Easy Vegan Gluten-Free Chocolate Cake: Moist, Decadent, & Foolproof
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, making it the perfect treat for any occasion.
This post is sponsored byBob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
For years, the request for a truly exceptional Vegan Gluten-Free Chocolate Cake has flooded my inbox, and I’m thrilled to finally deliver a recipe that not only meets but exceeds expectations. Based on my immensely popular “reader favorite” vegan chocolate cake, this gluten-free version maintains the same beautifully sturdy structure, incredible moistness, and perfect crumb that made the original a sensation. What’s more, it’s incredibly foolproof, designed to give you fantastic results every time, even if you’re new to gluten-free or vegan baking.
I’ve put this recipe through rigorous testing under various conditions to ensure its reliability, and I can confidently say it’s one of the easiest and most satisfying chocolate desserts I’ve ever created. The biggest compliment? My family, who are often the harshest critics, devoured this cake without realizing it was gluten-free. Their shock and delight when I revealed its dietary adaptations speak volumes about its taste and texture. For this masterpiece, I consistently rely on Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which has never failed to impress me with its consistent, high-quality results.
Essential Ingredients for Your Vegan Gluten-Free Chocolate Cake
Crafting the perfect vegan gluten-free chocolate cake requires a thoughtful selection of ingredients, each playing a crucial role in achieving that moist, decadent, and foolproof result. Here’s a breakdown of what you’ll need and why:
Apple Cider Vinegar + Soy Milk (Vegan Buttermilk): This combination is fundamental for creating vegan buttermilk, which is essential for tenderness and moisture in egg-free and dairy-free baking. The acidity of the vinegar reacts with the baking soda, helping the cake rise and achieve a light, fluffy texture. While apple cider vinegar and soy milk are my preferred choice due to soy milk’s higher protein content for better structure, regular white vinegar or lemon juice can also be used with any other vegan milk (almond, oat) in a pinch.
Brown Sugar: Beyond sweetness, brown sugar contributes significantly to the cake’s moisture and rich, complex flavor. Its subtle molasses notes complement the chocolate beautifully. You can also use granulated cane sugar for a slightly lighter flavor and texture, but brown sugar truly enhances the decadent profile of this cake.
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour: This is my absolute go-to for gluten-free baking, and for good reason! Its carefully balanced blend of gluten-free flours simplifies the baking process immensely. No need for complex flour ratios or guesswork – just measure it out, and you’re set for consistent, exceptional results. Bob’s Red Mill’s commitment to quality is unparalleled, and I’ve relied on their products for years to achieve top-notch outcomes every single time.
Unsweetened Cocoa Powder: For that deep, rich chocolate flavor and beautiful dark color, a high-quality unsweetened cocoa powder is key. I specifically recommend natural unsweetened cocoa powder, as opposed to Dutch-processed. Natural cocoa powder is acidic and reacts with the alkaline baking soda in the recipe, contributing to the cake’s rise and overall texture. Dutch-processed cocoa has been neutralized and will not react the same way, potentially affecting the cake’s structure.
Baking Powder & Baking Soda: These are the dynamic duo for leavening, ensuring your cake is light and rises beautifully. Baking soda reacts with the acidic vegan buttermilk and cocoa powder, while baking powder provides additional lift. Always check the freshness of your leavening agents by dropping a pinch into hot water (baking soda should fizz) or vinegar (baking powder should fizz) to ensure they are active.
Sea Salt: A small amount of sea salt is crucial for balancing the sweetness and enhancing the rich chocolate flavor, making every bite more profound. If using regular table salt, reduce the amount slightly as it is finer and often saltier by volume.
Applesauce: This might seem like an unconventional ingredient, but it’s truly magical in this recipe! Unsweetened applesauce replaces some of the fat and eggs typically found in cakes, providing essential moisture and contributing to a wonderfully tender crumb and sturdy structure without imparting any apple flavor. It’s a fantastic way to keep the cake moist and perfectly textured.
Oil: Taking the place of butter, a neutral-flavored oil (like canola, vegetable, or sunflower oil) provides the necessary fat for a tender, moist cake. Oil distributes more evenly throughout the batter than solid fats, ensuring a consistently soft crumb that stays fresh longer.
Vanilla Extract: Please do not skip this! High-quality vanilla extract is a non-negotiable flavor enhancer, adding depth and complexity that beautifully rounds out the chocolate notes. It’s a subtle but essential ingredient for a truly decadent taste.
