For my father’s birthday, I was determined to make a cake that was safe for my food sensitivities, but still enjoyable for him. This delicious chocolate cake definitely fit the bill!

Chocolate Birthday Cake (gluten, egg & dairy free!)

(makes two 9-inch round cakes)

Cake:
3 cups gluten-free flour blend (I used Bob’s Red Mill 1:1 baking flour)
1 3/4 cups granulated sugar (I used a blend of maple sugar and coconut crystals)
6 Tbsp cocoa powder
2 tsp baking soda
1 tsp sea salt
2 cups milk – can substitute nut/coconut milk for dairy-free version
1/2 cup unsweetened applesauce
2 Tbsp apple cider vinegar
1 tsp vanilla

• Preheat oven to 350°F and coat two 9-inch cake pans with coconut oil.
• Combine flour, sugar, cocoa powder, baking soda and salt in large bowl.
• In another large bowl, combine milk, applesauce, vinegar and vanilla.
• Gradually add dry ingredients to wet ingredients, stirring until smooth.
• Divide mixture evenly into greased pans and bake for 25-30 minutes.

Frosting:
1/2 cup butter – can substitute non-dairy spread for dairy-free version
2 tsp vanilla
1/2 cup cocoa powder
3 cups powdered sugar
1/2 cup milk – can substitute nut/coconut milk for dairy-free version

• Combine butter and vanilla, beating until smooth.
• Add cocoa powder and powdered sugar.
• Gradually add milk and beat until smooth. If frosting is too thin, add more powdered sugar. If too thick, add more milk.
• Frost cakes when completely cool.

Post also shared on the weekly linkup at Kitchen Fun With My 3 Sons, The Country Cook, Life on Lakeshore Drive and A Pinch of Joy