Gluten, Dairy & Egg-Free Chocolate Cake + Frosting
  • 3 cups gluten-free flour blend (see can also use regular flour if you can have it)
  • 2 cups sugar
  • 2 cups cold water
  • ⅔ cup vegetable oil
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For frosting:
  • ¾ cup Earth Balance or Becel Vegan butter
  • Pinch of salt
  • 2¼ cups confectioners' sugar
  • 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • 1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients and beat with an electric mixer on medium to high speed until well combined.
  3. Pour into a greased 9x13x2 inch baking pan.
  4. Bake 30 minutes or until a toothpick inserted near the center comes out clean.
  5. Serve with frosting if desired or dust with confectioners' sugar. Makes 12 servings.
  6. To prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 1 to 2 minutes.
  7. Add the confectioners' sugar in three batches, beating after each addition.
  8. Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. If you find mixture too runny, add more confectioners' sugar.
  9. Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.
  10. Add melted chocolate to frosting and beat for another minute.
  11. Spread the frosting on cake.
  12. If you'd like, add gluten-free sprinkles for decoration.
Recipe by I'm an Organizing Junkie at