Just the Same Chocolate Cake
2 cups coconut sugar
1 cup Krusteaz gluten free all purpose flour
1 cup Bob’s Red Mill all purpose baking flour (the one in the red package made from bean flours; not the rice blend)
1 cup Hershey’s Special Dark unsweetened cocoa powder (the one with the red lining; not the regular unsweetened cocoa powder)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cup vanilla soy milk
1/2 cup safflower oil
2 tsp gluten free vanilla
1 cup Enjoy Life mini chocolate chips
1 cup boiling water
2 tbsp apple cider vinegar
- Preheat the oven to 350 degrees. Line three 9 inch cake pans with parchment paper.
- In a large bowl, combine the coconut sugar, the two flour blends, the cocoa powder, the baking powder, baking soda, and salt. Set aside.
- Mix together in another bowl, the eggs, soy milk, safflower oil and vanilla.
- Stir the chocolate chips into the dry ingredients. Pour the bowling water on top, and add the wet ingredients along with the vinegar. Whisk everything together until it’s well combined.
- Divide the batter evenly among the three cake pans.
- Bake in the oven for 20 minutes until the cakes are puffed and pulling away from the sides and toothpick inserted in the center comes out clean. (I had set the timer for 15 minutes, checked, and put them on for another 5.)
- Cool the cake layers in their pans for at least 10 to 15 minutes before removing them to a wire rack to cool completely. (I actually stacked them one on top of the other with the parchment paper in between the layers and put them onto a plate in the freezer for about 10 to 15 minutes to cool them faster!)
- Frost the layers and then the whole cake with your favorite frosting. (What is pictured above is a cinnamon frosting made with vegan butter, powdered sugar, cinnamon and soy milk.)