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 and paleo chocolate cupcakes 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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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
Vegan Chocolate Cake Recipe (Gluten Free, Dairy-Free, V, Refined Sugar-Free)
- Yield: 12-16 slices 1x
Print Recipe
Pin RecipeDescription
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! Vegan, Gluten-Free, Dairy-Free.
Ingredients
FROSTING
- 2 batches Vegan Chocolate Frosting
CHOCOLATE CAKE
Dry Ingredients
- 3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
- 1 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 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 pure vanilla extract
Instructions
- 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 or these Paleo Chocolate Cupcakes!
Notes
- Adapted from my Vegan Gluten Free Chocolate Cupcakes recipe.
- 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.
- Category: Cake, Dessert, Chocolate, Vegan, Gluten-Free, Dairy-Free
Keywords: vegan chocolate cake, gluten free chocolate cake, vegan cake
© 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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Laura says
July 16, 2019 at 3:44 pmI also forgot to ask, do you think i can make the cakes the night before and ice in the AM? what do you suggest for storage before icing it, fridge?
Demeter | Beaming Baker says
July 17, 2019 at 7:42 pmYes! Make them the night before and store outside of the fridge, at room temp, covered. Whip & frost the day of. Good luck!
Laura says
July 16, 2019 at 3:41 pmI made this recipe a few months back and it was really good. I didn’t have a sifter so we used a fine colander which I think was the reason it somewhat fell apart. It also took awhile to get all the bubbles out once I poured it in the pan. Any tips for these issues?
Also, I am planning to make this for my daughter’s baptism and wanted to run through one more time before the actual baptism. Thanks!
★★★★★
Demeter | Beaming Baker says
July 17, 2019 at 7:41 pmHi Laura! The issue sounds like overmixing. If you overmix the batter, you’ll incorporate too much air, which equals bubbles. The more bubbles there are, the less sturdy the structure (it’s waaay more fluffy than it should be). Try whisking only until flour patches are not visible (aka as little as possible while still incorporating the ingredients). This should fix things. Let me know if you have any further issues, I want your daughter’s baptism cake to be perfect!
Linn says
July 13, 2019 at 2:37 pmOur family does not have a dairy issue, but have almond and soy allergies. Am I able to use 2% milk instead of non-dairy?
Demeter | Beaming Baker says
July 15, 2019 at 4:13 pmHi Lin! Yes, that should be fine. Let me know how it turns out! 🙂
Rachel says
July 7, 2019 at 9:57 pmHi Demeter, I have a question regarding the texture of the cake. I followed your recipe pretty closely with no substitutions, except that I made it as a 9×13 sheet pan cake. The cake tastes wonderful but is really dense and really fudgy. It’s hard to tell from the pictures, but yours looks much fluffier. Was yours more cakey or more fudgy? What do you think the issue is?
Demeter | Beaming Baker says
July 11, 2019 at 11:17 amHi Rachel. Hm, it should definitely be fluffy and not fudgy. Did you make sure your oat flour is very finely ground and not coarse? Also, what kind of cocoa powder did you use? And how long did you bake it for?
Sherry says
June 21, 2019 at 9:49 pmThis cake looks great. Do you have a recipe for gluten free carrot cake ? Thanks !
Demeter | Beaming Baker says
June 25, 2019 at 9:52 amHi Sherry! I don’t have one currently, but it’s definitely something I’ve wanted to do for a while. I just want to make sure it’s perfect before I share it. 🙂
Jaya says
June 5, 2019 at 10:14 pmSeems like a great recipe. Could I replace the maple syrup with honey?
Demeter | Beaming Baker says
June 6, 2019 at 11:28 amHi Jaya! I haven’t tried it myself, but it might work. Let me know how it turns out!
Laura says
June 17, 2019 at 7:20 amIf i double the ingredients what size should have the cake pans?
Demeter | Beaming Baker says
June 18, 2019 at 3:08 pmHi Laura, if you double the ingredients, you’ll be able to make a 4 layer cake using four 9-inch round cake pans. Or, you can make a two layer rectangular sheet cake using two 9×13 inch pans. Enjoy!
