This Vegan Gluten Free Chocolate Cake recipe is decadent, moist and easy to make. It's mixed together in one bowl and is frosted with a smooth and creamy vegan chocolate buttercream frosting making it the perfect dessert for chocolate lovers!
I take my vegan gluten-free desserts very seriously. They have to be just as delicious as their wheat flour counterparts in every way. So many people taste my Vegan Gluten-Free Peanut Butter Cookies, Edible Snickerdoodle Cookie Dough and Oat Flour Chocolate Chip Muffins before they become official recipes.
And I also wanted this vegan gluten-free chocolate cake recipe to be exactly like a regular chocolate cake. And I really hit the nail on the head! This cake is so moist and decadent and super chocolatey. If you've ever made one of my chocolate desserts like my Gluten-Free Vegan Chocolate Crinkle Cookies, you know I make them ultra-chocolatey. This is the perfect dessert to make for a crowd because everyone will love it whether they eat gluten-free or not.
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Why You'll Love This Recipe
- This cake is super moist and chocolaty.
- And it's simple to make, so it's perfect for beginner bakers.
- The combination of vegan gluten-free chocolate cake plus light and fluffy vegan chocolate frosting is a chocolate lover's dream!
- This recipe is gluten-free, dairy-free, and completely vegan, and is made with no almond or other nut flours so anyone can enjoy it.
- And most importantly, it's absolutely delicious!
Ingredient Notes
King Arthur Gluten Free All Purpose Flour: This is the only gluten-free flour blend I use. Be sure its the blend with no xanthan gum!
Cocoa Powder: Use a good quality dutch-processed cocoa powder. I like Whole Foods 365 Cocoa Powder and Droste. I use dutch-processed cocoa in all of my chocolate cakes and Vegan Chocolate Cupcakes because the flavor is deeper!
Leaveners: A combination of baking powder and baking soda to help this cake rise tall.
Xanthan Gum: A bit of xanthan gum is essential to bind everything together. This cake will not work without it!
Non-Dairy Milk: I used oat milk but any plant-based milk will work.
Oil: I used canola oil, but any neutral oil will work.
Substitutions
If you cannot tolerate oats, the oat flour in this recipe can be substituted with coconut flour.
If you don't want to make your own vegan chocolate buttercream frosting, don't! There are so many vegan and gluten-free frostings at the supermarket.
And if you can have gluten, instead of getting any special ingredients, make my Vegan Chocolate Strawberry Fudge Cake or my Vegan Chocolate Cake instead! You won't regret it.
Step by Step Instructions
Step 1. First, mix the vegan gluten-free chocolate cake batter. Combine sugar, non-dairy milk, canola oil, applesauce and vanilla extract in a large bowl. Whisk to combine.
Step 2. Then, add the gluten-free all-purpose flour blend, cocoa powder, oat flour, baking powder, baking soda, xanthan gum and salt. Whisk the batter for about 1 minute.
Step 3. Divide the batter into two 8-inch round cake pans that have been greased and lined with a parchment circle and bake in a 350* oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely before frosting.
Step 4. Once the cakes are cool, make the vegan chocolate frosting. First, cream vegan butter and shortening in a large bowl until completely smooth.
Step 5. Next, add cocoa powder and mix until well combined.
Step 6. Then, add powdered sugar and mix, followed by vanilla and non-dairy milk. Mix until light and smooth.
Step 7. Stack the cake by placing a cake layer upside down on a cake stand, cake board or plate. Top with about ¾ cup of frosting and spread it out with an offset spatula.
Step 8. Finally, top with the remaining cake layer and frost the outside of the cake with chocolate frosting. Add any decoration or toppings you desire and serve!
Recipe FAQs
To store this Vegan Gluten Free Chocolate Cake, place the cake into a cake box or other container and store in the refrigerator for up to 3 days.
Allow to come to room temperature before serving.
Use the toothpick test! Stick a toothpick into the center of a cake. If the toothpick comes out clean, the cake is done. If there is batter on the toothpick, the cake is not quite done so leave it in the oven.
