This Vegan Gluten Free Chocolate Cake Recipe is an ABSOLUTE hit! It’s moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this! It’s foolproof, has the perfect texture and is bound to please!
This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
This Vegan Gluten Free Chocolate Cake has been requested so many times that it would simply be a disservice not to come out with it! Based on my “reader favourite” vegan chocolate cake, this cake is beautifully sturdy, moist, has the perfect texture and is very foolproof! I tested this cake under so many different circumstances and I can say it’s probably my easiest chocolate dessert to date.
I know you’re used to me saying this – but it does *not* taste gluten free. This cake was an absolute favourite amongst all my family who dove right in and were shocked when I mentioned it was gluten free. I used my favourite Bob’s Red Mill as usual for this masterpiece and as usual, it did wowed me.
Apple Cider Vinegar + Soy Milk: this is for preparing the vegan buttermilk. Regular vinegar & any vegan milk will also work if you don’t have apple cider vinegar or soy milk (but I love soy milk for its high protein content). It gives it with quintessential buttermilk chocolate cake flavour.
Brown Sugar: you can also use cane sugar. The sugar of course not only adds sweetness; but the moisture needed for the cake.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: this has been and will always be my go to! I love the perfect blend of gluten free flours found in this and how easy it makes gluten free baking for me (and for you too!). No guesswork, just weighing it out, and moving right along. I love how Bob’s Red Mill’s quality is always reliable and that even after years of purchasing their products, I always get the same top notch results each time.
Unsweetened Cocoa Powder: I recommend regular high quality unsweetened cocoa powder, not dutch processed cocoa powder (it doesn’t react the same).
Baking Powder & Baking Soda: will help the cake rise, and also provide a lighter texture to the cake. Always test that it’s good!
Sea Salt: if you want to use regular salt, slightly reduce the amount used.
Applesauce: I’ve hesitated to use applesauce in recipes because I wasn’t sure how it would turn out, but let me tell you – it’s magical! This gave the cake the perfect structure, texture and crumb while not interfering with taste.
Oil: takes the place of butter in this cake as the necessary fat, to ensure that the cake is nice and tender.
Vanilla Extract: I highly recommend not skipping this because it really adds to the flavour!
Boiling Water + Instant Coffee: The coffee REALLY boosts the chocolate flavour. You can also use espresso powder or what you have, it doesn’t have to be instant. Or even decaf coffee! You could leave it out, but I don’t recommend it. I like to stir this into the water which helps to melt the ingredients, as well as dissolve the coffee.
Unsalted Vegan Butter: it’s also okay if you use salted vegan butter, just skip the salt below!
Powdered Sugar: you can also use confectioner’s sugar (it’s the same thing). You can also make your own by just blending any sugar in your blender!
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Grease and flour 3 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. Heat oven to 350°F/180°C. In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined.
Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
Pour the batter equally into the cake pans and bake for 27 minutes. Remove from the oven. Place cake pans on the counter to cool and run your butter knife around the edges to loosen it from the sides of the pan. Allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.
Add the cocoa powder, vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the ½ cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
Frost cakes and decorate (full instructions in the recipe card below). Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!
Enjoy friends! If you make these Vegan Gluten Free Chocolate Cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Send this to a friend