Annice says
May 30, 2019 at 5:26 amI don’t have gluten intolerance. Can I replace oatmeal with ordinary low-gluten flour?
If no coconut powder can be replaced with matcha powder?
Demeter | Beaming Baker says
June 3, 2019 at 10:57 amHi Annice! Hm, I haven’t tried this recipe regular flour, but I know readers have used GF AP blends with good results. As for the matcha, I don’t think that will work because of the way the cocoa reacts in this recipe. Hope this helps!
Gretchen says
May 28, 2019 at 3:09 pmIs there a different gluten free flour I could try with this recipe? Daughter has an oat allergy also. Thanks 🙂
Demeter | Beaming Baker says
May 29, 2019 at 12:59 pmHi Gretchen! I haven’t tried it myself, but I’ve had some readers use a GF all purpose blend with good results. Let me know how it turns out! 🙂
Laura says
May 17, 2019 at 7:43 amCan i find sonewhere the ingredients in metric size?
Lola says
May 14, 2019 at 9:10 pmI made this cake using a gluten-free paleo flour mix instead (almond flour, arrowroot starch, tapioca flour), and substituted part of the maple syrup for honey because we ran out. We also didn’t have the correct pan sizes, so I baked it in one 9×5 rectangular pan. It came out dense and delicious! It was probably dense because of all the substitutions, but everyone loved it anyway. I used a different healthy vegan frosting than the one listed here, and they made the perfect combination. I have linked the frosting below 🙂 Thanks for a great recipe! I’ll definitely make it again.
★★★★★
Demeter | Beaming Baker says
May 16, 2019 at 1:41 pmHi Lola! Glad to hear that you enjoyed the cake, especially with the subs. 🙂
Jacqui says
April 27, 2019 at 4:48 pmHi there,
Looking forward to trying this but will have to use Gluten free flour. As I’ve just learnt that oats labelled as Gluten free are still harmful to Coeliac’s due to something called Avenin in them that gives the same effect as Gluten. I nearly slipped up and made Anzac Biscuits on Anzac Day.
So much to learn when your Coeliac xx
Demeter | Beaming Baker says
April 30, 2019 at 11:47 amThanks Jacqui, let me know how the cake turns out! 🙂
Sandy says
April 23, 2019 at 1:43 pmMy granddaughter has fpies and my daughter is still nursing . Rice is one of the trigger foods so can’t use the normal gluten free flour. They also need to avoid eggs and dairy, so this was a perfect recipe for them. I was impressed with the cake like texture and taste. It was a little bitter even with all the sugar and maple syrup but the frosting helped that. Thank you.
★★★★★
Sihle says
April 23, 2019 at 8:58 amHi there! I haven’t made this yet but I was wondering if I could sub the oat flour for a blend of coconut + tapioca + almond flour?
Demeter | Beaming Baker says
April 24, 2019 at 4:26 pmHi Sihle! That might work—if you’re willing to experiment quite a bit. 😉 I’m currently working on a paleo chocolate cupcake recipe that contains some of those ingredients. Thanks for your patience! Xo
Gracie says
April 19, 2019 at 7:33 amHello Demeter,
Love your recipes, can I use coconut flour instead of oat flour.
Demeter | Beaming Baker says
April 22, 2019 at 1:07 pmHi Gracie! Thanks for the kind words. 😊 Unfortunately, this recipe will not work swapping the oat flour for coconut flour, as the two act and absorb liquid very differently. You could try swapping for a GF all purpose flour blend. Let me know how it turns out! 🙂
Marie says
April 18, 2019 at 6:34 pmThis looks amazing. I’d love to make it for Easter. I’m a little confused on the milk portion. What do you mean by dairy-free? Is that a powder, or coconut milk, or almond milk, or any of those? Seems like these would all do different things in the recipe, so just wanted to know what type of non-dairy milk you used. Thanks!
Demeter | Beaming Baker says
April 22, 2019 at 1:15 pmHi Marie! This would be like soy milk or almond milk, just like what you’d find next to the dairy milk in the grocery store. 🙂 Coconut milk will work, but it has to be the drinking kind (usually called coconut beverage, and it comes in a carton just like the soy milk). The cans of coconut milk will not work here. Hope this helps!
