Name: Gluten Free Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup soy milk; 1 tablespoon apple cider vinegar; 1/2 cup neutral flavored oil (such as canola or grapeseed); 1/2 cup unsweetened applesauce; 1 tablespoon pure vanilla extract; 1 cup boiling hot water or hot coffee; 2 1/4 cups gluten free flour mix (King Arthur Flour, no xanthan gum added); 1/2 teaspoon xanthan gum (omit if flour mix contains it); 1 3/4 cups granulated sugar; 3/4 cup natural unsweetened cocoa powder; 3 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 Recipe Vegan Chocolate Frosting

Jump to Recipe· 4.6 from 26 reviews

If you’re on the hunt for a rich, decadent dessert that’s kind to your dietary needs, you’re going to love this Gluten Free Vegan Chocolate Cake Recipe. It’s one of those cakes that somehow manages to be moist, fluffy, and super chocolaty — all without a single ingredient from animals or gluten-containing grains. I remember the first time I baked this cake for a friend who’s both gluten intolerant and vegan; the look on their face after that first bite told me, “Yep, this recipe is a keeper.” So stick around, because I’m spilling all my tips on how to make your gluten free vegan chocolate cake absolutely foolproof and truly delicious!

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Why This Recipe Works

Perfectly Balanced Ingredients: The mix has the right balance of gluten free flour and moisture to keep the cake tender yet sturdy enough to hold frosting.
Vegan and Allergy-Friendly: No eggs or dairy here, just simple swaps like applesauce and soy milk to keep things moist and fluffy.
Simple Steps, Big Flavor: Even if you’re new to gluten free baking, these straightforward instructions help you nail it every time.
Adaptable and Versatile: You can bake this as a full cake or cupcakes, and it pairs beautifully with a vegan chocolate frosting.

Gluten Free Vegan Chocolate Cake, gluten free vegan dessert, vegan chocolate cake, gluten free chocolate cake recipe, vegan cake without gluten - A slice of chocolate cake with two thick, dark brown chocolate sponge layers separated by a smooth, light brown chocolate frosting layer, all covered with the same light brown frosting that is creamy and lightly textured on the sides. The cake slice sits on a white plate placed on a white marbled surface. In the background, a blurred out of focus slice of the same cake is visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gluten Free Vegan Chocolate Cake Recipe plays a vital role — whether it’s binding, leavening, or adding richness. The key is to work with a gluten free flour mix that’s reliable, and to add a touch of xanthan gum when needed for that perfect crumb. Let’s break it down:

Gluten Free Vegan Chocolate Cake, gluten free vegan dessert, vegan chocolate cake, gluten free chocolate cake recipe, vegan cake without gluten - Flat lay of rich natural unsweetened cocoa powder in a neat pile, a small mound of light beige gluten free flour mix with a soft powdery texture, smooth and glossy dark brown granulated sugar crystals, a fresh whole bright red apple beside a small bowl of golden unsweetened applesauce with a silky texture, a clear glass cup filled with creamy white soy milk, a small cluster of pale golden baking soda crystals, translucent amber apple cider vinegar in a delicate pool, and a small bunch of fresh green vanilla bean pods arranged casually together, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Soy milk: Fermented with the apple cider vinegar, it creates a vegan “buttermilk” that helps tenderize the crumb.
Apple cider vinegar: Reacts with the baking soda to give the cake lift and fluffiness.
Gluten free flour mix: I prefer King Arthur Flour with no xanthan gum — it’s consistent and light, giving a great crumb.
Xanthan gum: Helps hold everything together in the absence of gluten; adjust based on the flour blend you pick.
Sugar: Sweetens and tenderizes; you can sub coconut sugar if you want a deeper flavor.
Cocoa powder: Use unsweetened, natural cocoa—it’s what packs the rich chocolate punch.
Baking powder & baking soda: The dynamic duo for rise and texture.
Salt: Enhances all the sweetness and chocolate notes.
Neutral oil: Canola or grapeseed work great to keep the cake moist without overpowering flavors.
Applesauce: Adds moisture and acts as a binder, replacing eggs beautifully.
Vanilla extract: A small hit of vanilla rounds out the chocolate flavor.
Boiling water or hot coffee: Intensifies the cocoa flavor and loosens the batter for a tender crumb.
Vegan chocolate frosting: The perfect finish—I’ll share my favorite frosting recipe too!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this Gluten Free Vegan Chocolate Cake Recipe is how forgiving it is. I mix things up depending on what I have on hand or what flavors I’m craving. You can’t really go wrong. Here are a few of my favorite tweaks to make it your own:

Use coffee instead of boiling water: I once swapped in hot coffee for the boiling water and it gave the cake a richer, mocha-like depth that turned out divine.
Applesauce swaps: Sometimes I swap applesauce with mashed banana for a subtle fruity note, but keep in mind it may alter the texture slightly.
Add a pinch of cinnamon or cayenne: For a cozy or spicy touch, these warm spices add surprising complexity to the chocolate.
Try different non-dairy milk: Almond or oat milk work well—just make sure to add the vinegar for that “buttermilk” effect.

