No one is more surprised than I am to tell you that this Gluten-free, Soy-free, Egg-free & Dairy-free Chocolate Cake is a truly moist, delicious, chocolate cake. And the soy-free & dairy-free chocolate frosting is out-of-this-world amazing!
Please note: I am not an expert in baking allergen-free cakes and have no training in this area. With that in mind, if I’ve overlooked any allergens in any of the ingredients listed, I cannot be held responsible. Please do your own research and due diligence before consuming this cake or selling this cake to anyone with allergies.
- 3 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
- 1 3/4 cup white granulated sugar
- 1/3 cup + 1 tablespoon cocoa powder
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2 cups chocolate almond milk
- 1/2 cup corn oil or canola oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- Preheat oven to 350°F. Prep (3) 8-inch pans with olive oil spray and then dust the pans with gluten-free flour.
- In a large mixing bowl, whisk the dry ingredients together (flour, sugar, cocoa powder, baking soda, and salt).
- In a separate small bowl, mix together the almond milk, oil, vinegar, and vanilla extract.
- Add the wet and dry ingredients together and stir until well-combined, scraping down the sides as you go.
- Divide the batter evenly between the three prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Soften the shortening in the microwave for 15-20 seconds (or until you can stir it and it’s creamy).
- Cream the shortening and plant butter together until smooth and silky.
- Add the powdered sugar, cocoa powder, chocolate almond milk and vanilla. I highly recommend a Bosch Mixer for making frosting so the bowl is completely closed and you don’t get a powdered sugar cloud. See my video in this post.
- Mix together until smooth. If the frosting is too stiff, add more almond milk, 1 tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add powdered sugar 1/4 cup at a time to thicken.
- When the cakes are cooled, place one layer on a cake plate and then top with a generous amount of chocolate buttercream. Repeat until all stacked, then cover the outside with frosting.
- (optional) If you’d like to add the chocolate drip, microwave approximately 1 cup of buttercream for 30 seconds, then stir until smooth and similar to chocolate syrup. Use a spoon to create the drip effect on the cake (see this post for instructions).
- Pipe a border and rosettes if you’d like to dress it up!
- I know nothing about baking with any other allergen-free flour so I cannot tell if you if any other types of flour would work. The Bob’s Red Mill Gluten Free 1-to-1 Flour worked perfectly and it’s the only one I tried.
- Sometimes I use inexpensive Nestle Toll House Baking Cocoa Powder – other times I buy the fancier Ghirardelli Premium Unsweetened Cocoa Powder. Either would be great in this recipe.
- I used Almond Breeze Chocolate Almond Milk. I suspect other brands would work just fine and possibly something like rice milk, but I can’t say that with any certainty.
- Corn oil is what I already had on hand, so that’s what I used. I think canola oil would’ve been a better option (it’s more neutral in flavor), but I didn’t want to make another trip to the grocery store. The cake smelled a little like popcorn coming out of the oven (says my kids), but we couldn’t taste the corn oil at all.
- Country Crock Plant Butter with Olive Oil was perfect for frosting. I’m not sure what alternatives there are for dairy-free and soy-free butter substitutes. I do know I looked at a couple of options that were soy-based but this is not. Although this product does have a cross-contamination warning, so keep that in mind.
- Nutiva Organic Shortening. Again I have no idea what alternatives are out there for a soy-free shortening product. The only tip I have for this one is to warm it in the microwave before creaming it with the “butter”. Otherwise, you end up with tiny bits of it that do not lend to smooth frosting.
- Instead of Baker’s Joy, I sprayed the pans with non-stick olive oil spray and then dusted them with the same Bob’s Red Mill Gluten-Free Flour I used in the cake. This did leave a white residue on the outside of the cake layers, but it didnt’ alter the flavor at all.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten-free, Soy-free, egg-free, dairy-free, chocolate cake, chocolate, GF, SF, DF, Eggless, cake, Allergen-free