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Easy Gluten Free Vegan Desserts & Treats

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Vegan Gluten Free Chocolate Cake

Published: Mar 6, 2022 · by Demeter | Beaming Baker 271 Comments · As an Amazon Associate I earn from qualifying purchases.

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Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com
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 #GlutenFree #DairyFree #Chocolate #Cake #Dessert | Recipe on BeamingBaker.com

Two layers of rich chocolate cake are adorned with dreamy chocolate frosting and packed with intense chocolate flavor for the best vegan gluten free cake! The best vegan gluten free chocolate cake and my absolute favorite.

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

The Best Vegan Gluten Free Chocolate Cake Recipe Ever

For real. Today’s vegan gluten free chocolate cake is the best one ever! Think: rich chocolate cake, creamy, dreamy chocolate frosting, and beautiful cake layers… all for the best vegan gluten free cake you’ve ever made (and/or eaten!). This cake recipe is not only one of the most popular recipes on Beaming Baker, it’s also the highest rated. Wanna see what the fuss is about? Grab your cake pans, a big ‘old container of your favorite cocoa powder and head into the kitchen with me. It’s time to make cake!

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

All the Ingredients You Need to Make Vegan Gluten Free Cake

For the Cake

  • Gluten Free Oat Flour
  • Unsweetened Cocoa Powder
  • Water + Non-Dairy Milk
  • Melted Coconut Oil
  • Coconut Sugar + Pure Maple Syrup
  • Baking Soda, Salt, Vanilla Extract

For the Frosting

  • Vegan chocolate chips
  • Coconut cream

How to Make Vegan Gluten Free Chocolate Cake

Prepare the Frosting

First things first, prepare the frosting. You’ll want to follow every step up until you’re about to whip the frosting. Don’t whip the frosting until your cake is cooled and ready to be frosted.

Make the Cake

Preheat

I start every recipe by preheating the oven, then preparing my baking pan. Head on over to your oven and preheat it to 350°F. Grease your cake pans with coconut oil. Then, dust with cocoa powder until completely covered. Or, use a parchment paper circle at the bottom of the pan.

Sift

Set out a large mixing bowl and sift together your dry ingredients: gluten free oat flour, cocoa powder, baking soda and salt. Set it aside for later.

Heat

Add the water and milk to a microwave-safe bowl. You’ll heat the two ingredients together just until it’s warm—this will prevent the melted coconut oil from solidifying once it touches these liquids.

Whisk the Wet Ingredients, Add the Dry

Set out a medium mixing bowl and add in all of the wet ingredients: the heated water and milk, melted coconut oil, coconut sugar, maple syrup and vanilla. Whisk all the wet ingredients together until its well mixed. Now, pour the wet ingredients into the dry ingredients bowl. Make sure to use a rubber spatula to scrape the wet ingredient bowl clean. Now, whisk the wet and dry ingredients together just until no flour patches remain. You’ve just made your vegan gluten free cake batter!

Pour Batter & Bake

Pour the batter evenly into the two cake pans you prepared earlier. Bake for about 24 minutes.

Cool

Remove pans from the oven and cool for about 25 minutes in the pan, but on a cooling rack. Then, gently remove the cakes from the pan and transfer directly onto the cooling rack to complete cooling, about 1 hour.

Frost, Slice and Enjoy!

Now, it’s time to whip the frosting! Whip until creamy and smooth, then frost the cake, slice and enjoy the best vegan gluten free cake!

 

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

The Taste: Vegan Gluten Free Cake: Chocolate Edition

This vegan gluten free cake is one of the most popular on the internet for a reason. It’s GOOD. Like, hella good.

The Vegan Gluten Free Chocolate Cake: is moist and fluffy with rich, deep chocolate flavor and the perfect crumb. It’s not too light and not too dense—landing somewhere perfectly in between. 

The Vegan Chocolate Frosting: rich, creamy and delightfully chocolatey. While the cake portion of this vegan GF cake is lightly sweet, the 2 ingredient vegan chocolate frosting is on the sweeter, creamier side to balance out the dark chocolate flavors of the cake.

Together, these two components make for the best vegan gluten free cake recipe ever. Try if for yourself and see. 😉

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com  Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

How to Store this Vegan Gluten Free Chocolate Cake Recipe

To store after frosting: store your cake in an airtight container like this one for 1-3 days, in a cool environment. Keep out of direct sunlight and way from heat sources.

To store before frosting: you may freeze the cake and frost before serving (up to 3 days before). Wrap cake layers in parchment paper or plastic wrap and store in an airtight, freezer-friendly container. Do not make frosting until you are ready to whip and frost the vegan chocolate cake.

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

Tips for Vegan Gluten Free Chocolate Cake

Here are a few tips to making your vegan gluten free chocolate cake a success!

Do not make substitutes.

I designed this recipe specifically around the ingredients and amounts listed. If you make any substitutes at all, the recipe is different and I can’t guarantee the results. Any small change, even if it’s swapping one flour for another, can cause terrible results. And definitely do not use almond flour, coconut flour or any other kind of flour expecting ideal results. All of those flours work very differently in this recipe. 🙂

If using homemade oat flour, remember to sift, sift, sift!

It is difficult to grind homemade oat flour to the degree that big companies with fancy equipment can. So, if you’re making your own, making sure to sift out coarse bits that can cause your chocolate cake to become crumbly, or overly moist. Then, after sifting, measure your oat flour and use.

To “Butter” Pans with Coconut Oil

Start with slightly softened coconut oil. Drop about 2 teaspoons onto a cake pan. Using a rubber spatula, spread coconut oil. The more you spread, the softer and easier the coconut oil will be to work with.

To “Flour” Pans with Cocoa Powder

  • Use a sifter to evenly drop cocoa powder over pan (or else you’ll just get big clumps)
  • Then, tap the pan around to get the cocoa powder to spread.
  • For the sides, you have to aggressively tap and hold the pan on its side, getting the cocoa powder to fall down onto the opposite side. Rotate as you tap so the cocoa powder will fall and coat more and more of the side of the cake pan.

For a Visual Guide + Tips on Making Homemade Chocolate Frosting

  • Check out this post: How to Make Homemade Chocolate Frosting.

Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com  Vegan Gluten Free Chocolate Cake Recipe: this gluten free dairy free cake yields moist & rich chocolate cake covered in irresistible creamy chocolate frosting! My favorite vegan gluten free cake recipe! #GlutenFree #Vegan #Cake #Chocolate #DairyFree | Recipe at BeamingBaker.com

Best Tools for the Best Gluten Free Dairy Free Cake

  • Black Stoneware Plate & Black Cake Server – there’s just something about black stoneware & black utensils that scream “cool” and understated elegance. 😉 These two are the plate & server you see in all of the photos.
  • Vegan Chocolate Chips – the key ingredient in my 2 ingredient vegan chocolate frosting. 
  • Cake Essentials: Frosting Spatula | Cake Stand | Cake Carrier
    • The frosting spatula is actually secretly my go-to tool for doing everything in the kitchen. It precisely picks up everything like a champ, and, shocker, it’s awesome at spreading frosting! 😉
    • The Cake Decorating Set + Stand make frosting the cake so, so easy. It grips the counter like a boss and allows you to spin the cake around smoothly so you can frost the cake like a pro.
    • The Cake Carrier with Locking Lid is what I’ve used for years to transport my carefully made cake from one location to another. Also, it’s basically a big, perfectly shaped Tupperware for storing your vegan chocolate cake so you can enjoy it tomorrow! 😉
  • KitchenAid Stand Mixer – one of the most quintessential baking favorites of bakers around the world. It’s sturdy, lasts decades and is the gold standard for bakers everywhere. 🙂
  • KitchenAid Hand Mixer with Hand Mixer Whisk Attachment – let’s be honest, not all of us have the counter space in our kitchens for a stand mixer. That’s when this handy little guy comes in. I’ve lived in all of the small city apartments and this hand mixer was my go-to tool for whipping up the perfect vegan chocolate frosting. More importantly, you’ve got to get the hand mixer whisk attachment. Yep, I’ve tried using the attachment it comes with, and nope, it didn’t work! Boo…
  • Where to Buy Ingredients: Vegan Chocolate Chips | Coconut Oil | Coconut Cream | Gluten Free Oat Flour |  Maple Syrup | Coconut Sugar

Vegan Gluten Free Cake Recipes & More

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  • Vegan Chocolate Ganache
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  • Chocolate Espresso Martini

Who Says You Can’t Have Your Vegan Gluten Free Chocolate Cake and Eat It Too?

