280grams King Arthur Measure for Measure gluten free flourabout 2 cups
60gramscocoa powderabout ¾ cup
1teaspoon baking powder
1teaspoonbaking soda
⅛teaspoon salt
1cupvegan butter
200gramsgranulated sugarabout 1 cup
135gramsbrown sugarabout ¾ cup
2teaspoonspure vanilla extract
3eggs
½cuphot water120 F
1cupdairy free sour cream or dairy free yogurtplain and unsweetened
Instructions
In a medium bowl, sift flour mix, cocoa powder, baking powder, baking soda and salt. Whisk until fully combined. Set aside.
In the bowl of a stand mixer, combine with vegan butter and sugars. Beat for 30 seconds - 1 minute until light and fluffy.
Add vanilla and eggs. Beat on low speed for 30 seconds to combine. Scrape down the bowl.
Beat on medium for 1 minute.
Add the flour mixture and the hot water to the batter. Beat on low speed for 30 seconds to fully mix.
Add the dairy free sour cream or yogurt and beat on medium speed for 2 minutes, stopping to scrape down the bowl once.
Set batter aside to rest for 30 minutes. Meanwhile prepare two 8" or 9" baking pans by spraying with cooking spray and then lining with parchment paper.
Preheat oven to 350 F.
Pour batter into the pans. Bake for 35 - 38 minutes or until a toothpick inserted into the middle comes out clean.
Let the cakes cool in the pans on a wire rack for 10 minutes.
Turn out of the pans to finish cooling. Remove parchment paper from the cakes.
Frost with dairy free buttercream frosting (link below).
Notes
Make sure all ingredients are at room temperature.
Use a digital scale to weigh the dry ingredients, where weight is given.
Vegan sour cream or vegan yogurt work equally well.
Recipe was tested with King Arthur Measure for Measure flour mix.
Tip for lining the pans: Trace the bottom of pans with parchment paper and cut to fit each pan.
Tip for dividing batter equally: alternate spoonfuls of batter between pans.