Today marks a new chapter in our family, our oldest is celebrating his thirteenth birthday. As the oldest of seven children, he is our first teenager and starts a long line of teenagers to come. We will have at least one teenager in our family for the next 17 years. I don’t dare stop and think too long on that fact because it will bring me to my knees in fear.
No honestly, between my husband and I, I think we have this teenage thing handled. We are good balance in the parenting department and will get through any challenge that our new teenagers and the teens after him might throw our way.
When it comes to desserts, we have never been a huge family of sweets. In general, sweets have been reserved for special treats, celebrations, and holidays. We certainly are not like most families and prepare a dessert for after every dinner.
Since living a vegan and gluten free lifestyle our options for sweet treats has dwindled dramatically. I do not subscribe to the over abundance of gluten free junk food that is available in local stores. We enjoy real foods with minimal ingredients and I prefer to make our meals rather than buy prepackaged mixes.
As my son’s birthday approached I searched and searched for an acceptable vegan and gluten free cake. One that would live up to the typical birthday cake, rich and moist. Finding one with minimal ingredients proved to be more difficult than I anticipated. Not wanting to let my son down, I set out to create my own vegan and gluten free chocolate cake worthy of birthday celebrations.
Considering there were only crumbs left at the end of the party I think I baked a caked worthy of many birthday celebrations to come.
- 2 cups gluten free flour, I used sorghum (milo) flour
- 1 cup coconut sugar
- ½ cup cocoa powder
- 1 t. baking soda
- ½ teaspoon salt
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 cup water
- confectioner’s sugar for dusting
- Preheat oven to 350 degrees F.
- In a large mixing bowl sift together all of the dry ingredients; flour, cocoa powder, baking powder, sugar, and salt.
- By hand, mix in the coconut oil, vanilla, apple cider vinegar, and water. Stir until combined. Do not over mix.
- Pour batter in an 11x7" glass baking dish. Bake for 32 minutes or until a knife comes clean from the middle.
- Dust with confectioners sugar before serving.
You can find this recipe linked on the Plant Based Potluck Party