You will need:

2 cups of gluten free flour-we used almond flour
2 cups of cane sugar
3/4 cup of cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon of espresso powder
1 cup of almond milk
1/2 cup coconut oil
1/2cup of apple sauce
2 teaspoon of of vanilla extract
1 cup of boiled water

Preheat oven to 350 F

I used a bunt pan for this. You can use what ever pan you like but cooking times will be slightly different.
Grease pan ( I used coconut oil)
In a mixer stir all dry ingredients. On medium speed add milk, oil, apple sauce and vanilla. Once mixed add boiling water and mix for 1 minute (This step is what makes the cake moist-DO NOT SKIP IT) pour batter into pan and cook for 37 minutes. Check it with a toothpick. If it comes out clear of batter its ready. If not leave it in for additional time based on the amount of batter on the toothpick.

Once cooked let sit for 10 minutes before removing it from pan.

This is great with chocolate butter cream-see my vegan buttercream for dairy free alternative

I'm Sharing this because a client was telling me how her daughters birthday cake made her feel sick. She has not been eating dairy and thinks she's developed a sensitivity to it so I suggested this. Ryan has a dairy allergy so this cake has become a staple in our house for birthday's and special occasions.