Vegan Gluten Free Chocolate Cake
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
- 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
Directions
- 1
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- 2
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.
- 3
Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- 4
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.
- 5
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.
- 6
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!
Vegan Gluten Free Chocolate Cake
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About this Recipe
Craving a truly indulgent chocolate cake that everyone can enjoy, regardless of dietary needs? This Vegan Gluten Free Chocolate Cake is so incredibly fudgy and rich, you'll swear it's better than any traditional cake you've ever tasted.
The magic behind this cake lies in its thoughtful combination of ingredients: flax eggs provide structure without dairy, oat milk adds richness, and strongly brewed coffee deepens the chocolate flavor. It’s designed to banish any notions of dry, crumbly vegan or gluten-free desserts, delivering a moist, dense crumb instead that stands out from the rest.
Prepare for a truly decadent chocolate experience. This cake boasts a beautifully rich, deep chocolate flavor complemented by a wonderfully fudgy and slightly dense texture. It’s the kind of cake that melts in your mouth, leaving a deeply satisfying chocolate finish. From the first bite of the moist cake to the creamy, super chocolatey frosting, this recipe delivers a luxurious dessert that just happens to be both entirely vegan and gluten-free, proving that inclusive baking can be utterly delicious.
Customization & Variations
While this recipe shines as is, you have options for common pantry swaps.
- You can experiment with other neutral-flavored plant-based oils if vegetable oil isn't on hand.
- For the frosting, if Miyoko's vegan butter isn't available, other high-quality vegan butter brands can work well, just ensure they are at room temperature for optimal creaminess.
- While oat milk is specified, other plant-based milks could also be used for both the cake and frosting, though results may vary slightly in flavor and texture.
This stunning chocolate cake is perfect for any celebration, from birthdays to holiday gatherings, or simply as an indulgent treat to brighten an ordinary day. Serve it with a cup of freshly brewed coffee or a scoop of your favorite vegan vanilla ice cream for the ultimate dessert experience.