Ignore the haters! Haha. Just, don’t think that you can’t have your vegan gluten free cake and actually eat it too. This one’s not gummy, not weird, and totally can sneak by as a “traditional” chocolate cake. If you make this recipe, make sure to leave a comment and rating below. You know I love hearing from you! ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

🍰 📸 🍫

Did you make this vegan gluten free cake recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!

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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 #GlutenFree #DairyFree #Chocolate #Cake #Dessert | Recipe on BeamingBaker.com

Vegan Gluten Free Chocolate Cake


★★★★★

5 from 61 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 1 hour 9 minutes
  • Yield: 12-16 slices 1x
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Description

Two layers of rich chocolate cake, adorned with dreamy chocolate frosting and delicious chocolate flavor for the best vegan gluten free cake! The best vegan gluten free chocolate cake!


Ingredients

Scale

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

  1. 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.
  2. 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.
  3. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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 grain-free Paleo Chocolate Cupcakes!

Equipment

Pink Hand Mixer

Buy Now →

Cake Decorating Set + Stand

Buy Now →

Glass Cake Stand

Buy Now →

Vegan Chocolate Chips

Buy Now →
Hand Mixer Whisk Attachment

Whisk Attachment for Hand Mixer

Buy Now →
Thai Kitchen Gluten Free Coconut Cream, 13.66 fl oz

Coconut Cream

Buy Now →

Notes

*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist cake without fluffy texture.

To carry your cake On-the-Go: I recommend storing your cake in this cake carrier with locking lid. Even when I’m not carrying the cake to an event, I like keeping it in this cake carrier because it’s like a giant tupperware for cake! 😉

Where to Buy Ingredients: Vegan Chocolate Chips | Coconut Oil | Coconut Cream | Gluten Free Oat Flour |  Maple Syrup | Coconut Sugar

Storing Instructions: 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.

Recommended Tools: Frosting Spatula | Cake Stand | Cake Carrier | 9-inch Round Cake Pans | Black Stoneware Plate | KitchenAid Hand Mixer | KitchenAid Stand Mixer | Hand Mixer Whisk Attachment | Cooling Rack | Black Cake Server | Glass Mixing Bowls

  • Prep Time: 45 mins
  • Cook Time: 24 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: vegan gluten free cake, vegan gluten free chocolate cake

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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.

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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Related Recipes

Filed Under: BB Faves, Cakes and Cupcakes, Chocolate, Dairy-Free Recipes, Dessert, Egg-Free, Featured, Featured Recipes, Gluten Free Recipes, Healthy Fall Recipes, Healthy Holiday Recipes, Healthy Spring Recipes, Healthy Summer Recipes, Healthy Winter Recipes, Method, Oven Recipes, Recipes, Recipes by Diet, Recipes by Meal, Recipes by Season, Valentine's Day Recipes, Vegan Recipes, Vegetarian Recipes Tagged With: Chocolate Chips, cocoa powder, Coconut Cream, coconut oil, coconut sugar, Maple Syrup, Non-Dairy Milk, Oat Flour, Salt, vanilla

Reader Interactions

Comments

  1. Sherice says

    April 18, 2022 at 10:02 pm

    This recipe is amazing, decadent, rich and so much more! Can you do a strawberry version of this cake using oat flour?

    Reply
  2. Uma says

    April 7, 2022 at 8:52 am

    I could hug you. I haven’t had a good gluten-free vegan cake since discovering I was intolerant to gluten, and then becoming vegan, about five years ago. Even though I made two crucial mistakes with your recipe (realising I had only two cups of oats – which I then topped up with potato flour – and not grinding the oats finely enough, as you asked), STILL, it baked beautifully in 20′, came out with a gorgeous dome which is a true miracle for gluten-free and vegan, and we just ate the crumbs from levelling both layers out (which did not break from handling) and it’s just gorgeously crumbly and so, so delicious. I’m making it again for my upcoming birthday, and I promise to follow your recipe to a T then. Thank you SO MUCH for sharing this. Really, I could hug you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 7, 2022 at 6:48 pm

      I could hug you back!! 🙂 Gluten free and vegan is no joke, that’s for sure. (Especially baking, ya know?) I’m so happy to hear that the potato flour worked out–isn’t it the best when a last minute save works out beautifully? Here’s to a wonderful BIRTHDAY ahead and just about a million hugs headed your way!! 🎈

      Reply
  3. Norski Mon says

    December 10, 2021 at 10:22 am

    I made this last December for my daughter-in-laws birthday. She greatly appreciated the effort! I want to do it again but would prefer to use a 9×13” pan (rather than a 2-layer). Would I change the baking time? Thoughts on this…..

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 14, 2021 at 4:37 pm

      Hi there! If you use a 9×13 pan, I’d recommend baking it for about 40 minutes. Hope your daughter-in-law has a wonderful birthday!

      Reply
  4. Tia Juby says

    October 18, 2021 at 12:28 pm

    If you are cooking for someone who is allergic to coconut, what would you suggest substituting?

    Reply
    • Demeter | Beaming Baker says

      October 18, 2021 at 4:17 pm

      Hi Tia Juby, for the CAKE: sub melted coconut oil with melted vegan butter; sub coconut sugar with organic cane sugar. For the FROSTING: try looking for a vegan frosting that’s made with organic powdered sugar. 😉 Since my vegan chocolate frosting is made with coconut cream, I don’t suggest substituting it. Good luck & happy baking! Let me know how it turns out!

      Reply
  5. Jan - Winophone says

    September 13, 2021 at 9:40 am

    So easy to make and it’s so delicious with a very nice texture. Loved it so much. Thanks so much for this recipe. I had tried a few other GF Vegan recipes but they were terrible.

    Reply
    • Demeter | Beaming Baker says

      September 16, 2021 at 1:14 pm

      You’re very welcome Jan! Happy you’re enjoying the taste and texture here. 🙂

      Reply
  6. Sancie @ Best Appliances says

    September 3, 2021 at 1:28 am

    it was my mother’s birthday yesterday and i made this cake for her. she just loved it and all my family did too.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 9, 2021 at 3:19 pm

      Oh that’s so wonderful to hear Sanice! Wish her a belated happy birthday from me! 🙂

      Reply
  7. Sancie @ Best Appliances says

    September 3, 2021 at 1:27 am

    cannot wait to make this cake for my mother’s birthday. xD

    ★★★★★

    Reply
  8. Mehreen Amira says

    August 23, 2021 at 6:19 am

    Yum! Love the look and sound of this cake 🙂 I actually think some vegan recipes are way better than the traditional ones x

    Reply
    • Demeter | Beaming Baker says

      August 27, 2021 at 11:49 am

      Thanks Mehreen! Happy baking!

      Reply
  9. Lauren says

    June 12, 2021 at 4:09 am

    What can I use instead of maple syrup. As it’s expensive where I live. Would golden syrup work or is it to thick. Many thanks 🙂

    Reply
    • Demeter | Beaming Baker says

      June 15, 2021 at 2:54 pm

      Hi Lauren! Hm, I haven’t tried it with golden syrup so I can’t say for sure, especially because of the thickness. I know some readers have used honey before and reported good results, but I can’t say for sure. If you do try one of those, please let me know how it turns out!

      Reply
      • Keri says

        September 20, 2021 at 2:05 pm

        Ive made this several times. Its wonderful!! The last time I used honey and it worked great!
        I would to see some more cakes like this in different flavor variations.

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          September 23, 2021 at 3:25 pm

          Glad to hear you’re enjoying the recipe Keri, and that the honey sub worked out! 🙂

          Reply
  10. Tia says

    June 7, 2021 at 9:37 am

    Hello Demeter,

    I hope that all is well.
    I found your lovely website online while looking for cake and I am glad. Can you please help me with me following? I am interested in making this cake for my infants first birthday next month. He is allergic to oats and soy. How can I make this wonderful cake of yours for such an awesome day?

