Vegan Chocolate Cake Recipe (V, GF): an easy recipe for supremely rich, perfectly moist chocolate cake covered in a delicious layer of irresistible chocolate frosting! The easy vegan gluten free chocolate cake of your dessert dreams! Vegan, Gluten-Free, Dairy-Free.
Moist. Rich. Chocolatey. And just about EVERYTHING you’d want in the perfect vegan chocolate cake.
Yeah, I said it. PERFECT. 🙂
Do you have a favorite cake flavor? Without having to think too hard, you’d probably guess that my favorite cake of all time is chocolate cake. (Factually based on my favorite recipes of all time being chocolate-based: these ah-mazing paleo vegan brownies, my new fave: chocolate peanut butter energy bites and these perfectly domed-topped dark chocolate muffins).
Wait, what was I saying?? Right! There’s just something about having my cake and eating it too that makes life so much sweeter.
Of course now I have to tangent into the age-old discussion of why you would have cake and not eat it??? What’s up with that saying? It’s always bothered me!!
So after many long-winded discussions (and absolutely no internet research because obviously it’s way more fun to speculate than to look stuff up), Erik and I agreed on the following:
Having your cake = being in possession of it… meaning you have 1 cake to your name.
Eating your cake = enjoying the cake… and soon-to-be not having any more cake to your name = you can’t have the cake because you’re eating/disappearing it. Oh goodness, doesn’t “disappearing it” sound oddly brutal? 😳
Meanwhile, I’m all up for “disappearing” some gluten free brownies right now… 😉
Back to our cake talk… That clears it all up. Right?
Riiiiiight?
Let me tell you, this Vegan Chocolate Cake Recipe is worth having, then eating, then not having, then making again, having, then eating and not having again, and, oh… you get the drill. 😉
A few months back, I shared my Vegan Gluten Free Chocolate Cupcakes recipe. I was quite nervous to share such a big staple baking recipe, but super excited to see what everyone thought. If you haven’t tried it, spoiler alert: everyone loves it!
Since then, many folks have asked about how to convert that cupcake recipe into a two-layer chocolate cake. Folks have also been asking about how to convert these breakfast bars into cups, these no bake chocolate peanut butter cookies into bars (yep, I’m feelin’ the irony here), and these chocolate coconut clusters into bars and so on and so forth. Don’t fret! I’m working on those recipes too! (Okay, just some of them… ;))
In the meantime, instead of sending super-long, eye-boggling notes on how to do that (as well as making you guys dig through a cupcake recipe and do dreaded maths…), I finally figured out the measurements, perfected the bake time, and picked up a few handy hints on making chocolate cake look super impressive, while keeping it easy and beyond tasty.
Are you excited for the first official Beaming Baker cake recipe?
Whoopsie, there’s a super old one that involves heart-shapes and some pretty dodgy photos (so completely ignore that)… And let’s kick of the first real real official, non-dodgy photos included BB cake recipe!!
As always, I’ll go over the finest points of this recipe for those of you who enjoy skimming more than reading. 🙂 This vegan chocolate cake recipe is:
- super moist, rich and decadently chocolatey
- made in just two bowls
- vegan, gluten free, dairy-free, refined sugar-free
- just the decadent vegan gluten chocolate cake recipe you’ve been searching for
- and perhaps the best vegan chocolate cake recipe ever!! (Only time will tell… ;))
- made with the healthy, whole ingredients you know and love
- deliciously allergy-friendly
- the moist vegan chocolate cake you’ve been dreaming of…
- made with super easy, super nutritious homemade oat flour
- the perfect birthday cake recipe you’ve been waiting for. 😉
Oh, and don’t forget: this cake tastes absolutely amazing with my super easy, 2-ingredient, vegan and dairy-free homemade chocolate frosting recipe on top. 😉
Grab your favorite cake pans (who doesn’t have one?? 😉 ) and your favorite playlist. We’re heading into the kitchen for some super fun bake times! While you’re here, let me just say that I love sharing in these wonderful baking adventures with you. It’s always so much fun hearing how my recipe turned out for you and your family. Thank you for stopping by and sharing in this with me.
