Chocolate Cake

I've been on a mission lately to make a really good chocolate cake. I came up with Rylee's Real Chocolate Cake a couple years ago, that is great, but Ry hasn't tolerated quinoa in the past and I have not tried it again in over a year (it has quinoa flakes in it). I found this recipe last week for a vegan chocolate cake. For the most part, I just had to make it gluten-free. I actually was out of tapioca flour, so I used sorghum and teff. I also used a separate frosting recipe that I honestly don't know where it originated from, it's been floating around for awhile, but I made it dairy-free and healthier, kind of....Instead of Crisco, I used palm shortening, if that can be considered healthier. 

The cake is awesome and the chocolate color is absolutely beautiful. Whether you want to make cupcakes or cake out of this recipe, enjoy! My next mission? Turn it into Hostess Cupcakes. Heidi at Adventures of a Gluten-free Mom got me hooked on the idea. She came up with a recipe for her kiddos that I want to experiment with. I think this recipe will do the trick, so one of these days I'm going to give it a shot!

Chocolate Cake

(Vegan, Gluten-free)

**adapted from The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!

1 cup sorghum flour

1/2 cup teff flour

2 teaspoons guar gum

1 cup sugar (3/4 cup honey or agave)

1/3 cup unsweetened cocoa powder (I used Hershey’s)

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup warm water

1/3 cup palm shortening, melted

1 teaspoon apple cider vinegar


3 tablespoons tapioca flour

1 cup soy milk

1 cup palm shortening

1 cup organic powdered sugar

1/4 teaspoon turmeric powder (for yellow frosting)

1. Preheat oven to 350 degrees.

2. Mix together dry ingredients.

3. Add warm water, melted palm shortening and apple cider vinegar to dry ingredients. Mix well.

4. Pour into oiled 8”-round cake pan. Bake for 30-35 minutes, until toothpick comes out clean.

5. For frosting: in small pan, mix soy milk and and tapioca with a whisk, until it is smooth.

6. Turn heat to medium-low and whisk constantly until thick, about 3-5 minutes.

7. Pour into bowl and place in fridge, covered with wax paper. Cool completely.

8. In mixing bowl, beat the palm shortening for 4 minutes.

9. Add sugar to shortening, beat for 4 minutes.

10. Add cooled soy milk and tapioca flour mixture to sugar and shortening. If using dye, add. Beat until smooth.

11. When cake is completely cooled, frost.