    Lots of love from Canada
    Tia

    Reply
    • Demeter | Beaming Baker says

      June 10, 2021 at 6:05 pm

      Hi Tia! Aww, how sweet of you. 😊 I do know that other readers have used 1:1 GF all purpose flour blends with good results, so you could try that to replace the oat flour. Different brands can yield different results, so you might need to try a few in order to find one that works for you and your little one. Hope your son has a truly wonderful 1st birthday! 🎂❤️

      Reply
      • Violeta says

        August 16, 2021 at 1:37 am

        Hi, i want to try the recipe as well but i dont have coconut sugar, can i use normal white sugar or should i try finding and buying some?

        Reply
        • Demeter | Beaming Baker says

          August 16, 2021 at 4:16 pm

          Hi Violeta! I haven’t tried it with regular sugar, but I think a few other readers have with good results. If you do give it a shot, let me know how it turns out! 🙂

          Reply
  11. Camila says

    April 6, 2021 at 2:24 am

    Hi Demeter! I hope you’re doing well, I made this cake a few weeks ago and it turned out amazing! I am so glad I FINALLY found an AMAZING VEGAN CAKE RECIPE! I would like to make this cake again for my grandma’s b-day but I have a quick question: If I make this cake in only one 9-inch round cake pan, would it change the taste, texture or time my cake would need to cook for? Thank you so much for the support!

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021 at 4:33 pm

      Hi Camila! I’m so thrilled to hear that you loved my vegan cake recipe! 🙂 I wouldn’t recommend pouring all of the batter into one pan, as you’d likely end up with a cake that dry on the outside and potentially uncooked on the inside. Wishing your grandma a wonderful birthday!! Hugs!

      Reply
      • Camila says

        April 9, 2021 at 10:10 am

        Thank you so much! I made this cake and my grandma absolutely loved it…she definitely has great taste! I made it in 2 9-inch pans, one was half full and the other less than half (I don’t have exact measurements) and they still turned out great! Lovely recipe!!

        Reply
        • Demeter | Beaming Baker says

          April 10, 2021 at 5:45 pm

          Oh that’s wonderful that your grandma enjoyed it! You both definitely has good taste. 😊❤️

          Reply
  12. Kat says

    April 5, 2021 at 8:15 pm

    Hi Demeter!! I just want to thank you sooo much for creating and sharing this recipe! My heart is overjoyed. My daughter turns 1 year old later this month. We found out she’s allergic to many different foods, and I’ve been trying to find a cake recipe free of many things like wheat, eggs, peanut, tree nuts, and dairy. I recently tried another GF cake from another site, and it was a fail. GF and vegan baking without nuts is a whole new animal! I was struggling with what to make for her first birthday that wouldn’t just be for the rest of the family to enjoy. I found it in this recipe!! We can all enjoy this one and you can’t tell it’s GF! I seriously want to cry! I know she will not even remember this, and she won’t be eating very much of it, but oh my, how happy I am to have a cake for her! I am wondering though if you have any suggestions on how I can make it less on the dark chocolate side and more of a German chocolate cake? I’m not sure if just cutting out some cocoa would do the trick without compromising the texture? Thank you, thank you!!

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021 at 4:38 pm

      Hi Kat! You are so very welcome! Oh boy, vegan gluten free baking without nuts certainly is something else… Heehee. I’m so glad your daughter can enjoy cake! 🙂 To reduce the chocolate: try subbing 1/3 cup of the cocoa powder with 1/3 more oat flour. You might need to play around with it a bit to get exactly the chocolate flavor intensity you’re looking for, but 1/3 cup is my best guess. Good luck & let me know how it turns out! 🙂

      Reply
      • Kat says

        April 8, 2021 at 6:23 pm

        Thank you so much for your response!

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          April 10, 2021 at 5:44 pm

          You’re so welcome! 🙂

          Reply
  13. Camila says

    April 5, 2021 at 4:25 pm

    Hello Demeter! I made this cake a few weeks ago for my sister’s birthday and it turned out great! It was moist, sweet and the chocolatey flavor really punched through. We surprised all the guests as they were skeptical about my cake – it was fun proving them wrong! 😉 I am making this cake again for another birthday and I have a quick question: I would like to make my cake in only one 9-inch round pan instead of two, would that make any significant changes in the taste, texture or time that my cake would need to cook? Thank you so much for your support!

    ★★★★★

    Reply
  14. Sam says

    March 31, 2021 at 7:45 am

    My husband has been on a strict diet due to health reasons so we tried this for his birthday…everyone loved it!! No joke, I think I prefer it to a cake with gluten, dairy, and sugar. It was delicious! We iced it nicely and added some chocolate covered strawberries. We even added a thin layer of strawberries to the middle of the cake, which cut the richness of it just the right amount! Thank you for this recipie!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 5, 2021 at 1:52 pm

      Oh I’m so pleased that your husband was able to enjoy the cake on his birthday! And I’ll bet it was so good with those strawberries. 😋 Wish him a happy b-day from me!

      Reply
  15. Alexis says

    January 21, 2021 at 4:08 pm

    Hi I’m planning on making this cake for Valentine’s Day! Do you think it would be enough to make a two layer cake in a 9 inch heart cake pan?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 21, 2021 at 6:18 pm

      Hi Alexis! Hm, I haven’t baked this in heart-shaped pans (which sound super adorbs btw), but if they’re also 9-inch then it should be okay. Do let me know how they turn out!

      Reply
  16. Penny says

    January 15, 2021 at 12:04 am

    This recipe looks amazing! Can it be made in a Bundt pan? Thanks! 🙂

    Reply
    • Caleb Fithian says

      January 18, 2021 at 8:26 am

      I made it in a Bundt pan and it worked fine. Just hard to make a layered cake, but kind of obvious. Still a delicious cake in a Bundt pan.

      ★★★★★

      Reply
  17. Ellen Abrams says

    December 14, 2020 at 2:13 pm

    ALOHA! OMG Im 70 and havent baked in over 20 yrs ago – simple sheet cakes vegan for kids school BirthDays!Just made this for my 33 yr old Sons BDay 🙂 I dont have oven so mixed dry ingrd & took all to vaca rental I caretake on Kailua Hawaii beach = Mixed Baked in 22 mins to perfection!!!!
    I was so Excited it worked as I am NOT a kitchen person. Blender juicer stir fry is all I do!
    Frosted with simple cream cheese & honey becuz my Boy likes that. At first the cake turned gummy when chewing…I think it was a bit too much coconut oil becuz I didnt have 1/8 cup to measure HALK recipe for 8×8 pan. ANYWAY I decided to refrigerate to see if it helped texture BINGO = ITS LIKE FUDGE CAKE!!!
    I madly texted my Son to refrigerate HIS BIRTHDAY CAKE as he’s a lil afraid to taste things I make!?
    Moral of Story: YOUR RECIPE ROCKS DEMETER <3 MAHALO HELPING MAKE MY SONS BDAY!!!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 17, 2020 at 11:01 am

      Hi Ellen!! Aloha!! Oh wow, I had such a ball reading your comment!! I love that you were already making simple sheets cakes vegan 20 years ago. NICE!! How cool that you care take a place in Kailua (sounds like paradise there)! I’m so happy that you were able to make my cake recipe work even without the measuring cup! 🙂 I hope you and your son had a wonderful time celebrating his birthday. Please wish him a big ol’ HAPPY BIRTHDAY!!! for me. 🙂 Hugs!

      Reply
  18. Allison says

    December 3, 2020 at 7:57 pm

    Demeter, this cake is so incredibly delicious! You would never know that it has an oat flour base. I was honestly gobsmacked by how well it held together without any gluten or flax egg! I love the rich, deep chocolate flavour, and how it’s sweet but not too sweet. 🙂 I now have a new favourite birthday cake. Thank you for this recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      December 7, 2020 at 1:40 pm

      Oh I’m so happy to hear it Allison! 😊 The dark chocolate flavor is definitely my favorite part of this recipe. And happy belated birthday!

