This vegan gluten free chocolate cake is rich, made in one bowl, moist and loved by all types of eaters! This is my go-to recipe to impress a crowd or for any special occasion.
Like many other gluten free and vegan recipes on the blog (hi vegan brownies), this vegan chocolate cake was a true labor of love!
It took quite a few trials, with many, many different flour combinations before landing on the perfect recipe.
And when I say perfect, I mean it! This recipe is incredibly easy to make (one bowl!), vegan, gluten free, perfectly chocolatey and a favorite among all types of eaters.
With chocolate cake, you want to strike a balance between light, fluffy, rich and dense. Unlike a vanilla cake, a chocolate cake should have some degree of density to it. But not so much that it overwhelms your palate.
That’s a hard balance to strike, especially with a vegan gluten free cake, but we did it! This recipe is perfect for any celebration, or just a delicious dessert that’ll impress your friends! If you love this recipe, try my vegan chocolate donuts or mini chocolate cake next!
How to make vegan gluten free cake
Preheat the oven to 350 degrees Fahrenheit. Line two round 8 inch cake pans with parchment paper and set aside. See notes about using 9 inch pans.
Combine the room temperature milk with the vinegar and mix together in a glass. Set aside.
In a large mixing bowl (mixing is easier if the bowl is extra large!), sift together the almond flour, all purpose flour and cocoa powder. Whisk in the remaining dry ingredients.
The espresso powder is optional, but it really enhances the chocolate flavor. I promise it won’t taste like coffee at all!
Add in all remaining wet ingredients and whisk together until smooth. Add the batter to the prepared cake pans, trying to keep them as even as possible to ensure even baking. Let sit for 5 minutes.
This isn’t something you usually do with cake batter, but I always do it when baking a vegan gluten free cake. It allows the batter to rest for a second and absorbs some excess moisture so the cake isn’t too dense.
Add to the oven and bake for 34-42 minutes or until an inserted toothpick comes out with a few crumbs.
You don’t want to underbake since the cake will sink in the middle or end up dense, but over-baking will lead to a dry cake, so start your timer at 34 minutes, and add just a couple of minutes at a time until the toothpick has a few crumbs but isn’t wet.
Remove from the oven and let cool in the cake pans for 30 minutes.
Carefully flip onto a cooling rack and let cool completely before frosting. I usually stick them in the fridge to cool, which takes about 90 minutes.
Prepare the vegan buttercream, then frost the top of one layer, add on the second layer, then frost the top and sides of the cake.
Enhancing the chocolate flavor
A lot of chocolate cake recipes call for coffee. I prefer using boiling hot water as I find it helps “activate” the cocoa a bit more and give the cake a really rich flavor.
However, with water you miss out on the richness that coffee gives to a cake. To make up for that, I always suggest using espresso powder!
Just 1-2 teaspoons in the batter will bring out the rich chocolate flavor but won’t give off any coffee flavor. It’s optional, but I recommend it if you can!
Pan sizes
I baked this cake in two 8 inch round cake pans, but you are welcome to use two 9 inch pans OR one 9×13 pan. If using two 9 inch pans, the layers will be thinner than what’s pictured and the bake time will be about 10 minutes shorter.
If making a sheet cake, the bake time will be about 10 minutes longer. Sally’s Baking Addiction has a great all about cake pan conversions!
A note about flour
For this recipe, you’ll need gluten free all purpose flour and fine blanched almond flour.
Whenever I bake cakes/cupcakes that are gluten free and vegan, I often include almond flour because it adds a lot of moisture and airiness that you miss out on when you don’t include eggs.
For the all purpose flour, I used Bob’s Red Mill 1:1 Baking Flour, which I recommend. You can use other GF blends, just make sure it has xanthan gum. If you aren’t gluten free, regular all purpose will work too!
How should I store cake?
This vegan gluten free chocolate cake is very moist and will stay that way with proper storage! You can easily make this ahead of time and wrap the (cooled) layers in plastic wrap before frosting for 24 hours.
However, once frosted, the cake will keep for 3 days at room temperature. I usually keep it covered on a cake stand, but you can also wrap it tightly in aluminum foil with good results.
Can I make it refined sugar free?
Yes! This recipe calls for both maple syrup and white granulated sugar to sweeten. You can sub the white sugar for coconut sugar if you prefer. The flavor and texture may be slightly different, but still delicious!
Try these next!
- Chocolate Mug Cake
- Double Chocolate Chip Cookies
- Chocolate Cupcakes
- Almond Flour Chocolate Cake
- Vegan Brownies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, leave a comment below so I can see your creation!
