This vegan and Gluten Free Chocolate Cake is a chocoholic’s dream! It’s super moist, rich, fluffy, and ultra decadent, slathered in a silky vegan chocolate buttercream frosting. Perfect for birthdays, special occasions, or any time!
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Vegan Gluten Free Chocolate Cake Recipe
This is the ultimate vegan and gluten-free chocolate cake and I’m so excited to finally share it! I’ve perfected it over time so this recipe is tried and true, and one of my favorites! I make it for birthdays and special occasions (or just because) to rave reviews from all eaters!
There are no eggs, gluten, dairy, or refined sugar, so it caters to a wide variety of diets and is quite allergy-friendly. Need it to be nut-free? No problem, just ensure the vegan milk and butter you use don’t contain nuts.
Most importantly, it’s absolutely scrumptious! Raw cacao powder gives its rich chocolate flavor, activated and enhanced by hot coffee and further sweetened with coconut sugar. The gluten-free flour blend makes it really simple to make. Together with the liquid ingredients, they create the perfect chocolate cake — light and soft, with a super moist, slightly dense, almost fudgy texture. And the luxurious dairy-free chocolate buttercream makes this cake extra decadent, so rich, and really beautiful.
This cake stores really well and doesn’t get crumbly or dry in the fridge or freezer. In fact, it tastes even better the next day (or several days) after! It’s not just good “for a gluten-free cake” or “for a vegan cake” — it’s just that good! If you’re a chocolate lover, this is the only chocolate cake recipe you’ll ever need!
Looking for more delicious gluten-free dairy-free cakes and treats? Try my Apple Cider Cake, Strawberry Cake, Chocolate Cupcakes, or my Fudgy Gluten Free Vegan Brownies.
Ingredients
See the recipe card below for ingredient quantities.
Gluten Free Chocolate Cake
- ground flaxseeds – also called flaxseed meal.
- coconut sugar
- cacao powder
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – I use and recommend this brand. Note that this gluten-free flour blend contains grains, nightshades, and xanthan gum but excludes yeast.
- baking soda
- baking powder – ensure it’s gluten-free. I like this one.
- salt
- avocado oil
- vanilla
- dairy-free milk – I use coconut milk. Use your favorite unflavored and unsweetened non-dairy milk, including any nut milk, soy milk, oat milk, rice milk, etc.
- hot coffee – amplifies the chocolate flavor and adds richness without leaving a noticeable coffee taste. You can use any coffee, including brewed, instant, or even decaf!
Chocolate Buttercream Frosting
- vegan butter – I use Miyoko’s salted butter sticks which contain coconut and cashews. Any vegan/dairy-free butter sticks should work, but I don’t recommend using a soft vegan butter spread.
- cacao powder
- arrowroot starch
- sea salt
- maple syrup
- vanilla
Ingredient Substitutions
- To grease the pans and in the cake, you can use olive oil or any neutral-flavored oil instead of avocado oil.
- You can swap the coconut sugar with maple sugar. Or, use granulated sugar if you don’t need this cake to be refined sugar-free.
- Instead of hot coffee, boiling hot water will work.
- You can also try the vegan chocolate buttercream icing from my Gluten Free Chocolate Cupcakes recipe which contains palm shortening instead of vegan butter.
- I don’t recommend any other substitutions and can’t guarantee the results if you make replacements. If you like experimenting, let me know in the comments how your creations turn out!
How To Make Vegan Gluten Free Chocolate Cake
Step 1. Make Flax Egg
In a small cup or bowl, whisk together the flaxseed meal and water. Set aside to thicken.
Step 2. Make the Cake Batter
Combine the dry ingredients in a large bowl.
Then, combine the wet ingredients except the coffee.
Whisk to combine dry and wet ingredients.
Fold in the hot coffee.
Step 3. Transfer Batter
Evenly divide the batter between two greased 8 inch cake pans. Use a spatula as needed to scrape the batter out the bowl and smooth the tops.
Step 4. Bake the Cakes
Bake in the middle rack of the oven preheated to 350F for 30-35 minutes.
Step 5. Cool
Let the cakes cool in the tins for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Step 6. Make the Frosting
First, cream the vegan butter until smooth and fluffy. Then, gradually add the remaining ingredients and continue beating until the frosting is creamy and fully combined.
