Even though I am generally not a big cake fan, chocolate cake is one of my weakness. Really, anything chocolate will get you on my good side.
Baking in itself is already more challenging for me, after switching to an egg-free diet, our baking was pretty restricted for a while. On top of that to find a gluten-free version that would be satisfying enough was rather difficult.

But, oh my, this recipe yields a cake that is moist and tender. The cake is not too sweet,  topped with a fluffy and light frosting… a gluten-free chocolate deliciouceness.

Gluten free, vegan chocolate cake

Dry ingredients
1 1/4 cup gluten flour mix (I use Bob’s Red Mill 1:1 gluten free baking flour)
1/3 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients
1/2 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup of warm water

Frosting
2 cups of confection sugar
1/2 cup unsweetened cocoa powder
1 cup vegan butter, softened
1 teaspoon vanilla extract
2 tablespoon coconut milk

Heat the oven to 350°F. Mix the dry ingredients in large bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients gradually while constantly mixing. Transfer to a cake pan and bake for 20-22 min at 350°F. Make sure the cake is done by checking with a toothpick, the toopick should come out dry. If not bake some additional time.
After baking, cool the cake before adding the frosting

Frosting:
Sift the confection sugar and cocoa powder in a big bowl together.
Whisk the vegan butter until soft, gradually add the sugar-cocoa powder mix. Add the vanilla extract. Whisk. Add the coconut milk. Whisk.

Decorate the cake with frosting. Enjoy.