for vegan gluten free chocolate cake: a few of my readers have said they have made this recipe using a gluten free flour blend and it turned out great. I personally have not tried it.
You can use any unsweetned plant milk you like, soy for nut free, etc.. (soy milk curdles the best for ‘buttermilk’)
I bake my cakes for 35 minutes
If you leave icing in fridge for to long, just remove to counter until spreadable.
If wanting cupcakes bake for 20- 25 minutes
I use Great value dark chococlate bars from Walmart (Canada) for a lot of my dessert recipes. They are excellent quality and super affordable.
I wouldn’t use a really dark chocolate for this recipe or your icing won’t be sweet enough.
The cake does not take on any coffee flavour from the instant coffee, it just adds a richness to the cake. I highly recommend adding it.
Prep time doesn’t include cooling time for cakes or chilling time for icing.
This cake will keep covered in the fridge up to 5 days. If using vegan buttercream frosting you can store the cake covered on the counter.
To freeze cake: Wrap unfrosted pieces with plastic wrap. You can freeze cake for up to a month.
Serves 16Serving Size: 1Calories Per Serving: 457
Total Fat 23.6g 30% 1%Cholesterol 1.7mg12%Sodium 284.5mg21%Total Carbohydrate 57gSugars 36g10%Protein 5g23%Iron 4.1mg7%Niacin (B3) 1.1mg