Vegan Gluten Free Chocolate Cake
by: claire cary
Ingredients
Wet:
- 1 cup room temperature non-dairy milk I used almond
- 1 cup boiling hot water
- ¾ cup oil I used avocado
- 1 tbsp vanilla extract
- 1 tbsp apple cider or white vinegar
- ½ cup maple syrup
- 1 ½ cups white granulated sugar*
Dry:
- 2 ½ cups gluten free all purpose flour
- 2 cups fine blanched almond flour
- 1 cup cocoa powder
- 1 ¼ tsp baking soda
- 1 ¼ tsp baking powder
- 1 tsp salt
- 1-2 tsp espresso powder optional
Buttercream:
- 1 batch vegan chocolate buttercream
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two round 8 inch cake pans with parchment paper and set aside. See notes about using 9 inch pans.
- Combine the room temperature milk with the vinegar and mix together in a glass. Set aside.
- In a large mixing bowl (mixing is easier if the bowl is extra large!), sift together the almond flour, all purpose flour and cocoa powder. Whisk in the remaining dry ingredients. The espresso powder is optional, but it really enhances the chocolate flavor. I promise it won't taste like coffee at all!
- Add in all remaining wet ingredients and whisk together until smooth.
- Add the batter to the prepared cake pans, trying to keep them as even as possible to ensure even baking.
- Let sit for 5 minutes.
- Add to the oven and bake for 34-42 minutes or until an inserted toothpick comes out with a few crumbs. You don't want to underbake since the cake will sink in the middle or end up dense, but over-baking will lead to a dry cake, so start your timer at 34 minutes, and add just a couple of minutes at a time until the toothpick has a few crumbs but isn't wet.
- Remove from the oven and let cool in the cake pans for 30 minutes.
- Carefully flip onto a cooling rack and let cool completely before frosting. I usually stick them in the fridge to cool, which takes about 90 minutes.
- Prepare the vegan buttercream, then frost the top of one layer, add on the second layer, then frost the top and sides of the cake.
Tess says
Hi,
I’m looking forward to making this cake (vegan version) for my daughter for her birthday (she can’t have eggs and myself eggs and dairy). I’m so excited!
I was just wondering if I should use natural cocoa ro dutch? Or does it not matter?
Thanks
Claire Cary says
It really shouldn’t matter, I usually use dutch though, I like the 365 cocoa powder from whole foods!
Karen says
We made this for my sister’s 50th Anniversary. My niece is also allergic to potatoes, so we made our own gluten free flour with white rice flour, chickpea flour, arrowroot starch and tapioca starch with a little xanthan gum. We used cacao powder and 1 tsp of espresso powder. It came out great! We split the two layers into 4, spread two with chocolate ganache and one with raspberry filling. Frosted it with almond butter cream. It was a huge favorite for everyone! 🙂 No one could believe it was gluten and egg free!
Claire Cary says
Wow that sounds amazing with those frostings/fillings! So glad you enjoyed it!
Aga says
Can I use self raising gluten free flour as its the only one I found containing xantham gum? If so, do I skip the baking soda? Thanks x
Claire Cary says
I have never used self raising GF flour, so my suggestion is to use a regular GF all purpose flour, then add 1 1/2 teaspoons of xanthan gum.
Ash says
This has all purpose flour. Not a true gluten free recipe.
Claire Cary says
The recipe calls for gluten free all purpose flour, not regular AP flour!
Emily says
This recipe along with your gluten free chocolate cupcake recipe is my absolute favorite! What would you suggest the temp/time change if I were using 1/4 sheet cake pans instead?
Claire Cary says
Thank you, Emily! Temperature can stay the same, but for the time, I would maybe start with 35 minutes and go from there! Might need closer to 45 but I haven’t tested in that way so I can’t say for sure.
Dawn Hill says
I made this for our charity community cafe open day. I’d never baked anything gluten free before and had only ever baked one vegan cake (Banana loaf that had to be made vegan as I found after I’d started the recipe that I’d run out of butter! )
So I made this yesterday, added vegan vanilla ‘buttercream’ on the base then the top bit fell apart as I went to lift it onto the base. It got shoved on there in bits and I covered it with more vanilla “buttercream”.
Five stars for taste, I’ve been asked for your recipe! Thank you for the very detailed instructions that made this cake work for me.
Claire Cary says
Thank you for the kind review, Dawn! So glad you enjoyed this.
Annie says
Just a quick note to let you know that you’ve got the sugar listed as a wet ingredient. I noticed it when I was going down the wets list and had already added syrup and vanilla. I thought, ‘Hmmm this is not going to be sweet enough,’ when I saw sugar at the bottom of the wets list. I added it quickly, stirred, then added the rest of the wets. I hope it’ll turn out okay. I’m going to go ahead and give it a 5-star rating for the BOMB-ASS batter. It tastes and smells magnificent.