      Reply
  19. Kahla says

    November 29, 2020 at 2:30 pm

    I was wondering if you can sub the oat flour for plain gf flour?

    Reply
    • Demeter | Beaming Baker says

      November 30, 2020 at 1:15 pm

      Hi Kahla! I haven’t tried it myself so I can’t say for sure. If you do try it out, let me know how it goes!

      Reply
  20. Lee says

    October 16, 2020 at 10:20 am

    I am going to try on this recipe! However, i struggled abit since I am using the metric system. Would be lovely if it already has it whenever sharing the recipes ! =D thank you !

    Reply
    • Demeter | Beaming Baker says

      October 16, 2020 at 12:03 pm

      Hi Lee! I’m in the process of measuring all my ingredients and testing those measurements in the recipes so I can add weights, but it’s a slow process. I want to make sure everything is correct before adding it. Hope you enjoy the cake!

      Reply
  21. Stephanie says

    September 29, 2020 at 3:25 pm

    Hi! I am so thrilled to find your recipe! We absolutely love the vegan chocolate cake/cupcakes and frosting! I will be making them for my brother-in-law’s wedding next weekend. I have two questions: 1) I am hoping to make a two or three tier cake from 5” pans for the top of the cupcake tower. How should I adjust the cooking time and recipe quantities? 2) Is it possible to use the same batter for the cupcakes and mini cakes, or is it important to use only the cupcake batter for the cupcakes and only the cake batter for the mini cakes? Thank you so much for your time and for being so generous in sharing this special recipe!!

    Reply
    • Demeter | Beaming Baker says

      October 2, 2020 at 2:57 pm

      Hi Stephanie! I’m so happy to hear it. 🙂 1) use this cake batter recipe for the 5-inch rounds. I believe that the quantity will work fine, but you’ll probably have to bake it around 20 mins, give or take. I haven’t tried this myself, so be prepared for a little experimentation. 2) You can use the same batter, but I recommend following the cake recipe for the cake and the cupcake recipe for the cupcakes to avoid confusion with quantities and bake time. Wishing you and your family a safe & wonderful celebration!

      Reply
  22. Ashley says

    September 15, 2020 at 4:35 pm

    HI Demeter, I am curious how this cake turns our in Cupcake form. I sifted through the comments and didn’t see any referenced. I am baking this tonight for my friend’s -First Emmy Nomination- celebration party. We have an eclectic close group with lots of random dietary restrictions and this recipe I know will be a hit! Looking forward to your response. Thanks!

    Reply
    • Demeter | Beaming Baker says

      September 18, 2020 at 6:59 pm

      Hi Ashley! Wow, how exciting!! I’d recommend using this recipe if you’re in the mood for chocolate cupcakes: https://beamingbaker.com/vegan-gluten-free-chocolate-cupcakes-v-gf-dairy-free-refined-sugar-free/

      Happy baking, and here’s to a win for your friend!

      Reply
  23. M says

    September 3, 2020 at 6:39 pm

    Thank you so much for this recipe. I have had to take a break from dairy, eggs, and gluten, but I still wanted to celebrate my husband’s birthday! This turned out really well for me. I baked it for 22 min – I felt like I could have good with 20 min with my oven. So I’d advise those with an electric oven to check the cake sooner. It still tasted great, and I especially loved the icing! I was worried to try an icing without butter, but the icing was just as good with coco cream. It did take me a bit to get it to frosting consistency – maybe I left it in the fridge too long. But once it softened, I was sampling it as I as icing the cake, just like I did as a kid 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 5, 2020 at 12:09 pm

      How sweet of you to make this for hours husbands birthday! I’m so happy to hear that you enjoyed the recipe—and sampling the icing while baking is pretty much the best part. 😉 Wish him a very happy birthday from me! 🎉

      Reply
  24. Tatyana says

    June 24, 2020 at 3:35 pm

    Hello, this recipe looks delicious and I can’t wait to make this for my husbands graduation party. I was wondering, would it work out If I did a three tier cake instead of two? I know it says that the cake is moist and just wanted to make sure it will stay if I add one more layer. I’m also planning to make the chocolate vegan gluten free refined sugar free cupcakes as well. I love oat flour and it’s my favorite to bake with. Thank you so much for these yummy recipes. ❤️😋

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 25, 2020 at 11:55 am

      Hi Tatyana! Aww that’s so sweet of you! 😊 Hm, I haven’t made this as a three tier cake before but that should be fine. I would recommend increasing the recipe to make three total 9-inch round pans, rather than splitting it into smaller pans. Happy baking, and tell your hubs congrats on the graduation!

      Reply
    • Hani says

      July 22, 2020 at 10:50 am

      Hi there! I am planning on making this beautiful cake for my mother’s birthday soon. And i wonder if it’s possible to substitute the maple syrup with honey? I would really love to follow your recipe accurately but unfortunately i couldn’t, because maple syrup price in my country is outrageously high. I’m going to need your advice on this one!

      Reply
      • Demeter | Beaming Baker says

        July 25, 2020 at 9:58 am

        Hi Hani! I can’t say for sure as I haven’t tried it myself. I know some readers have tried that sub in brownies and other recipes with success. I’m worried it might be a bit too thick, but you won’t know until you try right? Good luck & let me know how it turns out. 🙂

        Reply
  25. Sara says

    April 27, 2020 at 8:24 pm

    I made this tonight, but halved the recipe and used one cake tin only. I topped that with an aquafaba chocolate mousse and a ganache. It was amazing! This cake recipe will definitely be saved for the future. I love how allergy friendly it is- accommodates my family’s many allergies (nuts, dairy, gluten, and legumes)! Thank you so much for this!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 10:26 am

      Oh my goodness, I am just imagining your vegan chocolate cake with chocolate mousse and ganache on top! 🙂 You’re so welcome!! Thanks for stopping by and letting me know how it turned out for you. Happy baking!

      Reply
  26. Swathi says

    April 25, 2020 at 9:23 pm

    Hi, I am making a baby shower cake for my friend who has auto immune disease and allergic to dairy and nut. Can I substitute regular organic sugar for coconut sugar in the recipe? Thank you 😊

    Reply
    • Demeter | Beaming Baker says

      April 28, 2020 at 9:57 am

      Hi Swathi! That should work just fine. 🙂 I hope you all enjoy the baby shower! 🙂

      Reply
  27. Rebecca Pugh says

    April 22, 2020 at 7:39 am

    Can I use cacao powder?

    Reply
    • Demeter | Beaming Baker says

      April 23, 2020 at 3:28 pm

      Hi Rebecca! Yep, raw cacao powder should work just fine. Happy baking!

      Reply
  28. Camilla Hunter says

    April 6, 2020 at 9:57 am

    Hi there!

    I made this cake a few weeks ago but using plain flour. I am based in the UK so tried to convert the measurements into grams. But it appeared to be far too thick (more like dough than a cake batter).

    The conversion means you need about 375g of flour in your recipe – but is that right?

    I managed to save the cake by adding more of everything else (and it was great) but I would like to make it again for Easter using the right conversion measurements! thanks!

    Reply
    • Demeter | Beaming Baker says

      April 7, 2020 at 10:12 am

      Hiya! Hmm… your question poses a ton of tricky issues (sorry!). Plain flour doesn’t weigh the same as oat flour. Additionally, I’ve started preliminary weight measurements for oat flour and other ingredients, but would like to do more to finalize it. Since your cake batter was extremely thick, I recommend trying about 325g of flour next time. If you have a liquidy cake batter that’s, well, more like cake batter, you’re on the right track. Good luck! 🙂

      Reply
    • Mindona Cook says

      March 10, 2021 at 6:39 pm

      I weighed the ingredients when I made it because I wanted to halve the recipe easily. Note that I did grind my own oat flour so it may not be as fine as store bought, it was definitely not as fine as regular white flour.
      Oat flour – 250 g
      Cocoa Powder – 93 g
      Baking Soda – 12 g
      Salt – 2 g
      Sugar – 60g (I used regular organic sugar)
      Milk – 242g
      Water – 284g
      Vanilla – 9g
      Coconut Oil Melted – 80g

      I would also like to add that I’m an amateur baker at best so use your best judgement. Also I haven’t eaten the cakes yet, but the batter was amazing and they baked well. Good Luck!

