Vegan Gluten-Free Chocolate Cake

A classic moist and delicious vegan gluten-free chocolate cake! A perfect light and fluffy texture with added moisture and structure from almond flour.

Course Dessert

Cuisine American

Keyword gluten free chocolate cake, gluten free vegan chocolate cake, chocolate cake with almond flour

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 346kcal

Author Jamie

Ingredients

Wet Ingredients

1 ¼ cup unsweetened almond milk (296 ml)
1 tablespoon white wine vinegar or apple cider vinegar
1 cup hot brewed coffee or hot water (236)
¾ cup vegetable oil or avocado oil (177 ml)
1 tablespoon vanilla extract

Dry Ingredients

2 ½ cups all purpose gluten-free flour (342 grams)
2 cups blanched almond flour (200 grams)
2 cups granulated sugar , coconut sugar works great here for a refined-sugar-free option (280 grams coconut sugar)
1 cup cocoa powder or cacao powder (90 grams)
1 ¼ teaspoon baking powder
1 ¼ teaspoon baking soda
1 teaspoon salt
1 batch vegan chocolate buttercream frosting

Instructions

Prep: Grease two 8 or 9-inch round cake pans and preheat the oven to 350 degrees F (176 C).
Milk + Vinegar: In a liquid measuring cup, mix the almond milk and vinegar. Stir and set aside.
Dry Ingredients: In a large mixing bowl, add all the dry ingredients and whisk together thoroughly.
Wet Ingredients: Make a well in the center of the dry ingredients and add the remaining wet ingredients followed by the almond milk and vinegar mixture. Then stir with a spatula or wooden spoon until just combined. It's ok if there are small pea-sized lumps or pockets of flour - this is best because it means the batter is not over-mixed!
Bake: Distribute the batter equally between the two cake pans and smooth the top with a spatula. Bake for 28 - 35 minutes, or until the center is set and a toothpick inserted diagonally into the center comes out clean or with a few dry crumbs.
Cool: When finished baking, set the pans on a cooling rack and allow the cake to cool completely in the pan before removing and frosting.

Notes

Storage: Leftover vegan gluten-free chocolate cake will last for up to a week when stored in an airtight container in the refrigerator. Let the frosting set before storing. When the frosting is set, it is no longer sticky and is dry to a light touch.

See the blog post for a full list of substitutions and step-by-step photos.

I like this recipe best with coconut sugar because it adds caramel notes and coffee because it brings out the chocolate flavor. You can use regular sugar and hot water as replacements, however.

Nutrition