Deyra M Baez says
April 2, 2019 at 3:54 amHello Demeter,
Thanks for your recipes, have saved me while trying to give my daughter (multiple allergies) a taste of baking without harming her, meanwhile we have changed our culinary lifestyle as well. I am just making this cake, not sure how the final product will be, since I feel the batter is very heavy, not smooth like other cake recipes. Is that ok? I will update this comment with my results thou. Thanks once again!
Demeter | Beaming Baker says
April 3, 2019 at 4:53 pmHi Deyra! I’m so happy to hear that you and your daughter are enjoying my recipes. 🙂 How did the cake turn out?
Marieve says
March 30, 2019 at 11:23 amHi ! Thank you for the recipe! I did not taste it yet but it smells very good in my kitchen! Although i was wondering… Is it really baking soda ?? No baking powder? I followed the exact recipe and it seems that my cakes are really thin and dense… Is it normal? They were almost not touching the side of my 9 inches pans.
I hope that it will be ok..!
Thanks ! Doing the icing this afternoon! 🙂
Demeter | Beaming Baker says
April 2, 2019 at 1:38 pmHi Marieve! Yep, just baking soda in this recipe. 🙂 Hm, it shouldn’t be so thin that it doesn’t fill the pan. Did you make any subs/changes to the recipe?
Amanda says
March 25, 2019 at 9:00 amI made this cake yesterday and it’s so delicious! Added a couple TBSP of cane sugar to sweeten just a tad more, and needed an extra 1/2 cup or so of oat flour, but it’s a perfect cake for a birthday! Added chocolate chips to the batter, too! Frosted with a traditional American (vegan) buttercream. Thanks for this recipe!
★★★★★
Demeter | Beaming Baker says
March 26, 2019 at 12:42 pmSo glad to hear you enjoyed the cake Amanda!
JANINE CHANG says
March 22, 2019 at 2:24 pmThis looks delish! Would I be able to sub oat flour for almond flour?
Demeter | Beaming Baker says
March 25, 2019 at 2:41 pmHi Janine! I would not recommend it, as almond flour acts very differently than oat flour. I hadn’t tried it, but some readers have used a GF all purpose flour blend with good results. Hope this helps!
Te says
March 14, 2019 at 12:45 pmHi do you have to use oat flour? & coconut oil & sugar?
Demeter | Beaming Baker says
March 15, 2019 at 5:23 pmHi Te! Try gluten free all purpose flour instead of oat flour. Coconut oil: try melted vegan butter or a flavorless cooking oil. Sugar: organic brown sugar would work too!
Leona Rose says
February 22, 2019 at 7:50 pmOMG! I made this recipe and it was a HUGE success. I was so glad I could satisfy my cravings, being on a diet. Btw, I switched out the oil for silken tofu + banana and it still turned out amazing (you can’t even taste the banana + tofu in it!).
Love this recipe, thank you so much <3
★★★★★
Demeter | Beaming Baker says
February 25, 2019 at 10:48 amWooohooooo!!! That’s so wonderful to hear, Leona. 🙂 Oooh… you’ve got me intrigued about trying this with banana and tofu. Thank *you* for taking time out of your day to comment! Hugs. 🙂
Maria Makarova says
February 10, 2019 at 7:19 amHow many calories are in this cake
Audrey says
February 3, 2019 at 3:52 pmHi,
bad news: your recipe has been tampered with!
Good news: the result was AMAZING!
Here is what I did:
– 2 +3/4 cups oat flour, one quarter and a bit more added at the end (because, texture!) of whole buckwheat flour
– only 1 cup of cocoa powder because it was all I had left (was REALLY good like that, but more chocolate is always better in my opinion!)
-only one cup water because…
– I replaced all of the oil with unsweetened apple sauce! (we have a no-oil-in-heated-food rule. Was tough at the beginning, but we are doing fine)
– full-fat coconut milk as milk
– 3/4 maple syrup (in order to make up for the coconut sugar. I would have used this but again, nothing left!)
-1/4 cup stevia
– no salt because I always leave it out
– baking powder instead of baking soda
– pure vanilla extract
We ate it as naked cake, without anything! But I am considering adding cashew cream and raspberries next time!