Sending you all my love and maybe even a dove, xo Demeter ❤
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📸 Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! 📸︎
If you enjoyed this amazingly rich and moist Vegan Chocolate Cake Recipe, then you’ll just love these delicious healthy recipes:
More Gluten Free Vegan Dessert Recipes
- 2 batches Vegan Chocolate Frosting
Dry Ingredients
- 3 cups gluten free oat flour
- 1⅓ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cups water
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons melted coconut oil
- ½ cup coconut sugar
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.
- Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
- Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).
- Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!
If you prefer cupcakes, try these Vegan Gluten Free Chocolate Cupcakes!
- Storage notes: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment.
- Freezing Instructions: Store pre-sliced cake in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.
- More Chocolate Desserts: fudgy paleo vegan brownies, double chocolate chip oatmeal cookies, dark chocolate muffins.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
9-inch Round Cake Pans | Black Stoneware Plate | Coconut Oil | KitchenAid Hand Mixer | KitchenAid Stand Mixer | Hand Mixer Whisk Attachment | Cooling Rack | Coconut Cream | Gluten Free Oat Flour | Black Cake Server | Glass Mixing Bowls | Maple Syrup | Coconut Sugar
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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This cake looks amazing! I have to admit my favorite cake is lemon, but chocolate holds a close second. My boyfriend, however, prefers chocolate over anything in life.
Thanks Danielle! Oh gosh, lemon is sooo good too! Who says we can’t have both? 😉
Chocolate is the best way to start a Monday! This one looks so rich! It’s only morning but I can totally go for a huge chunk of this right now 🙂
Oh yes it is!!! 😍😍 My cake is fudgy, rich and all the delicious things! Hehe. Happy baking!
This cake looks sooooo good! So rich, chocolatey and super moist I would never have guessed it vegan! Definitely a must try recipe!
Thanks so much Natalie! ☺️ It’s must try indeed!
Vegan or not — that looks like one incredible cake! My husband’s birthday is this weekend and I know he’d appreciate a slice or two. Gorgeous!
Thanks Lisa! I know this would make the perfect birthday cake for your husband. Wishing him an early happy birthday! 🎉🎂
Wow, a chocolate cake from oat flour! I am always trying to find ways to use oat flour more, since oats are so healthy – this looks so delicious and I love that I could serve it to a crowd and everyone would be able to eat it. Brilliant!
Oh yes, baking with oat flour is so wonderful! 🙂 And this cake is most definitely a crowd pleaser! 😉
Hey Demeter! Am wondering if possible to use it with a different flour? I can’t get oat flour where I am and really want to make this cake, looks so delicious!
Hi Agnese! Have you tried making homemade oat flour from rolled oats? Here’s a recipe: https://beamingbaker.com/how-to-make-homemade-oat-flour-gluten-free-vegan/
Otherwise, try a gluten free all purpose flour. Let me know how it turns out! 🙂
Oh my gosh this is calling my name!
Haha it’s time to answer the call Krista! 😂
Wow, this looks to die for! I love anything chocolate!
Oh yeah, chocolate all day everyday! 😋
Bring on the chocolate cake! This looks so tasty!
This looks incredible. Do you know if it can be made in a 9″x13″ pan instead of two 9″ rounds? Thank you.
I made it in a 9×13 pan and then spread the frosting on top after it cooled in the pan.
This cake looks and sounds aaahhhmaazing!! LOVE it!!
This is my kind of cake! I will definitely add this to my must-make list!
I love this idea! So simple and pretty!
This is one gorgeous cake. From the looks of it, I’d never guess it was vegan and gluten-free. It’s gorgeous and oh so tempting looking!!
Well, Vegan or not Vegan, who could hate a chocolate cake which is super moist, rich and decadently chocolatey 😍
I know! ☺️ Nothing beats a good slice of chocolate cake!
