Vegan Gluten Free Chocolate Cake Recipe

Go along with me as we take a jump once more into the most well known Vegan Gluten Free Chocolate Cake Recipe on the web—my preferred two-year-old gluten free dairy free cake formula. Today, I’m sharing new tips and deceives for the BEST veggie lover gluten free chocolate cake! We should do it!

Clammy. Rich. Chocolatey. Furthermore, pretty much EVERYTHING you’d need in the ideal vegetarian chocolate cake. Better believe it, I said it. Great. .

Do you have a most loved cake enhance? Without intuition excessively hard, you’d most likely speculation that my preferred cake ever is vegetarian gluten free chocolate cake. That is to say, you’d surmise this so effectively considering most of my plans sound like Ultimate Fudgy Paleo Vegan Brownies, Gluten Free Vegan Dark Chocolate Muffins and Vegan Gluten Free Chocolate Cupcakes (this one appears to be excessively self-evident).

Vegan Chocolate Cake

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Recipe by beamingbaker Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

slices
Prep time

45

minutes
Cooking time

24

minutes
Total time

1

hour 

9

minutes

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.

Ingredients

  • FROSTING
  • 2 batches Vegan Chocolate Frosting

  • CHOCOLATE CAKE
  • Dry Ingredients
  • 3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)*

  • 1 1/3 cups unsweetened cocoa powder

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • Wet Ingredients
  • 1 ¼ cups water

  • 1 cup non-dairy milk

  • ¼ cup + 2 tablespoons melted coconut oil

  • 1/2 cup coconut sugar

  • 1/2 cup pure maple syrup

  • 2 teaspoons pure vanilla extract

Directions

  • Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
  • Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
  • In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
  • Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  • In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  • Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
  • Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).
  • Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!

Notes

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