★★★★★
Demeter | Beaming Baker says
February 4, 2019 at 4:00 pmWow, so many interesting substitutions! 🙂 So glad to hear everyone enjoyed them Audrey!
Rachel says
April 6, 2019 at 8:55 amI’m unable to have cocoa powder. Is there a way to make this recipe plain/ vanilla? Could I sub the coco powder for a bit more oat flour and add some vanilla extract? Thank you! 🙂
Veronica Otero says
April 20, 2019 at 10:56 amYou could use carob powder
Tarj says
January 28, 2019 at 4:24 amSuch a yummy cake well done. Measurement work each time moist and delicious
★★★★★
Demeter | Beaming Baker says
January 30, 2019 at 2:30 pmExcellent! So happy to hear it Tarj! .
Claire says
January 26, 2019 at 4:30 pmI’ve made this cake twice now—the first time identical to the recipe, the second time in a 9×13 pan and with brown sugar instead of coconut sugar. So far as my taste buds remember, they were identical (identically delicious!). I LOVE this cake. Soft and pillowy, then dense and fudgy. I love how the cake itself is not super sweet (cos that’s the frosting’s job!). Tbh the only chocolate cake recipe I’ll ever need.
★★★★★
Demeter | Beaming Baker says
January 30, 2019 at 2:28 pmWoohoo! . I’m so happy to hear that you’re enjoying the cake so much Claire! Exactly—the frosting comes through to balance the cake out. . Thank you so much for the kind words! .
Amanda says
January 22, 2019 at 2:35 pmWow, this recipe is amazing! Made it for a vegan and GF friend and the cake was moist and rich. My favorite part is that it doesn’t have that “GF” “is that coconut sugar?” taste. It’s very close to tasting like a typical chocolate cake. Thank you for the recipe!
★★★★★
Demeter | Beaming Baker says
January 23, 2019 at 1:49 pmWoohoo! So happy to hear that you and your friend enjoyed it. . I know, the flavor of this cake is seriously one of my fave things ever! .
Karen says
January 20, 2019 at 1:16 pmWhat substitute ingredients could I use for coconut oil and coconut sugar? I would like to make this cake for a party on Saturday for two different children who have allergies to any kind of nut. Thanks!
Demeter | Beaming Baker says
January 23, 2019 at 1:48 pmHi Karen! I haven’t tried it myself, but I’ve had other readers use avocado oil or canola oil in place of the coconut oil, and brown sugar in place of the coconut sugar. It’s likely going to affect the final taste/texture though. Let me know how it turns out! 🙂
jen says
January 11, 2019 at 2:23 pmHi! This looks delicious. What are your thoughts on subbing coconut or rice syrup for the maple syrup?
Demeter | Beaming Baker says
January 15, 2019 at 3:25 pmHi Jen! I’ve had other readers use brown rice syrup in different recipes with good results, though I haven’t tried it with this recipe. Let me know how it turns out! 🙂
mina says
December 11, 2018 at 9:18 amI don’t have 2 round pans can I use a bundt pan instead? or what about a glass square pan?
Demeter | Beaming Baker says
December 13, 2018 at 5:37 pmHi Mina! Glass bakeware works differently than metal, requiring a lower bake temperature and a shorter bake time. I haven’t tried it in a bundt pan either. Let me know how it turns out! 🙂
patricia baker says
December 6, 2018 at 12:49 pmCould you chill the cream and then make it like a butter cream icing with using powder sugar?
Demeter | Beaming Baker says
December 7, 2018 at 10:28 amPerhaps… it’s an idea I’ve been toying with trying the past few months. Let me know if you try it & how it turns out!
Lynda says
October 28, 2018 at 7:35 amI have just made this cake, it’s out of the oven cooling and smells divine.
