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+ servings

Easy Gluten-Free Vegan Chocolate Cake

Nicole Spiridakis
Just two gluten-free flours in this super simple cake.
5 from 4 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 187 kcal

Ingredients
  

  • 1 cup/100 g white rice flour
  • 1 cup/100 g almond flour
  • ¾ cup coconut sugar or brown sugar
  • 1 cup unsweetened cocoa powder
  • ¼ tsp fine sea salt
  • 2 tsp baking powder
  • 1 cup coconut milk
  • ½ cup water

Instructions
 

  • Heat oven to 350° F and lightly grease an 8-inch cake round with coconut oil. Line with a round of parchment paper.
  • In large bowl, sift together the dry ingredients. Add the coconut milk and water and stir well to combine.
  • Pour batter into pan, place in oven, and bake for about 40-45 minutes until a cake tester comes out clean. Remove from oven, place on a rack, and cool in pan 15 minutes. Turn out onto rack to cool completely.
  • Serve cake plain, with whipped cream, or ice cream. Cake will keep, well covered in the fridge, for 3 days.

Nutrition

Serving: 1 sliceCalories: 187kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 148mgPotassium: 183mgFiber: 3gSugar: 0.1gVitamin C: 0.2mgCalcium: 90mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!