I was super excited when you mentioned a cake recipe on the way, and you have not disappointed! Whoa Demeter, this cake looks AMAZING, and that frosting is to die for – I bet I could eat it by the spoonful! Need to try this cake ASAP.
Hope you’re having an awesome week! 🙂
Demeter – you are a genius to create this recipe! This cake is so good and so easy to make. No one would know it is made from oat flour and low in sugar and fat. It is really moist. Thank you for all your great recipes!!
Aww you’re too sweet Karen! ☺️ I’m so happy to hear that you enjoyed the cake, it’s definitely one of my favorite recipes of all time. 😉 Thank you for your kind words–they inspire me to keep making better and better recipes! 💕
Looks great. Is it possible to substitute the coconut sugar for regular or brown sugar?
Thanks!
Hi Jill! Yes, I think brown sugar would work very nicely. You could probably use both. Let me know how it turns out! 🙂
Hi! I made the recipie and it came out super dry, donyou think I should use less oats? Or maybe substitute with almond flour? I have sent this question before and never got an answer😢
Hi Juanita. Hm, you could try decreasing the bake time. Also the cake can get a bit dry if it’s left out to cool for too long. Hope this helps!
Could you sub the coconut sugar for an extra 1/4 c maple syrup?
Hi Ang! That might work. I haven’t tried it myself, so let me know how it turns out!
What kind of milk did you use? We usually but almond milk or soy milk. Can I use those?
Hi Ana! I used almond milk in this recipe, but any kind of drinking non-dairy milk should work fine. Happy baking! 🙂
*buy*
Hi! Can I cut down the sugar to 1/4 each? And then use monk fruit instead of coconut sugar and sugar-free maple syrup instead of regular maple syrup?
Hi Denise! I’d definitely recommend substituting that 1/4 cup with something else, maybe applesauce or something similar. I haven’t tried using sugar free maple syrup or monk fruit in this recipe, so I’m not sure how that will turn out. Generally speaking, the more changes you make to the recipe, the less likely you’ll get the intended result. 😕Good luck & let me know how it turns out! 😊
Hi I am gonna make this cake for my friend but please tell me if I can replace the coconut oil with any other oil? Also, since I don’t get dairy free chocolate here, how can I make the frosting? Thanku
Hi Sumita! I haven’t tried it myself, but I think a few readers have tried a few different oils before with some success. Just remember that the type of oil will affect the flavor/texture. You definitely need chocolate to make the frosting, but if you and your friend can have dairy I’m pretty sure any kind of chocolate will work. Let me know how it turns out!
Chocolate is definitely one of my favorite cakes and this recipe is so easy. I loved your pumpkin bread one so much that I made it 3 times and there’s no doubt this one will be just as great. Since I’m planning on making this for my graduation party, do you have any tips or ideas for different colored frostings or decorations?
Hi Diana! Thank you so much, I’m so glad you enjoy the recipes. ☺️ Congrats on your graduation! I know you’re gonna have a ton of fun. I haven’t tried any other color options with this frosting, but you could definitely pick up some decorations to put on top. Let me know how the cake turns out!
I made this twice, once as cupcakes then as a single layer cake. Both times it came out dry and crumbly – still delicious! Do you have any suggestions on what I might add in to moisten it? Applesauce?
Hi Amanda, try cutting down on the bake time a bit so they stay a bit more moist. Also, a few tablespoons of applesauce might work!
can i substitute maple syrup with coconut sugar or date paste?
Hi Bell, I think using all coconut sugar should work just fine. Let me know how it turns out! 🙂
Does anyone know the calorie counts on any of the recipes listed here? Are the nutritional values listed anywhere? My husband and I very much enjoy the recipes on this site but where wondering about this?
Hi Heather! I’m (very) slowly, but surely making my way through adding nutrition facts across the site. Thank you so much for your patience. 🙂
Looks amazing! Can I use Dutch process cocoa or does it have to be natural? Thanks!
Hi Sarah! Tris recipe needs natural cocoa powder (not Dutch process) because of the way it reacts with the baking powder. Hope this helps!
Looks delicious! Do you know if I could substitute applesauce for the coconut oil to make the recipe oil free?
