Chocolate Vegan Birthday Cake Soy Free Nut Free Gluten Free Option Recipes

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CHOCOLATE VEGAN BIRTHDAY CAKE (SOY-FREE, NUT-FREE, GLUTEN-FREE OPTION)



Chocolate Vegan Birthday Cake (Soy-Free, Nut-Free, Gluten-Free Option) image

Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). Top with beautiful vegan buttercream for a stunning finish and party like it's 1999.

Provided by Randi Tisdall

Categories     Dessert

Time 40m

Number Of Ingredients 9

3 cups unbleached, all-purpose flour ((see info in post for gluten-free version))
1 ½ cups organic cane sugar
¾ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon pink salt
⅔ cup oil of choice (such as sunflower, canola, vegetable)
2 tablespoons apple cider vinegar ((or lemon juice))
1 tablespoon vanilla extract
2 cups filtered water ((room temperature or cold is fine))

Steps:

  • Preheat oven to 350°. Grease two, 8-inch round cake pans (OR one large 9 x 13); set aside. PRO TIP: line the bottom of your cake rounds with parchment or wax paper for easy removal.
  • In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract. Beat for 30 seconds.
  • Next, slowly stir in water while mixing. Batter should thin out a bit, however it should have a medium thickness (not too thin and not too thick). Mix for 60 seconds on high to get plenty of air working through the batter; this will help make the cake fluffy and light.
  • Divide batter between cake pans and pop in the oven. Cake should cook for 30 minutes, but I usually like to check mine at about 25 minutes to be on the safe side. To check cake, insert a toothpick into the center, checking that it comes out clean. If your toothpick has batter on it, pop it back int the oven for 3-5 minutes more. Cool COMPLETELY before frosting (approximately 2 hours).

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