      Reply
  29. Ron says

    March 31, 2020 at 5:51 pm

    May I know if this cake is dense or light and fluffy? Thanks

    Reply
    • Demeter | Beaming Baker says

      April 2, 2020 at 2:47 pm

      Hi there! This cake is moist and fluffy, with a wonderful crumb and deep chocolate flavor. Happy baking! 🙂

      Reply
  30. Aleksandra Zarak says

    March 30, 2020 at 9:35 am

    Hi Demeter, this is the third of your recipes I made in a week. Pretty good score huh? Thanks again for the wonderful cake, which I overbaked slightly and it does not look as perfect or as sweet as yours ( I used coconut sugar from Bali market that was not sweet at all) yet I had to help myself twice and my hubby 4 times haha. If that is not good publicity, dunno what is. Thank again and keep’em coming.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 12:39 pm

      Hi Aleksandra, that’s a great score, indeed! 😉 Love that it was still too good to resist! Can’t wait to see what’s up for recipe #4! Sending you big hugs.

      Reply
  31. Vicky says

    March 29, 2020 at 10:48 am

    Demeter! . How did you know how badly I needed this right now? ..
    Quarantine baking and running around my neighborhood breathing the fresh air and feeling the sunshine are two of the things keeping me going right now!

    Do you think I could halve this recipe and bake it in a 8″ or 9″ square pan though? I just want a tiny cake! Not a whole big two-layer one. .

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 12:47 pm

      Hi Vicky! . Must be some kind of bakers connection. .. I’m so happy that baking can give you an outlet from all of this madness right now! Halving the recipe: Yes, that would work. The cake would be a bit thinner than is ideal in a same-size square pan, so definitely use the 8” square to offset it. Can’t wait to hear what you think! .

      Reply
  32. Czarina Calderon says

    March 29, 2020 at 5:48 am

    Hi. I baked this cake and loved it. What are the nutritional info on each serving/slice?

    Thanks!

    Reply
  33. Krissy Allori says

    March 28, 2020 at 9:40 pm

    This cake looks really good. I love that it is good for almost anyone with food sensitivities. Thanks!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 12:13 pm

      Thanks so much Krissy! 🙂

      Reply
  34. Joyce Morris says

    March 28, 2020 at 9:36 pm

    Thank you for such an awesome chocolate cake recipe. My daughter is 14 and has numerous allergies that this recipe addressed. We followed it step by step and now have a keeper. You definitely balanced the cake and icing together well. Thank you again.

    ★★★★★

    Reply
  35. wilhelmina says

    March 28, 2020 at 8:06 pm

    This is one delicious cake! We loved it!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 12:12 pm

      Woohoo! I’m so glad it was a hit!

      Reply
  36. Anna says

    March 28, 2020 at 4:26 pm

    This cake is so fluffy and delicious! I am obsessed!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020 at 12:11 pm

      Oh that’s so awesome to hear Anna!

      Reply
  37. Caitlyn Erhardt says

    March 28, 2020 at 11:03 am

    This cake looks perfect! Can’t believe it is vegan. Looking forward to making this soon.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:44 am

      Thanks Caitlyn! I hope you love it as much as my family and I do. 🙂

      Reply
  38. Kristen says

    March 28, 2020 at 10:57 am

    This cake is perfect! Thank you for the great recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:43 am

      Thanks Kristen! I love that you loved it! 🙂

      Reply
  39. Bintu | Recipes From A Pantry says

    March 28, 2020 at 10:44 am

    What a tasty looking cake! I love that it is vegan, gluten free and dairy free so everyone can enjoy it, no matter their dietary requirements!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:43 am

      Thanks, Bintu! 🙂 Exactly! I never want anyone to feel left out—especially when it comes to cake. 😉

      Reply
  40. Andrea Metlika says

    March 28, 2020 at 10:40 am

    I like that you use oat flour and not almond flour. the cake looks perfectly delicious.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:42 am

      Thanks Andrea! Oat flour is one of my favorite ingredients to use—nutrient-packed and delicious. Enjoy!

      Reply
  41. Kavita Favelle says

    March 28, 2020 at 10:32 am

    Perfect for this difficult time when we are locked down and some ingredients are hard to get!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:42 am

      I was hoping you had these ingredients already in your pantry! 😉 Happy baking!

      Reply
  42. Victoria Ivanova says

    March 25, 2020 at 4:04 pm

    I made this recipe because I was really craving something nice and chocolate-y, however because of the virus outbreak and crazy shoppers, there is no flour to be found in any store around me… Also, I ran out of butter and eggs and going to the store for something not too necessary is not optimal. I have NO CLUE how this cake turned out SO GOOD with basically none of the typical ingredients I would use. Absolutely delicious… I skipped the frosting (had no cream either) but made a simple cacao glaze and I used olive oil instead of coconut oil and it was still a great treat in some not so bright times. Hope everyone is staying safe at home and thank you for the recipe!

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:38 am

      Hi Victoria, I am right there with you on everything in your comment. Now’s the time to start getting creative with the ingredients we actually have in our pantries. Lol. It really touched me that you said you were still able to have a “great treat in some not so bright times.” Sometimes good food is just the comfort we need to keep our spirits up. Stay safe, take care & happy baking!

      Reply
  43. Brooke says

    March 4, 2020 at 1:42 pm

    Is there anything I would need to change to make cupcakes with this batter?

    Reply
    • Demeter | Beaming Baker says

      March 5, 2020 at 3:45 pm

      Hi Brooke! I’ve got instructions on how to make chocolate cupcakes here: Vegan Gluten Free Chocolate Cupcakes
      Happy baking! .

      Reply
  44. Amy says

    February 10, 2020 at 1:25 pm

    Cake and frosting look amazing! Was just wondering if you have weights for the ingredients in your recipes?
    Thank you! Looking forward to making this cake!

    Reply
    • Demeter | Beaming Baker says

      February 10, 2020 at 5:18 pm

      Hi Amy, thank you! 🙂 Unfortunately, I haven’t had a chance to compute the weights for this recipe. Hope you get to try it anyhow and absolutely love it. 🙂

      Reply
  45. Yuki says

    November 17, 2019 at 1:42 pm

    Could I use a bigger pan size, like 10 inch one or 11 inch ? Would love to make a bigger cake, for more people

    Reply
    • Demeter | Beaming Baker says

      November 19, 2019 at 11:41 am

      Hi Yuki! You could put all the batter into one 9×13” pan and bake it for about 40 min or so. Happy baking!

      Reply
  46. Manasa Mantha says

    October 9, 2019 at 9:36 am

    Hi,

    I substituted some ingredients:

    oat flour with Almond flour
    Coconut sugar with Date paste
    I used 100% cocoa powder
    I used chopped walnuts for some crunch.

    25 mins bake wasn’t enough for me I had to bake for 40mins. But the cake sunk a little bit.
    Any suggestions to fix this? I can’t use any form of sugar.

    Reply
    • Demeter | Beaming Baker says

      October 11, 2019 at 10:40 am

      Hi Manasa, unfortunately, my vegan chocolate cake recipe is developed to include oat flour and sugar. Just the swap of oat flour with almond flour dramatically changed the outcome of your cake–almond flour is not a direct substitute for oat flour. As I haven’t used date paste in this recipe, I can’t say how that would react either. Hopefully you can find a sugar-free, fruit sweetened cake elswhere. Good luck!

      Reply
  47. Henriette says

    September 23, 2019 at 9:44 am

    Hi Demeter, we love this recipe! I am just not sure if the consistency of my batter is right. Can you please let me know if it should be really thick? Mine isn’t runny at all?

    Thanks
    Henriette

    Reply
    • Demeter | Beaming Baker says

      September 24, 2019 at 10:40 am

      Hi Henriette! I’m so happy to hear it. . As for the batter consistency: did you make any substitutes at all?

