Gluten Free Vegan Chocolate Cake
A mega chocolate-y, super-rich gluten free vegan chocolate cake that calls for easy pantry ingredients and NO eggs or oil.
Servings: 10 servings
Calories: 233kcal
Ingredients
- 1 ½ cups gluten free flour (140 grams) or oat flour
- ½ cup almond flour (60 grams)
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 cup coconut milk or non-dairy milk
Instructions
- Lightly grease an 8-inch cake round and line it with a round of parchment paper.
- In a large bowl, sift together the 1 ½ cups gluten free flour, ½ cup almond flour, 1 cup granulated sugar, 1 cup unsweetened cocoa powder, ¼ teaspoon fine sea salt, and 2 teaspoons baking powder. Stir in the coconut milk until a smooth batter forms. Note: if your batter is very thick, add a tablespoon or 2 more of coconut milk or water.
- Preheat the oven to 350℉. Pour the batter into the prepared pan, let it rest for 20 minutes, then place in the oven and bake for about 40-45 minutes until a cake tester comes out clean. Remove from the oven, place on a wire rack, and cool in pan 15 minutes. Turn out onto the rack to cool completely.
Notes
- Rest the batter! In this cake in particular (although all gluten-free bakes need time to hydrate the flour), because there are so few ingredients, make sure to rest the batter for at least 15-20 minutes before baking. This will help to eliminate any grittiness.
- Try oat flour. Instead of gluten-free flour, try gluten-free oat flour. If you don't eat oats, use brown rice flour.
- Any type of non-dairy milk works. I love the richness in coconut milk, but any non-dairy milk will work here.
- Pan sizes. I like a thicker cake, so I bake this recipe in an 8-inch round. Also, try a 9-inch round. Or make a batch of 12 cupcakes. You'll need to adjust the baking time if you do cupcakes.
- Make it with coconut sugar. I originally developed this recipe to include coconut sugar, then later updated it to call for granulated sugar to keep things easier. Coconut sugar adds a unique sweetness that I like. If you want to use coconut sugar, substitute ¾ cup of coconut sugar for the 1 cup of sugar.
Nutrition
Serving: 1 slice | Calories: 233kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 181mg | Fiber: 6g | Sugar: 21g | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 3mg