Vegan gluten-free chocolate fudge cake

This cake is a fantastic replacement for the traditional chocolate cake. Extremely easy to make and minimal ingredients are needed for both the cake and frosting. You can make this in cupcake form or in a cake pan.

Ingredients

Cake:

1 1/2 cups cassava flour

1 cup organic white sugar

1/2 cup cacao powder

1 teaspoon baking soda

1/2 teaspoon pink salt

1/3 cup avocado oil

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 cup cold water

1/2 cup Enjoy Life chocolate chips

Frosting:

4 cups powdered sugar

4 tablespoons cacao powder

3 tablespoons vegan butter

4 tablespoons unsweetened almond milk (or any other dairy-free milk)

1 teaspoon vanilla extract

Instructions

Preheat oven to 350.

Sift together dry cake ingredients into a large bowl.

Add remaining cake ingredients (except for the chips) and combine well. Don’t overmix.

Fold in chocolate chips.

In a glass 7x11 baking dish or cupcake tin, lined with parchment or sprayed with avocado oil, spread batter and bake for 26-30 minutes.

While cake is in the oven, sift together the dry frosting ingredients (to eliminate clumps) and whisk together with the wet ingredients. Set aside.

When a toothpick comes out of the cake clean, allow to cool completely before frosting.

Store at room temperature in a covered container.