I made it using measuring cups, but I also weighed in grams as I am in the UK and made a note of the weight so here goes…
430g oat flour
160g cocoa powder ( I used cacao powder)
2 tsp bicarbonate of soda
1/2tsp fine sea salt
290ml water
235ml non dairy milk
70g melted coconut oil
80g coconut sugar
170ml maple syrup
2 tsp vanilla extract
Oven temp 180 C gas 4
For the frosting I am going to use a non dairy coconut yogurt whipped with cacao powder and maple syrup. As I can’t get thee chocolate chips recommended here without ordering online
Hope this is useful
★★★★★
Demeter | Beaming Baker says
October 31, 2018 at 5:38 pmHi Lynda! Thank you SO much for adding in your measurements in grams. I’m sure many people will find this super helpful. Enjoy!!
lis says
May 11, 2019 at 2:29 amYes they will, perhaps you should try??
Looks amazingly moist
Joanna says
October 24, 2018 at 10:30 pmI made this today for my sons birthday and it was really delicious! We aren’t vegan, but I just discovered your site and love the healthy recipes using simple, frugal ingredients! I’ve made your peanut butter banana breakfast cookies, ultimate vegan brownies, and this cake so far in the last week. . Thanks for the great recipes; you are now my go-to for gf dessert recipes!
My only comment on this cake (besides how delicious it is!) is that they stuck to the pans and were hard to get out. Next time I’ll cut a circle of parchment to put in the bottom of the pans.
Demeter | Beaming Baker says
October 25, 2018 at 3:21 pmHi Joanna! Happy belated Birthday to your son. 🙂 I’m so happy to hear that I’m your go to for gf recipes. Woohoo!! Sticking: did you allow it to cool completely before releasing? Also, I like to really coat it with cocoa powder to ensure it doesn’t stick. Hugs!!
stephanie says
October 24, 2018 at 6:36 amSo your delicious cake is in my oven right now, trying to make a bundt cake with your recipe.
One question though: is it normal for the dough to be VERY sticky and heavy?
I almost didn´t get it out of my bowl in to the cake pan.
Followed all the directions, didnt change anything, sifted carefully.
Thanky you for the wonderful recipe
Demeter | Beaming Baker says
October 25, 2018 at 2:58 pmHi Stephanie! How did the cake turn out?
Rose says
May 29, 2019 at 1:07 amIs the consistency Stephanie described normal? I’d like to try this cake and that would be good to know. Also, how long would I bake a 9×13? I don’t have round pans. Thanks! 💖
Demeter | Beaming Baker says
May 29, 2019 at 1:21 pmHi Rose, no, the consistency that Stephanie mentioned is not normal. The cake batter should be runny and only slightly thick, like regular cake batter. Hmm… for the 9×13, it should bake for about 40 mins, give or take. Let me know how it turns out. 🙂 Happy baking! 💕
Tracey says
October 5, 2018 at 2:07 amI need this for a Saturday, how many days ahead can I make it for it to be good for then, I would love to make 4-5 days ahead, but how would it impact on the quality? And where is best for storage?
Demeter | Beaming Baker says
October 5, 2018 at 1:26 pmHi Tracey! I’ve included storage notes below the recipe. 🙂 Perhaps the freezing instructions would be best for you. Enjoy!
Bethany says
September 10, 2018 at 3:21 pmMy cake cracked into pieces after it cooled! Did I do something wrong? The only substitute I did was vegan butter for the coconut oil!
Demeter | Beaming Baker says
September 11, 2018 at 1:08 pmHi 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
Cynthia says
March 18, 2019 at 12:31 pmI also had the same result with substituting vegan butter for the coconut oil (accommodating an allergy). The cake was cooled, came out of the pan fairly easily, but cracked in a few places. I “glued” it back together with the frosting – I did a peanut butter frosting (which was so good on this cake. After the cracking, I looked back at the recipe – would it hold together better with a vegan egg? The cake did taste very good, and was not dry.
Linda says
September 9, 2018 at 8:19 pmCame 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.
★★★★★
Demeter | Beaming Baker says
September 10, 2018 at 8:14 amWonderful! Thanks for stopping by and letting me know, Linda. 🙂 So happy the applesauce worked out. Hugs!
Rick says
February 10, 2019 at 6:42 pmLinda, how much applesauce?
Ismael says
September 8, 2018 at 8:15 pmThanks for sharing! The cake came out AMAZING! I’m definitely making this again ..