      Reply
      • Charity says

        October 24, 2019 at 9:00 pm

        Hi Demeter,

        Mine turned out the same way! More fudgy and thick. The only thing I did differently was use stevia instead because I forgot to buy coconut sugar and I also cut the the recipe in half! Let me know your thoughts. (Still pretty tasty though) :p

        Charity

        ★★★★

        Reply
        • Demeter | Beaming Baker says

          October 25, 2019 at 12:35 pm

          Hi Charity, it might be the stevia. I haven’t tried it with this recipe before. However, I’ve tried diff sweetener subs in other recipes and the results were patchy at best. Next time try it with coconut sugar and let me know what you think! 🙂

          Reply
  48. wander says

    September 21, 2019 at 11:43 am

    This just came out of the oven and everyone did partake a significant slice of this moist chocolate cake! My children loved it and they are my best/worst critics when it comes to food rating, no filter just harsh truth, haha. They don’t usually like oatmeal for breakfast at least but this cake, no trace of any taste whatsoever, pure chocolatey goodness!
    I truly appreciate your ingenuity. I think you’re heaven sent, because now we could all devour cake sans guilt! So keep up your great work…I am a total fan. : )
    P.S.
    Posting this for my friends and family to drool upon ha!

    Reply
    • Demeter | Beaming Baker says

      September 23, 2019 at 6:11 pm

      Oh I’m so truly happy to hear it Wander! As far as I’m concerned, the only thing better than cake is guilt-free cake! . And there’s really nothing like enjoying a healthy treat as a family!

      Reply
  49. Amber Rouail says

    September 10, 2019 at 10:26 am

    I made this yesterday for my daughter’s birthday and everyone loved it! Thank you ❤️

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 11, 2019 at 5:21 pm

      That’s so wonderful to hear, Amber!! Please wish your daughter a great, big HAPPY BIRTHDAY for me! She’s very lucky to have a mom who’d baked a birthday cake from scratch for her! ❤️.❤️

      Reply
  50. Simone LeBaigue says

    August 29, 2019 at 1:08 pm

    Does anyone have the UK equivalent for measurements for this recipe please?

    Reply
  51. Emma says

    August 8, 2019 at 3:46 pm

    Hey, this looks great and i am planning on making this weekend for my sons birthday but just to check, it says 1 plus 1/3 of a cup of cocoa powder, that seems a lot, have i got that right? I was plannig on using raw, unsweetned cacoa. Thanks

    Reply
    • Demeter | Beaming Baker says

      August 9, 2019 at 3:24 pm

      Yep, that’s correct! 🙂 Wishing your son a wonderful birthday! .

      Reply
  52. MumOf3 says

    August 2, 2019 at 11:59 pm

    We used this recipe and made a couple of tweaks as we didnt have all the ingredients listed (eg oat flour, maple syrup, coconut sugar) and it still turned out DELICIOUS!! My kids have decided that this will now be our new go to chocolate cake! Thanks for sharing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 5, 2019 at 3:43 pm

      Oh that’s so wonderful to hear! . Nothing like enjoying chocolate cake with your kiddos, right?

      Reply
      • Jo says

        August 22, 2019 at 2:35 pm

        Is there a vanilla version that is available? My mom can’t eat chocolate and I want to make this for her birthday bc I love this recipe!!

        Reply
        • Demeter | Beaming Baker says

          August 22, 2019 at 5:20 pm

          Hi Jo! Unfortunately no… 🙁 I have future, future plans to work on a vanilla cake… if I could just figure out a healthy & easy vanilla frosting! For future reference, would you/she prefer a coconut-based frosting or…? Hope y’all enjoy celebrating her birthday! .

          Reply
          • Deyra says

            January 30, 2020 at 4:21 am

            I made a vanilla frosting on coconut cream for my daughter’s 1st birdsy cake! Was absolutely amazing! I also topped the cupcakes with it and even put some food coloring, wish to know if there’s a more natural blue color than food coloring!

            Reply
            • Demeter | Beaming Baker says

              January 31, 2020 at 6:07 pm

              I’m so happy to hear this! Your daughter’s birthday cake must’ve been beautiful. 🙂 Natural blue color: hmm… maybe try mashing a few blueberries and stirring their juice (drained first) into your frosting?

              Reply
            • Niani says

              October 31, 2021 at 3:42 pm

              Hi Deyra.. you can actually use the juice of purple cabbage and add baking soda to it. It will turn blue! I’m sure there are recipes online for it, much love

              Reply
              • Deyra M Baez says

                November 5, 2021 at 4:22 am

                Thank you both so much, I definitely will do a little research. She now wants a mermaid themed cake for her 5th birthday:)

                Reply
            • Niani says

              November 6, 2021 at 5:27 am

              Ohh! Also i just remembered blue spirulina! I’m sure you can order it online if you don’t find it at a health food store!

              Reply
    • Deepika says

      December 14, 2019 at 9:21 pm

      Hey what did you replace the maple syrup with?

      Reply
  53. Britt says

    July 29, 2019 at 1:58 pm

    Hello. I have a large family with different diet needs, so gluten free & vegan baking has become the best/easiest way for everyone to enjoy, and I mean you can never be sad about eating something tasty with healthier ingredients right?!
    My question is, will this recipe work well as cupcakes too? I’m not sure if that question has already been answered and maybe I overlooked it. We have five August birthdays and always do one big birthday celebration with cupcakes decorated according to each person of celebration’s interest.

    Thank you, and I look very forward to making and eating (lol) this.

    Reply
    • Demeter | Beaming Baker says

      July 30, 2019 at 11:14 am

      Hi Britt! I absolutely agree that you can never be sad when eating a tasty treat made with healthy ingredients! 🙂 Here is my recipe for Vegan Gluten Free Cupcakes. Hope you enjoy and Happy Early Birthday to those five (!!) August birthdays! Can’t wait to hear what you and your loved ones think!

      Reply
      • Britt says

        July 30, 2019 at 11:25 am

        Thank you so much for recipe link and the birthday wishes. I will definitely come back to let you know how they turned out.

        Reply
        • Demeter | Beaming Baker says

          August 1, 2019 at 3:33 pm

          You’re so welcome Britt! . Can’t wait to hear how it goes!

          Reply
  54. Laura says

    July 16, 2019 at 3:44 pm

    I 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?

    Reply
    • Demeter | Beaming Baker says

      July 17, 2019 at 7:42 pm

      Yes! Make them the night before and store outside of the fridge, at room temp, covered. Whip & frost the day of. Good luck!

      Reply
  55. Laura says

    July 16, 2019 at 3:41 pm

    I 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 17, 2019 at 7:41 pm

      Hi 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!

      Reply
  56. Linn says

    July 13, 2019 at 2:37 pm

    Our family does not have a dairy issue, but have almond and soy allergies. Am I able to use 2% milk instead of non-dairy?

    Reply
    • Demeter | Beaming Baker says

      July 15, 2019 at 4:13 pm

      Hi Lin! Yes, that should be fine. Let me know how it turns out! 🙂

      Reply
  57. Rachel says

    July 7, 2019 at 9:57 pm

    Hi 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?

    Reply
    • Demeter | Beaming Baker says

      July 11, 2019 at 11:17 am

      Hi 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?

      Reply
  58. Sherry says

    June 21, 2019 at 9:49 pm

    This cake looks great. Do you have a recipe for gluten free carrot cake ? Thanks !

    Reply
    • Demeter | Beaming Baker says

      June 25, 2019 at 9:52 am

      Hi 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. 🙂

      Reply
  59. Jaya says

    June 5, 2019 at 10:14 pm

    Seems like a great recipe. Could I replace the maple syrup with honey?

    Reply
    • Demeter | Beaming Baker says

      June 6, 2019 at 11:28 am

      Hi Jaya! I haven’t tried it myself, but it might work. Let me know how it turns out!

      Reply
      • Laura says

        June 17, 2019 at 7:20 am

        If i double the ingredients what size should have the cake pans?

        Reply
        • Demeter | Beaming Baker says

          June 18, 2019 at 3:08 pm

          Hi 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!

          Reply
  60. Annice says

    May 30, 2019 at 5:26 am

    I don’t have gluten intolerance. Can I replace oatmeal with ordinary low-gluten flour?
    If no coconut powder can be replaced with matcha powder?