Boiling Water + Instant Coffee (or Espresso Powder): This is a secret weapon for intensifying chocolate flavor! The coffee doesn’t make the cake taste like coffee; instead, it deepens and enriches the chocolate notes, making them more pronounced and luxurious. The boiling water helps to bloom the cocoa powder, releasing its full flavor, and also helps dissolve the instant coffee or espresso powder quickly. Decaffeinated coffee can also be used if preferred, or omitted if absolutely necessary (though not recommended for the best flavor).
Decadent Vegan Chocolate Frosting Ingredients
No chocolate cake is complete without a rich, smooth frosting. Here’s what you’ll need for this delicious vegan chocolate buttercream:
Unsalted Vegan Butter: Ensure your vegan butter is softened to room temperature for the creamiest, smoothest frosting. If you only have salted vegan butter, that’s perfectly fine – simply omit the pinch of sea salt listed in the frosting ingredients.
Powdered Sugar: Also known as confectioner’s sugar, this fine sugar is crucial for a silky-smooth frosting texture. If you don’t have powdered sugar, you can easily make your own by blending regular granulated sugar in a high-speed blender until finely powdered.
Unsweetened Cocoa Powder, Vanilla Extract, Sea Salt, and Vegan Milk: These additional ingredients work together to create the rich chocolate flavor, depth, and desired consistency of the frosting. The vegan milk helps to achieve that perfect spreadable texture.
Crafting Your Perfect Vegan Gluten-Free Chocolate Cake (Step-by-Step Guide)
Please note that this is important information on the ingredients and instructions. The FULL recipe with exact amounts and details can be found DOWN BELOW (scroll to it) in the comprehensive recipe card.
Making this cake is a straightforward process, designed for success. Follow these steps for a perfect bake:
First, prepare your cake pans: grease and flour three 8-inch cake pans, then line the bottoms with parchment paper. This crucial step prevents sticking and ensures your beautiful cake layers release easily. Preheat your oven to 350°F (180°C).
In a small bowl, combine the apple cider vinegar and soy milk. Stir gently and set aside. Within a few minutes, the mixture will curdle, forming your homemade vegan buttermilk, which is essential for the cake’s tenderness and rise.
In a large mixing bowl, whisk together all the dry ingredients: sugar, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.
Next, add the wet ingredients to the dry mixture: the prepared vegan buttermilk, applesauce, oil, vanilla extract, and the hot coffee water mixture. Using an electric whisk, beat on medium speed for about 2 minutes, just until everything is combined. Be careful not to overmix. Scrape down the sides of the bowl with a spatula and stir once more to ensure all ingredients are fully incorporated.
Divide the batter equally among the three prepared cake pans. Bake for approximately 27 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove the pans from the oven and let them cool on the counter for a few minutes. Carefully run a butter knife around the edges of each cake to loosen them from the pan. Allow the cakes to cool in their pans on a wire rack for at least 30 minutes to 1 hour before inverting them onto the wire rack to cool completely. This crucial cooling step helps the cakes firm up and prevents breakage.
Whipping Up the Perfect Vegan Chocolate Frosting
While your cake layers are cooling, it’s time to prepare the luscious vegan chocolate frosting. This frosting is incredibly rich, smooth, and easy to make, providing the perfect complement to your decadent chocolate cake.
In the bowl of an electric stand mixer (or using a hand mixer), add the unsweetened cocoa powder, softened vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt, and half of the vegan milk. Begin mixing on a slow speed to prevent a cloud of powdered sugar, gradually increasing the speed as the ingredients combine. Continue mixing until the frosting becomes very thick and smooth, scraping down the sides of the bowl as needed. If the frosting seems too thin, gradually add the remaining ½ cup of powdered sugar, a little at a time, until your desired thickness is reached. If it’s too thick, add the remaining vegan milk, one tablespoon at a time, until it’s perfectly spreadable.
Once your cake layers are completely cool and the frosting is ready, it’s time for the fun part: assembly and decoration! (Full instructions are in the recipe card below.) To secure your first cake layer, place a small dollop of frosting in the center of your serving platter. Place the first cooled cake layer on top, then spread about a third of the frosting evenly over it. Repeat with the second layer. For the top layer, place it upside down – this often creates a perfectly flat surface for frosting. Spread the remaining frosting evenly over the top and sides of the cake. Decorate with some elegant shaved chocolate or a dusting of extra cocoa powder for a professional finish. The frosting sets perfectly at room temperature, making it easy to slice and serve. Enjoy your homemade, moist, and decadent vegan gluten-free chocolate cake!
