This post was originally made way back on May 24, 2010. I was going to write a new post completely and let this one fall by the wayside but that made no sense at all. Instead, I’ve just given it a bit of an update with some further information and maybe eventually a nice new photo.
This recipe is adapted from a recipe given to me by my sister-in-law years ago. It is *the best* basic chocolate cake recipe ever. I made it gluten-free and vegan with great success. Originally I only ever made cupcakes with this recipe because I had a fear about how a cake would bake up – sometimes without eggs the centre of a large cake tends to be underdone or flops once the cake cools. Then I got over that fear and it has never happened with this recipe. That’s why this is the best cake recipe in the world. Or maybe even in the universe.
I’ve baked this as a 11×7 cake, two 8″ rounds, jumbo cupcakes, regular cupcakes, mini cupcakes. All always bake up awesome. You just may need to reduce the baking time for the cupcakes. I would start checking them at 25 minutes.
- 1½ cups organic cane sugar
- ½ cup vegan margarine
- ½ cup unsweetened applesauce
- 1½ cups brown rice flour
- ½ cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- ½ cup sour non-dairy milk (1/2 cup non-dairy milk + 1 teaspoon lemon juice)
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon vanilla
- ½ cup cocoa powder
- 1 cup boiling water
- Preheat oven to 350°F.
- Cream sugar and margarine. Add applesauce.
- Combine flours, xanthan gum, and baking powder in a bowl.
- Mix baking soda into sour milk and let sit.
- Add the milk mixture alternately with the flours to the sugar-applesauce mixture. Make sure each addition is combined before adding the next.
- Add cocoa powder, salt, and vanilla. Mix well.
- Fold in boiling water until mixture is smooth.
- Portion batter into prepared cake pan(s) or paper-lined muffin tins.
- Bake in preheated oven for 30-35 minutes or until a cake tester comes out clean.