Claire Cary says
Yup, I always add sugar with the wet ingredients because of how it dissolves with them!
Heidi says
Yay!!! Loving how my cakes turned out!!! Beautiful texture, moist, super light and fluffy!! I’m an avid substituter (of ingredients) so I tend to have epic fails when it comes to chocolate cake. I’m not a fan of oil, sugar or refined stuff.. which is a challenge when making cakes, especially chocolate. Anyway, I’m so pleased with this recipe. I made myself substitute minimally! I can always play next time. I subbed maple syrup for apple puree. 160g coconut sugar. A mix of flours in the place of Gluten Free Blend (nut meal, besan, buckwheat and gluten free plain flour + guar gum). Cacao powder instead of cocoa powder.
My frosting is divine on this cake (coconut cream + 91% dark chocolate). Awww couldn’t be happier. I’ll see how I go next time pushing the boundaries a bit more 🤭😂🙏🏼🎂🍰🍫
Claire Cary says
Amazing! Love that all those subs worked out well!
Ceara says
Can you tell more about your butter cream? I’m also glad that your substituting went well. I’m so intrigued by this recipe!
Miriam says
The Best vegan chocolate cake that I’ve made!! Thanks so much for the recipe. I used almond pulp from my almond milk, whole spelt flour, and mascabado instead of sugar. I was afraid that was going to be too heavy but it was still fluffy and with a nice texture. Since using almond pulp I reduced the quantity of water. I also substitute 1/2 cup of mascabado by 1/2 cup of Apple compote.
Claire Cary says
Amazing, so happy it worked with those subs!
Maria Luedeke says
What flour would you substitute for almond flour since my son has an allergy to Almond?
Claire Cary says
You can try oat flour, but unfortunately this recipe works best with almond flour!
Francesca says
I just made a test batch of these because I plan to make them for an event. They were delicious!!! I’ve made 5 batches of GF vegan cupcakes this weekend and this is a WINNER. Tastes great, moist but not falling apart. Thank you!!!
Claire Cary says
Thank you Francesca, just made my day!
Francesca says
Do you think this would work as cupcakes?! I am struggling to find a vegan GF chocolate cupcake recipe that doesn’t fall apart. Yours is the first i see with GF flour blend AND almond flour which sounds like it would be great!
Claire Cary says
Yes, that should be fine! You will likely get 24 cupcakes out of this. The bake time will be shorter, I can’t say for sure, but around 18-25 minutes I assume.
Mari says
When I click on the vegan butter cream frosting the recipe has butter in it. Do vegans eat butter? I’m trying to make this Vegan and gluten free cake for my daughter’s birthday. Do you have an vegan frosting recipe frosting recipe?
Claire Cary says
You just need to use vegan butter! I like the brand Earth Balance. Just be sure to use the butter sticks, not the tub.
Annmarie says
This is the easiest and best vegan gluten free cake ever, even my dad who doesn’t like choc cake likes this cake. I’ve put the single mixture into a sheet tray and it works well also. I’ve also used a choc fudge ganache on top and the butter cream recipe filling for filling and on the sides its great and makes a triple choc cake.
Thank you for the great recipes, I am making it again next week for my grandson christening.
Claire Cary says
Makes me so happy to hear! Love the idea of ganache on top, I need to try that!
Jenn says
Is it possible to use one 9×12 pan for this? I don’t have the round cake pans and wasn’t sure if this would work with a 9×12 or what the adjustments in baking time would be. Thank you!
Claire Cary says
You may be able to use a 9×13, but vegan and gluten free cakes bake very differently and sometimes larger pans just don’t work as well. If you try it, you will need to increase the bake time, probably 10-15 minutes.
Georgena says
What do you put in place of the almond flour
Claire Cary says
The almond flour is really key in this recipe, I don’t recommend any subs!
Emma says
Thank you so much for sharing your amazing recipe! It came out delicious the first time, and I was able to make a cake that all my son’s friends could eat and enjoy (multiple allergies among them). He loved it, so it is here to stay. And it kept really well in the fridge and we finished it the next day.
A happy mum.
Claire Cary says
Thank you Emma! Makes me so happy to hear!
Annmarie says
This is the best recipe i have ever tried for vegan gluten free choc cake. I used my own blend of gluten free flour and added two teaspoons of xanthan gum, i also used odourless coconut oil for the oil. The buttercream is the best also. I have to make it again everyone loved it.
Thank you for sharing your excellent recipe
Claire Cary says
Thank you so much for your kind recipe, so happy this recipe was a hit!
Tehzeeb says
Hi Annmarie, could you please share what flours your use for your gluten free blend? We don’t get bobs red mill easily in my country, so would be great to know a blend that works! Thank you!
