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Vegan Gluten Free Chocolate Cake
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Do I dare say this vegan gluten free chocolate cake is *better* than regular cake? I DO. Because it is. This vegan chocolate cake is perfectly fudgy, slightly dense, and super chocolatey. You’ll love it!
Vegan Gluten Free Chocolate Cake
I think we’ve all had the collective experience of trying to snap a photograph of the sunset and muttering that, “It doesn’t do it justice.” There are some things in this life that are just too beautiful to truly depict in a photo, and this vegan gluten free chocolate cake is right up there with sunsets. You know, it’s not often that the photos don’t do a dessert justice around here. Great photos are sort of Sarah’s thing, so before you get all offended I’m not say that these photos are not good..it’s that this vegan gluten free chocolate cake is SO DAMN GOOD that it simply cannot be captured on film.
You have to see the sunset in real life and you have to make this decadent chocolate cake for yourself to find out just how delicious it really is.
What is vegan gluten free chocolate cake?
This chocolate cake is vegan, gluten free, egg free, dairy free…pretty much anyone can eat it regardless of their allergies, diets, or restrictions. Which is exactly why I made it for my birthday this year–I want everyone to be able to inhale some chocolate cake on my birthday. And when I tell you this cake was DEVOURED…I mean this cake was annihilated. It was gone within 8 minutes. No joke. So you can trust me when I say that this vegan gluten free chocolate cake is actually even tastier than our classic chocolate cake.
I went there, and I mean it. This allergy friendly version is fudgier, a bit denser and has a super subtle nutty, oat-y flavor thanks to flax eggs and oat milk. Your vegan and gluten free friends will love this cake because they can eat it and everyone else will be too busy raving about how good it is to even care that it’s vegan.
How to make eggless chocolate cake?
Two words: flax eggs. Flax eggs are the key to this vegan gluten free chocolate cake’s super fudgy, perfectly dense texture. They give the cake just the right amount of structure, but because they aren’t real eggs the cake doesn’t get quite as fluffy. The result is perfection. So, whether you’re out of eggs, allergic to eggs, or choose not to eat eggs you can still enjoy every decadent bite of chocolate cake.
How to make a flax egg
Flax eggs are super quick and easy to make and require only 1 ingredient! You’ll need ground flaxseed, water, and 5 minutes to make yourself a flax egg. Simply combine 1 Tablespoon flaxseed meal with 3 Tablespoons water, stir together and place in the fridge for 5 minutes. After 5 minutes the flax will have absorbed the water and congealed into a thick, viscous texture reminiscent of an egg! Use your flax egg as directed in your recipe!
For this vegan gluten free chocolate cake you’ll need 3 flax eggs!
Tips for making this vegan gluten free chocolate cake
This chocolate cake tastes straight from a bakery, but a child could make it. You basically put all of your dry ingredients in a bowl, mix them, and then add all your wet ingredients–no stand mixers, fancy kitchen tools, or fussy ingredients. It’s the perfect indulgent treat to whip up with your nonbaker friends or a kiddo. Just follow these three simple steps and you’re guaranteed a gourmet vegan gluten free chocolate cake.
- Let your flax eggs sit for at least 5 minutes: Your flax eggs must congeal to a thicker, egg like texture before you use them or your cake will be too water!
- Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake, so please splurge an extra dollar on the higher quality stuff. Your cake will thank you.
- Do not over bake your cakes: There is nothing sadder than a dry chocolate cake. Take your cakes out when a knife comes out mostly clean rather than waiting for it to come out completely dry. Your cake will continue to bake as it cools!
What size cakes can you make from this one bowl chocolate cake recipe?
This recipe will make a killer Matilda style two inch layer cake, but you can also use it to make some different sizes and shapes:
3 6 inch round layers
2 8 or 9 inch round layers
1 9 x 13 sheet pan
Happy baking!
XXX
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Vegan Gluten Free Chocolate Cake
Do I dare say this vegan gluten free chocolate cake is *better* than regular cake? I DO. Because it is. This vegan chocolate cake is perfectly fudgy, slightly dense, and super chocolatey. You’ll love it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1 3/4 cups granulated sugar
- 3/4 cups dutch processed cocoa powder
- 2 cups gluten free flour (we used Bob’s 1-1 Gluten Free Baking Flour)
- 1 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 flax eggs (3 Tablespoons flax seed meal + 9 Tablespoons water)
- 1 cup oat milk
- 1/2 cup strongly brewed coffee
for the vegan chocolate frosting
- 1 cup vegan butter, room temperature (we used Miyokos!)
- 1 pound powdered sugar (about 3 cups)
- 2 teaspoons vanilla extract
- 2/3 cup cocoa powder
- 4 Tablespoons oat milk
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, flax eggs, and milk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- To make the frosting, place all the ingredients in a stand mixer. Cream on low speed, gradually increasing to high speed for 1 minute, until mixture has lightened slightly and is fluffy.
- Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!
Hello – this sounds AMAZING – just one question – could you use milk in place of oat milk (lactose free milk)?
Hi Jennifer! Yes absolutely–you can use whatever kind of milk you prefer 🙂
Hi- can we use regular milk(2% or full fat) instead of oat milk? And use regular salted butter?
Thanks so much 🙂
Yes absolutely! You can swap out for whatever butter and milk you prefer!
Such a great recipe! Only thing is my frosting came out gritty/grainy. How can I prevent this from happening again?
Hi Carly! So happy you enjoyed! If your frosting is feeling gritty try sifting the powdered sugar and cocoa powder before adding it to your butter–that should get out any particularly gritty or grainy clumps!