Gluten-Free Vegan Chocolate Cake
Indulge in the decadence of this Gluten-Free Vegan Chocolate Cake, a recipe designed to satisfy your sweet tooth while accommodating dietary needs. Made with wholesome ingredients like gluten-free all-purpose flour, rich cocoa powder, and naturally sweet coconut sugar, this cake delivers a moist, tender crumb without the use of eggs, dairy, or gluten. The addition of unsweetened applesauce and a plant-based "buttermilk" (made with almond milk and apple cider vinegar) ensures a light and fluffy texture, while melted coconut oil enhances the richness. Perfectly balanced with a touch of vanilla and served with optional vegan frosting or fresh fruit, this delightful dessert is ready in just under an hour and perfect for any special occasion or casual treat. Whether you're baking for those with dietary restrictions or simply looking for a healthier chocolate cake, this recipe hits the sweet spot!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Cocoa powder
- 1 cup Coconut sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cups Unsweetened applesauce
- 0.25 cups Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cups Hot water
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt until well combined.
In a separate small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a plant-based 'buttermilk.'
Add the 'buttermilk,' unsweetened applesauce, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
Gradually pour in the hot water while stirring. Mix until fully incorporated. The batter will be slightly thin, which is ideal for a moist chocolate cake.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before serving or frosting.
Optionally, top with vegan chocolate frosting, powdered sugar, or fresh fruit for decoration. Serve and enjoy!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 214.6 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 575 mg | 44% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
