If you have been searching for that perfect treat to satisfy your chocolate cravings without compromising on dietary needs, this Vegan Gluten-Free Chocolate Cake Recipe is a total game changer. Rich, moist, and unbelievably easy to make all in one bowl, this cake brings joy to everyone around the table—whether you’re vegan, gluten-free, or simply a devoted chocolate lover. The combination of almond flour and gluten-free all-purpose flour creates a tender crumb, while the touch of espresso powder subtly amplifies the deep cocoa flavor, making each bite pure bliss. Trust me, this recipe will soon become your go-to for celebrations or anytime you want to impress with minimal fuss and maximum taste.
Ingredients You’ll Need
Gathering the right ingredients is half the fun because each element plays a vital role in shaping the flavor, texture, and appearance of this cake. From the rich cocoa powder to the moistening effect of apple cider vinegar, everything is thoughtfully chosen to create a luscious dessert you’ll adore.
- 1 cup room temperature non-dairy milk: Provides creaminess and moisture while keeping the cake vegan-friendly.
- ¾ cup oil: Ensures the cake remains moist and tender with a buttery texture.
- 1 tablespoon vanilla extract: Adds aromatic warmth and depth to the chocolate flavor.
- 1 tablespoon apple cider or white vinegar: Reacts with baking soda to give the cake a light, fluffy rise.
- ½ cup maple syrup: Brings natural sweetness and a subtle hint of maple complexity.
- 1 ½ cups white sugar: Balances the bitterness of cocoa and enhances overall sweetness.
- 1 cup boiling hot water: Activates the cocoa powder for an intense, rich chocolate taste.
- 2 ½ cups gluten free all-purpose baking flour: The gluten-free base that keeps the cake light and perfectly structured.
- 2 cups fine blanched almond flour: Adds moistness and a delicate nutty flavor, boosting texture and taste.
- 1 cup cocoa powder: The star ingredient that delivers deep, chocolatey goodness.
- 1 ¼ teaspoon baking soda: Works with vinegar to help the cake rise beautifully.
- 1 ¼ teaspoon baking powder: Provides extra lift for a fluffy crumb.
- 1 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1–2 teaspoon espresso powder (optional): Amplifies the chocolate flavor without any coffee taste—pure magic!
- Chocolate buttercream (vegan): For the luscious frosting that ties this celebration cake together.
How to Make Vegan Gluten-Free Chocolate Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350 degrees Fahrenheit and lining two 8-inch round cake pans with parchment paper. This step ensures your cakes slide out smoothly once baked, setting the stage for perfect layers.
Step 2: Mix the Wet Ingredients
In a glass, combine the non-dairy milk and vinegar to create a vegan buttermilk that adds tang and helps the cake rise. Then, in a large bowl, whisk together the oil, vanilla extract, maple syrup, white sugar, and cornflower to blend your sweet moisteners and flavors beautifully.
Step 3: Combine the Dry Ingredients
Sift together the gluten-free all-purpose flour, almond flour, and cocoa powder to avoid lumps and ensure even mixing. Add baking soda, baking powder, salt, and the optional espresso powder. Whisk everything to distribute the leavening agents and spices evenly throughout.
Step 4: Blend Wet and Dry Mixes
Gradually incorporate the dry ingredients into the wet mixture, stirring gently to avoid overmixing, which can lead to a dense cake. Then, carefully whisk in the boiling hot water to activate the cocoa, creating a smooth, rich batter with the perfect consistency.
Step 5: Bake with Care
Divide the batter evenly between prepared pans. Let them rest for five minutes before placing in the oven to stabilize. Bake for 35 to 45 minutes, checking from 35 minutes onward by inserting a toothpick—it should come out with just a few crumbs attached for perfect doneness.
Step 6: Cool and Frost
After baking, allow the cakes to cool in their pans for 20 minutes, then transfer to a wire rack. For best results, chill them in the refrigerator for about 90 minutes before frosting. Use your favorite vegan chocolate buttercream to sandwich the layers and cover the cake beautifully.
How to Serve Vegan Gluten-Free Chocolate Cake Recipe
Garnishes
When it comes to garnishing, less is often more. A sprinkle of cocoa powder, a handful of fresh raspberries, or some shaved dark vegan chocolate can elevate the cake’s appearance while boosting that irresistible chocolate allure.
Side Dishes
Pair this cake with vegan whipped cream or a scoop of your favorite dairy-free vanilla ice cream for an indulgent treat. A cup of freshly brewed coffee or robust herbal tea also complements the cake’s rich chocolate flavors wonderfully.
Creative Ways to Present
For a festive touch, dust the cake with edible gold leaf or arrange fresh edible flowers on top. Feeling adventurous? Serve individual slices with a drizzle of raspberry coulis or a sprinkle of crushed toasted nuts for added texture and flair.
Make Ahead and Storage
Storing Leftovers
This Vegan Gluten-Free Chocolate Cake Recipe keeps beautifully stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration extends its lifespan to about five days without sacrificing moistness.
