Gluten Free Dairy Free Chocolate Birthday Cake, Cupcakes and Vanilla Icing

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I have been experimenting with cake a lot recently. My daughter's birthday is next month and ever since we went gluten free, I have ordered her cake from a local health food store. This year I wanted to make my own cake. Although normally my desserts and treats are free of refined sugar, this cake is not. I do consider this a once in a while treat. Now that I have this recipe, I will continue experimenting with this to remove the refined sugars. But, for now if you can eat sugar on occasion, this is an amazing cake. It reminds me of the super moist gluten filled chocolate cupcakes I had as a kid, and since those were in a box with ingredient lists that were super long and filled with all sorts of chemicals, I am happy about the clean ingredients in this cake.

Makes 24 cupcakes or two 9 inch round cakes.

Ingredients
3 cups of my Gluten Free Flour Mix
1 cup cacao powder
2 cups evaporated cane juice or coconut palm sugar*
1 teaspoon salt
4 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 cup plus 2 tablespoons coconut oil or safflower oil*
2 tablespoons vinegar
2 teaspoons vanilla extract
2 eggs
2 cups water
1 1/2 cups chocolate chips (optional)

*This recipe was tried with both evaporated cane sugar and coconut sugar, coconut oil and safflower oil and all worked well.

Directions
In a bowl mix together the flour mix, cacao powder, cane juice, salt, baking soda and xanthan gum. Add the coconut oil, vinegar, vanilla, egg and water. Mix until combined. Fold in the chocolate chips.

For the cupcakes, line a cupcake pan with liners and bake at 350 for about 25 minutes until a toothpick inserted comes out clean.

For the cake, grease and flour two 9 inch round pans and bake at 350 for about 30-35 minutes until a toothpick inserted comes out clean.

Vanilla Icing
Ingredients
1/2 cup earth balance spread at room temperature
3 cups powdered cane sugar
1 teaspoon vanilla extract
1 tablespoon rice milk

Directions
Put all ingredients in a bowl and blend with a hand blender or stand mixer. Mix at low for about 30 seconds then beat on high for about 1 minute until fluffy. If it seems to dry add rice milk a tablespoon at a time until spreadable consistency. If it seems too loose add more powdered cane sugar a tablespoon at a time until thickened.

Additional info: This icing recipe is enough for the outside of the cake. If using it to fill the cake as well, you need to double the recipe. I usually make two batches and add some cacao powder to the second batch to fill the inside of the cake. You can start with about 1/4 cup cacao powder and increase to your desired chocolate level.

Chocolate Icing
Ingredients
1/2 cup earth balance spread at room temperature
3 cups powdered cane sugar
1 teaspoons vanilla extract
1/4-1/3 cup cacao powder
2 tablespoons rice milk

Directions
Put all ingredients in a bowl and blend with a hand blender or stand mixer. Mix at low for about 30 seconds then beat on high for about 1 minute until fluffy. If it seems to dry add rice milk a tablespoon at a time until spreadable consistency. If it seems too loose add more powdered cane sugar a tablespoon at a time until thickened. If you want it more dark chocolate add a little more cacao powder!

Other decorating ideas

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