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Gluten Free Vegan Chocolate Cake Recipe

ByLucy
Jump to Recipe· 4.6 from 36 reviews

If you’ve been searching high and low for a moist, rich, and downright delicious Gluten Free Vegan Chocolate Cake Recipe, I’ve got just the thing for you. This cake has become a favorite in my kitchen because it’s incredibly simple, uses straightforward ingredients, and bakes up with such a tender crumb you’d never know it’s both vegan and gluten free. Stick with me and I’ll walk you through every step so you can nail this recipe and impress everyone—whether you’re gluten free, vegan, or just a chocolate lover!

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Why This Recipe Works

  • Balanced Moisture: The combo of applesauce and oil keeps the cake beautifully moist without weighing it down.
  • Perfect Leavening: Baking powder and baking soda team up for a nice rise, making the cake fluffy despite the gluten-free flour.
  • Rich Chocolate Flavor: Unsweetened cocoa powder plus hot water or coffee really bring out deep, chocolatey notes.
  • Simple Vegan Swap: Using soy milk and apple cider vinegar creates a great vegan ‘buttermilk’ without fuss.
Gluten Free Vegan Chocolate Cake, vegan cake recipes, gluten free dessert, dairy free chocolate cake, plant-based chocolate cake - A slice of chocolate cake with two thick, dark brown chocolate sponge layers separated by a smooth, light brown chocolate frosting layer, all covered with the same light brown frosting that is creamy and lightly textured on the sides. The cake slice sits on a white plate placed on a white marbled surface. In the background, a blurred out of focus slice of the same cake is visible. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Gluten Free Vegan Chocolate Cake Recipe lies in how these ingredients come together — each plays a key role from texture to taste. Choosing the right gluten free flour and balancing leaveners makes a huge difference, so I’ve included tips on what works best from my experience.

Gluten Free Vegan Chocolate Cake, vegan cake recipes, gluten free dessert, dairy free chocolate cake, plant-based chocolate cake - Flat lay of rich natural unsweetened cocoa powder in a neat pile, a small mound of light beige gluten free flour mix with a soft powdery texture, smooth and glossy dark brown granulated sugar crystals, a fresh whole bright red apple beside a small bowl of golden unsweetened applesauce with a silky texture, a clear glass cup filled with creamy white soy milk, a small cluster of pale golden baking soda crystals, translucent amber apple cider vinegar in a delicate pool, and a small bunch of fresh green vanilla bean pods arranged casually together, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Soy Milk: Acts like a regular dairy milk when combined with vinegar to create a vegan buttermilk substitute, giving the cake a tender crumb.
  • Apple Cider Vinegar: Reacts with baking soda to help the cake rise and keeps the texture light.
  • Gluten Free Flour Mix: I recommend King Arthur with no xanthan gum so you can control the binding; this keeps the crumb fluffy instead of dense.
  • Xanthan Gum: Added only if your flour mix doesn’t contain it, helps provide structure and chewiness.
  • Granulated Sugar: For sweetness and to help with moisture retention; coconut sugar can be swapped to deepen flavor.
  • Natural Unsweetened Cocoa Powder: Key for the rich, deep chocolate flavor without added sugar or fillers.
  • Baking Powder & Baking Soda: Both essential for that beautiful rise and light texture in gluten free vegan baking.
  • Salt: Enhances all the flavors, especially the chocolate.
  • Neutral Flavored Oil: Canola or grapeseed oil adds moisture without overpowering the chocolate taste.
  • Unsweetened Applesauce: Adds natural sweetness and moisture, also helps replace eggs for a vegan option.
  • Pure Vanilla Extract: Elevates the overall flavor, making the cake taste more rounded and warm.
  • Boiling Hot Water (or coffee): This is a game changer! It blooms the cocoa powder, enhancing the chocolate intensity and keeping the batter glossy and smooth.
  • Vegan Chocolate Frosting: The perfect finishing touch; rich, creamy, and totally indulgent without dairy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Gluten Free Vegan Chocolate Cake Recipe is pretty flexible, and over time I’ve learned it’s fun to play around with add-ins and flavor twists. Feel free to get creative — after all, the best cakes come from personal touches!

