Polos & Broccoli

A Peers' Projects recipe collection


Gluten-free chocolate cake

Dry Ingredients:
125 g gluten-free flour
175 g granulated sugar
30 g cocoa powder
1 teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt

Wet Ingredients:
55 g oil
80 ml unsweetened applesauce
1 ½ teaspoon pure vanilla extract
120 ml unsweetened almond milk
1 ½ teaspoon apple cider vinegar
120 ml boiling water

1. Preheat oven to 180 degrees C and line one 7-inch cake pan.
2. In a large bowl, combine dry ingredients. Whisk well.
3. Add wet ingredients. Whisk well.
4. Carefully pour in the boiling water and mix to combine. The batter will seem very runny.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. After 10 minutes of cooling in the pan, carefully remove the cake from the pan and let cool completely before frosting.

Chocolate Buttercream Frosting

25 g cocoa powder
110 g vegan butter, softened
110-165 g powdered sugar
½ teaspoons pure vanilla extract
1 teaspoon unsweetened almond milk

1. Add the cocoa powder to a large bowl.  Whisk well to remove any clumps.
2. Add the softened vegan butter and mix until well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. 
4. Add the rest of the powdered sugar and vanilla extract. 
5. Mix until fluffy and combined.
6. If the frosting seems too dry, add the rest of the milk. 
7. If the frosting seems too wet and doesn't hold its shape, add more powdered sugar until it thickens up. 

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