Amazingly Delicious Allergen Free Chocolate Layer Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 pieces
The only thing that this cake isn't free from, pretty much, is flavor. Rich, decadent chocolate cake without a side of worry!
  • 3 cups gluten free & gum free all purpose flour - I prefer Bob's Red Mill cup-for-cup or King Arthur GF all-purpose flour
  • 2 cups granulated sugar
  • 6 Tablespoons cocoa powder
  • 2 teasponns baking soda
  • 1 teaspoon salt
  • ⅔ c safflower, sunflower, or canola oil
  • 2 teaspoons vanilla
  • 2 Tablespoons white or apple cider vinegar
  • 2 cups water
  • 2 9 - 10" round cake pans, parchment paper, cooking spray
  • 2 c palm or coconut shortening
  • 4 c powdered sugar
  • 1 Tablespoon vanilla extract
  • *6 oz soy-free vegan chocolate chips (I like Guittard bittersweet, made with sunflower lecithin!) (optional)
  1. Preheat the oven to 375.
  2. In a large mixing bowl, combine the first five (dry) ingredients and stir with a whisk to blend well.
  3. In another mixing bowl, combine the last four (wet) ingredients and whisk to blend.
  4. Pour the wet mixture into the dry mixture and whisk well - it will bubble and start to thicken immediately due to the reaction between the baking soda and vinegar - this is your leavener! Think of those grade-school volcanoes!
  5. Spray your cake pans with cooking spray (I use coconut oil), and line the bottom only with parchment paper.
  6. Divide the mixture between two pans and pop into the oven for 25 - 30 minutes, until a toothpick inserted into the center comes out clean or the top gently pressed springs back immediately.
  7. Remove from the oven and cool completely in the pan.
  8. While it is cooking, toss the shortening, powdered sugar, and vanilla extract into a food processor and process until smooth. Taste and add more sugar or vanilla if necessary, food coloring if desired. For chocolate frosting, melt the 6 oz of chocolate chips in the microwave for 1 minute or a double boiler and blend into the white frosting.
  9. Once the cakes are cooled, remove one and transfer to serving plate, peeling the parchment paper off the bottom first.
  10. Spread 1 cup of the frosting on top, and cover with next layer with parchment removed.
  11. Tip the remaining frosting on top and spread evenly all over the cake.
  12. Sing, share, and enjoy!
Recipe by Chef Nicole Poirier at