Allergy Free Chocolate Cake


2 cups sugar

1 cup vegan butter (Earth Balance)

1 tsp vanilla extract

2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup rice milk

3/4 cup unsweetened cocoa

1/3 cup hot water 


Beat sugar and butter on medium speed with electric mixer until creamy and fluffy (about 5 minutes)

Add vanilla extract and mix well

In separate bowl, mix flour, baking powder, salt and cocoa

Add the flour mixture to the sugar mixture alternately with the rice milk (start/end with flour)

Beat at medium-low speed until blended after each addition

Add in hot water and blend until smooth (batter will be thick)

Immediately pour into 2 greased and floured 8 inch round cake pans

Bake 34-38 minutes

Cool in pans on wire rack