Description
Enjoy a decadent gluten-free vegan chocolate cake that’s rich, moist, and easy to make! Perfect for any celebration, this cake is made with wholesome ingredients and topped with a creamy vegan chocolate frosting for an irresistible treat.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup coconut sugar (or brown sugar)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup unsweetened applesauce
- ? cup melted coconut oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup dairy-free chocolate chips (optional)
- 1 cup dairy-free butter (softened)
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–4 tablespoons almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the gluten-free all-purpose flour, unsweetened cocoa powder, coconut sugar, baking soda, baking powder, and salt. Whisk until well combined.
- In a separate bowl, mix together the almond milk, applesauce, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few lumps are fine.
- If using, fold in the dairy-free chocolate chips.
- Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
- Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a mixing bowl, beat the softened dairy-free butter with an electric mixer until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
- Add the vanilla extract and 2 tablespoons of almond milk. Beat on medium speed until smooth and fluffy. Adjust consistency with more almond milk if needed.
Notes
- Ensure all ingredients are gluten-free if you have a gluten intolerance.
- The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Feel free to customize the frosting by adding flavors like almond or peppermint extract.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes