Vegan Gluten Free Chocolate Cake

Vegan Gluten Free Chocolate Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Cake:

2 cups Gluten Free All Purpose Flour Blend (272g)

3/4 cup Cocoa Powder (63g) Unsweetened

2 cups White Granulated Sugar (400g)

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1 tsp Instant Espresso Powder Optional*

1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup line*

2 Flax Eggs 2 Tbsp Ground Flaxseed + 6 Tbsp Hot Water*

1/2 cup Canola Oil (120ml) or Vegetable Oil

2 tsp Vanilla Extract

1 cup Hot Water (240ml)

Frosting Options:

1 Recipe Vegan Chocolate Ganache Whipped*

1 Recipe Vegan Chocolate Buttercream Frosting


1Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.

2Sift the gluten free flour and cocoa powder into a mixing bowl and add the white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.

3Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and adding soy milk up to the 1 cup (240ml) line. Let it curdle.

4Prepare the flax eggs by adding 2 Tbsp of ground flaxseed meal to a bowl and then adding 6 Tbsp hot water. Let it sit for a minute to become gloopy.

5Add the vegan buttermilk to the mixing bowl along with the flax eggs, oil and vanilla extract. Stir into a thick batter.

6Add the hot water and whisk it in. The batter will be thin.

7Divide the batter evenly between the two prepared 9-inch cake pans.

8Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

9Allow to cool in the cake pans for a few minutes before transferring them to wire cooling racks to cool completely before frosting.

10Frost with whipped vegan chocolate ganache or vegan chocolate buttercream frosting.

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