By Jon Doe
This vegan gluten free chocolate cake is rich, made in one bowl, moist and loved by all types of eaters! This is my go-to recipe to impress a crowd or for any special occasion.
Preheat oven to 350°F and line two 8-inch cake pans with parchment paper. Mix room temperature milk with vinegar in a glass and set aside. In a large mixing bowl, sift together almond flour, all-purpose flour, and cocoa powder, then whisk in remaining dry ingredients.
dd all wet ingredients and whisk until smooth. Divide batter evenly between prepared cake pans. Bake for 34-42 minutes until a toothpick inserted in the center comes out with a few crumbs.
Let cool in pans for 30 minutes, then transfer to a cooling rack to cool completely. Prepare vegan buttercream and frost cake once cooled.
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