  • Variation: I sometimes swap the soy milk for oat milk for a slightly creamier crumb, and it turns out just as delicious.
  • Flavor Boost: Adding a teaspoon of espresso powder deepens the chocolate flavor immensely without tasting like coffee.
  • Allergy Friendly Switch: If you prefer to avoid applesauce, I’ve tried flax eggs here and they worked well, just add a couple tablespoons of ground flaxseed mixed with water.
  • Sweetener Swap: Coconut sugar or even maple syrup can replace granulated sugar for a warmer, more caramel-like sweetness.

Step-by-Step: How I Make Gluten Free Vegan Chocolate Cake Recipe

Step 1: Prep Your Pans and ‘Buttermilk’

Before you dive in, preheat your oven to 350°F (175°C). I like to grease two 8-inch cake pans and then line them with parchment paper rounds—that way, the cakes come out super easily, no sticking or crumbling. Measure out your soy milk and stir in the apple cider vinegar; set this mixture aside for a few minutes to curdle—that’s your vegan buttermilk in the making!

Step 2: Mix Your Dry Ingredients

Grab a large bowl and whisk together your gluten free flour, xanthan gum (if needed), sugar, cocoa powder, baking powder, baking soda, and salt. Whisking well helps distribute everything evenly so your cake rises nice and uniform.

Step 3: Combine Wet & Dry

Add your oil, applesauce, vanilla extract, plus the soy milk & vinegar mixture to the dry ingredients. Use a hand mixer or stand mixer on medium speed to blend until smooth. This step gets the batter going but be gentle—it’s about combining, not over-mixing.

Step 4: Add the Hot Water or Coffee

This step might look odd—the batter will be thin and quite runny—but don’t worry, it’s supposed to be! Slowly pour in the boiling water or hot coffee while mixing on low speed. This not only activates the cocoa but ensures the cake comes out tender and rich.

Step 5: Bake and Cool

Divide the batter evenly between your pans and pop them in the oven for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes before carefully transferring to a wire rack to cool completely—that’s key before frosting!

Step 6: Frost and Enjoy

Once fully cooled, slather on your favorite vegan chocolate frosting. I love using an offset spatula or even a butter knife—no fancy tools required to get great results. Serve, smile, and enjoy every bite!

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Tips from My Kitchen

  • Accurate Measuring: Gluten free flour can vary, so spoon it into your cup and level it for best results—don’t scoop directly.
  • Don’t Skip the Hot Water: It intensifies the chocolate flavor in a way lukewarm liquids can’t.
  • Cooling Fully: I learned the hard way that frosting a warm cake leads to melty messes — give it plenty of time to cool completely.
  • Pan Prep: Using parchment rounds makes cake removal super simple and saves you any tears trying to pry off delicate crumb.

How to Serve Gluten Free Vegan Chocolate Cake Recipe

Gluten Free Vegan Chocolate Cake, vegan cake recipes, gluten free dessert, dairy free chocolate cake, plant-based chocolate cake - A close-up view of a two-layer chocolate cake slice on a white plate, placed on a white marbled surface. The cake layers are dark brown and moist with a rough texture. Between the layers is a medium brown chocolate frosting that looks creamy and smooth. The outside of the cake slice is covered in the same chocolate frosting, which is thick and slightly swirled, with rough edges. Some frosting has spilled onto the plate. In the background, there is a blurred image of another chocolate cake slice on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to keep things classic with a few fresh raspberries and a sprinkle of cacao nibs or chopped nuts on top—it adds a fun texture contrast and pop of color. Sometimes, a light dusting of powdered sugar or edible flowers takes it straight to party mode.

Side Dishes

Pair this cake with some fresh fruit salad or a scoop of coconut milk ice cream for an indulgent yet balanced dessert plate. For coffee lovers, a hot cup of espresso really complements the rich chocolate flavors.

Creative Ways to Present

For birthdays or special occasions, I’ve decorated this cake by piping vegan whipped cream rosettes and adding crushed peppermint candies for a festive look. Another favorite is layering it as a stacked cake with berries between layers for a show-stopper.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigeration works well for 3-4 days but be sure to bring it back to room temp before serving so the texture shines through.

Freezing

This cake freezes beautifully! I like to freeze it unfrosted, wrapped tightly in plastic and foil, for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge and then frost fresh — no sacrifice on flavor or texture.

