An easy, 10 ingredient vegan gluten free chocolate cake. Perfect for birthdays and celebrations.
If you're anything like me, you love a good cake.
But I've been getting increasingly frustrated with vegan gluten-free cakes I've bought tasting of sugar and not a lot else, so wanted to create a chocolate cake recipe that tastes like a real cake - rich, and made with real ingredients.
This cake is moist and chocolatey. I've made it time and time again because it's packed full of whole food ingredients and yet tastes utterly indulgent.
It's really the perfect celebration cake when served with a healthy dollop of vegan whipped cream.
I most recently made this cake several weeks ago for a treat and I kid you not, it was gone within two days! To anyone who thinks vegan cakes can't taste rich delicious - I challenge you to make this and not devour it in a day.
TIPS FOR MAKING THIS VEGAN GLUTEN FREE CHOCOLATE CAKE
Don't be put off by the ingredients list! - This cake isn't that complicated to make.
Use very ripe bananas - They will mash much more easily than greener ones.
You're welcome to use cocoa instead of cacao powder - Cacao has more nutrients in but it is more expensive.
Follow the instructions closely for making the coconut cream - Although very simple to make, this is probably the trickiest part of the recipe as everything needs to stay cold so it doesn't melt. You can also use my vegan chocolate ganache recipe instead!
MORE VEGAN GLUTEN FREE BAKING RECIPES
8-Ingredient Chocolate Cream Pie
Vegan Gluten Free Chocolate Cake
Special Equipment
- 2 x 18cm cake tins
- electric beaters
Ingredients
- 1½ tablespoon ground flaxseed, mixed with 4 tablespoon water and set aside for 15 minutes until gloopy
- ¼ cup melted coconut oil
- ¼ cup coconut nectar/maple syrup
- 2 medium ripe bananas, peeled and mashed with your hands until smooth and lump-free
- 1¼ cups almond or coconut milk (unsweetened)
- ¼ cup coconut sugar
- ½ teaspoon sea salt
- 2½ teaspoon baking soda
- ½ cup cacao or cocoa powder
- 1¼ cups almond flour (or other nut flour)
- ½ cup brown rice flour
- ¼ teaspoon vanilla essence (optional)
Frosting
- 1 400ml can coconut milk (chill a can of high quality coconut milk in the fridge overnight. Open the can, drain the water and scoop out the hardened cream that separates from the liquid. Store this cream in the fridge until ready for use.)
- ¼ cup maple syrup
- ¼ cup (heaped) cacao or cocoa powder
- Or use my vegan chocolate ganache instead
Toppings - Optional
- Grated vegan chocolate
- Chopped pistachios (optional)
- Dried rose petals (optional)
- Shredded Coconut (optional)
Instructions
To make the cake
- Grease two 18cm cake tins with coconut oil and line the bases with parchment paper.
- In a large bowl, whisk the flaxseed, coconut oil and maple syrup/coconut nectar until combined.
- Add the banana and almond milk and whisk again for several minutes until everything is fully combined.
- Add the coconut sugar, salt, baking soda, cacao, almond flour, rice flour and vanilla (if using) and stir until mixture is combined and lump-free.
- Divide the mixture evenly between the two cake tins.
- Bake for approximately 45-60 minutes (until a knife comes out of the centre of each cake clean).
- Turn the cakes out onto a wire rack and leave to cool completely.
To make the frosting
- Chill a large bowl in the freezer for 10 minutes.
- Using an electric whisk, whip the hardened coconut milk in the bowl until the cream is totally lump-free and fluffy.
- Add your maple syrup and cacao powder and continue to whip the mixture for another minute or so until you have mixed it well.
- Spoon half of the frosting in a thick even layer on top of the first cake with a flat knife, sandwiching the second cake on top of it.
- Spread the rest of the chocolate frosting over the top of the second cake, forming small peaks and a rough texture.
- (If you'd prefer to decorate your cake with cream in the middle and chocolate frosting on top - as in image 2 above - simply reserve ½ cup of the coconut cream after whipping and spread this between the cakes. Then continue following the steps to create the chocolate frosting for the top of the cake.)
To decorate
- Sprinkle the top of the cake with your desired toppings, and enjoy!
Notes
TIPS
Don't be put off by the ingredients list! - This cake isn't that complicated to make. Use very ripe bananas - They will mash much more easily than greener ones. You're welcome to use cocoa instead of cacao powder - Cacao has more nutrients in but it is more expensive. Follow the instructions closely for making the coconut cream - Although very simple to make, this is probably the trickiest part of the recipe as everything needs to stay cold so it doesn't melt. Enjoy!If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Marilena
Looks yummy , I will make it. Thank you ?
Elizabeth
Oh I'm so glad! It's my favourite cake recipe by far. 🙂
Luke
Seriously, this cake... so good. I made it over Christmas and ate it really quickly
Elizabeth
That makes me SO happy to hear!
Vera
Cacao and cocoa powders generally require different amounts of liquid and leavening. Which one have you been using? That's my biggest hesitation before I'd risk trying this recipe.
Elizabeth
Hi Vera, thanks for your comment. I've actually tried using both in this recipe and they've worked equally well. The taste is slightly different using each but I haven't found they've needed different amounts of liquid. Let me know how you get on!
Teri
This was such an easy and delicious cake. I’ll be making this again and again!!!!
Elizabeth
That makes me so happy! It's my favourite cake so I love that you like it too. 🙂
Teri
Love this cake!!
Elizabeth
So glad you love it Teri!
Lydia
Hi, I don’t have rice flour right now. Do you have a sub you could recommend? I was thinking coconut flour but it’s a tricky ingredient.
Elizabeth
Hi Lydia. I feel your pain! I wouldn't recommend using coconut flour - as you say, it can be tricky. I'd suggest corn flour, oat flour (or blending oats into flour yourself) or even chickpea flour (it just might make the cake a little more dense). Oats would be my top pick as they're so easy to blend into flour. Good luck!
Salwa Jan
Can I substitute the coconut sugar for date paste or will that effect the taste/texture too much?
Elizabeth
It would likely affect the texture of the cake a lot as you're adding liquid instead of a dry ingredient. If you'd rather use a date sweetener, I'd suggest date sugar (but I would add more because date sugar isn't as sweet!)