★★★★★
Demeter | Beaming Baker says
September 10, 2018 at 8:19 amWoohooo!!! I’m so happy that you enjoyed it, Ismael. 🙂 Happy Baking!
Erin says
September 5, 2018 at 2:01 amHiya! 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.
★★★★★
Demeter | Beaming Baker says
September 6, 2018 at 10:14 amHi 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!!
vicki says
September 1, 2018 at 2:05 pmhas anyone made this in a 9×13 pan? if so what is the cooking time?
diana says
August 30, 2018 at 9:30 amHi 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 🙂
Ami Paulsen says
August 27, 2018 at 12:06 amThis 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!!!
★★★★★
Demeter | Beaming Baker says
August 27, 2018 at 1:13 pmWoohoo! ☺️ Oh I’m loving the sound of that strawberry drizzle! So glad you enjoyed it Ami!
Mikaela says
August 19, 2018 at 11:04 pmMade 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:)
★★★★★
Demeter | Beaming Baker says
August 20, 2018 at 8:20 amWoohoo!!! 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!
demi says
July 29, 2018 at 12:16 pmif 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
Jill says
July 15, 2018 at 10:25 pmI 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!
★★★★★
Demeter | Beaming Baker says
July 16, 2018 at 2:02 pmWoohoo!!! 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!
Carly says
July 12, 2018 at 1:40 pmLooks delicious! Do you know if I could substitute applesauce for the coconut oil to make the recipe oil free?
★★★★★
Demeter | Beaming Baker says
July 12, 2018 at 4:45 pmThanks Carly! I haven’t tried that yet, but it might work. Let me know how it turns out. 🙂
Sarah says
July 7, 2018 at 9:02 amLooks amazing! Can I use Dutch process cocoa or does it have to be natural? Thanks!
Demeter | Beaming Baker says
July 12, 2018 at 5:21 pmHi Sarah! Tris recipe needs natural cocoa powder (not Dutch process) because of the way it reacts with the baking soda. Hope this helps!
Heather Wilkes says
June 27, 2018 at 3:59 pmDoes 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?
Demeter | Beaming Baker says
June 28, 2018 at 3:43 pmHi Heather! I’m (very) slowly, but surely making my way through adding nutrition facts across the site. Thank you so much for your patience. 🙂
Bell says
June 16, 2018 at 10:43 amcan i substitute maple syrup with coconut sugar or date paste?
Demeter | Beaming Baker says
June 18, 2018 at 6:20 pmHi Bell, I think using all coconut sugar should work just fine. Let me know how it turns out! 🙂
Amanda says
June 7, 2018 at 11:18 pmI 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?
Demeter | Beaming Baker says
June 8, 2018 at 3:07 pmHi 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!
Diana says
June 5, 2018 at 10:59 pmChocolate 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?
Demeter | Beaming Baker says
June 7, 2018 at 2:39 pmHi 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!
Sumita Kapoor says
June 5, 2018 at 10:09 amHi 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
Demeter | Beaming Baker says
June 7, 2018 at 2:33 pmHi 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!
Denisse says
May 19, 2018 at 4:16 pmHi! 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?
Demeter | Beaming Baker says
May 21, 2018 at 2:17 pmHi 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! .
Ana says
May 19, 2018 at 2:38 pm*buy*
Ana says
May 19, 2018 at 2:37 pmWhat kind of milk did you use? We usually but almond milk or soy milk. Can I use those?
★★★★★
Demeter | Beaming Baker says
May 21, 2018 at 1:02 pmHi Ana! I used almond milk in this recipe, but any kind of drinking non-dairy milk should work fine. Happy baking! 🙂
Ang says
May 16, 2018 at 9:52 pmCould you sub the coconut sugar for an extra 1/4 c maple syrup?
Demeter | Beaming Baker says
May 18, 2018 at 7:18 pmHi Ang! That might work. I haven’t tried it myself, so let me know how it turns out!
Juanita says
May 16, 2018 at 5:26 pmHi! 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.
Demeter | Beaming Baker says
May 18, 2018 at 7:17 pmHi 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!
Jill says
May 10, 2018 at 9:16 amLooks great. Is it possible to substitute the coconut sugar for regular or brown sugar?