Step-by-Step: How I Make Gluten Free Vegan Chocolate Cake Recipe

Step 1: Prep Your Ingredients and Pans

Start by preheating your oven to 350°F and preparing two 8-inch cake pans. I like to grease mine and then line the bottoms with parchment paper rounds — baking the cakes is straightforward, but this little step makes removing them a breeze without any broken edges.

Step 2: Make Vegan “Buttermilk” and Mix Dry Ingredients

In a measuring cup, combine 1 cup of soy milk with a tablespoon of apple cider vinegar and stir gently — set it aside while it curdles slightly. In a large bowl, whisk together your gluten free flour, xanthan gum (if using), sugar, cocoa powder, baking powder, baking soda, and salt to make sure everything’s evenly distributed.

Step 3: Combine Wet Ingredients with Dry

Add the oil, applesauce, vanilla, and vegan “buttermilk” to your dry ingredients. Use a hand mixer or stand mixer on medium speed until everything is well combined. This ensures your batter is smooth, so the cake turns out lovely and tender.

Step 4: Carefully Add Boiling Water

Lower the speed and slowly pour in 1 cup of boiling water (or hot coffee if you’re feeling fancy). The batter will be runny, and that’s exactly how it should be — this is what keeps the cake light and moist despite all the rich cocoa.

Step 5: Bake and Cool

Divide the batter evenly between your prepared pans and pop them in the oven for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then carefully transfer to a rack to cool completely — frosting on warm cake is a recipe for a mess!

Step 6: Frost and Enjoy

Once your cakes are completely cooled, slather on your favorite vegan chocolate frosting with an offset spatula or butter knife. I promise you’ll feel like you’re biting into something special — rich, moist, and silky smooth.

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Pro Tips for Making Gluten Free Vegan Chocolate Cake Recipe

Don’t Skip the Vinegar: This step is key for that fluffy texture; it activates the baking soda and mimics buttermilk’s effect flawlessly.
Mix Batter Just Enough: Overmixing can make gluten free cakes tough — mix until ingredients are combined and no more.
Hot Water Is Your Friend: Pouring hot water gently into the batter helps bloom the cocoa and keep the cake super moist.
Cool Before Frosting: Resist the urge to frost warm cake or you’ll end up with sliding layers and melty frosting.

How to Serve Gluten Free Vegan Chocolate Cake Recipe

Garnishes

I like to keep it simple with a sprinkle of vegan chocolate shavings or a few fresh raspberries on top—they add a pop of color and a burst of tartness that cuts through the sweetness beautifully. Toasted coconut flakes or chopped nuts are also fun if you want a bit more texture.

Side Dishes

If I’m serving this cake for a party, I often pair it with coconut whipped cream or a scoop of vegan vanilla ice cream. Fresh fruit salad is also a lovely, light contrast to the rich chocolate flavor.

Creative Ways to Present

For birthdays or celebrations, I sometimes layer the cake with dairy-free caramel or a raspberry jam swirl between layers before frosting. Alternatively, topping with edible gold leaf or dusting with powdered sugar makes for an elegant finishing touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly at room temperature if I plan to eat it within two days. For anything longer, the fridge is best to keep it fresh up to 3-4 days — just bring it back to room temp before serving for optimal flavor and texture.

Freezing

This cake freezes like a dream. Wrap slices or whole layers well in plastic wrap and aluminum foil to prevent freezer burn. When you want to enjoy it, thaw overnight in the fridge or bring to room temperature slowly for best results.

Reheating

If you want a freshly baked feel, I pop individual slices in the microwave for about 15 seconds or warm them in a low oven wrapped loosely with foil, and then add a dollop of frosting or vegan ice cream.

FAQs

Can I use almond or oat milk instead of soy milk in this Gluten Free Vegan Chocolate Cake Recipe?

Absolutely! Almond, oat, or coconut milk work perfectly fine. Just make sure to add the apple cider vinegar to create that tangy vegan “buttermilk” effect essential for tender crumb and good rise.
What’s the best flour to use for a gluten free vegan chocolate cake?

I recommend a good quality gluten free all-purpose blend like King Arthur Flour (without xanthan gum added) because it keeps the texture light and fluffy. You can try others like Bob’s Red Mill, but expect a denser cake.
Is it necessary to use xanthan gum?

If your gluten free flour mix already contains xanthan gum, you can omit it from the recipe. The gum helps bind the cake and improve texture, which is especially important in gluten free baking.
Can I make this cake as cupcakes?

Yes! Use cupcake liners and fill them halfway with batter. Bake for about 20-25 minutes. You should get around 24 cupcakes. Just keep an eye on them, as baking times may vary slightly.
What’s a good egg replacer if I want to skip applesauce?

You can replace the applesauce with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) for a similar binding effect. Other egg replacers like chia eggs or commercial vegan egg replacers would also work.

Final Thoughts

This Gluten Free Vegan Chocolate Cake Recipe has become my go-to when I want a crowd-pleaser that fits so many dietary needs without compromising on taste or texture. Baking it always feels like a little act of kindness — to my friends, family, and myself. I hope you give it a whirl and enjoy the smiles it brings around your table just like I do. And remember, this cake is about sharing joy, so don’t hesitate to tweak and personalize it until it feels just right for you.