The easiest gluten free and vegan chocolate cake recipe. This delicious and simple cake is perfect for a birthday party, holiday, or any day that you want a sweet treat!
If you’re new to gluten free and allergy friendly baking, one of the first things you need is a great cake recipe. Chocolate cake, to be exact. Because you may have a birthday coming up, or you might just want to bake one afternoon. You need an easy recipe that’s no-fail and delicious. This is that chocolate cake recipe.
This gluten free and vegan chocolate cake uses basic ingredients and it is so easy to throw together. Mix it up and pop it in the oven, and 30 minutes later you have a fresh-baked chocolate cake ready to go. It can’t get any easier than that.
Don’t be afraid of this cake, non-vegan friends. The vinegar and the baking soda combine so nicely to give it a nice lift, you would never guess that this cake does not contain eggs. It is really, really marvelous. It is possible to bake a delicious chocolate cake without eggs or gluten.
And if don’t need to be gluten free, go right ahead and use all-purpose flour! It works very well in this recipe – the cake will be a little lighter and less dense. Whatever flour you choose to use, this vegan chocolate cake will be a big hit.
You can use coconut oil or another oil if you prefer – you can even use melted vegan buttery spread. You can also make this in a round pan, or use this recipe to bake cupcakes. If you need to make a two-layer cake, just double the recipe.
FAQ about this gluten free and vegan chocolate cake:
Can I use coconut flour instead of gluten free flour?
No, that won’t work – you generally need eggs in order for coconut flour to be light and fluffy. If you use it in this recipe, you will have a dense, flat cake.
How about using almond meal?
If you want to use some almond meal, you can try using half almond meal and half gluten free flour blend. The cake will be a bit denser, and possibly more moist. I would not recommend using ONLY almond meal.
Can I use maple syrup instead of sugar?
I haven’t tried that. I would expect that the texture of the cake may change, and you would also need to use less water.
What can I use instead of vinegar?
Try a little lemon juice, that should work just as well as vinegar.
Where can I find gluten free baking powder?
Featherweight Baking Powder is gluten free and you can find it at Whole Foods, in some health food stores, and on Amazon (affiliate link).
My gluten free cakes usually sink in the middle? What am I doing wrong?
If your cakes sink in the middle, it’s likely because the middle wasn’t quite done baking. Stick a toothpick in the middle of the cake to see if it’s done – it should come out clean or with just a few crumbs. It should not have wet batter on it.
My cakes always take less/more time to bake than the recipe suggests – why is this?
If you use a different gluten free flour blend, it could change the amount of time required for baking. You may also want to check your oven temperature to make sure that it’s accurate.
The Easiest Gluten Free and Vegan Chocolate Cake.
- 1 1/2 cups gluten free flour blend regular flour works in this recipe, if you are not GF
- 1 cups organic cane sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup organic canola oil
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
- 1 cup cold water
- 3/4 cup mini dairy free chocolate chips
- confectioner’s sugar for dusting
Preheat oven to 350 degrees.
Sift together the dry ingredients. (This step is important, especially with gluten free flour. Otherwise you’ll have lumps!)
Add the organic canola oil, vanilla, vinegar and water. Mix together by hand, and don’t overmix. Stir in the dairy free chocolate chips.
Pour into an 8 inch square Pyrex dish and bake at 350 degrees for about 26-30 minutes, or until a toothpick inserted in the middle comes out clean.
Dust the top with confectioner’s sugar once cool.
I have tried this with Namaste Perfect Flour Blend, King Arthur Gluten Free Multi Purpose Flour, and Enjoy Life Foods All-Purpose Gluten Free Flour.
You can use this to make cupcakes - reduce the baking time to about 13-15 minutes. Makes about 12 cupcakes.
adapted slightly from All Recipes.
Find tips, tricks, and easy recipes to help you with your allergy friendly and gluten free baking in my ebook:
This gluten free and vegan chocolate cake is:
- light and fluffy
- perfect for a party
- delicious with frosting or without