Vegan Gluten Free Chocolate Cake
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.
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!
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
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!
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. 😉
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.
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.
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
- Vegan Gluten Free Chocolate Cupcakes
- Gluten Free Vegan Pumpkin Coffee Cake
- Vegan Chocolate Ganache
- Soft Baked Chocolate Vegan Donuts Recipe
- Vegan Chocolate Ganache Cupcakes
- 50+ Gluten Free Dairy Free Desserts!
- 35+ Best Vegan Gluten Free Desserts
- 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!
Vegan Gluten Free Chocolate Cake
- Total Time: 1 hour 9 minutes
- Yield: 12-16 slices 1x
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
FROSTING
- 2 batches Vegan Chocolate Frosting
CHOCOLATE CAKE
Dry Ingredients
- 3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)*
- 1 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups water
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons melted coconut oil
- ½ cup coconut sugar
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cake is cooled and ready to be frosted.
- Make the cake: Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared cake pans. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
- Place pans on a cooling rack to cool for 25 minutes. Afterward, use a plastic knife to cut around the interior edges of the cake pan to loosen the cake. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer. Allow cake to cool completely before frosting (about 1 hour).
- Frost the cake: Whip the frosting as instructed. Frost the cake. Enjoy! Storing instructions below!
If you prefer cupcakes, try these Vegan Gluten Free Chocolate Cupcakes or these grain-free Paleo Chocolate Cupcakes!
Equipment
Buy Now → 
Buy Now → 
Buy Now → 
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Whisk Attachment for Hand Mixer
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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
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Can I use cacao powder?
Hi Rebecca! Yep, raw cacao powder should work just fine. Happy baking!
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!
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! 🙂
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!
May I know if this cake is dense or light and fluffy? Thanks
Hi there! This cake is moist and fluffy, with a wonderful crumb and deep chocolate flavor. Happy baking! 🙂
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.
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.
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. .
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! .
Hi. I baked this cake and loved it. What are the nutritional info on each serving/slice?
Thanks!
This cake looks really good. I love that it is good for almost anyone with food sensitivities. Thanks!
Thanks so much Krissy! 🙂
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.
This is one delicious cake! We loved it!
Woohoo! I’m so glad it was a hit!
This cake is so fluffy and delicious! I am obsessed!
Oh that’s so awesome to hear Anna!
This cake looks perfect! Can’t believe it is vegan. Looking forward to making this soon.
Thanks Caitlyn! I hope you love it as much as my family and I do. 🙂
This cake is perfect! Thank you for the great recipe!
Thanks Kristen! I love that you loved it! 🙂
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!
Thanks, Bintu! 🙂 Exactly! I never want anyone to feel left out—especially when it comes to cake. 😉
I like that you use oat flour and not almond flour. the cake looks perfectly delicious.
Thanks Andrea! Oat flour is one of my favorite ingredients to use—nutrient-packed and delicious. Enjoy!
Perfect for this difficult time when we are locked down and some ingredients are hard to get!
I was hoping you had these ingredients already in your pantry! 😉 Happy baking!
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!
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!
Is there anything I would need to change to make cupcakes with this batter?
Hi Brooke! I’ve got instructions on how to make chocolate cupcakes here: Vegan Gluten Free Chocolate Cupcakes
Happy baking! .
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!
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. 🙂
Could I use a bigger pan size, like 10 inch one or 11 inch ? Would love to make a bigger cake, for more people
Hi Yuki! You could put all the batter into one 9×13” pan and bake it for about 40 min or so. Happy baking!
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.
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!