Step 1

Preheat the oven to 350 degrees F and grease two 8-inch cake pans. I also line them with parchment rounds for easy removal of the cakes later.

Step 2

Measure 1 cup soy milk in a glass measuring cup and add vinegar. Stir slightly and set aside.

Step 3

In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt.

Step 4

To the bowl with the dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the whisk attachment) until well combined.

Step 5

Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will be quite runny at this point.

Step 6

Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Step 7

Only once the cake is completely cooled, frost with chocolate frosting using an icing spatula or just a butter knife and enjoy!

Step 8

It’s fine to store the cake at room temperature for 1-2 days, or you can refrigerate it for 3-4 days. Make sure to cover any cut parts so it doesn't dry out.