Thanks Carly! I haven’t tried that yet, but it might work. Let me know how it turns out. 🙂
I did not use the icing but made this cake into a Black Forest Cake for my Dad’s 90th Birthday.
I followed the directions and it was easy to make and turned out totally awesome. Everyone raves on how moist it was and tasty. I have pinned it and will definitely make this again!
Woohoo!!! I’m so happy to hear it, Jill! 🙂 Please wish your dad a Happy 90th Birthday for me. Thank you for letting me know how it turned out. Enjoy!
if i want to use only honey what should i change?just reduce milk by 1/4cup and use abit of soda more?because i try not to use sugar and use our own honey…thank youuu
Made this cake and was NOT disappointed. Honestly, I’d have to say it’s one of the best chocolate cakes I’ve ever had. I topped it with this avocado chocolate frosting, and it perfect.
Even my husband and his grandparents who have no dietary restrictions and aren’t too strict about what they eat loved this and had no idea it was “healthy” until I told them! I’m for sure making this again.
Thanks for the wonderful recipe:)
Woohoo!!! I’m so happy to hear it, Mikaela!! Isn’t it the best when folks without dietary restrictions love it? 🙂 Thank you for taking time to let me know! Happy baking!
This was incredible!! I halved the recipe and it still came out perfect. We also pureed some frozen strawberries and drizzled the sauce over the top. So decedent! Thank you!!!
Woohoo! ☺️ Oh I’m loving the sound of that strawberry drizzle! So glad you enjoyed it Ami!
Hi you Girls ! this cake looks amazing. I want to make it for my mom’s b-day and surprise her at 12 tonight, however I live on the other side of the world and I am not sure how to convert those cups into grams. I tried an online converter and it says 670 grams of oats. Does that sound about right?
could someone enlighten me, please 🙂
has anyone made this in a 9×13 pan? if so what is the cooking time?
Hiya! Thanks so much for this recipe, I had a great time baking this cake. Unfortunately though mine didn’t turn out like yours. It was extremely dry and dense, too cocoa-y and my icing was probably too rich too (or just not enough of it to combat the dryness) so when I had a slice I had to have a lot of coconut cream on it. It was yummy then!
I don’t know what went wrong – I used brown sugar instead of coconut sugar, and standard gluten free flour rather than oat flour, so that could be the problem. My cake also only took 15 minutes, though I left it in a little longer to make sure it was ready. That could be why it was so dry, haha. I shall have to try again one day.
Hi Erin, I’m so sorry to hear that! Maybe with was the swaps? Also, I do know that every gluten free flour blend works differently in the exact same recipe (since they all have diff ingredients). Maybe one day you can try it with gf oat flour. Good luck!!
Thanks for sharing! The cake came out AMAZING! I’m definitely making this again 👍🏼
Woohooo!!! I’m so happy that you enjoyed it, Ismael. 🙂 Happy Baking!
Came out great! Thanks for the awesome recipe! I subbed the coconut oil for applesauce and made sure not to bake longer than 24 minutes so it did not dry out.
Wonderful! Thanks for stopping by and letting me know, Linda. 🙂 So happy the applesauce worked out. Hugs!
My cake cracked into pieces after it cooled! Did I do something wrong? The only substitute I did was vegan butter for the coconut oil!
Hi Bethany! I’m so sorry to hear that. There are a couple reasons why this might happen, including oven temp, moisture levels in the cake, etc. Was the cake fully cooled before you lifted it out of the pan? (Was it completely cool to the touch?) Did it crack during baking or when you lifted it out of the pan? If it happened during baking, then there might be too many dry ingredients (sometimes flour or cocoa powder can become tightly packed in their containers, which is why they need to be sifted and carefully scooped). If it cracked when you lifted it out, it could an issue with the former, but also: was the pan well coated in some kind of butter or oil to help ease the cake out? Was it completely cooled? And did you use a plastic knife to loosen the edges, then cover with a plate or cooling rack to help flip it out? Good luck & hope this helps! Xo