Decadent Chocolate Sprinkle Cake

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This Decadent Chocolate Sprinkle Cake is a soft gluten free chocolate cake filled with rainbow sprinkles surrounded by layers of chocolate fudge frosting.  It's also eggless, nut free and easily vegan.

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt.

 

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Make 3 wells in the dry ingredients. In one well pour the oil, in the other pour the white vinegar and in the last, pour the vanilla.

 

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Pour cold water on top and mix till combined. Add the sprinkles and mix till combined again.

 

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Bake the cakes in the center rack at 350 degrees Fahrenheit until the top is slightly springy when carefully poked.

 

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Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around. Repeat with 3 layers.

 

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Add sprinkles to the bottom of the cake and chill for 15 min before doing the ganache drip.

 

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Do the ganache drip and add frosting swirls and more sprinkles on top of the cake.

 

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For vegan, use a non dairy gluten free flour, vegan baking sticks, vegan chocolate chips and sprinkles and only use a vegan heavy cream, or use my vegan ganache recipe.

 

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Get the complete recipe via the link below!