Shauna's Chocolate Cake (Gluten-Free & Vegan - or not)


Shauna's Chocolate Cake
This is simply THE best chocolate cake I've ever tasted. I found the recipe online last year (though I don't know where I found it!) and I made some modifications. The result - FANTASTIC. 

Makes one 3-layer 8" cake



3 cups sugar

3 cups flour - I've used Better Batter and Namaste Foods Gluten-Free flour (these flours are a one to one replacement and are simply AMAZING for gluten-free baking)

1 cup + 2 Tbspn Dutch-processed cocoa powder

1 1/2 tspn salt

2 1/4 tspn baking powder

2 1/4 tspn baking soda

3 eggs (for an egg free cake, I use flax+water as an egg replacement...the cake is still good, but the texture was not quite as moist as the original - it was a bit heavier)

3/4 cup vegetable oil 

1 1/2 cup unsweetened almond milk

1 1/2 cup hot coffee (use decaf if you like)



The secret? Pamala's dark chocolate frosting mix. Amazing.


1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of three 8" round cake pans. 

2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.

3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.

4. Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy.

5. Divide the batter between the cake pans.

6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.

7. Level the cakes (this is easier if they've sat in the freezer for at least one hour beforehand).

8. Stack the cakes, spreading a layer of frosting (or jelly) in between each cake layer. Frost the outside of the cake--for a smoother finish, use a hot knife.


Note: this recipe also works for a 3-layer 9" cake, with slightly shorter layers.