Gluten-free & Dairy-free Chocolate Fudgy Cake {Entenmann’s Copycat}

For all my CHOCOLATE LOVERS this cake recipe is for you. Made with decadent rich chocolate fudge icing and a sweet cake layer, you are sure to be in sweets HEAVEN with this easy to make gluten-free and dairy-free recipe. This chocolate cake is my take on the classic Entenmann’s chocolate fudge cake, but dare I say, better?! Bold statement, I know but once you try this fabulous dessert you too are sure to agree with me!

Although made with simple ingredients, this cake is anything but average. Each layer is the perfect soft chocolate texture and the right combination of sweet creamy fudgy icing is every sweet tooth or chocolate lovers DREAM!

Decorate for a birthday cake, as a sweet Mother’s day present, Father’s day gift or as a little treat for yourself, we all need those now and then. 🙂 Whatever the occasion I guarantee you will be back for more than 1 slice! 🙂

YUMMMM ☟

How to make gluten-free

When using a gluten-free flour make sure it includes xanthan gum. If not then add to the mix because without it your treats won’t turn out properly. My favorite gluten-free flour mix to use is Bob’s Red Mill 1 to 1 gluten-free flour, already contains xanthan! This flour mix makes baking soooo easy. Just replace all regular flours in equal measurements for Bob’s blend. 🙂

How to make dairy-free

For making recipes dairy-free I love using earth balance butters because their baking sticks make cooking so easy! For more dairy-free/vegan butters that are Theresa approved check out my post here.

Close up of the goodness ☟

Look at that frosting! ☟

How to make:

Ingredients

• Cake:
• 2 cups gluten-free flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 cup oat milk (or your favorite dairy-free milk)
• 1/2 cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup boiling water
• Frosting:
• 1/2 cup dairy-free earth balance butter, softened
• 1/2 cup cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 10 tbsp oat milk (or your favorite dairy-free alternative)

I’ll have a slice too☟

Directions

1. Preheat oven to 350F and grease two round cake pans with earth balance vegan butter.
2. In a large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt until well combined.
3. Whisk in milk, eggs, oil and vanilla, stirring until smooth. Add in boiling water, mix.
4. Divide batter evenly between cake pans and bake for 30-40 minutes, or until a tooth pick comes out of the center clean.
5. Once done let cake sit in pans for 10 minutes then transfer to a cooling rack until completely cooled. Mine took about 30 minutes. Wrap in saran wrap and pop in the fridge to speed up the cooling process.
6. While cakes are cooling prepare frosting. Best to use an electric mixer. Add in butter to your bowl along with cocoa powder and beat, add in powdered sugar one cup at a time, then vanilla extract, salt and milk. Beat until a smooth frosting forms. Mine took about 5 minutes.
7. Frost your layers, assemble, decorate and ENJOY! 🙂

Those layers!!!! ☟

Gluten-free & Dairy-free Chocolate Fudgy Cake {Entenmann’s Copycat}

diylifestyle.co

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Course Dessert

Servings 8 people

Ingredients

  

• 2 cups gluten-free flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 cup oat milk or your favorite dairy-free milk
• 1/2 cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup boiling water
• Frosting:
• 1/2 cup dairy-free earth balance butter softened
• 1/2 cup cocoa powder
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 10 tbsp oat milk or your favorite dairy-free alternative

Instructions

 

• Preheat oven to 350F and grease two round cake pans with earth balance vegan butter.
• In a large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt until well combined.
• Whisk in milk, eggs, oil and vanilla, stirring until smooth. Add in boiling water, mix.
• Divide batter evenly between cake pans and bake for 30-40 minutes, or until a tooth pick comes out of the center clean. Once done let cake sit in pans for 10 minutes then transfer to a cooling rack until completely cooled. Mine took about 30 minutes. Wrap in saran wrap and pop in the fridge to speed up the cooling process.
• While cakes are cooling prepare frosting. Best to use an electric mixer. Add in butter to your bowl along with cocoa powder and beat, add in powdered sugar one cup at a time, then vanilla extract, salt and milk. Beat until a smooth frosting forms. Mine took about 5 minutes.
• Frost your layers, assemble, decorate and ENJOY! 🙂

Other gluten-free & dairy-free posts from this blog

• Vegan & Gluten-free Leprechaun shortbread cookie bites – mini cookies perfect for St. Patty’s Day
• Vegan & Gluten-free Shamrock Shake McDonald’s Copycat – Easy recipe, Gluten-free, Vegan, Dairy-free
• Paleo post- My favorite paleo chocolate chip cookies- best cookies in town
• Paleo, Gluten Free & Vegan Chocolate Chip Cookies – Heavenly bites
• Vegan Italian Stuffed Peppers topped with caramelized onions and melted vegan cheese {plant based, gluten-free, vegan, healthy}
• Raw vegan pistachio bites- delicious bites of health
• Easy gluten-free & dairy-free garlic bread
• Gluten-free & dairy-free Cottage Pie – homemade mashed potatoes {Vegan options}

Thank you so much for reading today’s post! Have a great day everyone! 🙂

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