Decadent Top-11 Allergen Free Chocolate Cake

The perfect recipe to accommodate the whole family!

If you’re looking for a moist and chocolatey dessert that accommodates multiple dietary needs, this recipe is for you. Below, you’ll find two separate sections: one for the cake and one for the frosting. Both are free of gluten, eggs, and dairy but still deliver the rich, chocolaty flavors everyone craves!

Decadent Top-11 Allergen-Free Chocolate Cake

Servings: 12 slices (3 layers, 6-inch each)
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients (Cake)

• 3 cups gluten-free all-purpose flour (see notes)
• 1 ¾ cups granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons xanthan gum (1 tsp if your flour blend doesn’t already include it)
• 1 teaspoon salt
• 2 cups chocolate non-dairy milk
• ½ cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract

Instructions (Cake)

1. Preheat & Prepare: Heat your oven to 350°F. Lightly coat three 6-inch round cake pans with cooking spray or oil, then set them aside.
2. Mix the Dry Ingredients: In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, xanthan gum (if needed), and salt together until combined.
3. Combine the Wet Ingredients: In a separate medium bowl, stir together the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Make the Batter: Gradually pour the wet mixture into the dry ingredients. Stir well, scraping down the bowl to ensure there are no lumps.
5. Bake: Divide the batter between the prepared cake pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool Completely: Remove the cakes from the oven and place them on a wire rack. Allow them to cool in the pans for a few minutes before carefully transferring them out of the pans to cool fully.

Notes:

1. Gluten-Free flour: We used King Arthur Gluten Free Measure for Measure Flour and we had incredible results.

Dairy-Free Chocolate Frosting

Servings: Enough for a 3-layer, 6-inch cake
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients (Frosting)

• ½ cup vegetable shortening
• 2 teaspoons vanilla extract
• ½ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ½ cup non-dairy whipping cream or creamer
• 1-4 tablespoons non-dairy milk (to thin frosting as needed)

Instructions (Frosting)

1. Light & Fluffy Base: In a large mixing bowl, beat the vegetable shortening with an electric mixer until it becomes light and fluffy.
2. Add Flavor & Sweetness: Add the vanilla extract, cocoa powder, and powdered sugar.
3. Incorporate Liquid: Pour in the coconut milk or non-dairy creamer slowly while mixing on medium speed. Continue blending until the frosting is smooth and creamy.
4. Adjust Consistency: If it’s too thick, add more non-dairy milk one tablespoon at a time; if it’s too thin, stir in extra powdered sugar one tablespoon at a time.