Chocolate=Love Vegan Cake (gluten free)

When I served this to my daughters and my nephews tonight after dinner, I cut everyone a pretty generous slice.  They love this cake, and they love chocolate.

When I got around the table to serve the fourth kid their piece of cake, I looked over at my 6 year old, whose plate was empty.  

I said "Oops, did yours drop on the floor?"

But one more quick look at the plate with a couple of crumbs on it made me laugh. 

She had literally finished the whole piece in 30 seconds.

This cake will do that to you.  

It is seriously moist, and seriously good and very seriously chocolate.  

It is all about love.

Chocolate=Love Vegan Cake (gluten free)

Preheat oven to 325 degrees and lightly spray a 9inch round cake pan with non-dairy spray.

In a medium saucepan bring to a boil over medium heat, stirring constantly:

1/4 raw cacoa

1/2 earth balance natural buttery spread (this is a healthy non-dairy, heart healthy product)

1/2 cup water

In another medium bowl mix together:

1 cup organic evaporated cane juice

1 cup Bob's Red Mill gluten free all purpose flour

1/2 teaspoon xantham gum

1/2 teaspoon baking soda

Pour the chocolate mixture into the flour mixture, combine gently and then add:

1 tablespoons warm water

1/4 cup rice milk

1 teaspoon apple cider vinegar

1 teaspoon best quality vanilla 

Stir until the batter is smooth, then pour into prepared pan.

Bake at 325 for 20-25 minutes or until the cake doesn't jiggle in the pan,and a toothpick inserted comes out clean.

While the cake is baking, prepare glaze because you pour the glaze on the cake when it comes out hot.

Glaze:

1/4 cup earth balance buttery spread

3 tablespoons of rice milk

2 tablespoons of cacoa

1/2 teapoon best quality vanilla

1 cup organic confectioners sugar

In a medium saucepan combine the earth balance, rice milk and cacoa, bringing to a boil over medium heat and stirring constantly. Remove from heat and add the vanilla and sugar mixing until smooth.

When the cake comes out of the oven, put the pan on a wire rack, pour and then smooth the glaze on the warm cake.  Let it rest and cool for about 10-20 minutes.Cut into "pie" slices and serve.  Refrigerate, if there are any, leftovers.  Super awesome cold out of the fridge the next day too!