Print

Vegan Gluten Free Chocolate Cake

5 from 18 reviews

Do I dare say this vegan gluten free chocolate cake is *better* than regular cake? I DO. Because it is. This vegan chocolate cake is perfectly fudgy, slightly dense, and super chocolatey. You’ll love it!

Do I dare say this vegan gluten free chocolate cake is *better* than regular cake? I DO. Because it is. This vegan chocolate cake is perfectly fudgy, slightly dense, and super chocolatey. You’ll love it!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 1 3/4 cups granulated sugar
  • 3/4 cups dutch processed cocoa powder
  • 2 cups gluten free flour (we used Bob’s 1-1 Gluten Free Baking Flour)
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 flax eggs (3 Tablespoons flax seed meal + 9 Tablespoons water)
  • 1 cup oat milk
  • 1/2 cup strongly brewed coffee

for the vegan chocolate frosting

  • 1 cup vegan butter, room temperature (we used Miyokos!)
  • 1 pound powdered sugar (about 3 cups)
  • 2 teaspoons vanilla extract
  • 2/3 cup cocoa powder
  • 4 Tablespoons oat milk
  • pinch of salt

Instructions

  1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, flax eggs, and milk.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, place all the ingredients in a stand mixer. Cream on low speed, gradually increasing to high speed for 1 minute, until mixture has lightened slightly and is fluffy.
  6. Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!

Keywords: vegan gluten free chocolate cake