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Straight To The Pint: Valentine's Day Cake <3


Hey there fellow dessert lovers! It's Libby, and I'm here to share a delightful recipe for a gluten-free and vegan chocolate cake just in time for Valentine's Day. Whether you're celebrating with your significant other or enjoying a solo treat, this cake is guaranteed to satisfy your sweet tooth cravings and leave you feeling loved <3


As a passionate baker, I'm always looking for ways to make my desserts dairy-free and gluten-free without sacrificing taste or texture! That's why I've taken a classic chocolate cake and given it a v + gf makeover. Trust me when I say, you won't even know the difference. The cake is rich, chocolatey, and so indulgent, it'll be hard to resist going back for seconds!


With its decadent flavor and irresistible texture, this gluten-free and vegan chocolate cake is the perfect way to make this Valentine's Day extra special. Whether you're baking it for your loved ones or enjoying it all to yourself, I promise this recipe will not disappoint. So, grab your apron, preheat the oven, and let's get baking!


Ingredients
  • 1 cup almond milk (or non-dairy milk of your choice)

  • 1 tablespoon lemon juice

  • 2 cups gluten free flour (We use Bob's Red Mill 1:1 Gluten-Free Flour)

  • 1 cup cocoa powder

  • 1 3/4 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons instant coffee

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

  • 3/4 cup olive oil

  • 1 tablespoon egg replacer + 1/4 cup warm water (We use Bob's Red Mill egg replacer. If you use another vegan egg recipe with a different ratio, use the equivalent of 2 eggs)


Directions: (makes two 6" cakes or one 8" cake)
  • Preheat the oven to 350 degrees and prepare cake pans (grease or line with parchment paper)

  • Add the lemon juice to the non-dairy milk and set aside to curdle into vegan buttermilk

  • Sift the gluten-free flour, baking powder, baking soda, and salt into a bowl and mix to combine.

  • Combine sugar and cocoa in large bowl

  • Stir the instant coffee and vanilla into the boiling water

  • Pour the boiling water mixture into the sugar and cocoa. Mix til combined

  • Add in olive oil and mix til there are no bubbles. Then mix in the vegan buttermilk and mix until combined.

  • Add in flour mixture into the batter and mix till just combined.

  • Fold the egg replacer into the batter

  • Pour the cake batter into the prepared pans and bake until a toothpick inserted into the middle of the cake comes out with only a few moist crumbs attached to it (about 25-35 minutes)

  • Remove from the oven and cool. Frost with your choice of frosting and enjoy

To watch Libby make this cake, check out our Instagram here.





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