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

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Servings: 8 people
Course: Dessert
Ingredients Method

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

Method
 

  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. 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.
  5. 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.
  6. Frost your layers, assemble, decorate and ENJOY! :)