Vegan Chocolate Cake Recipe (V, GF): an easy recipe for supremely rich, perfectly moist chocolate cake covered in a delicious layer of irresistible chocolate frosting! The easy vegan gluten free chocolate cake of your dessert dreams! Vegan, Gluten-Free, Dairy-Free.
Moist. Rich. Chocolatey. And just about EVERYTHING you’d want in the perfect vegan chocolate cake.
Yeah, I said it. PERFECT. 🙂
Do you have a favorite cake flavor? Without having to think too hard, you’d probably guess that my favorite cake of all time is chocolate cake. (Factually based on my favorite recipes of all time being chocolate-based: these ah-mazing paleo vegan brownies, my new fave: chocolate peanut butter energy bites and these perfectly domed-topped dark chocolate muffins).
Wait, what was I saying?? Right! There’s just something about having my cake and eating it too that makes life so much sweeter.
Of course now I have to tangent into the age-old discussion of why you would have cake and not eat it??? What’s up with that saying? It’s always bothered me!!
So after many long-winded discussions (and absolutely no internet research because obviously it’s way more fun to speculate than to look stuff up), Erik and I agreed on the following:
Having your cake = being in possession of it… meaning you have 1 cake to your name.
Eating your cake = enjoying the cake… and soon-to-be not having any more cake to your name = you can’t have the cake because you’re eating/disappearing it. Oh goodness, doesn’t “disappearing it” sound oddly brutal? ????
Meanwhile, I’m all up for “disappearing” some gluten free brownies right now… 😉
Back to our cake talk… That clears it all up. Right?
Let me tell you, this Vegan Chocolate Cake Recipe is worth having, then eating, then not having, then making again, having, then eating and not having again, and, oh… you get the drill. 😉
A few months back, I shared my Vegan Gluten Free Chocolate Cupcakes recipe. I was quite nervous to share such a big staple baking recipe, but super excited to see what everyone thought. If you haven’t tried it, spoiler alert: everyone loves it!
Since then, many folks have asked about how to convert that cupcake recipe into a two-layer chocolate cake. Folks have also been asking about how to convert these breakfast bars into cups, these no bake chocolate peanut butter cookies into bars (yep, I’m feelin’ the irony here), and these chocolate coconut clusters into bars and so on and so forth. Don’t fret! I’m working on those recipes too! (Okay, just some of them… ;))
In the meantime, instead of sending super-long, eye-boggling notes on how to do that (as well as making you guys dig through a cupcake recipe and do dreaded maths…), I finally figured out the measurements, perfected the bake time, and picked up a few handy hints on making chocolate cake look super impressive, while keeping it easy and beyond tasty.
Are you excited for the first official Beaming Baker cake recipe?
Whoopsie, there’s a super old one that involves heart-shapes and some pretty dodgy photos (so completely ignore that)… And let’s kick of the first real real official, non-dodgy photos included BB cake recipe!!
As always, I’ll go over the finest points of this recipe for those of you who enjoy skimming more than reading. 🙂 This vegan chocolate cake recipe is:
- super moist, rich and decadently chocolatey
- made in just two bowls
- vegan, gluten free, dairy-free, refined sugar-free
- just the decadent vegan gluten chocolate cake recipe you’ve been searching for
- and perhaps the best vegan chocolate cake recipe ever!! (Only time will tell… ;))
- made with the healthy, whole ingredients you know and love
- deliciously allergy-friendly
- the moist vegan chocolate cake you’ve been dreaming of…
- made with super easy, super nutritious homemade oat flour
- the perfect birthday cake recipe you’ve been waiting for. 😉
Oh, and don’t forget: this cake tastes absolutely amazing with my super easy, 2-ingredient, vegan and dairy-free homemade chocolate frosting recipe on top. 😉
Grab your favorite cake pans (who doesn’t have one?? 😉 ) and your favorite playlist. We’re heading into the kitchen for some super fun bake times! While you’re here, let me just say that I love sharing in these wonderful baking adventures with you. It’s always so much fun hearing how my recipe turned out for you and your family. Thank you for stopping by and sharing in this with me.
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this amazingly rich and moist Vegan Chocolate Cake Recipe, then you’ll just love these delicious healthy recipes:
More Gluten Free Vegan Dessert Recipes
- 2 batches Vegan Chocolate Frosting
- 3 cups gluten free oat flour - if using homemade, make sure it's very finely ground (not coarse)
- 1⅓ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cups water
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons melted coconut oil
- ½ cup coconut sugar
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.
- Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
- Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).
- Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!
If you prefer cupcakes, try these Vegan Gluten Free Chocolate Cupcakes!
- Storage notes: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment.
- Freezing Instructions: Store pre-sliced cake in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.
- More Chocolate Desserts: fudgy paleo vegan brownies, double chocolate chip oatmeal cookies, dark chocolate muffins.
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
9-inch Round Cake Pans | Black Stoneware Plate | Coconut Oil | KitchenAid Hand Mixer | KitchenAid Stand Mixer | Hand Mixer Whisk Attachment | Cooling Rack | Coconut Cream | Gluten Free Oat Flour | Black Cake Server | Glass Mixing Bowls | Maple Syrup | Coconut Sugar
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