Double Layer Chocolate Cake

https://beamingbaker.com/vegan-chocolate-cake-recipe-vegan-gluten-free-dairy-free-refined-sugar-free/#tasty-recipes-21508-jump-target

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the frosting (see recipe) :The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.

Step 2

Make the cake: Preheat the oven to 180°C /350°F. Prepare one 8-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.

Step 3

In a large bowl, SIFT together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Dont add the baking powder yet. Set aside.

Step 4

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

Step 5

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Or add to a blender for smooth consistency (BEST)

Step 6

Add baking powder and apple cider vinegar. The mixture will fluff up and this helps the cake to rise. If the batter is still grainy add to blender until smooth.

Step 7

Pour batter evenly into the prepared cake pan (8" tin). Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done. AIR FRYER: Bake 160 25min each pan You can also divide the mixture into 2 pans

Step 8

Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).

Step 9

Frost the cake: Whip the frosting as instructed. Frost the cake including middle. Enjoy! Storing instructions below!

Step 10

If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist cake without fluffy texture.

Step 11

Storing Instructions: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment.

Step 12

Freezing Instructions: Store pre-sliced cake in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.

Step 13

Replace Oat Flour: Use 1 1/2 cups tapioca flour and 1 1/2 cups rice flour to replace 3 cups of oat flour.