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This cake recipe is perfect for anyone with dairy or wheat allergies. This recipe is also super simple, and tastes almost identical to a regular cake. The dairy-free frosting is rich, chocolaty, creamy, and made from a coconut milk ganache.
GLUTEN-FREE FLOUR
Although, you can buy gluten-free flour blends from the store, making it at home is just as easy. I make mine with white rice flour, brown rice flour, tapioca starch, and arrowroot starch. The ratio I use is 1/3 of each rice flour, and 1/6 of each starch. I’ve experimented with different ratios, but this one works the best. I recommend mixing a larger amount (4+ cups), and storing it in an air-tight container for easy use.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-5014-797x630.jpg)
Pour the heated coconut milk over the chocolate chips, and whisk until smooth.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-5015-741x630.jpg)
Whisk in the remaining ingredients until smooth.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-5016-816x630.jpg)
Refrigerate for 24 hours to solidify.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-3244-1-760x630.jpg)
Preheat your oven to 350°F, and grease 2 8-inch cake pans with non-stick cooking spray. Sift the dry ingredients into a small bowl.
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Whisk the wet ingredients in a separate bowl.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-3246-760x630.jpg)
Whisk the wet with the dry until smooth.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-3247-860x461.jpg)
Divide among the cake pans, and bake for 30-35 minutes, until a toothpick comes out with moist crumbs. Cool on a wire rack, then chill for 1 hour.
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Place a layer on a turntable.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-3253-814x630.jpg)
Spread frosting evenly over the cake and top with the other layer. Cover the entire cake with a light amount of frosting, chill for 30 minutes.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-3256-761x630.jpg)
Apply the remaining frosting on the cake, and decorate.
![](https://www.https://www.closethecooks.com//wp-content/uploads/2020/04/IMG-5041-2-1-741x630.jpg)
Enjoy!
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- 20 oz canned full-fat coconut milk
- 2 cups semisweet chocolate chips
- 3 tbsp coconut oil
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 3/4 cups gluten free flour
- 2/3 cup dutch-processed cocoa powder
- 1 3/4 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground espresso
- 2/3 cup canola oil
- 1 3/4 soy milk
- 1 tsp pure vanilla extract
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Microwave the coconut milk for 2 minutes until simmering.
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Pour in a bowl over the chocolate chips.
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Whisk together until smooth.
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Whisk in the coconut oil, powdered sugar, salt, and vanilla extract..
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Refrigerate for 24 hours to solidify.
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Preheat your oven to 350°F, and grease 2 8-inch cake pans with non-stick cooking spray.
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Sift the dry ingredients into a bowl.
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Whisk together the wet ingredients in a separate bowl.
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Whisk the wet ingredients with the dry until smooth.
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Divide evenly among the cake pans.
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Bake for 30-35 minutes, rotating halfway, until a toothpick inserted into the center comes out with moist crumbs.
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Cool in the pan for 5 minutes, before removing, and cooling completely on a wire rack.
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Wrap and refrigerate for 1 hour.
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Frost the cakes by spreading frosting on top of one layer of cake.
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Top with the other layer, and lightly frost.
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Refrigerate for 30 minutes.
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Fully frost the cake, and decorate.
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Refrigerate until ready to serve.
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Cut into 8-12 pieces.
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Enjoy!