This recipe was adapted from a cake recipe that my mother always made when I was growing up. The original recipe just happened to already be vegan friendly and now I tweaked it and made it gluten-free as well. The frosting is also vegan and gluten free. Unfortunately, it is still full of sugar. But remember, deserts should not be the mainstay of our diets. Just a nice treat every now and again :) I hope you enjoy!
Chocolate Cake:
2 tsp baking soda
3 cups gluten free flour (I used quinoa flour. Brown rice flour would probably work too)
1/3 cups cocoa
2 cups white sugar
2 Tbsp white vinegar
2 tsp. vanilla
3/4 cup canola oil
Heat oven to 350 degrees.
Sift together into a 9" x 13"cake pan the dry ingredients and make three holes. Add the liquid to each of the three holes. Then pour 2 cups of water over it all and stir. I use a whisk.
That's it. Bake for 35-45 minutes, until a toothpick comes out clean.
Chocolate Peanut Butter Frosting:
1/2 cup natural peanut butter
1/3 cup unsweetened cocoa powder
1/2 cup nondairy milk (I used almond milk because I had it on hand)
2 1/2 cups confectioners' sugar
1/4 tsp salt
1 tsp vanilla extract
Cream together the peanut butter and cocoa. Add the milk and beat until smooth. Add the confectioners' sugar, salt and vanilla, then add a little more milk if needed to get a good spreading consistency.
Enjoy!
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