This amazingly moist, small chocolate cake is both gluten free and dairy free but your would never know. It's made in a single bowl and a 6-inch cake pan.
Preheat the oven to 350 degrees. Grease and line a 6-inch cake pan.
Combine the sugar, gluten free flour, cocoa powder, baking soda, baking powder, espresso powder and salt in a large bowl. Whisk together until well mixed.
⅔ Cup Sugar, 9 Tablespoons Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder, ¼ teaspoon Espresso Powder, ½ teaspoon Salt
Add the egg, milk, oil and vanilla to the dry ingredients. Mix on medium speed with an electric mixer for 2-3 minutes until smooth.
1 Egg, ⅓ Cup Non Dairy Milk, 3 Tablespoons Oil, 1 teaspoon Vanilla
Add the hot water and mix for another minute until combined.
¼ Cup Hot Water
Pour into the prepared pan.
Bake in preheated oven for 30-32 minutes or until the top springs back when gently poked.
Remove from oven and cool in the pan for 10 minutes. Then turn out onto a cooling rack to cool completely before frosting.
To make the frosting
Combine the butter, cocoa powder, powdered sugar and vanilla in the bowl of an electric mixer. Beat, first on low speed, then gradually increase the speed.
¼ Cup Vegan Butter, ¼ Cup Unsweetened Cocoa Powder, 2 Cups Powdered Sugar, ½ teaspoon Vanilla
Once the ingredients are combined, pour in the hot water while continuing to mix. Beat for about 5 minutes until light and fluffy.
3 Tablespoons Hot Water
Spread over the cooled cake in an even layer.
Notes
STORAGE: Store any leftover cake in an airtight container at room temperature for 3-4 days. (If it lasts that long!)