If you’re not allowed to have sugar or wheat, you know how hard it is to find acceptable chocolate cake for purchase. In short, you have to make it yourself. Good luck finding a decent recipe. I found it easiest to find a regular recipe and substitute ingredients.
I will say that this cake was delicious. I ate much more than I should have. It was that good.
I used the vegan cake recipe from here and the icing recipe from here.
For the cake, I used 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour and 3/4 tsp xanthan gum (instead of 1 cup white flour). I used 1/2 cup of agave nectar and 3/4 cup of water (instead of the 1 cup of sugar and 1 cup of water in the recipe). I used Bragg’s Apple Cider Vinegar instead of white vinegar.
I liked that you mixed the batter in the pan. It saved on dishes!
I made a half batch of the icing. I used EVOO instead of grapeseed oil. The frosting mixed together very easily and I was able to pour it on top of the cake and spread it with no problems.
This was one very good cake!