BRANDI says
Would I be able to make this oil-free by subbing applesauce? I didn’t know if it would impact the texture too much.
Claire Cary says
I do not recommend that! The oil is key in this recipe.
Veronica Barrios says
Hello!
Can you freeze the layers? I wanted to make in advance.
Claire Cary says
Yes! Just let them cool completely, then wrap tightly in plastic wrap and freeze until you’re ready to frost.
Tracey says
This was my first attempt baking vegan gluten free and it was absolutely delicious even though I made the mistake of not sifting the cocoa powder. It even passed the test of my 3 year old grandson!! Thank you for doing all the hard work and sharing your recipe!!
Claire Cary says
Amazing! Thank you Tracey!
Heather says
Made this cake for my husbands birthday. Love that I had all the store cupboard ingredients to hand and how nicely the cake turned out. We’ve tried many GF and vegan recipes and this one is just lovely!! You can’t tell it’s GF or gluten-free which is perfect. Beautiful sponge thank you
Claire Cary says
Amazing! So happy you all enjoyed it. Thanks Heather!
Amy says
So easy to follow and so yummy! No too rich but just enough. I’ll use this recipe often. Thanks!
Claire Cary says
Thanks Amy! So glad you enjoyed it.
MaryAnn says
Have you ever used coconut flour instead of almond flour? I can’t have almonds
Claire Cary says
No, unfortunately that won’t work here!
Erika says
Can you just make a cup of coffee instead of the instant powder and boiling water?
Claire Cary says
Yes, the boiling water can be subbed for brewed coffee.
Jessica says
Hi – this recipe looks perfect for our wedding cake! I would really like to use it. The only problem is I think our Australian cup measurements are different to American and I’m just wondering if you had the weights for your ingredients by any chance? Or know a good way to convert them?
Many thanks.
Claire Cary says
Hi! You should be able to click on metric in the recipe card and it should convert it all for you.
Jacquelyn says
You mentioned in the ingredients list using 1cup boiling water, however, in reading the instructions, I didn’t see when you add the boiling water. I’m afraid of ruining the cake. If I don’t dilute the espresso powder in the boiling water, then what liquid replaces the boiling water? And if I do use the boiling water, when do I add it? Thanks!
Claire Cary says
You add in the espresso powder with the dry ingredients, and the boiling water when it says to add the wet ingredients!
Mari says
I am in the middle of making this recipe and when I added the vinegar it immediately separated the milk! This can’t be right just wondering if you have run into the same problem.. not sure what I did wrong 🤔
Claire Cary says
What kind of milk did you use? When you mix it back up how does it look?
Christina says
Could I use this recipe as cupcakes?
Claire Cary says
I would suggest using my vegan and gluten free chocolate cupcake recipe instead!
Mandy says
Hi there, your website is becoming my go to place for recipes, so thank you very much for sharing. I have been baking vegan for a while but increasingly now need gluten free vegan and it’s so hard to find reliable recipes. I have binned many attempts and wasted ingredients and money. Also, some of the ingredients are nearly impossible to source 😕
Just wanted to say a big thank you to you for keeping it simple, reliable and delicious! 😊
Claire Cary says
Thank you Mandy! That really makes me so happy to hear 🙂
Rikke says
I baked this cake with no substitutions, just half the recipe in one 8-inch pan, and it was done in 32 minutes. I am really impressed with the texture! As others have said, you’d have no idea it was vegan and gluten free. The flavor isn’t to me very strongly tasting of chocolate, but I think I will try it with the buttercream next time and buy Valrhona cocoa powder.
Claire Cary says
Perfect! Definitely recommend including the buttercream, it really enhances the flavor of the whole cake.
Corinne Marotta says
I made this cake for a birthday (without testing it first) and I was OVERWHELMINGLY impressed! You would have NO IDEA that it was vegan or gluten free!
Claire Cary says
LOVE hearing that!! Thanks for trusting me without the test run 🙂
Janelle says
Recipe looks delicious! If I’m trying to make this recipe nut free also, will substituting the almond mill with gf flour work?
Claire Cary says
You wouldn’t want to sub 1:1 because almond flour behaves very differently than other kinds of flour, but you can try subbing the 2 cups of almond flour with 3/4 cup of GF all purpose flour. I’d also suggest baking in two 9 inch pans rather than the 8 inch. I haven’t tested it with this substitution, so I cannot guarantee the result, but let me know if you try it!
Alice says
This is delicious in every respect!! Love the flavor and texture but yours looked so much prettier than mine did!! Maybe I cut into it and started eating it too soon😄
Claire Cary says
Yay!! Hahah I don’t blame you, but it definitely needs to cool before slicing into it to look good 🙂 SO glad you enjoyed it though!