Step 7. Assemble and Frost the Cake
Once the cakes have fully cooled, frost the top of one cake. Gently place the second cake on top. Apply a thin crumb coat and let set in the fridge. Once set, continue frosting the entire cake.
Step 8. Serve
Cut the cake into slices, serve and enjoy!
Tips & Tricks
Use Room Temperature Ingredients
Use room temperature wet ingredients for both the batter and frosting to ensure smooth and even mixing and to prevent curdling. Allow any refrigerated ingredients such as the dairy-free milk, maple syrup, and vegan butter to come to room temperature, or gently warm cold liquids in the microwave before cooling to room temp. However, note the coffee should be hot!
Avoid Over-Mixing
Don’t over-mix the batter to maintain the cake’s light texture. Mix the wet and dry ingredients together until just combined and gently fold in the flax eggs and hot coffee. Overworking the batter can result in a tough, dense, or rubbery texture.
Distribute Batter Evenly
The best way to evenly divide the batter between the cake pans is to weigh each with a kitchen scale. This will ensure each pan has the same amount of batter so the cakes bake evenly.
Avoid Over-Baking
This cake is meant to be super moist so try not to dry it out by over-baking. Check for doneness by sticking a toothpick into the center of the cakes. They’re ready when the toothpick comes out clean or with a few moist crumbs.
Don’t Open the Oven Door Too Early
If you open the oven before the minimum time to check the cakes they’ll sink.
However, if your cakes sink or dome, just cut off the top and apply the crumb coat. For the top layer, you can flip the cake so the bottom flat side is on top, avoiding the need for leveling.
Allow Cakes to Cool Fully
As with all gluten-free baked goods, make sure the cakes are completely cooled before you start to assemble and frost the cake so they set fully and don’t crumble. However, reheating a slice of cake slightly before serving enhances the texture and brings out the flavor, especially after storing in the fridge.
Optional Decor
Feel free to garnish the cake if desired. You can top the cake with fresh raspberries or other complementary fruits, dust the top with cacao powder or decorate with chocolate sprinkles or shavings.
Cutting the Cake
Use a sharp, serrated knife, run it under hot water, and then dry it; the warmth allows it to slice through the cake and frosting more easily. Use a gentle sawing motion instead of pressing down too hard to maintain the cake’s structure so it doesn’t crumble. Wipe the knife between slices for clean cuts. Use a cake server or spatula to help serve individual pieces.
Frequently Asked Questions
Due to the ingredients in the baking flour, this cake isn’t compatible with a paleo or AIP diet. If you’re looking for some AIP cakes, try my Apple Spice Cake, Paleo Carrot Cake, Nut-Free Fruitcake, Pumpkin Roll, or my Yule Log Cake which can be Modified AIP-compliant.
I tested this recipe with Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. Note that all gluten-free flour blends are not the same and results may vary. If you try another brand, I suggest using another gluten-free 1:1 baking flour rather than a gluten-free all-purpose flour for this recipe.
If you use a blend without xanthan gum you will need to add 1/2 tsp to the dry ingredients. Xanthan gum is necessary in this gluten-free and vegan cake for binding and structure in addition to the egg replacement.
I don’t recommend making the batter ahead of time and refrigerating or freezing it to bake later. It should be made just before baking to ensure optimal rise and texture.
Yes! You can assemble the entire cake a day in advance and store it in the fridge. Or, bake the cakes, wrap them in plastic wrap, and store them, unfrosted, in the fridge for about 3 days or in the freezer for up to 3 months.
You can also make the frosting in advance and store it in an airtight container in the fridge for a week or in the freezer for several months. Allow it to defrost in the fridge and come to room temperature, then whisk once more before icing the cake.
Yep! I’ve successfully made this cake in 6-inch pans and in a bundt pan. You’ll need to adjust the baking time accordingly and check the cake for doneness.
In 6-inch pans it will take about 30 minutes to bake, while in a bundt pan will be a bit less; check it at around 28 minutes.
Storage Instructions
- Fridge: Store leftover cake in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 5 days.
Store the icing in the fridge for 5 days. - Freezer: Wrap leftover slices of cake in plastic wrap in a freezer-safe container or plastic bag. It will last for up to 3 months.
