Vegan Gluten Free Chocolate Cake Recipe
This Vegan Gluten Free Chocolate Cake is a moist, rich, and deeply chocolatey dessert perfect for those seeking a dairy-free and gluten-free treat. Made with a blend of gluten free all-purpose flour and almond flour, it balances melt-in-your-mouth texture with an intense cocoa flavor, enhanced subtly by optional espresso powder. The cake is topped with a luscious vegan chocolate buttercream, making it a perfect centerpiece for any celebration or just a decadent everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup room temperature non-dairy milk
- ¾ cup oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider or white vinegar
- ½ cup maple syrup
- 1 ½ cups white sugar
- 1 cup boiling hot water
Dry Ingredients
- 2 ½ cups gluten free all purpose baking flour
- 2 cups fine blanched almond flour
- 1 cup cocoa powder
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 teaspoon salt
- 1-2 teaspoon espresso powder (optional)
Buttercream
- 1 batch chocolate buttercream (made with vegan butter and non-dairy milk)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper to prevent sticking and set aside. If you use 9-inch pans as noted, baking time may need adjustment.
- Mix Wet Ingredients: Combine the room temperature non-dairy milk with vinegar in a glass and set aside. This will create a vegan 'buttermilk' that aids in texture.
- Sift Dry Ingredients: In a large mixing bowl, sift together the gluten free all purpose flour, almond flour, and cocoa powder to ensure a smooth batter without lumps.
- Add Remaining Dry Ingredients: Whisk in baking soda, baking powder, salt, and espresso powder if using. Espresso enhances the chocolate flavor without imparting coffee taste.
- Combine Wet Ingredients Except Hot Water: Add all remaining wet ingredients excluding boiling water to the milk-vinegar mix. Whisk well until fully incorporated.
- Incorporate Wet and Dry Ingredients: Slowly whisk the wet mixture into the dry ingredients until a uniform batter forms.
- Add Boiling Water: Carefully whisk in the boiling hot water. This step activates the cocoa and helps deepen the chocolate flavor and smooth the batter.
- Fill Cake Pans: Divide the batter evenly between the prepared pans, smoothing the tops to ensure even baking.
- Rest Batter: Let the batter sit in the pans for 5 minutes before baking.
- Bake: Place pans in the oven and bake for 35 to 45 minutes. Start checking for doneness at 35 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter. Avoid overbaking to prevent dryness.
- Cool in Pans: Remove cakes from oven and allow to cool in the pans for about 20 minutes to stabilize their structure.
- Transfer to Cooling Rack: Carefully invert cakes onto a wire rack and cool completely, about 90 minutes in the fridge works well.
- Prepare and Apply Buttercream: Make your vegan chocolate buttercream using vegan butter and non-dairy milk. Frost the top of one cake layer, then place the second layer on top. Finish frosting the top and sides smoothly for a beautiful finish.
Notes
- You can use 9-inch pans instead of 8-inch pans; however, this will affect the thickness and baking time of your cake. Adjust baking time accordingly to avoid over or underbaking.
- Adding espresso powder is optional but highly recommended as it intensifies the chocolate flavor without imparting any coffee taste.
- Ensure all ingredients, especially your non-dairy milk and butter substitutes, are at the proper temperature to achieve the best cake texture and buttercream consistency.
- Cooling the cake fully before frosting helps prevent the frosting from melting or sliding.
