Indulge in this moist, fudgy, and sinfully delicious chocolate cake. But wait, there’s more! This cake is not only vegan but also gluten-free. So, whether you follow a plant-based lifestyle, have gluten sensitivities, or simply enjoy exploring new culinary horizons, this Vegan Gluten Free Chocolate Cake is about to become your new obsession.
When it comes to cake flavors, chocolate is always my go-to. Just like my favorite Chocolate Almond Flour Cake with Espresso Frosting, this one has become a new favorite–only this time it’s also vegan!
Perhaps it’s because this vegan gluten free cake is made in pan or maybe it’s the simple chocolate buttercream frosting–either way, it’s sure to become a family favorite!
how to make vegan gluten free chocolate cake
- almond flour – I used a finely ground almond flour. You could also use a hazelnut flour but you cannot substitute any other flour for this
- gluten free flour – An all purpose gluten free baking flour is required. I used King Arthur Measure for Measure
- tapioca flour – also know as tapioca starch, you can replace this arrowroot powder
- unsweetened cocoa powder – I used Hershey’s brand
- baking soda and powder – this acts as a leavening agent to help the cake get fluffy
- salt – salt enhances the flavors of the cookie
- vinegar – I used white distilled vinegar to help activate the baking soda
- oil – the oil will help to keep the cake moist. I used organic vegetable oil but coconut oil will also work
- vanilla extract
- almond milk – or any nut milk
- vegan butter – you can’t make vegan buttercream without vegan butter
- hot coffee – I promise you won’t taste it! The coffee will just enhance the flavor of the cake
- organic powdered sugar and cane sugar – sugars provide not just the sweetness of the c but the overall texture as well.
- Let’s start our journey with the foundation of any good cake: the base. When it comes to a vegan and gluten-free cake, we need to get a little creative. Thankfully, there are numerous options available to make our cake moist and tender. One popular choice is using a combination of gluten-free flours, such as almond flour and gluten-free all purpose flour (I used King Arthur Measure for Measure). These flours lend a wonderful texture and flavor to our cake, making it utterly irresistible.
- Divine Decadence: The Chocolatey Goodness Ah, chocolate—the ultimate treat! In our vegan gluten-free chocolate cake, we don’t skimp on the cocoa. To achieve that deep, rich flavor, we turn to high-quality cocoa powder. Make sure it’s unsweetened to keep the sweetness in check. And by adding fresh brewed coffee, the chocolate flavor reaches a whole new level of decadence.
- Buttery Chocolate Buttercream: This simple sheet cake is topped with creamy vegan and gluten free buttercream using vegan butter, almond milk, organic powdered sugar, unsweetened cocoa powder and vanilla extract.
And there you have it, vegan gluten-free chocolate cake—a masterpiece of moistness, richness, and pure indulgence. Whether you follow a vegan or gluten-free lifestyle or are simply looking to expand your dessert repertoire, this cake is a must-try. So gather your ingredients, channel your inner baking maestro, and let this culinary adventure begin. Trust me, you won’t be disappointed.
Baking with almond flour
Do cakes with almond flour rise?
Yes, when combined with the right ingredients, your almond flour cake will rise just fine. This recipe calls for baking soda as a leavening agent which helps the cake rise and creates a tender crumb.
Does almond flour make a cake moist?
Almond flour is high in fat which helps to ensure your cake is moist and tender.
Can almond flour replace all purpose flour?
I found that you cannot replace almond flour with all purpose flour with having to adjust other ingredients such as eggs or other liquids.
More chocolate cake recipes to love
Here are a few of my favorite chocolate cake recipes on my blog. I know you will love them as much as I do!
Vegan and Gluten Free Chocolate Cake
- Mixing bowls
- baking pan 8×11
- ½ cup almond milk
- ¾ cup organic cane sugar
- 2 tsp white distilled vinegar
- ⅓ cup vegetable oil or coconut oil*
- 2 tsp vanilla extract
- 1 ¼ cup gluten free flour measure for measure*
- 1 cup almond flour
- 2 tsp tapioca flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup fresh brewed hot coffee
for the frosting
- ½ cup vegan butter, salted room temperature
- 1-2 cups organic powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp almond milk
- dash of vanilla extract
- sprinkles gluten free and vegan
- Preheat the oven to 350℉ and prepare a baking dish (8×11 or similar size) with non-stick spray or parchment paper.
- Combine the wet ingredients. In a bowl, combine the almond milk, cane sugar, vinegar, vegetable oil and vanilla and then set aside.
- Sift all the dry ingredients together into a mixing bowl. Add in the wet ingredients and whisk until smooth. While stirring, slowing add in the hot coffee until well incorporated and the batter comes together.
- Bake the cake. Spread the batter evenly into the pan and bake the cake doe 20-25 minutes and toothpick comes out clean. Let the cake cool completely.
- Make the frosting and serve. Add the vegan butter and 1 cup powdered sugar to a stand alone mixer or you could use a bowl and hand mixer. Beat until light and fluffy, about 3 minutes. Add in the milk, cocoa powder and vanilla and mix until combined. If you want a thicker frosting, add more powdered sugar now. Spread the frosting over the cake and top with gluten free and vegan sprinkles if desired. Serve!