Gorgeous Chocolate Cake [Gluten-Free, Dairy-Free, Egg-Free, Nut-Free]

Ingredients

Step 1

• 2 tbsp Ener-G Egg Replacer

• 1/2 cup warm water

Step 2

• 270 g King Arthur Gluten-Free Measure for Measure Flour

• 397 g granulated sugar

• 64 g Hershey’s Special Dark Dutched Cocoa Powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

Step 3

• 149 g Kirkland Signature Organic Virgin Coconut Oil

• 2 tsp vanilla extract

• 283 g brewed coffee, cold

Instructions

1. Prepare your substitute egg by combining Ener-G Egg Replacer powder with warm water. Mix well and set aside to thicken.

2. Preheat the oven to 350°F, and line a 9”x13” pan with parchment.

3. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

4. Combine substitute egg, coconut oil, vanilla extract, and coffee. Coconut oil will remain solid, and mixture will be somewhat clumpy.

5. Slowly incorporate dry ingredients into wet ingredients, about a third at a time, but do not overmix. Pour the batter into the pan.

6. Bake for 40 to 50 minutes, or until the center of the cake feels firm when gently pressed, and a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan before decorating and/or serving as is.

Notes

Anyone who bakes to accommodate food allergies knows that ingredient brands can make or break the results of ingredient substitutions; thus, where deemed significant, ingredient brands have been detailed.