This year for Thanksgiving we went up to Northern California, which is where my aunt, uncle and cousins live. We usually switch off every year, going up there or staying down here in L.A. We traveled from Tuesday to Saturday to avoid traffic on the busiest days of the year, the day before Thanksgiving and the Sunday after. On Wednesday it was my aunt’s birthday and her friend Pam made a surprise cholate cake for her that was gluten free and vegan so we could participate.
We all hid behind the table and my cousin, who is 8, and Henry, went to go stall my aunt because my uncle was not finished lighting the candles yet. We all sang Happy Birthday and then we looked at her presents. Pam got her a Gratitude Journal and a Costco Hot Dog! That was something I never would have imagined for a present. To be honest, we were really just focused on getting to the cake!
I voted that I should get the first and biggest piece because I am the food blogger and would be doing a review and would give Aunt Allison some of the credit because it was her birthday. Then I started saying things to her like, “You are so great” and “3 cheers for Aunt Alison” because then maybe I would get the first piece. It did not work. I didn’t complain though because then I probably would have gotten exactly no pieces of cake at all.
Anyway, I loved the cake. The cake was just the right mix that I like of fluffy but still chocolatey. And the frosting was super thick and like fudge. My brother was going crazy because he loves anything chocolate. I thought it was really nice of Pam and her daughter Ellen, the people who made the cake, to include me. And I loved it so much I want to share the recipe with you. I hope you make this – enjoy!
- 1.5 cups Gluten Free Flour
- 1 cup Sugar
- ½ cup Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Non-Dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Olive Oil
- 1 Tbsp White Vinegar
- 1 Flax Egg (1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water)
- 1 and ¾ cups Powdered Sugar
- 2 Tbsp Cocoa Powder
- 2 Tbsp Vegan Butter
- 2 Tbsp Non Dairy Milk
- 1 tsp Vanilla Extract
- Berries for decoration
- Preheat your oven to 350 degrees fahrenheit.
- Sift the flour and cocoa powder into a mixing bowl.
- Add the sugar, baking soda and salt.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so.
- While your flax egg is waiting, add non-dairy milk, vanilla extract, olive oil and vinegar to your mixing bowl and stir.
- Add your flax egg and stir.
- Whisk with a hand whisk until well combined.
- Grease two 7 inch round cake tins with coconut oil and divide the batter evenly between the two tins.
- Place into the oven to bake for 30 minutes.
- Sift the powdered sugar and cocoa into your mixing bowl.
- Add the vegan butter, non dairy milk and vanilla extract.
- Using an electric whisk start at low speed and then gradually increase until well mixed.
- If your frosting is too thin, add more powdered sugar. It should be easily spreadable but not so thin that it slides off the cake.
- After your cake has baked for 30 minutes, remove it from the oven and check to see if it's cooked by inserting a toothpick into the center of the cake. If it comes out clean then it's ready.
- Flip the cakes out onto a cooling rack and allow to cool completely.
- Add frosting to the top of one of the layers.
- Add the other layer on top and add the rest of the chocolate frosting.
- Decorate the top with fresh berries.