Are you gluten free and vegan, wanting a slice of chocolate cake? I have you covered! This is THE BEST vegan and gluten-free chocolate cake you will ever try, with a rich and luxurious chocolate buttercream. If you love chocolate cake, this recipe is for you. Keep reading to learn how it’s made! ps….it’s super easy!
Vegan Gluten-free Chocolate Cake
No one will miss the gluten in this rich and super indulgent chocolate cake. They won’t even be able to tell it’s vegan! It’s easy to make and creates the most incredible chocolate cake imaginable. Perfect for birthdays and other celebrations in need of a scrumptious cake. You’ll love it!
There’s lots to love about this vegan gluten-free chocolate cake recipe. It is full of chocolate, it has a creamy buttercream and best of all, it’s super easy to make. You can’t beat an easy recipe!
Simply mix the batter together, pour it in to the cake tins and bake. Voilà! Same goes with the buttercream, it takes minutes to whip up and tastes like a dream, a chocolatey dream!
What is a vegan gluten-free chocolate cake?
This chocolate cake is vegan, gluten free, dairy free and egg-free… so it’s pretty much perfect for all to enjoy which is why i’m so excited to finally share this recipe. When I tell you this cake was delicious, TRUST ME! Everyone absolutely loved it! It’s one of those cakes where you need to grab your slice QUICK, because the cake will be destroyed in no time, no doubt about it!
This allergy friendly cake is extra rich with the addition of the coffee powder, and fudgey with the use of the flax eggs. This recipe will become your go-to!
How to make flax eggs?
Flax eggs are quick and easy to make and only require 2 ingredients! They are a great alternative to regular ‘eggs’ and make for a fully vegan bake. You’ll need ground flaxseed and water. Simply combine 15g of ground flaxseed meal along with 65ml of water, stir to combine then set aside to thicken. After around 5-10 minutes, the flaxseed will have absorbed the water and would have congealed into a thick ‘gloopy’ texture. They’re now ready to use in your vegan gluten-free chocolate cake. Yippee!
What gluten-free flour to use?
I recipe tested a lot with this cake, and have found the best products which result in an amazing cake.
My TOP 5 favourite gluten-free flours are:
- FREEE Farm Gluten-free Self Raising Flour
- Doves Farm Gluten-free Self Raising Flour
- Asdas own Free From Gluten-free Self Raising Flour
- The Pantry Gluten-free Self Raising Flour
- M&S Made Without Gluten Self Raising Flour
I use a self raising flour with cakes as it results in a super light and fluffy cake. It also helps then rise in the oven, but if you find yourself only having gluten-free plain flour, simply use the same amount of flour as written in the recipe and add 1 teaspoon of baking powder and 2 teaspoons (an extra 1/2 teaspoon) of bicarbonate of soda. This should work perfectly.
Tips for making the best vegan gluten-free chocolate cake
Imagine the most perfect chocolate cake… this is it! I’m sure ‘Bruce Bogtrotter’ would approve- haha! It’s the perfect indulgent cake to whip up with your friends and kids (as it’s just that easy). To get the perfect cake each and every time, I have jotted down some helpful tips and tricks, so you’ll be guaranteed the perfect vegan and gluten-free chocolate cake each and every time!
The best dairy-free milk: Soya milk is the best milk for making a vegan buttermilk. Sweetened or unsweetened, both will work just as perfectly.
Make sure the flax egg has thickened! It’s crucial that you allow the flax seeds to thicken and turn jellified before use. This will help with the fudgey texture of the cake.
Don’t under or over bake the cakes: Make sure to keep an eye on the cakes. Under baked cakes will be too wet inside, and over baked will be dry. You want to test the cakes after around 30 minutes into baking. To test the cakes, insert a tooth pick or skewer down the center of the cakes, if it comes out clean, the cakes are ready..if wet, they need more time to bake.
Use a high quality cocoa powder: The higher quality of the cocoa powder, the better your cake will be. I love the Callebuet Cocoa Powder, you cake will thank you for using it!
Looking for more chocolate recipes? Check these out:
The BEST Vegan Chocolate Cheesecake
9 Ingredient Vegan Chocolate Brownie Cookies
Vegan & Gluten-Free Flourless Chocolate Cake
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!
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Vegan Gluten-free Chocolate Cake
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
THE BEST Vegan Gluten-free Chocolate Cake. Easy to make and delicious! NO-ONE will be able to tell it’s vegan & gluten-free! Make it and see!
Ingredients
Ingredients for the cake
- 70g of cocoa powder
- 1 teaspoon of finely ground coffee
- 270g of self raising gluten-free flour
- 1 teaspoon of baking powder
- 1 + 1/2 teaspoons of bicarbonate of soda
- 410g of caster sugar
- 250ml of dairy-free milk*
- 1 teaspoon of lemon juice
- 15g of ground flaxseed
- 65ml of cold water
- 220ml of hot water
- 120ml of sunflower oil
Ingredients for the chocolate buttercream
- 300g of icing sugar
- 90g of cocoa powder
- 120g of dairy-free block butter*
- 60ml of hot water
Instructions
Method (cakes)
- Preheat oven 180°C fan and line two 8-inch loose base / spring form cake tins with grease proof paper.
- Sift the cocoa powder, ground coffee, flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Stir to combine.
- Add the dairy-free milk and lemon juice into a jug or bowl, whisk to combine. Set aside for 5-10 minutes to curdle. This makes a vegan buttermilk.
- Add the ground flaxseed and cold water into a bowl, stir to combine and set aside for 10 minutes to thicken.
- Add the vegan buttermilk to the dry ingredients, along with the flax eggs, oil and hot water. Stir into a batter. It will be quite thin.
- Evenly divide the batter into the cake tins (approximately 700g of cake batter in each tin). Tap on the worktop to remove any air bubbles.
- Place the cakes into the middle of the oven and bake for 35-40 minutes or until a skewer or toothpick inserted into the middle of the cakes come out clean.
- Once baked, allow the cakes to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack to cool fully. I like to place the cakes in a sealed container overnight. This makes them even more moist.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and cocoa powder, whip on high speed for a couple of minutes to incorporate it.
- Pour in the hot water and whip to combine. It will turn into a smooth fudge frosting.
- Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Place the other cake on top, and spread more of the buttercream around the edges and top of the cake.
- Slice and serve.
Notes
To store: Store in a sealed container in the fridge. Best eaten within 2 days of making.
What dairy-free butter to use? My favourite vegan butters are Naturli Block Butter and Flora Plant Based Butter Alternative.
What dairy-free milk to use? Soya milk is the best milk to use in this cake as it helps the buttermilk curdle, but any dairy-free milk will be fine.
- Cook Time: 35-40 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Hi,
Could I use coconut oil instead of sunflower oil for this one?