Reheating

If you want to warm a slice, a quick 10-15 second zap in the microwave does the trick perfectly—just enough to bring out that gooey warm chocolate feeling without drying it out.

FAQs

  1. Can I use other gluten free flours in this recipe?

    Absolutely! I recommend using a reliable gluten free flour blend like King Arthur’s that doesn’t already include xanthan gum, so you can add the right amount yourself. Other blends like Bob’s Red Mill work too but may result in a denser cake. Just make sure to adjust xanthan gum if your blend already contains it.

  2. Is applesauce necessary, or can I use something else?

    Applesauce adds moisture and some sweetness while serving as an egg substitute, but you can swap it with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) or other egg replacers if you prefer. Just keep in mind that texture might vary slightly.

  3. Can I make this cake into cupcakes?

    Yes! Fill cupcake liners about halfway, and bake at 350°F for roughly 20-25 minutes. This recipe makes approximately 24 cupcakes, perfect for parties or sharing.

  4. Why do you use boiling hot water or coffee in the batter?

    Boiling water or hot coffee “blooms” the cocoa powder, enhancing its flavor and creating a smooth batter. Coffee intensifies the chocolate taste even more without adding a coffee flavor, so it’s a great trick to get a rich and decadent cake.

  5. How do I prevent the cake from drying out?

    Make sure not to overbake this cake—check with a toothpick at 30 minutes. Also, store cut cakes wrapped tightly or in airtight containers, and avoid refrigerating for extended periods if possible. The oil and applesauce help maintain moisture, so these ingredients are key.

Final Thoughts

This Gluten Free Vegan Chocolate Cake Recipe has become my go-to whenever I want a comforting, crowd-pleasing chocolate treat that everyone can enjoy—no matter their dietary needs. It’s simple to make, forgiving, and yields a fabulous texture that’s truly satisfying. Bake it for a birthday, a cozy night in, or just because—the smiles it’ll bring are totally worth it. I can’t wait for you to try it and make it your own!

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Gluten Free Vegan Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 36 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Gluten Free Vegan Chocolate Cake is a moist, rich, and delicious treat perfect for those avoiding gluten and animal products. Made with a gluten-free flour mix, natural cocoa, and dairy-free milk, it’s a wholesome and indulgent dessert option with a smooth vegan chocolate frosting.

Ingredients

Wet Ingredients

  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup neutral flavored oil, such as canola or grapeseed
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 cup boiling hot water or hot coffee

Dry Ingredients

  • 2 1/4 cups gluten free flour mix (King Arthur Flour, no xanthan gum added)
  • 1/2 teaspoon xanthan gum (omit if already in flour mix)
  • 1 3/4 cups granulated sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Additional

  • 1 Recipe Vegan Chocolate Frosting

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and grease two 8-inch cake pans. Line them with parchment rounds for easier cake removal.
  2. Make Vegan Buttermilk: Measure 1 cup soy milk into a glass measuring cup, add 1 tablespoon apple cider vinegar, stir slightly and set aside to curdle.
  3. Combine Dry Ingredients: In a large bowl, whisk together gluten free flour, xanthan gum (if using), sugar, cocoa powder, baking powder, baking soda, and salt until well mixed.
  4. Add Wet Ingredients: To the dry ingredients, add oil, applesauce, vanilla extract, and the soy milk/vinegar mixture. Mix on medium speed with a hand or stand mixer until combined.
  5. Incorporate Boiling Water: Lower mixer speed and carefully pour in the boiling water or hot coffee, mixing until smooth. The batter will be quite runny.
  6. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove from pans and cool completely on wire racks.
  8. Frost and Serve: Once completely cooled, frost with vegan chocolate frosting using an icing spatula or butter knife, then slice and enjoy.
  9. Storage: Store the cake covered at room temperature for 1-2 days or refrigerate for 3-4 days to keep it moist.

Notes

  • You may substitute any non-dairy milk like almond, oat, or coconut milk for soy milk.
  • Using King Arthur Gluten Free Flour with no added xanthan gum is best for texture; other mixes like Bob’s Red Mill might yield a denser cake.
  • Coconut sugar can replace granulated sugar for a different sweetness profile.
  • For cupcakes, fill liners halfway and bake for 25 minutes to yield about 24 cupcakes.
  • You may substitute the 1/2 cup applesauce with 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) or another egg replacer if preferred.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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