like to make it, but I do. This cake is a different sort of cake. It uses oil instead of butter and cocoa instead of melted chocolate. It has a very rich chocolate flavor and is moist and fudgy without tasting like an undercooked brownie. It was originally on Gluten Free on a Shoestring, but not dairy free and it used fancy flours. Also, it wouldn’t cook in the pan size recommended. I coated mine in chocolate ganache, but if you wanted more of a frosting, you could add melted, cooled chocolate and Earth Balance to coconut cream and whip it up. You could beat some earth balance or vegan margarine into coconut cream and double the vanilla extract for a vanilla ‘buttercream’.

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Yield: 1 THICK nine inch cake or 2 thinner 8 inch cakes
Prep Time: < 1 hour
Cook time: 40 minutes

Ingredients:

1 ½ cups Gluten free flour blend (I used Namaste. Make sure there is xantham gum in the blend.)
14 tablespoons Cocoa powder
½ teaspoon Kosher salt
½ teaspoon Baking soda
1 cup White sugar
½ cup Coconut, almond, pea, soy, or any alt yoghurt (I used coconut.)
¼ cup Dairy free milk or creamer (I used cashew)
½ cup Neutral oil (I used safflower)
2 each Large eggs
¾ cup Warm water
2 recipes Chocolate ganache (Use vegan margarine)

Directions:

Step 1:    Preheat the oven to 350 degrees. Grease a nine inch pan or two eight inch pans.
Step 2:    In a large bowl, combine GF flour, cocoa, salt, baking soda, and sugar.
Step 3:    In a small bowl whisk together the alt yoghurt, alt milk, and eggs.
Step 4:    Add to the dry ingredients, whisk until well combined.
Step 5:    Add the oil and mix well.
Step 6:    Whisk in the warm water. The batter will be thick.
Step 7:    Pour into pan(s) and place in the center of the preheated oven and bake until a toothpick inserted into the center of the cake comes out mostly clean.
Step 8:    Let cool and coat with ganache/frosting.

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