Hands Down Best Gluten Free Chocolate Cake ( Vegan and Gluten Free Chocolate Cake )

Its no secret that finding recipes that are vegan and gluten free are hard to come by. That is why I wanted to sit down and figure out the best gluten free chocolate cake recipe, but still fitting into the freshvegplate.com niche. That is how my vegan and gluten free chocolate cake was born!

This vegan and gluten free chocolate cake…

  • Is super easy to make
  • Has great texture
  • Moist
  • Delicious
  • Rich
  • Completely plant-based
best gluten free chocolate cake recipe

Best Gluten Free Chocolate Cake Ingredients

Gluten free flour- This is obviously a main ingredient in this vegan and gluten free chocolate cake recipe. I like to use the bobs red mill gluten free baking flour. Don’t get it confused with the all purpose flour, you want the baking.

Cocoa Powder- Cocoa powder provides a nice cocoa flavor it also helps activate the baking soda and powder due to its natural acids.

Baking Soda and Powder- These are leavening agents that help the cake rise.

Vegan Buttermilk- Vegan buttermilk helps with leavening, texture, and flavor. If you need a recipe for vegan buttermilk, check out this recipe here!

Olive oil- This ingredient lends some flavor, but it is mainly used in this recipe for texture and moisture.

Other Flavorings- This gf chocolate cake utilizeslike vanilla extract, sugar, molasses, and a bit of salt to impart flavor on this vegan and gluten free chocolate cake.

How to Make This Vegan Gluten Free Chocolate Cake

Here is a streamlined version of how to make this gf chocolate cake recipe. Continue reading for a more in depth break down in the actual recipe. This may seem like a lot of steps, but I promise you it isn’t as bad as it looks.

  1. Mix dry ingredients together
  2. Mix combines wet ingredients together
  3. Pour wet ingredients into the dry ingredients
  4. Mix thoroughly
  5. Add boiling water to the batter and fully incorporate
  6. Divide batter into two pans evenly
  7. Bake for 35-38 minutes
  8. Cool cakes down on wire rack
  9. Frost first layer
  10. Stack then frost the second layer
  11. Last minute decoration

Vegan Gluten Free Chocolate Cake Pro Tips

Measuring Ingredients

Spoon your dry ingredients into the measuring cups. Don’t use the measuring cups to scoop ingredients. This results in packing. 

Leavening

Be sure not to swap out any leavening ingredients. Being that this is a gf chocolate cake, it needs all the leavening power it can get.

Boiling Water

The boiling water is a multi-purpose ingredient in this recipe. The first purpose is it blooms the cocoa powder, releasing more flavor throughout the cake. It also makes the cake batter appear runny, which may set off some alarms. Don’t worry this cake needs the moisture.

Bake Low and Slow

Given the nature of this gf chocolate cake, it requires a bit of finesse when cooking. It takes time, but I promise you will get the best results. Cook the cake at 325 F for about 35-40 minutes and you will have a nicely cooked, moist, vegan and gluten free chocolate cake with no cracks or blemishes of any kind.

Room Temperature

Room temperature EVERYTHING!

  • Make sure ingredients are at room temperature when you are making this vegan gluten free chocolate cake batter. This will help everything blend better.
  • When the cake comes out of the oven cool it down on a wire rack at room temperature.
  • When you serve the cake, pull it out of the fridge a couple hours early and bring it up to room temperature.
vegan and gluten free chocolate cake

Frosting

If you are looking for an awesome vegan frosting recipe, check out my super easy buttercream frosting and Icing recipes here! These icings are delicious and very quick and easy to make.

Equipment Needed

Measuring Cups

Measuring Spoons

2 mixing bowls

1 whisk

1 rubber spatula

1 sifter

1 sheet tray

2 9in cake pans

1 icing spatula

Wire cooling rack

Toothpicks

GF Chocolate Cake FAQs

How do you make a gf chocolate cake more moist?

There are a few ways to get your gluten free chocolate cake more moist. This is often a problem with gluten free baking so its important to bring moisture on multiple fronts. Here are a few ways to add moisture to your gf chocolate cake.

  1. Use more sugar. Brown sugar specifically because it adds moisture during the baking process.
  2. Increasing the amount of vegan butter or oil will also provide the necessary moisture for the cake to get a nice texture.
  3. You can also use fruit as your egg replacer. Since were making a vegan and gluten free chocolate cake, you will need to have an egg replacer. You should use apple sauce or mashed banana.

Do gluten free cakes taste different?

If you have the right recipe, there is very little to no taste difference. Some recipes taste different, but they are delicious, that is the cool thing about gluten free baking.

Why does my vegan gluten free chocolate cake taste gritty?

Gritty texture in this recipe is probably from not having enough oil in the recipe. Make sure you are measuring your ingredients properly. Another cause of this issue is the grind of your flour. Are you using a fine ground flour or coarse grind? You should always use a fine grind.

Is this vegan and gluten free chocolate cake batter thicker?

No, this batter should be thinner than your normal cake batter. Especially after you add the very hot water into it.

Can you overmix this gf chocolate cake?

Since overmixing directly relates to gluten development in traditional cakes, you will not have to worry about overmixing this recipe. Since there is no gluten, you don’t need to worry about overworking (overmixing) it!

