Chocolate Cake

I N G R E D I E N T S

400g all-purpose flour
100g dutch process cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
525g sugar
250g full-fat coconut milk (from a can!)
400g almond or soy milk
140g vegetable oil
1 tbsp vanilla extract
1 tbsp apple cider vinegar

I N S T R U C T I O N S

1. Preheat oven to 350F.
2. Sift together dry ingredients.
3. Combine wet ingredients in a separate bowl (sugar is a wet ingredient).
4. Slowly add the dry ingredients into the wet ingredients, mixing to combine gradually. Do not over mix. You can start with your electric mixer, but as soon as the clumps stop mixing in easily, switch to whisking by hand. Do not combine the wet and dry ingredients until the oven has finished preheating. Otherwise, the apple cider vinegar will react with the baking soda, and by the time you get your cake in the oven, the reaction will have completed and it won't rise well.
5. Pour cake into pan. Bake ~45 minutes. This recipe makes about 1800g of batter, which is 2-3 9" cake layers or about 36 cupcakes.

To make this recipe gluten free, replace the all-purpose flour with gluten free flour 1:1 by weight. Do not add the baking soda and apple cider vinegar. Increase the baking powder to 2 tsp. After you combine the wet and dry ingredients, let the batter rest in the fridge for an hour before baking. This is super important to the final texture; gluten free flour takes more time to absorb moisture than wheat flour, so it needs the extra time to be less grainy. I have only tested this with King Arthur Baking’s Measure-for-Measure gluten free flour mix.