If you’ve been searching for the perfect gluten free vegan chocolate cake recipe, your quest ends here! Whether you have dietary restrictions or simply want to indulge in a healthier treat, this cake is the answer.
It’s rich, decadent, and unbelievably moist, yet completely free from dairy, eggs, and gluten. With the right blend of wholesome ingredients and a few baking secrets, you can create a chocolate masterpiece that everyone will crave.
Baking vegan and gluten free doesn’t mean compromising on flavor or texture. In fact, this cake is so delicious, even traditional cake lovers will be coming back for seconds.
Whether you’re celebrating a birthday, hosting a dinner party, or just want a slice of chocolatey comfort, this recipe has you covered. Read on to discover why this cake will become your new go-to dessert, plus pro tips, nutrition facts, and serving ideas!
Why You’ll Love This Recipe
- Rich & Fudgy: This cake boasts an irresistibly moist crumb and deep chocolate flavor. You’ll forget it’s gluten free and vegan!
- Easy to Make: Simple, accessible ingredients and straightforward steps mean anyone can bake this cake, even beginners.
- Allergy Friendly: Free from dairy, eggs, and gluten – perfect for those with sensitivities or following a plant-based diet.
- No Fancy Equipment: All you need is a bowl, a whisk, and a cake pan!
- Versatile: Dress it up with vegan frosting, fresh berries, or enjoy it plain for a lighter treat.
- Crowd Pleaser: Even non-vegan, non-gluten-free friends and family will be amazed at how delicious this cake is.
Ingredients
Here’s everything you’ll need to make this gluten free vegan chocolate cake. These quantities make a standard 9-inch round cake, perfect for 8 generous slices.
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-free all purpose flour blend | 2 cups (240g) | Choose a blend with xanthan gum, or add 1 tsp if your blend doesn’t contain it. |
| Unsweetened cocoa powder | 3/4 cup (65g) | High-quality Dutch process or natural cocoa both work well. |
| Baking powder | 2 tsp | Ensures the cake rises beautifully. |
| Baking soda | 1 tsp | For extra lift and lightness. |
| Salt | 1/2 tsp | Balances and enhances the chocolate flavor. |
| Organic cane sugar | 1 1/4 cups (250g) | You can also use coconut sugar for a less refined option. |
| Unsweetened non-dairy milk | 1 3/4 cups (420ml) | Almond, soy, oat, or coconut milk all work. |
| Neutral oil | 1/2 cup (120ml) | Canola, sunflower, or melted coconut oil. |
| Apple cider vinegar | 2 tsp | Creates a dairy-free buttermilk effect for tenderness. |
| Pure vanilla extract | 2 tsp | Brings out the chocolatey richness. |
| Boiling water | 1/2 cup (120ml) | Enhances cocoa flavor and helps dissolve sugar. |
| Vegan chocolate chips (optional) | 1/2 cup (90g) | For melty pockets of chocolate throughout! |
Equipment
- 9-inch round cake pan (or two 8-inch pans for a layered cake)
- Parchment paper (for easy release)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Optional: Electric hand mixer (for extra-smooth batter, but not required)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, combine the non-dairy milk, apple cider vinegar, and let sit for 2 minutes. This will slightly curdle the milk, creating a vegan “buttermilk.”
- Add the sugar, neutral oil, and vanilla extract to the vegan buttermilk mixture. Whisk until smooth and the sugar is starting to dissolve.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix – a few lumps are okay.
- Slowly pour in the boiling water and continue whisking until the batter is smooth and glossy. The batter will be fairly thin – this is what gives the cake its moist, fudgy texture.
- If using, fold in the vegan chocolate chips for an extra chocolatey boost.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, carefully turn out onto a cooling rack and let cool completely before frosting or slicing.
- Optional: Frost with your favorite vegan chocolate frosting, dust with powdered sugar, or serve as-is!
Baking Tip: “Don’t skip the parchment paper! It makes removing the cake from the pan a breeze and prevents sticking, especially with gluten free batters.”
Tips & Variations
- Make it Nut-Free: Use oat, rice, or soy milk instead of almond milk, and double check that your gluten-free flour blend is nut-free.
- Refined Sugar-Free: Substitute organic cane sugar with coconut sugar or maple sugar for a more wholesome, less processed option.
- Double the Chocolate: Stir in extra vegan chocolate chips or chopped dark chocolate into the batter.
- Frosting Ideas: Top with a simple vegan chocolate ganache, classic vanilla buttercream, or even a whipped coconut cream for a lighter finish.
- Mocha Twist: Add 1 tablespoon of instant espresso powder to the dry ingredients for a subtle coffee flavor that enhances the chocolate.
- Layer Cake: Double the recipe and bake in two pans for a stunning layered celebration cake. Frost and decorate as desired!
- Mix-In Fun: Fold in chopped walnuts, pecans, or raspberries for extra texture and flavor.
- Single-Serve Option: Divide the batter into lined muffin tins and bake for 20-22 minutes for cupcakes.
- Make Ahead: Bake the cake a day ahead and wrap tightly in plastic wrap. It actually gets moister and richer overnight!
Pro Tip: “Let the cake cool completely before slicing for the cleanest cuts and best texture. It’s worth the wait!”
Nutrition Facts
This nutrition estimate is for one slice (1/8 of the cake), unfrosted, using almond milk and cane sugar.
| Nutrient | Amount per slice |
|---|---|
| Calories | 245 |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 210mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 3g |
| Sugars | 17g |
| Protein | 3g |
Adding a frosting or chocolate chips will increase calories and sugar. For a lower-calorie treat, serve unfrosted or with fresh fruit.
Serving Suggestions
- Classic: Serve slices with a sprinkle of powdered sugar and a few fresh berries for a simple, elegant dessert.
- With Vegan Ice Cream: A scoop of vanilla or chocolate vegan ice cream turns this cake into a decadent treat, perfect for birthdays or celebrations.
- Drizzle: Top with a drizzle of homemade vegan chocolate ganache or a quick raspberry coulis for a restaurant-worthy finish.
- Layered: Double the recipe, fill with vegan buttercream, and decorate with chocolate curls and fruit for a show-stopping centerpiece.
- Snack-Style: Enjoy a slice with your afternoon tea or coffee for a mid-day pick-me-up.
Looking for more vegan baking inspiration? Try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a naturally sweetened, sticky treat, or whip up a fresh loaf using this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
If you’re craving something savory, check out these Peruvian Vegetable Recipes for Flavorful Healthy Meals for a global twist on plant-based cooking!
Conclusion
Baking a gluten free vegan chocolate cake is not only possible, it’s downright delicious. With the right ingredients and a little love, you’ll create a cake that’s rich, satisfying, and suitable for everyone at your table.
Whether you’re new to gluten free or vegan baking, or a seasoned pro looking for the best chocolate cake recipe, this one is sure to become a staple.
Don’t be afraid to make it your own – experiment with mix-ins, toppings, and presentation. One bite and you’ll see there’s no need to compromise on taste or texture.
Happy baking, and don’t forget to share your creations and favorite twists in the comments below. For more plant-based inspiration, explore the other recipes linked in this post – your next kitchen adventure awaits!
📖 Recipe Card: Gluten Free Vegan Chocolate Cake
Description: This rich and moist chocolate cake is both gluten free and vegan, making it perfect for a variety of dietary needs. Easy to make and delicious, it's sure to satisfy any chocolate craving.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, mix almond milk, applesauce, coconut oil, vanilla, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 220 | Protein: 3g | Fat: 8g | Carbs: 36g
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