Make the cake- Preheat the oven to 350°F. Prepare
two 9-inch round cake pans as follows- coat with
softened coconut oil, then dust completely with
cocoa powder. Set aside.
In a large bowl, sift together the dry
ingredients- oat flour, cocoa powder, baking
soda and salt. Set aside.
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.
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.
Pour batter evenly into prepared cake pans. 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.
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
0 Out of 5 from
You can add this Best Chocolate Cake GF,DF,EF recipe to your own private DesktopCookbook.