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Dark Chocolate Cake With Cappuccino Buttercream Frosting

*Note-I’ve had a suspicion that my oven temperature was off for awhile now, so I bought an oven thermometer and it’s about 50 degrees hotter than it should be!!! I’ll be re-making my recipes and posting updated temperatures and times. I’m really sorry if this has caused any problems.

Warning: This cake is gluten and dairy free, but by no means healthy. If you want to make it a little bit healthier, you could make your own unrefined powdered sugar.

But man, this cake is good... and easy!


It is an extra moist, deep dark chocolate cake with a cappuccino buttercream frosting that’s served with SO Delicious dairy free chocolate ice cream, chocolate syrup, and a strawberry. The strawberry makes it healthy right?

I hope you get to make this soon because it’s a winner for sure!

 

Dark Chocolate Cake With Cappuccino Buttercream Frosting
 
Ingredients
Cake:
  • 1 Box Betty Crocker's Devil's Food Cake Mix, Gluten Free
  • 3 Large Eggs
  • ¼ C Veganaise (mayo) or SO Delicious Plain Greek Yogurt
  • 1 Tsp. Pure Vanilla
  • ½ C Earth Balance Butter, Softened
  • 2 Heaping Tbsp. Dark Cocoa Powder, plus more for dusting pans
  • 1 C Water
Cappuccino Frosting:
  • ½ C Earth Balance Butter, softened on counter at room temperature (not in microwave)
  • 2 Tsp. Pure Vanilla
  • ¼ C SO Delicious Coconut Milk, original (or preferred milk alternative)
  • Enough Instant Coffee Granules To Make Three 6 Oz. Cups Of Coffee (I used 3 individual packets)
  • 4 To 5 C Powdered Sugar
Instructions
CAKE:
  1. Preheat oven to 350 degrees and set out butter for frosting on counter to come to room temperature.
  2. Place all ingredients into a mixing bowl.
  3. Mix about 2 minutes, or until well combined, scraping down the bowl as necessary.
  4. Grease 2 cake pans with shortening or cooking spray and dust with cocoa powder.
  5. Divide evenly among prepared pans and bake for 25 minutes, or until a toothpick inserted into middle of cakes comes out clean.
  6. Allow to cool at least 10 minutes in pan before turning out to cool completely. Or, just allow to cool completely in pans.
FROSTING:
  1. Stir the instant coffee into the milk until fully dissolved.
  2. Place well softened butter into mixing bowl and beat until fluffy.
  3. Add the remaining ingredients, starting with 4 C of powdered sugar, and mix until smooth scraping down the bowl as necessary. Add more powdered sugar as needed to help thicken.
  4. Ice cake and refrigerate. Serve with chocolate, SO Delicious dairy free ice cream, and a strawberry. Oh. My. Goodness.
 
 
 
adapted from Southern Plate

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Comments

  1. This cake was absolutely fantastic!!

  2. omgosh! This looks so very good!! We are gluten free, but still have cow’s milk, butter, mayo…ect. Will using those items change the recipe too much?

    I can’t wait to try this!

  3. Alisha-
    Thanks! I think it would be fine to use real milk and mayo, it shouldn’t effect anything. Let me know what you think!

    Cassidy

  4. I don’t think I can leave your site :)!!

    1} It all just looks sooooo very yummy!!
    2} We have the same background…I feel at home here 🙂
    3} Hoping some of your skills will seep into my fingertips as I read all of your recipes.

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