With a rich chocolate flavor and a tender crumb, this gluten free vegan chocolate cake is free of refined sugars and will impress all who get to enjoy it! Using wholegrain gluten free flours, this cake is simple to prepare and yields decadent results!
This has quickly become a favorite cake in our household.
Be it for a healthier after school snack, or slathered in some frosting for a birthday cake treat. In fact we did that recently for my son’s birthday, and all of the neighbors loved the cake….even if they were just ‘regular’ eaters.
The cake by itself is not overly sweet.
It is totally acceptable to add additional sugar to suit your needs….taste the batter and decide!
But with a sweet frosting, it seems a good balance.
How can I frost my vegan gluten free cake?
If you want to make this a special birthday treat, there are many frosting options!
- This super fudgey chocolate frosting cooks of the stove briefly and pours easily on top of cakes. It cools glossy and beautiful.
- This is recipe for a classic vegan buttercream frosting. It was I used in my son’s basketball cake above and pipes well! For layer cake, double the frosting ingredients.
- Here’s a raspberry frosting you could try (replace butter with a vegan version if necessary)
- Here’s a vegan chocolate buttercream you could try!
Can I make this a chocolate layer cake?
You will have to double the batter ingredients and cook in two 8″ or 9″pans (square or circle as you prefer).
Wait for the cakes to fully cool before attempting to frost them.
A note on using quinoa flour in this gluten free cake and how to make it taste better!
I use toasted quinoa flour in this recipe.
Quinoa flour by itself is bitter and grassy, and personally I can not stand it! But it is transformed when you toast it, and is so nutritious, it is a great flour to be working with.
To toast quinoa flour:
- Pour up to 1 1/2 pounds flour into a cookie sheet. Go ahead a spread the flour out evenly, and be sure not to make it too thick.
- Bake in a 300 degree oven for about 30 minutes, stirring occasionally. It will smell grassy for a bit then start to smell sweet and lovely as it is transformed.
- Store this prepared flour in an airtight container as you would any flour! It’s ready to use!
Make this for an after school snack or special birthday treat….you won’t be disappointed!
Additional gluten free vegan birthday cake ideas:
- Chocolate Zucchini Cake
- Perfect Gluten Free Vegan Chocolate Birthday Cake
- Vanilla Birthday Cake
- Vegan Vanilla Cupcakes w/ a Vegan Buttercream
- Pumpkin Bars w/ Caramel Frosting
- This gluten free vegan ice cream cake would be a fun treat!
Gluten Free Vegan Chocolate Cake Recipe:
If you try this rich gluten free chocolate cake recipe, be sure to come back a leave a comment and rating below!
Gluten Free Vegan Chocolate Cake
- 1/4 cup coconut oil OR palm shortening
- 2/3 cup palm sugar I use part liquid stevia, may add more to taste
- 1/2 cup applesauce OR pumpkin puree
- 1/2 cup vegan yogurt I use So Delicious Plain Coconut Milk Yogurt
- 1 tablespoon vanilla extract
- 1/3 cup toasted quinoa flour see notes on how to toast the flour above in post
- 1/3 cup teff flour
- 1/3 cup cocoa powder sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 teaspoon guar gum
- chocolate chips cranberries, cherries, toasted nuts, etc
Preheat the oven to 350 degrees.
Grease an 8 x 8 pan, or line with parchment.
In a mixer, beat the coconut oil and sugar until creamy.
Continue with the applesauce, yogurt, and vanilla,
With the mixer on, sprinkle in the baking powder, baking soda, sea salt, and guar gum.
Continue with the flours.
If you would like to add chocolate chips, now would be the time!
Taste to make sure it is sweet enough for you and yours.
Bake for about 30 minutes until a knife inserted in the middle comes out clean.
If additional topping or frosting is desired, please see all the options in the post above!