Olive Oil Chocolate Cake with Espresso Buttercream (Vegan & Gluten Free)
The Vegan Gluten Free Chocolate Cake is moist and fluffy with rich, with rich, decadent chocolate flavor. The most incredible chocolate cake!
Servings: 1 9x13" cake
Ingredients
Chocolate Cake
- 3 cups cassava flour sifted
- ¾ cup cocoa powder sifted⠀
- 2 cups granulated sugar cane sugar or coconut sugar work best ⠀
- 2 teaspoons baking soda⠀
- 1 teaspoon salt⠀
- ¾ cup olive oil⠀
- 2 teaspoons apple cider vinegar⠀
- 2 teaspoons vanilla⠀
- 1 cup cold coffee⠀
- 1 cup cold water⠀
Espresso Buttercream
- 16 oz. vegan butter⠀
- 3 cups powdered sugar⠀
- sifted 2 tablespoons cocoa powder sifted⠀
- ½ teaspoon espresso powder sifted⠀
- 1 teaspoon vanilla⠀
- 2-4 tablespoons non-dairy milk
Instructions
- Preheat your oven to 350F and line a 9x13 pan with parchment paper.
- Combine sifted cassava flour, cocoa powder, sugar, baking soda & salt into a large bowl.
- Measure out your olive oil and add you ACV and let sit for 1 minute.
- Pour in your oil/vinegar mixture, vanilla, cold coffee & cold water and mix until combined.⠀
- Bake for 30-35 minutes or until a knife comes out clean. Let cake cool completely before frosting.⠀
- ⠀
- MAKE YOUR BUTTERCREAM: Using a stand/handheld mixer, add your butter and beat until fluffy, about 2 minutes. Then add vanilla and beat once more.
- Add sifted powdered sugar, cocoa powder and espresso powder and beat until thick and creamy.
- If your buttercream is too thick, add the additional non-dairy milk, 1 tablespoon at a time to make it a bit lighter. You want it to be able to hold its shape!⠀
- Frost your cooled cake and top with sprinkles if you want!
Notes
Make ahead, storing, and freezing tips all in blog post.
Tips to make pipeable vegan buttercream in blog post.