My favorite gluten-free flour is King Arthur Gluten-Free All Purpose Flour Blend. It's neutral in flavor and not gritty!
Gluten-free cakes use baking powder, baking soda, or a combination of the two to rise.
Expert Recipe Tips
Mix the cake batter very well. You should whisk for about 1 minute. This will help the gluten-free flours absorb moisture and will help activate the xanthan gum.
Be sure the cake is COMPLETELY cool before frosting. Frosting melts very easily.
If you are a beginner, freeze the cake layers for about 30 minutes before stacking and frosting. This will give you some extra stability! I recommend this step for beginners in all my cake recipes from this one to my Vegan Birthday Cake!
Looking for More Gluten-Free Recipes?
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📖 Recipe
Vegan Gluten-Free Chocolate Cake
Equipment
- 2 8 Inch Round Cake Pans
- 2 Large Bowls
- 1 Sifter
- 1 Whisk
- 1 Stand Mixer or Hand Mixer
- 1 Spatula
Ingredients
- 1 ½ Cup Granulated Sugar
- 1 ¼ Cup Non-Dairy Milk
- ⅔ Cup Canola Oil
- ½ Cup Unsweetened Applesauce
- 2 teaspoon Vanilla Extract
- 1 ½ Cups King Arthur Gluten-Free All-Purpose Flour See note
- 14 tablespoon Dutch Processed Cocoa Powder
- 2 tablespoon Oat Flour See note
- 2 teaspoon Baking Powder
- 1 teaspoon Kosher Salt use ½ teaspoon if using table salt
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Soda
Vegan Chocolate Buttercream Frosting
- 16 tablespoon Vegan Butter, room temperature
- ½ Cup Vegetable Shortening
- 1 Cup Dutch Processed Cocoa Powder, sifted
- 5 Cups Powdered Sugar, Sifted
- 2 teaspoon Vanilla Extract
- 5-6 tablespoon Non-Dairy Milk
Instructions
- Preheat oven to 350* F. Grease two 8-inch round cake pans with shortening or pan spray and insert a parchment circle into the bottom of each pan.
- In a large bowl, combine sugar, non-dairy milk, oil, applesauce and vanilla with a whisk.1 ½ Cup Granulated Sugar, 1 ¼ Cup Non-Dairy Milk, ⅔ Cup Canola Oil, ½ Cup Unsweetened Applesauce, 2 teaspoon Vanilla Extract
- Sift the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and baking soda together, then add them into the wet ingredients. Whisk well to form the batter. Whisk for about 1 minute.1 ½ Cups King Arthur Gluten-Free All-Purpose Flour, 14 tablespoon Dutch Processed Cocoa Powder, 2 tablespoon Oat Flour, 2 teaspoon Baking Powder, 1 teaspoon Kosher Salt, ½ teaspoon Xanthan Gum, ¼ teaspoon Baking Soda
- Divide the batter between the prepared cake pans. If you have a kitchen scale, it will be about 20 ounces per pan.
- Bake in a 350* oven for 29-31 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool completely before frosting.
Make the Frosting
- Cream the vegan butter in the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer. Add the shortening and cream once more until smooth.16 tablespoon Vegan Butter, room temperature, ½ Cup Vegetable Shortening
- Add the cocoa powder and mix until combined. Then add the powdered sugar into the bowl and mix on low until the sugar is just incorporated.5 Cups Powdered Sugar, Sifted, 1 Cup Dutch Processed Cocoa Powder, sifted
- Add the vanilla, then, while the mixer is running, add the non-dairy milk 1 tablespoon at a time and continue mixing until light and fluffy.2 teaspoon Vanilla Extract, 5-6 tablespoon Non-Dairy Milk
Stack and Frost the Cake
- Place a cake layer upside down on a cake board, cake plate or cake stand. Top the layer with about ¾ cup of frosting. Use an offset spatula or a butter knife to spread the frosting to the edge of the cake.
