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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove from pans and cool completely on wire racks.
- Frost and Serve: Once completely cooled, frost with vegan chocolate frosting using an icing spatula or butter knife, then slice and enjoy.
- 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