    Reply
    • Demeter | Beaming Baker says

      June 3, 2019 at 10:57 am

      Hi 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!

      Reply
  61. Gretchen says

    May 28, 2019 at 3:09 pm

    Is there a different gluten free flour I could try with this recipe? Daughter has an oat allergy also. Thanks 🙂

    Reply
    • Demeter | Beaming Baker says

      May 29, 2019 at 12:59 pm

      Hi 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! 🙂

      Reply
  62. Laura says

    May 17, 2019 at 7:43 am

    Can i find sonewhere the ingredients in metric size?

    Reply
  63. Lola says

    May 14, 2019 at 9:10 pm

    I 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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 16, 2019 at 1:41 pm

      Hi Lola! Glad to hear that you enjoyed the cake, especially with the subs. 🙂

      Reply
  64. Jacqui says

    April 27, 2019 at 4:48 pm

    Hi 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

    Reply
    • Demeter | Beaming Baker says

      April 30, 2019 at 11:47 am

      Thanks Jacqui, let me know how the cake turns out! 🙂

      Reply
  65. Sandy says

    April 23, 2019 at 1:43 pm

    My 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.

    ★★★★★

    Reply
  66. Sihle says

    April 23, 2019 at 8:58 am

    Hi 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?

    Reply
    • Demeter | Beaming Baker says

      April 24, 2019 at 4:26 pm

      Hi 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

      Reply
  67. Gracie says

    April 19, 2019 at 7:33 am

    Hello Demeter,
    Love your recipes, can I use coconut flour instead of oat flour.

    Reply
    • Demeter | Beaming Baker says

      April 22, 2019 at 1:07 pm

      Hi 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! 🙂

      Reply
  68. Marie says

    April 18, 2019 at 6:34 pm

    This 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!

    Reply
    • Demeter | Beaming Baker says

      April 22, 2019 at 1:15 pm

      Hi 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!

      Reply
  69. Deyra M Baez says

    April 2, 2019 at 3:54 am

    Hello 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!

    Reply
    • Demeter | Beaming Baker says

      April 3, 2019 at 4:53 pm

      Hi Deyra! I’m so happy to hear that you and your daughter are enjoying my recipes. 🙂 How did the cake turn out?

      Reply
  70. Marieve says

    March 30, 2019 at 11:23 am

    Hi ! 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! 🙂

    Reply
    • Demeter | Beaming Baker says

      April 2, 2019 at 1:38 pm

      Hi 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?

      Reply
  71. Amanda says

    March 25, 2019 at 9:00 am

    I 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 26, 2019 at 12:42 pm

      So glad to hear you enjoyed the cake Amanda!

      Reply
  72. JANINE CHANG says

    March 22, 2019 at 2:24 pm

    This looks delish! Would I be able to sub oat flour for almond flour?

    Reply
    • Demeter | Beaming Baker says

      March 25, 2019 at 2:41 pm

      Hi 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!

      Reply
  73. Te says

    March 14, 2019 at 12:45 pm

    Hi do you have to use oat flour? & coconut oil & sugar?

    Reply
    • Demeter | Beaming Baker says

      March 15, 2019 at 5:23 pm

      Hi 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!

      Reply
  74. Leona Rose says

    February 22, 2019 at 7:50 pm

    OMG! 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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 25, 2019 at 10:48 am

      Wooohooooo!!! 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. 🙂

      Reply
  75. Maria Makarova says

    February 10, 2019 at 7:19 am

    How many calories are in this cake

    Reply
  76. Audrey says

    February 3, 2019 at 3:52 pm

    Hi,
    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 4, 2019 at 4:00 pm

      Wow, so many interesting substitutions! 🙂 So glad to hear everyone enjoyed them Audrey!

      Reply
      • Rachel says

        April 6, 2019 at 8:55 am

        I’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! 🙂

        Reply
        • Veronica Otero says

          April 20, 2019 at 10:56 am

          You could use carob powder

          Reply
  77. Tarj says

    January 28, 2019 at 4:24 am

    Such a yummy cake well done. Measurement work each time moist and delicious

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 30, 2019 at 2:30 pm

      Excellent! So happy to hear it Tarj! .

      Reply
  78. Claire says

    January 26, 2019 at 4:30 pm

    I’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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 30, 2019 at 2:28 pm

      Woohoo! . 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! .

      Reply
  79. Amanda says

    January 22, 2019 at 2:35 pm

    Wow, 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 23, 2019 at 1:49 pm

      Woohoo! 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! .

      Reply
  80. Karen says

    January 20, 2019 at 1:16 pm

    What 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!

    Reply
    • Demeter | Beaming Baker says

      January 23, 2019 at 1:48 pm

      Hi 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! 🙂

      Reply
  81. jen says

    January 11, 2019 at 2:23 pm

    Hi! This looks delicious. What are your thoughts on subbing coconut or rice syrup for the maple syrup?

    Reply
    • Demeter | Beaming Baker says

      January 15, 2019 at 3:25 pm

      Hi 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! 🙂

      Reply
  82. mina says

    December 11, 2018 at 9:18 am

    I don’t have 2 round pans can I use a bundt pan instead? or what about a glass square pan?

    Reply
    • Demeter | Beaming Baker says

      December 13, 2018 at 5:37 pm

      Hi 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! 🙂

      Reply
  83. patricia baker says

    December 6, 2018 at 12:49 pm

    Could you chill the cream and then make it like a butter cream icing with using powder sugar?

    Reply
    • Demeter | Beaming Baker says

      December 7, 2018 at 10:28 am

      Perhaps… 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!

      Reply
  84. Lynda says

    October 28, 2018 at 7:35 am

    I 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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 31, 2018 at 5:38 pm

      Hi Lynda! Thank you SO much for adding in your measurements in grams. I’m sure many people will find this super helpful. Enjoy!!

      Reply
      • lis says

        May 11, 2019 at 2:29 am

        Yes they will, perhaps you should try??
        Looks amazingly moist

        Reply
  85. Joanna says

    October 24, 2018 at 10:30 pm

    I 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.

    Reply
    • Demeter | Beaming Baker says

      October 25, 2018 at 3:21 pm

      Hi 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!!

      Reply
  86. stephanie says

    October 24, 2018 at 6:36 am

    So 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

    Reply
    • Demeter | Beaming Baker says

      October 25, 2018 at 2:58 pm

      Hi Stephanie! How did the cake turn out?

      Reply
      • Rose says

        May 29, 2019 at 1:07 am

        Is 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! .

        Reply
        • Demeter | Beaming Baker says

          May 29, 2019 at 1:21 pm

          Hi 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! .

          Reply
  87. Tracey says

    October 5, 2018 at 2:07 am

    I 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?

    Reply
    • Demeter | Beaming Baker says

      October 5, 2018 at 1:26 pm

      Hi Tracey! I’ve included storage notes below the recipe. 🙂 Perhaps the freezing instructions would be best for you. Enjoy!

      Reply
  88. Bethany says

    September 10, 2018 at 3:21 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      September 11, 2018 at 1:08 pm

      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

      Reply
      • Cynthia says

        March 18, 2019 at 12:31 pm

        I 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.

        Reply
  89. Linda says

    September 9, 2018 at 8:19 pm

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 8:14 am

      Wonderful! Thanks for stopping by and letting me know, Linda. 🙂 So happy the applesauce worked out. Hugs!

      Reply
    • Rick says

      February 10, 2019 at 6:42 pm

      Linda, how much applesauce?

      Reply
  90. Ismael says

    September 8, 2018 at 8:15 pm

    Thanks for sharing! The cake came out AMAZING! I’m definitely making this again ..

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 10, 2018 at 8:19 am

      Woohooo!!! I’m so happy that you enjoyed it, Ismael. 🙂 Happy Baking!

      Reply
  91. Erin says

    September 5, 2018 at 2:01 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 6, 2018 at 10:14 am

      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!!

      Reply
  92. vicki says

    September 1, 2018 at 2:05 pm

    has anyone made this in a 9×13 pan? if so what is the cooking time?

    Reply
  93. diana says

    August 30, 2018 at 9:30 am

    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 🙂

    Reply
  94. Ami Paulsen says

    August 27, 2018 at 12:06 am

    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!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 27, 2018 at 1:13 pm

      Woohoo! ☺️ Oh I’m loving the sound of that strawberry drizzle! So glad you enjoyed it Ami!

