Chocolate Cake – Gluten Free, Vegan, Nut Free

This gluten free, vegan, and nut free Chocolate Cake is so delicious and incredibly easy to make! It has an amazing texture and rich chocolate flavor!

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This gluten free and vegan chocolate cake is a LONG time in the making! I’ve tried almost every gluten free box cake out there and usually they are super dense and have a weird flavor.

I’ve also paid a lot of money to have a cake made at a gluten free and vegan bakery and was super underwhelmed (especially for the price!).

So I decided it was time to come up with my own recipe. After a TON of testing I finally came up with an amazing, super moist gluten free and vegan chocolate cake recipe! It’s also super easy to make which is always a win!

I’m SO excited to finally have an amazing gluten free and vegan chocolate cake recipe I can make for family birthdays!

My son and I have birthdays less than a week a part so that whole week is usually filled with tons of tasty treats! We both love chocolate cake so usually I make two of these chocolate cakes that week. The cake is always a hit!

So let’s talk about how you make it!

GLUTEN FREE AND VEGAN CHOCOLATE CAKE INGREDIENTS:

  • 1 cup (160g) all purpose gluten free flour (I use “Bob’s Red Mill 1 to 1 All Purpose Baking Flour” or “Better Batter”)
  • 1 cup (110g) gluten free oat flour
  • 1/2 cup (40g) cocoa powder 
  • 1/2 cup coconut sugar (or brown sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 tsp salt
  • 1 1/2 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil (coconut oil works as well)
  • 1 tsp vanilla
  • 1-2 10 oz containers chocolate or vanilla frosting (I like Simple Mills Frosting)

HOW TO MAKE VEGAN AND GLUTEN FREE CHOCOLATE CAKE:

  1. Preheat oven to 350°F.
  2. Grease two 6″ round cake pans or a 7×11 2 quart oblong baking dish.*
  3. In a large bowl, sift together gluten free all-purpose flour*, oat flour*, cocoa powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum (if your flour doesn’t contain it).
  4. Add the dairy free milk, maple syrup, avocado oil, and vanilla to the bowl and stir until combined.
  5. Pour the cake batter into the prepared pan. Bake for 35 minutes or until a toothpick comes out clean.
  6. Frost and decorate the cake once it has completely cooled.
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Chocolate Cake - Gluten Free, Vegan, Nut Free

Chocolate Cake – Gluten Free, Vegan, Nut Free

  • Author: Morgan
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 min
  • Yield: 10 Servings 1x

Ingredients

Scale
  • 1 cup (160g) all purpose gluten free flour (I use “Bob’s Red Mill 1 to 1 All Purpose Baking Flour” or “Better Batter”)
  • 1 cup (110g) gluten free oat flour
  • 1/2 cup (40g) cocoa powder 
  • 1/2 cup coconut sugar (or brown sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 tsp salt
  • 1 1/2 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil (coconut oil works as well)
  • 1 tsp vanilla
  • 12 10 oz containers chocolate or vanilla frosting (I like Simple Mills Frosting)

Instructions

  1. Preheat oven to 350°F.
  2. Grease two 6″ round cake pans or a 7×11 2 quart oblong baking dish.*
  3. In a large bowl, sift together gluten free all-purpose flour*, oat flour*, cocoa powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum (if your flour doesn’t contain it).
  4. Add the dairy free milk, maple syrup, avocado oil, and vanilla to the bowl and stir until combined.
  5. Pour the cake batter into the prepared pan. Bake for 35 minutes or until a toothpick comes out clean.
  6. Frost and decorate the cake once it has completely cooled.

Notes

  • This recipe will make two 6″ round cakes or one 9″ round cake. If you use a 9×13 pan for this cake, your cake will be very thin. If you want more of a sheet cake you can use a 7×11 2 quart oblong baking dish. You can also use an 8×8 pan for a thicker cake, but you will need to increase the bake time until a toothpick comes out clean.
  • For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.

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