Expert Tips & Frequently Asked Questions for Perfect Baking
Achieving a flawless vegan gluten-free chocolate cake is simpler than you think with these expert tips and answers to common questions:
- Stick to the Recipe, Especially for Substitutions: While it might be tempting to experiment, vegan and gluten-free baking is a delicate science. This recipe has been meticulously developed for perfect results, with each ingredient playing a specific role in texture and structure. I highly recommend not substituting anything, especially the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, as other flours or blends might behave differently. The only exception would be if you wish to slightly lower the sugar by up to ¼ cup; any more than that could affect the cake’s structure and moisture.
- Cooling is Non-Negotiable: Patience is a virtue, especially when it comes to cooling your cake layers. While they may appear sturdy fresh out of the oven, they truly “take their shape” and firm up completely as they cool. Attempting to frost warm or even slightly warm cakes will lead to the frosting melting, sliding, and a generally messy result. Allow them to cool completely on a wire rack before handling or frosting.
- Enhance Moisture with Simple Syrup: For an extra boost of moisture, especially if you plan to store the cake for a few days or simply desire an even more decadent experience, lightly brush cooled cake layers with a simple syrup (equal parts sugar and water, heated until sugar dissolves and then cooled). This keeps the cake incredibly moist and fresh.
- Freezing for Long-Term Freshness: This cake freezes exceptionally well, and I highly recommend it over prolonged refrigeration. Storing the cake in the fridge for too long can actually dry it out, whereas freezing locks in its moisture and freshness. To freeze, wrap individual slices or whole layers tightly in plastic wrap, then aluminum foil. It thaws quickly – just about 30 minutes on the counter for a slice. This way, you can enjoy a perfect piece of cake whenever the craving strikes!
Frequently Asked Questions (FAQ)
- Can I make cupcakes instead of a layer cake? Absolutely! This recipe works beautifully for cupcakes. Line a muffin tin with paper liners, fill them about two-thirds full, and bake for approximately 18-22 minutes, or until a toothpick inserted comes out clean. Adjust cooking time as needed.
- What kind of oil should I use? A neutral-flavored oil like canola oil, vegetable oil, or sunflower oil is best to ensure the chocolate flavor shines through without any overpowering undertones.
- I don’t have apple cider vinegar. What can I use? White vinegar or fresh lemon juice can be used as a 1:1 substitute for apple cider vinegar to create the vegan buttermilk with your choice of plant-based milk.
- Can I use a different gluten-free flour blend? While other gluten-free flour blends might work, I cannot guarantee the same results. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is specifically formulated to replace wheat flour cup for cup, which simplifies the recipe and provides consistent texture. Other blends may require different liquid ratios or have varying protein/starch contents, potentially affecting the outcome.
- How long will this cake last? When stored properly (tightly covered at room temperature for up to 2-3 days, or frozen for up to 2-3 months), this cake maintains its deliciousness. Freezing is recommended for longer storage.
Enjoy, friends! If you make this 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! Your feedback is invaluable. Thanks so much!
Vegan Gluten Free Chocolate Cake Recipe
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Ingredients
Vegan Gluten Free Chocolate Cake Recipe
- 2 tablespoons apple cider vinegar
- 1 cup soy milk, or other vegan milk
- 1 ¾ cups cane sugar, (350g)
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, (296g)
- ¾ cup unsweetened cocoa powder, (60g)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ½ cup unsweetened applesauce
- ½ cup + 2 teaspoons oil, (100g + 2 teaspoons)
- 2 teaspoons vanilla extract
- 1 cup boiling water + 1 tablespoon instant coffee, mixed in until dissolved stir these together right before you need it so it’s still hot
Vegan Chocolate Frosting
- 1 cup unsweetened cocoa powder
- 1/2 cup unsalted vegan butter, softened (or salted butter and skip the sea salt below)
- 1 teaspoon vanilla extract
- pinch sea salt
- 2 ½ cups – 3 powdered sugar
- ⅓ cup vegan milk, + 1 tablespoon extra if needed
Instructions
Vegan Chocolate Cake
- 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 powder, baking powder, baking soda and sea salt in a large bowl until thoroughly combined. Add milk mixture, applesauce, 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.
Vegan Chocolate Frosting
- 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.
Putting it All Together
- Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
- Place a little bit of frosting in the centre of your platter – like 1 tablespoon’s worth – to help secure the cake layers to the plate. Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop ⅓ of the frosting on top. Spread enough around the centre, don’t go to the edges (although if you do end up doing that, it’s not that big of a deal.
- Place the 2nd cake layer upside and repeat. Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.
- Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.