Saturday, January 28, 2012

Gluten-Free, Vegan Chocolate Cake

Would love to have you all sitting around the table with me eating chocolate cake--remember doing that? This might be a little healthier than we used to do, but oh, it still puts a smile on your heart.

1/2 Cup Coconut Oil
1/2 Cup Margarine
4 Tablespoons Cocoa
1 Cup Water
2 Cups Rice Flour
1 1/2 Cups Sucanat
1/2 Cup Almond Milk
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 Cup Arrowroot
1 teaspoon xanthan gum
Dash of Salt

Combine flour and sucanat in mixing bowl.

Mix together margarine, coconut oil, cocoa, and water;

Bring to a boil.

Pour over flour and sucanat, mix well.
Add soured almond milk, soda, cinnamon, vanilla, arrowroot, xanthan and salt and mix until blended.

Bake 20 minutes at 400 degrees in a greased and floured 10 x 15 glass pan. If I have chocolate chips, they go on top, too!

1/2 Cup Margarine
4 Tablespoons cocoa
1 teaspoon vanilla
6 Tablespoons Almond Milk
About 3 Cups powdered sugar (You can powder your sucanat in the blender if you are a purist).
Melt margarine; add cocoa, vanilla and milk and bring to a boil. Remove from heat and add powdered sugar. Mix well.    
Frost cake after it has cooled for 20 minutes. 

Enjoy with someone you love, or even alone, just enjoy the healing influence of CHOCOLATE!


  1. Mom your killing me....I need some of that chocolate cake!!! And I just have to say this chocolate cake tastes like the real deal it may be healthier but it tastes sinfully delicious!

  2. I loooooove this cake, especially cold. Yummmmmm! I want this for breakfast with a big glass of almond milk. and I love the peppermint leaves. I'll eat those too with my piece. :) Thanks for the tease mom! :) The picture is lovely too!