Vegan + Gluten-Free Chocolate Cake with Vanilla Buttercream Frosting

I made this cake one afternoon on a whim because I want to start experimenting more with gluten-free baked goods. I was so pleasantly surprised with how great this recipe turned out! The texture is so fluffy and moist you can’t even tell it’s gluten-free OR vegan.

If you’re looking for more delicious sweets recipes, check out my cookbook!

Ingredients:
1 cup buckwheat flour
3/4 cup brown rice flour
3/4 cup almond flour
3 tbsp cocoa powder
1-1/4 cups coconut sugar (or cane sugar)
1 tsp baking powder
1 tsp baking soda
1-1/3 cups almond milk
1/4 cup vegetable oil or melted coconut oil

Frosting:
1/3 cup vegan butter, softened
1 tsp vanilla extract
1 tsp almond milk
2 cups powdered sugar

Directions:
Preheat oven to 400 F. Whisk together buckwheat flour, brown rice flour, almond flour, sugar, baking powder, and baking soda. Add almond milk and oil and stir to combine. Pour into a parchment-lined cake pan and bake for 32-35 minutes until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack. Meanwhile, using a hand mixer, mix all frosting ingredients (add the powdered sugar a bit at a time). Slice cake in half, then smooth frosting in between layers and on top.

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