Does baking powder have gluten?

Yes. Most baking powders often contain an ingredient that helps absorb moisture, so it doesn’t clump together. This ingredient is called wheat starch. Gluten free baking powder brands include Rumford, Clabber Girl, and Featherweight. Personally, I use Clabber Girl.

Get Clabber Girl Gluten Free Baking Powder on Amazon

Here are some recipes you could use to make this gf chocolate cake!

Vegan Buttermilk

Vegan Buttercream Frosting

Vegan and gluten free chocolate cake, vegan gluten free chocolate cake, gf chocolate cake

Vegan Gluten Free Chocolate Cake

Chef Mason Bostwick
This cake is completely plant based, and on top of that; its Gluten Free!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, Vegan
Servings 12 servings

Ingredients
  

  • 2 ½ Cups Bobs Red Mill Gluten Free Baking Flour
  • 2 Cups Brown Sugar
  • 1 Cup Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp Salt
  • 1 Cup Vegan Buttermilk
  • 1 Cup Water Boiling
  • ¾ Cup Olive oil
  • 1 Tbsp Vanilla Extract
  • ½ Cup Molasses

Instructions
 

  • Preheat the oven to 325 F. While the oven is preheating, line the bottom of the cake pans with parchment, then grease the sides and bottom of the pans with pan spray or brush with oil.
  • In a large mixing bowl, sift the dry ingredients (gluten-free flour, cocoa powder, salt, and baking soda) together.
  • Next in a separate mixing bowl, combine the wet ingredients (vegan buttermilk, olive oil, vanilla extract, brown sugar, and molasses) and mix thoroughly. Once fully combined, pour the dry mix ingredients into the wet mix. Whisk until just combined, be careful not to over mix.
  • Once the batter is combined, slowly pour the boiling water into the batter while mixing with the mixer. The batter should be runny.
  • Next, divide the cake batter evenly between cake pans.
  • Bake at 325 F for 35-40 minutes, or until the cake is just cooked. The internal temperature should be around 210 F.
  • Pull the layers out and cool on a drying rack for 10 to 15 minutes.
  • Once cooled, level the tops of the cakes so they stack nicely. Use a serrated knife to do this.
  • Once leveled off, it’s time to decorate the cake. Using an offset spatula, spread an even layer of frosting over each cake.
  • Stack the cake layers. Using a spatula, cover the cake with a thin layer of vegan buttercream frosting. Smooth the frosting with a bench scraper. Then chill the cake in the fridge for 5-10 minutes.
  • Add a second layer of frosting covering the cake and smooth using a bench scraper.
  • Lastly add any last decorations you want to the cake. Once you are done decorating, then the cake is finished!
Keyword best gluten free chocolate cake, vegan and gluten free chocolate cake, Vegan gluten free chocolate cake

Vegan Gluten Free Chocolate Cake Standardized Version

Yields: 16 servings (9 inch 2 layer cake) or 22-24 Cupcakes

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Ingredients

2 ½         Cups      Bobs Red Mill Gluten Free Baking Flour

2             Cups      Brown Sugar

1             Cup        Cocoa Powder

2             tsp          Baking Soda

1             tsp          Clabber Girl Baking Powder

1             tsp          Salt

1             Cup        Vegan Buttermilk

1             Cup        Water, Boiling

¾            Cup        Olive oil

1             Tbsp       Vanilla Extract

½            Cup        Molasses

Frosting

Check out our Vegan Icing/Frosting recipes

Instructions

  1. Preheat the oven to 325 F. While the oven is preheating, line the bottom of the cake pans with parchment, then grease the sides and bottom of the pans with pan spray or brush with oil.
  2. In a large mixing bowl, sift the dry ingredients (gluten-free flour, cocoa powder, salt, and baking soda) together.
  3. Next in a separate mixing bowl, combine the wet ingredients (vegan buttermilk, olive oil, vanilla extract, brown sugar, and molasses) and mix thoroughly. Once fully combined, pour the dry mix ingredients into the wet mix. Whisk until just combined, be careful not to over mix.
  4. Once the batter is combined, slowly pour the boiling water into the batter while mixing with the mixer. The batter should be runny.
  5. Next, divide the cake batter evenly between cake pans.
  6. Bake at 325 F for 35-40 minutes, or until the cake is just cooked. The internal temperature should be around 210 F.
  7. Pull the layers out and cool on a drying rack for 10 to 15 minutes.
  8. Once cooled, level the tops of the cakes so they stack nicely. Use a serrated knife to do this.
  9. Once leveled off, it’s time to decorate the cake. Using an offset spatula, spread an even layer of frosting over each cake.
  10. Stack the cake layers. Using a spatula, cover the cake with a thin layer of vegan buttercream frosting. Smooth the frosting with a bench scraper. Then chill the cake in the fridge for 5-10 minutes.
  11. Add a second layer of frosting covering the cake and smooth using a bench scraper.
  12. Lastly add any last decorations you want to the cake. Once you are done decorating, then the cake is finished!

You like this vegan and gluten free chocolate cake ? Check out some of my other vegan chocolate cake recipes!

The Best Vegan Chocolate Cake Recipe

Simple Vegan Chocolate Cake

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