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Vegan Gluten-Free Chocolate Cake Recipe

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4.2 from 15 reviews

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.

  • Author: Chef
  • 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

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it is at the correct temperature for even baking.
  2. 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.
  3. 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.
  4. 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.
  5. Add Remaining Dry Ingredients: Whisk in baking soda, baking powder, salt, and optional espresso powder thoroughly to combine.
  6. 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.
  7. Add Boiling Water: Slowly whisk in the boiling hot water; this activates the cocoa powder and helps develop a moist texture.
  8. Pour Batter: Divide the batter evenly between the prepared cake pans, smoothing the surface as evenly as possible for uniform baking.
  9. Rest Batter: Let the pans sit for 5 minutes before baking to allow the mixture to settle.
  10. 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.
  11. Cool in Pans: Remove from the oven and allow the cakes to cool in their pans for about 20 minutes to firm up.
  12. 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.
  13. Prepare Buttercream: Make the vegan chocolate buttercream using vegan butter and milk.
  14. 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.

Find it online: https://cheftinaskitchen.com/vegan-gluten-free-chocolate-cake-recipe/