I’m obsessed with gluten-free vegan chocolate cake recipes. I have developed quite a few gluten-free vegan chocolate cake recipes and I decided to make a version that’s the easiest to bake. This recipe is so easy. It’s a 1-bowl (and a jug) cake that’s vegan, gluten-free, coffee-free and it’s absolutely decadent. It’s a fantastic choice for a birthday cake as it’s a double layer 8 inch round cake that measures 3.5 inches in height before piping.
This gluten-free vegan chocolate cake uses white rice flour, almond flour, and tapioca flour as it’s gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of soy milk and water add a lot of moisture to this cake, as you generally see in other rich chocolate cake recipes. It’s not as dense as a mud cake but it is on the more heavy side without being too dense.
This is a really big cake so be prepared. I use two spring form 8 inch cake tins as you need the depth of at least 3 inches to hold the amount of batter. I use Jamie Olivers cake tins and I love them because they are blue. You will also need a large mixing bowl. I ended up using my mix master bowl as there is also of cake batter in this recipe. The cake should not sink in the middle and will produce a slight dome on top.
Gluten-Free Vegan Chocolate Cake Breakdown
|Mixing in one bowl
|Double layer 8 inch cake, 3.5 inches heigh before piping, each layer is 1.8 inches in height
|12 to 15 casual servings
|Any type of frostings, fillings or inclusions
|Gluten-free, Chocolate, Caffeine-free, Nut-free option, heavy cake crumb
|Un-iced layers stored in an airtight container outside of fridge one to two days, once sealed with ganache, airtight container in the fridge for 3 to 5 days. It’s a very moist cake, so will take a few days to dry out
|Use a high quality dutch-process cocoa powder for a more complex, smooth chocolate flavour. Add cinnamon for extra spice. Exchange 1/2 recommended water for liquid coffee to enhance the chocolate flavour.
Tips For Making This Gluten-Free Vegan Chocolate
- Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
- Use a vanilla bean paste for the best flavour
- Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
- Use spring form tins that are at least 3 inches in height, this is a big cake
- Use a high quality vegan dark chocolate (50 to 65% cocoa) for your ganache
- swap cocoa powder with Dutch cocoa powder for a smoother chocolate flavour
- swap tapioca flour with potato starch
- swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
- swap soy milk with coconut milk for a soy free version
- swap xanthan gum with 3 flax eggs
Decorating This Gluten-Free Vegan Chocolate Cake
- If you’re new to decorating ganache cakes, check out my Ganache Decorating Workshop below and learn my easy technique to create the perfect vegan chocolate ganache finish on all your cakes
- To create a super shiny finish, use a kitchen blow touch and brush quickly across the finished cake with the gas flame
- You can also decorate this cake with a chocolate buttercream or any type of vegan buttercream you like
- This cake also pairs really well with my vegan custard recipe
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