      Reply
  95. Mikaela says

    August 19, 2018 at 11:04 pm

    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:)

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 20, 2018 at 8:20 am

      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!

      Reply
  96. demi says

    July 29, 2018 at 12:16 pm

    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

    Reply
  97. Jill says

    July 15, 2018 at 10:25 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 16, 2018 at 2:02 pm

      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!

      Reply
  98. Carly says

    July 12, 2018 at 1:40 pm

    Looks delicious! Do you know if I could substitute applesauce for the coconut oil to make the recipe oil free?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 12, 2018 at 4:45 pm

      Thanks Carly! I haven’t tried that yet, but it might work. Let me know how it turns out. 🙂

      Reply
  99. Sarah says

    July 7, 2018 at 9:02 am

    Looks amazing! Can I use Dutch process cocoa or does it have to be natural? Thanks!

    Reply
    • Demeter | Beaming Baker says

      July 12, 2018 at 5:21 pm

      Hi Sarah! Tris recipe needs natural cocoa powder (not Dutch process) because of the way it reacts with the baking soda. Hope this helps!

      Reply
      • Rikke says

        October 30, 2020 at 6:52 am

        In case this helps someone, I had used Dutched cocoa powder and my cake was pretty flat (but tasted geat!), and now I know why! After some digging I found that if you only have Dutched cocoa powder, simply replace the baking soda with twice the amount of baking powder (https://www.kingarthurbaking.com/blog/2020/07/15/dutch-process-vs-natural-cocoa).

        Reply
  100. Heather Wilkes says

    June 27, 2018 at 3:59 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      June 28, 2018 at 3:43 pm

      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. 🙂

      Reply
  101. Bell says

    June 16, 2018 at 10:43 am

    can i substitute maple syrup with coconut sugar or date paste?

    Reply
    • Demeter | Beaming Baker says

      June 18, 2018 at 6:20 pm

      Hi Bell, I think using all coconut sugar should work just fine. Let me know how it turns out! 🙂

      Reply
  102. Amanda says

    June 7, 2018 at 11:18 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      June 8, 2018 at 3:07 pm

      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!

      Reply
  103. Diana says

    June 5, 2018 at 10:59 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      June 7, 2018 at 2:39 pm

      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!

      Reply
  104. Sumita Kapoor says

    June 5, 2018 at 10:09 am

    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

    Reply
    • Demeter | Beaming Baker says

      June 7, 2018 at 2:33 pm

      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!

      Reply
  105. Denisse says

    May 19, 2018 at 4:16 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      May 21, 2018 at 2:17 pm

      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! .

      Reply
  106. Ana says

    May 19, 2018 at 2:38 pm

    *buy*

    Reply
  107. Ana says

    May 19, 2018 at 2:37 pm

    What kind of milk did you use? We usually but almond milk or soy milk. Can I use those?

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 21, 2018 at 1:02 pm

      Hi Ana! I used almond milk in this recipe, but any kind of drinking non-dairy milk should work fine. Happy baking! 🙂

      Reply
  108. Ang says

    May 16, 2018 at 9:52 pm

    Could you sub the coconut sugar for an extra 1/4 c maple syrup?

    Reply
    • Demeter | Beaming Baker says

      May 18, 2018 at 7:18 pm

      Hi Ang! That might work. I haven’t tried it myself, so let me know how it turns out!

      Reply
  109. Juanita says

    May 16, 2018 at 5:26 pm

    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.

    Reply
    • Demeter | Beaming Baker says

      May 18, 2018 at 7:17 pm

      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!

      Reply
  110. Jill says

    May 10, 2018 at 9:16 am

    Looks great. Is it possible to substitute the coconut sugar for regular or brown sugar?
    Thanks!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 11, 2018 at 2:21 pm

      Hi Jill! Yes, I think brown sugar would work very nicely. You could probably use both. Let me know how it turns out! 🙂

      Reply
  111. Karen says

    April 23, 2018 at 1:53 pm

    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!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 24, 2018 at 1:33 pm

      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! .

      Reply
  112. Marsha | Marsha's Baking Addiction says

    April 18, 2018 at 11:20 am

    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! 🙂

    ★★★★★

    Reply
  113. Natalie Ellis says

    April 18, 2018 at 3:15 am

    Well, Vegan or not Vegan, who could hate a chocolate cake which is super moist, rich and decadently chocolatey .

    Reply
    • Demeter | Beaming Baker says

      April 20, 2018 at 3:04 pm

      I know! ☺️ Nothing beats a good slice of chocolate cake!

      Reply
  114. Renee - Kudos Kitchen says

    April 17, 2018 at 1:48 pm

    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!!

    ★★★★★

    Reply
  115. Erin | Dinners,Dishes and Dessert says

    April 17, 2018 at 11:00 am

    I love this idea! So simple and pretty!

    ★★★★★

    Reply
  116. Toni | Boulder Locavore says

    April 17, 2018 at 7:56 am

    This is my kind of cake! I will definitely add this to my must-make list!

    ★★★★★

    Reply
  117. Katerina @ diethood .com says

    April 17, 2018 at 2:59 am

    This cake looks and sounds aaahhhmaazing!! LOVE it!!

    ★★★★★

    Reply
  118. Larryn Griffith says

    April 16, 2018 at 11:01 pm

    This looks incredible. Do you know if it can be made in a 9″x13″ pan instead of two 9″ rounds? Thank you.

    Reply
    • Karen says

      April 23, 2018 at 1:54 pm

      I made it in a 9×13 pan and then spread the frosting on top after it cooled in the pan.

      Reply
  119. Amy @ Little Dairy on the Prairie says

    April 16, 2018 at 4:50 pm

    Bring on the chocolate cake! This looks so tasty!

    ★★★★★

    Reply
  120. I Heart Naptime says

    April 16, 2018 at 10:19 am

    Wow, this looks to die for! I love anything chocolate!

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 4:40 pm

      Oh yeah, chocolate all day everyday! .

      Reply
  121. Krista says

    April 16, 2018 at 10:09 am

    Oh my gosh this is calling my name!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 4:40 pm

      Haha it’s time to answer the call Krista! .

      Reply
  122. Christine @ Happy Veggie Kitchen says

    April 16, 2018 at 9:51 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 4:39 pm

      Oh yes, baking with oat flour is so wonderful! 🙂 And this cake is most definitely a crowd pleaser! 😉

      Reply
      • Agnese says

        May 23, 2018 at 2:29 am

        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!

        Reply
        • Demeter | Beaming Baker says

          May 25, 2018 at 8:29 am

          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! 🙂

          Reply
      • Nay says

        November 24, 2018 at 12:59 pm

        Can i substitute for gf plain or self raising flour?
        Thanks

        Reply
        • Demeter | Beaming Baker says

          November 26, 2018 at 4:09 pm

          Hi 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!

          Reply
  123. Lisa | Garlic & Zest says

    April 16, 2018 at 9:43 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 9:52 am

      Thanks Lisa! I know this would make the perfect birthday cake for your husband. Wishing him an early happy birthday! ..

      Reply
  124. Natalie says

    April 16, 2018 at 9:36 am

    This cake looks sooooo good! So rich, chocolatey and super moist I would never have guessed it vegan! Definitely a must try recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 9:51 am

      Thanks so much Natalie! ☺️ It’s must try indeed!

      Reply
  125. Dawn - Girl Heart Food says

    April 16, 2018 at 8:47 am

    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 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 9:50 am

      Oh yes it is!!! .. My cake is fudgy, rich and all the delicious things! Hehe. Happy baking!

      Reply
  126. Danielle says

    April 16, 2018 at 8:11 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 16, 2018 at 9:50 am

      Thanks Danielle! Oh gosh, lemon is sooo good too! Who says we can’t have both? 😉

      Reply
      • Audrey Schlegel says

        February 3, 2019 at 8:32 am

        haha! I once had “tarte au citron” with a chocolate crust. Delicious! (I love going back to france to try out things like this)

        ★★★★★

        Reply

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