Here is my no fuss gluten free vegan chocolate cake recipe. There are no weird baking ingredients, or special mixtures of 5 different gluten free flours. I baked this using generic gluten free flour from the supermarket. I’ve listed all my gluten free baking tips down below the recipe.
SPECIAL NOTE SO YOUR CAKE DOESN’T FAIL:
1. Make sure the batter isn’t too runny otherwise the cake will sink. It needs to pour out of your bowl slowly without being too sticky.
2. Don’t make this cake any bigger than a 6 inch tin or smaller. Make sure to split it into between 2 tins.
This cake goes really well with my vegan chocolate ganache recipe
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Vegan Gluten Free Chocolate Cake
- Total Time: 1 hour
- Yield: 2 6 inch cakes 1x
Ingredients
DRY
- 312 g gluten free flour (2.5 cups and .5 cup if your batter is too runny)
- 60 g cocoa powder (.5 cup)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 330 g white sugar (1.3 cups)
WET
- 100 g veggie shortening melted ((can use copha, spectrum, kremelta, sno))
- 500 ml non-dairy milk mixed with 2 tbs vinegar (2 cups)
- 1.5 tsp vanilla bean paste
- 1 tbs coffee powder dissolved in water (optional)
Instructions
- Pre heat your oven to 180C/356F. Grease and line 2 x 6 inch tins with baking paper. Don’t use tins larger than 6 inches. You can use smaller tins. The smaller the better.
- In a large mixing bowl sieve together all dry ingredients and mix together well with a whisk.
- In a small jug mix together soy milk and vinegar until it thickens. Add melted shortening, vanilla and coffee (optional) and mix together.
- Slowly pour liquid into dry ingredients in 3 parts. Mix gently with a whisk until combined. Make sure your liquid isn’t too runny. It should have some thickness to it – like a runny store brought custard. You can add some extra flour if it’s too runny.
- Bake in the oven for 40 mins or until a skewer comes out still a little crumply. You want to under bake your cake slightly to retain moisture.
- Leave your cake to cool on a cooling rack. Don’t store this cake in the fridge as it will dry out. For best results eat on the same day otherwise use a simple sugar syrup between layers to help keep the cake moist.
Notes
SPECIAL NOTE SO YOUR CAKE DOESN’T FAIL:
1. Make sure the batter isn’t too runny otherwise the cake will sink. It needs to pour out of your bowl slowly without beginning too sticky.
2. Don’t make this cake any bigger than a 6 inch tin or smaller. Make sure to split it into between 2 tins.
3. Under bake your cake slightly. You want to retain extra moisture in your cake as GF cakes can be a little dry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Birthday, Cake, Wedding Cake
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate, video
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Just wanted to say thanks for this recipe. Would have never been able to figure out how to make it myself.
★★★★★
Hi hun, what a beautiful recipe!! Thank you so much for your amazingness! Can I freeze this recipe?
Hey Jess,
This cake tends to dry out pretty quickly as it’s gluten-free so not so great for freezing sorry. x
Hello! I want to make an eggless gf cake for my boyfriend’s grandma and this recipe looks delicious but i need to bake it on three 7 inches pans. Do you think if i double the recipe and divide it on the three pans it wont work?
Hey Beatriz
I would recommend making this gluten-free recipe. It has a stronger structure and will work for this size if you double the recipe: https://sarakidd.com/gluten-free-vegan-vanilla-cake/
No more trying bad recipes and wasting ingredients !!!!! THESE ARE THE BEST. I made them into cupcakes and they’re incredible. I’ve never been able to make cupcakes that are gluten free, vegan, and DONT CAVE IN!!!! I’m so grateful for your recipe!!!
★★★★★
Thank you so much! What a great review.
Hi!! I’m looking forward to trying this recipe! Just wondering: did you use natural or dutch processed cocoa powder? Thank you!
Nature works best x
I’ve tried about 3 different vegan chocolate cake recipes and attempted to make them gluten free, and they just came out too dense and more like a brownie texture (not what i was looking for lol). I gave your recipe a go and it came out the perfect cake consistency !! I made 3 6″ layers and its so delicious. Thank you!!!
★★★★★
Thanks so much, Amber!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
I cooked your pancakes with my son just this morning! He spilled the almond milk all over the counter and dropped about 4 eggs, but it still worked and he was having fun with me rather than just plopped in front of the tv while I was alone in the kitchen!
Haha! Was that the banana pancakes in the kids cookbook?
Could i swap plant based butter for the shortening?
Yes. Shortening works great in gf recipes. It may be slightly greaser.