Defrost in the fridge.
If freezing unfrosted cake, wrap the cakes in plastic wrap and store in the freezer for up to 3 months. Allow the cakes to thaw in the fridge, then frost and serve. - Reheating: Allow to come to room temperature or slightly warm in the microwave or toaster oven before serving.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free desserts that taste as delicious as their conventional counterparts. That’s why you’ll love my Vegan Gluten Free Chocolate Cake with its rich chocolate flavor and moist, soft texture, made completely without any gluten, dairy, or eggs! If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
PrintGluten Free Chocolate Cake Recipe (Vegan)
- Total Time: 50 minutes
- Yield: 2 layer 8 inch round cake* 1x
- Diet: Gluten Free
Description
The Ultimate Vegan and Gluten Free Chocolate Cake – super rich, so moist, fluffy, and extra decadent! Slathered with a luxurious vegan chocolate buttercream frosting, it’s a chocoholic’s dreams! Perfect for birthdays and special occasions, simple enough for any time!
Ingredients
Gluten Free Chocolate Cake
- 3 TBSP ground flaxseed
- 9 TBSP water
- 1.5 cups coconut sugar
- 3/4 cup cacao powder
- 2 cups Bob’s Red Mill Gluten Free 1-1 Baking Flour**
- 1.5 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup avocado oil
- 2 tsps vanilla
- 1 cup unsweetened dairy-free milk, room temperature
- 1/2 cup hot coffee
Vegan Chocolate Buttercream Frosting
- 1 cup vegan butter, softened to room temperature
- 1 cup cacao powder
- 3/4 cup arrowroot starch
- 1/4 tsp sea salt
- 1/2 cup maple syrup, room temperature
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and generously grease two 8-inch cake pans with avocado oil.***
- In a small bowl or cup, use a fork to whisk together ground flaxseed and water. Set aside to congeal into a gel-like consistency, at least 5-10 minutes.
- In a large bowl, combine coconut sugar, cacao powder, gluten-free 1:1 baking flour, baking soda, baking powder, and salt. Then make a well in the center of the dry ingredients.
- In a separate bowl, combine avocado oil, vanilla, and dairy-free milk. Then add the flax egg and whisk together.
- Pour the wet ingredient mixture into the center of the dry ingredient mixture and use a whisk to combine until lumps are gone.
- Fold in the hot coffee until mixture is smooth.
- Divide the batter evenly and pour into the prepared cake pans. Use a spatula as needed to scrape the batter out the bowl and smooth the tops.****
- Bake in the middle rack of oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.*****
- Allow to cool 5-10 minutes in the pans then remove and let cool completely on a wire rack before frosting.
Frosting
- In the bowl of a stand mixer with the whip attachment or in a deep bowl with a hand mixer and beaters attached, beat the vegan butter until fluffy.
- Slowly add in cacao powder, arrowroot starch, and sea salt followed by maple syrup and vanilla.
- Beat until smooth, scraping down the sides of the bowl as necessary, until fully combined.******
Assembly
- If necessary, level the cakes using a sharp serrated knife.
- Place one cake on a cake stand or serving dish to create the bottom layer.
- Using an offset spatula, spread a generous layer of frosting on the top of the cake.
- Carefully place the second cake layer on top the frosted layer. Press down gently to ensure it’s level.
- Apply a thin crumb coat to the top and sides of the layered cake. Place in the fridge for 10-20 minutes to set the coat.
- Use remaining frosting to cover the top and sides of the cake evenly.
- Slice and serve!
Notes
See the Ingredient Substitutions section for replacement suggestions.
*Number of servings depends on how large or small you slice the cake.
**I used and recommend this specific brand of flour. You’ll need to add 1/2 tsp xanthan gum if the gluten-free flour blend you use doesn’t have any.
***See the FAQs for notes on using other pan sizes.
****For best results, use a kitchen scale to weigh equal amounts.
*****In my oven, I’ve noted the sweet spot for baking this cake in 8-inch pans is just around 34 minutes.
******If making the frosting in advance, allow to come to room temperature and re-whisk before frosting the cake.
Store in the fridge for 5 days or freezer for 3 months in an airtight container or wrapped in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
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