My Vegan Chocolate Cake with Vanilla & Chocolate Glaze is rich and decadent – a chocolate lover’s delight. I topped it off with drizzled vanilla and dark nondairy chocolate. This cake is moist and full of flavor.
Vegan Chocolate Cake with Vanilla & Chocolate Glaze
Ingredients:
3 cups of gluten free all-purpose flour
2 cups of organic sugar
1/2 cup of Double Dutch Dark Cocoa
2 teaspoon of baking soda
1 teaspoon of Himalayan salt
1 1/2 cups of hot water
3/4 cup of vegetable oil
2 tablespoons of distilled white vinegar
1 tablespoons of instant coffee granules
2 teaspoons of vanilla extract
Topping:
1/4 cup nondairy white chocolate chips
1/4 cup of nondairy dark chocolate chips
2 tablespoons of coconut
Directions:
-Preheat oven to 350F with the rack in the center. Spray and flour a bundt pan while making sure you get all the nooks and corners.
-Sift all the dry ingredients except the sugar in a large bowl then whisk in the sugar. Don’t add the instant coffee.
-Mix the wet ingredients, hot water, oil, vinegar, instant coffee and vanilla in a large measuring cup.
-Add the wet ingredients to the dry, mix together with a rubber spoon spatula or a hand whisk until combined.
-Pour batter into the well greased and floured bundt pan, or divide batter between pans.
-Bake until a toothpick comes out clean, 35-45 minutes. Let the cake cool in the pan for 10 minutes. Run a knife or skewer around the edges to loosen the cake and also around the center of the Bundt pan. Invert on a wire rack then pop it out immediately. Let the cake cool completely, then prepare white chocolate and chocolate glaze.
-In a double boiler melt dark chocolate chips and 1 tablespoon of coconut oil, stir until smooth and creamy for about 5 minutes. Then in a separate saucepan add the nondairy white chocolate chips and 1 tablespoon of coconut oil, combine on low heat then stir until smooth. Drizzle or spoon dark chocolate and white chocolate onto a cooled cake. Slice and enjoy!
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