- Top with the remaining cake layer (upside down again) and frost the outside of the cake using the same offset spatula or butter knife.
- Add any additional toppings you desire and serve!
Emily R. says
Thank you for thinking of the gluten free community. I’ve been gluten free for 7 years. Baking is stressful for me. Cup 4 Cup gfree mix is my favorite mix so far. Can you use that mix in a recipe?
Megan Calipari says
Gluten free baking can definitely be a challenge. I've been doing it for quite a while now, so I think I've gotten it down pretty well. I will check out the cup for cup! One of the bakeshops I worked in used that as their GF flour but I have never personally experimented with it. Stay tuned!
Emily R. says
Thank you for thinking of the gluten free community. I’ve been gluten free for 7 years. Baking is stressful for me. Cup 4 Cup gfree mix is my favorite mix so far. Can you use that mix in a recipe?
Megan Calipari says
Gluten free baking can definitely be a challenge. I've been doing it for quite a while now, so I think I've gotten it down pretty well. I will check out the cup for cup! One of the bakeshops I worked in used that as their GF flour but I have never personally experimented with it. Stay tuned!
Megan King says
Yay! Glad to see a good gf dessert. Could you try the Krusteaz 1:1 flour? This is the only one I could find and would like to know what I can bake with it/if it would give the same results.
Megan Calipari says
I'll look into it for sure!
Megan King says
Yay! Glad to see a good gf dessert. Could you try the Krusteaz 1:1 flour? This is the only one I could find and would like to know what I can bake with it/if it would give the same results.
Megan Calipari says
I'll look into it for sure!
Ashley Hadley says
King Arthur GF is THE BEST. I can't wait to make this. I would love for you to post a video of your icing swirl technique.Also make sure you tag KA. They regularly highlight bakers who tag them and your desserts are always gorgeous.
Megan Calipari says
Yes! It's my favorite pre blended flour I've tried so far. I'll definitely get a video up for you soon. Its so simple but makes really simply decorated cakes look so refined! Thanks for the tip!
Ashley Hadley says
King Arthur GF is THE BEST. I can't wait to make this. I would love for you to post a video of your icing swirl technique.Also make sure you tag KA. They regularly highlight bakers who tag them and your desserts are always gorgeous.
Megan Calipari says
Yes! It's my favorite pre blended flour I've tried so far. I'll definitely get a video up for you soon. Its so simple but makes really simply decorated cakes look so refined! Thanks for the tip!
robin mccluggage says
So you add coconut flour and xantham gum in addition to KING Arthur. Ive only known I’m celiac for 2 yrs and learning to bake. (Which is challenging) does anyone get stomach upset from gluten free flour. I made blueberry muffins that tasted great but caused stomach upset for my family? JUST WONDERING
Megan Calipari says
Gluten-free baking is HARD. You have to relearn everything you though you knew about baking. I have heard that some people get an upset stomach from xanthan gum which is commonly used in GF baked goods. There are other binders that you can use if that is the case. The most natural one is psyllium husk fiber. But also it could have been a coincidence, or something else! I try to use the bare minimum for xanthan gum, which is why I also included coconut flour here. The coconut flour is really high in flour and absorbancy so it helps everything stay together and moist!
robin mccluggage says
So you add coconut flour and xantham gum in addition to KING Arthur. Ive only known I’m celiac for 2 yrs and learning to bake. (Which is challenging) does anyone get stomach upset from gluten free flour. I made blueberry muffins that tasted great but caused stomach upset for my family? JUST WONDERING
Megan Calipari says
Gluten-free baking is HARD. You have to relearn everything you though you knew about baking. I have heard that some people get an upset stomach from xanthan gum which is commonly used in GF baked goods. There are other binders that you can use if that is the case. The most natural one is psyllium husk fiber. But also it could have been a coincidence, or something else! I try to use the bare minimum for xanthan gum, which is why I also included coconut flour here. The coconut flour is really high in flour and absorbancy so it helps everything stay together and moist!