- Prep time 10 minutes
- Cook time 55 minutes
- Makes 24 cupcakes or 2-layer 9” cake, or a 9”x13” sheet cake
One of my favorite childhood memories is packing the car up and going to the beach in Staten Island. We called it Orange Beach because the sand would dye everything a reddish-orange color. Anyways, our plan was to get to the park early and to run to the “good” tree, which was the tallest shady tree in the park - and also where we would spend the rest of the day camped out. The picnic table would be filled with a boombox, barbecue, snacks, and cake -sometimes devil’s food cake —which was always my favorite.
I made this vegan & gluten-free triple chocolate cake in honor of that ritual, and you can top it with your favorite frosting, glaze, jam or caramel! —jonajim
gluten-free flour ( I prefer King Arthur Flour Measure-for-Measure)
1 1/2 cups
black cocoa powder (or substitute cocoa powder)
1 1/2 teaspoons
1 1/2 cups
grapeseed or olive oil
2 1/2 teaspoons
chocolate, finely-chopped bars or chips
- Preheat the oven to 350F. In a medium bowl, whisk together the flour, sugar, cocoa powders, salt and baking soda. In a large bowl, whisk the milk, yogurt, oil, vinegar and vanilla until smooth. Pour the dry ingredients into the wet ingredients and whisk until smooth. Follow baking instructions for your pan size below:
- Cupcakes: Pour batter into a 2 paper-lined cupcake pans and bake for about 20 min, until a toothpick inserted into the center is clean (melted chocolate is okay, wet/mushy batter is not). Remove and place onto a wire rack to cool for at least 5 min before removing from pan. Cool completely before frosting or eating.
- Layer Cake: Line two 9” pans with parchment paper and lightly grease with oil. Pour batter into pans, and bake for about 30-35 minutes or until a toothpick inserted into the center is clean (melted chocolate is okay, wet/mushy batter is not). Remove and cool for 10-15 minutes before removing from pan. Set onto a wire rack to cool completely, then refrigerate until cold before frosting (when cold, the cakes are firmer and easier to handle -especially when stacking layers.)
- Sheet Cake: Line a 9”x13” sheet pan with parchment paper and lightly grease with oil. Pour batter into pan and bake for 38-55 minutes or until the cake begins to pull away from the edges of the pan and passes the toothpick test. Err on the side of caution and leave it to bake longer if you feel you need to — gluten-free cakes in larger pans tend to bake unevenly and the center must be fully baked. Once baked, set on a wire rack and cool completely before frosting or serving.
- Whipped Peanut Butter Frosting: Try my recipe for whipped peanut butter frosting, recipe here: https://food52.com/recipes/81845-whipped-peanut-butter-frosting