Freezing
Wrap the cake layers tightly in plastic wrap and place in a freezer-safe bag or container. Frozen, they maintain their delightful texture and flavor for up to three months. Thaw overnight in the fridge before assembling and frosting.
Reheating
If you prefer your cake slightly warm, reheat slices gently in the microwave for 15 to 20 seconds. This brings softness back to each bite and intensifies the chocolate aroma, perfect for an indulgent treat anytime.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Absolutely! If gluten is not a concern, regular all-purpose flour works beautifully in this recipe and may give a slightly different texture that some find even more tender. Just skip the gluten-free label and enjoy the cake as is.
What non-dairy milk works best?
Almond milk, soy milk, or oat milk are all excellent choices depending on what you have on hand. I find almond milk adds a lovely subtle nuttiness that pairs well with the almond flour, but feel free to experiment!
Is espresso powder necessary?
The espresso powder is optional but highly recommended—it doesn’t add coffee flavor but rather intensifies the chocolate notes, making the cake even richer and more complex.
How can I make the cake less sweet?
You can reduce the white sugar to about 1 ¼ cups or substitute part of it with a less refined sugar like coconut sugar. Just keep in mind it may slightly alter the color and moisture, but the cake will remain delicious.
Can I make this cake in 9-inch pans?
Yes, two 9-inch pans can be used, but the layers will be thinner and the baking time shorter—start checking at 28 minutes. Thinner layers can be quicker to bake but still taste fabulous.
Final Thoughts
I hope you give this Vegan Gluten-Free Chocolate Cake Recipe a try because it truly is a crowd-pleaser that brings everyone together with its rich flavor and tender crumb. Baking it feels comforting and rewarding, and sharing it makes celebrations even sweeter. Once you make it, I bet you’ll find it hard to go back to any other chocolate cake!
PrintVegan Gluten-Free Chocolate Cake Recipe
This Vegan Gluten Free Chocolate Cake is a rich and moist dessert made with simple ingredients, perfect for special occasions or impressing a crowd. Made in one bowl, it uses gluten-free flours and dairy-free alternatives to create a delicious, allergen-friendly treat topped with vegan chocolate buttercream.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: 45-55 minutes
- Yield: 14 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup room temperature non-dairy milk
- ¾ cup oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider or white vinegar
- ½ cup maple syrup
- 1 ½ cups white sugar
- 1 cup boiling hot water
Dry Ingredients
- 2 ½ cups gluten free all purpose baking flour
- 2 cups fine blanched almond flour
- 1 cup cocoa powder
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 teaspoon salt
- 1–2 teaspoon espresso powder (optional)
Buttercream
- 1 batch chocolate buttercream (use vegan butter and milk)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it is at the correct temperature for even baking.
- Prep Pans: Line two round 8-inch cake pans with parchment paper and set aside. This prevents sticking and makes removal easier. If using 9 inch pans, note the bake time adjustments in notes.
- Mix Milk and Vinegar: Combine the room temperature non-dairy milk with the vinegar in a glass and set aside to curdle slightly, helping to mimic buttermilk’s acidity.
- Sift Dry Ingredients: In a large mixing bowl, sift together the almond flour, gluten free all purpose flour, and cocoa powder to remove lumps and ensure even mixing.
- Add Remaining Dry Ingredients: Whisk in baking soda, baking powder, salt, and optional espresso powder thoroughly to combine.
- Combine Wet Ingredients: Add the oil, maple syrup, vanilla extract, and the prepared milk-vinegar mixture to the dry ingredients and whisk until smooth and fully incorporated.
- Add Boiling Water: Slowly whisk in the boiling hot water; this activates the cocoa powder and helps develop a moist texture.
- Pour Batter: Divide the batter evenly between the prepared cake pans, smoothing the surface as evenly as possible for uniform baking.
- Rest Batter: Let the pans sit for 5 minutes before baking to allow the mixture to settle.
- Bake: Place in the oven and bake for 35-45 minutes, checking starting at 35 minutes by inserting a toothpick. The toothpick should come out with a few crumbs but not wet to avoid a dense or sunken cake.
- Cool in Pans: Remove from the oven and allow the cakes to cool in their pans for about 20 minutes to firm up.
- Transfer to Cooling Rack: Carefully invert the cakes onto a cooling rack and let cool completely; chilling in the fridge for about 90 minutes speeds this up.
- Prepare Buttercream: Make the vegan chocolate buttercream using vegan butter and milk.
- Assemble Cake: Frost the top of one cake layer, place the second layer on top, then frost the top and sides evenly to finish.
Notes
- You can use two 9 inch round cake pans instead of 8 inch pans; the layers will be thinner and bake time shorter—start checking at 28 minutes.
- Alternative sugars such as light brown or coconut sugar can be used in place of white sugar, but white sugar gives the best results. You may also reduce granulated sugar to about 1 ¼ cups if preferred.
- For gluten free all purpose flour, Bob’s Red Mill 1:1 Baking Flour is recommended. Other gluten free blends containing xanthan gum work as well. Regular all purpose flour can be used if not gluten free.