Thanks!
★★★★★
Demeter | Beaming Baker says
May 11, 2018 at 2:21 pmHi Jill! Yes, I think brown sugar would work very nicely. You could probably use both. Let me know how it turns out! 🙂
Karen says
April 23, 2018 at 1:53 pmDemeter – 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!!
★★★★★
Demeter | Beaming Baker says
April 24, 2018 at 1:33 pmAww 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! .
Marsha | Marsha's Baking Addiction says
April 18, 2018 at 11:20 amI 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! 🙂
★★★★★
Natalie Ellis says
April 18, 2018 at 3:15 amWell, Vegan or not Vegan, who could hate a chocolate cake which is super moist, rich and decadently chocolatey .
Demeter | Beaming Baker says
April 20, 2018 at 3:04 pmI know! ☺️ Nothing beats a good slice of chocolate cake!
Renee - Kudos Kitchen says
April 17, 2018 at 1:48 pmThis 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!!
★★★★★
Erin | Dinners,Dishes and Dessert says
April 17, 2018 at 11:00 amI love this idea! So simple and pretty!
★★★★★
Toni | Boulder Locavore says
April 17, 2018 at 7:56 amThis is my kind of cake! I will definitely add this to my must-make list!
★★★★★
Katerina @ diethood .com says
April 17, 2018 at 2:59 amThis cake looks and sounds aaahhhmaazing!! LOVE it!!
★★★★★
Larryn Griffith says
April 16, 2018 at 11:01 pmThis looks incredible. Do you know if it can be made in a 9″x13″ pan instead of two 9″ rounds? Thank you.
Karen says
April 23, 2018 at 1:54 pmI made it in a 9×13 pan and then spread the frosting on top after it cooled in the pan.
Amy @ Little Dairy on the Prairie says
April 16, 2018 at 4:50 pmBring on the chocolate cake! This looks so tasty!
★★★★★
I Heart Naptime says
April 16, 2018 at 10:19 amWow, this looks to die for! I love anything chocolate!
Demeter | Beaming Baker says
April 16, 2018 at 4:40 pmOh yeah, chocolate all day everyday! .
Krista says
April 16, 2018 at 10:09 amOh my gosh this is calling my name!
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 4:40 pmHaha it’s time to answer the call Krista! .
Christine @ Happy Veggie Kitchen says
April 16, 2018 at 9:51 amWow, 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!
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 4:39 pmOh yes, baking with oat flour is so wonderful! 🙂 And this cake is most definitely a crowd pleaser! 😉
Agnese says
May 23, 2018 at 2:29 amHey 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!
Demeter | Beaming Baker says
May 25, 2018 at 8:29 amHi 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! 🙂
Nay says
November 24, 2018 at 12:59 pmCan i substitute for gf plain or self raising flour?
Thanks
Demeter | Beaming Baker says
November 26, 2018 at 4:09 pmHi Nay! GF all purpose flour should work just fine. Just keep in mind that GF all purpose flours vary by brand, so results will vary. Enjoy!
Lisa | Garlic & Zest says
April 16, 2018 at 9:43 amVegan 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!
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 9:52 amThanks Lisa! I know this would make the perfect birthday cake for your husband. Wishing him an early happy birthday! ..
Natalie says
April 16, 2018 at 9:36 amThis cake looks sooooo good! So rich, chocolatey and super moist I would never have guessed it vegan! Definitely a must try recipe!
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 9:51 amThanks so much Natalie! ☺️ It’s must try indeed!
Dawn - Girl Heart Food says
April 16, 2018 at 8:47 amChocolate 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 🙂
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 9:50 amOh yes it is!!! .. My cake is fudgy, rich and all the delicious things! Hehe. Happy baking!
Danielle says
April 16, 2018 at 8:11 amThis 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.
★★★★★
Demeter | Beaming Baker says
April 16, 2018 at 9:50 amThanks Danielle! Oh gosh, lemon is sooo good too! Who says we can’t have both? 😉
Audrey Schlegel says
February 3, 2019 at 8:32 amhaha! I once had “tarte au citron” with a chocolate crust. Delicious! (I love going back to france to try out things like this)
★★★★★