Description
This rich, moist vegan gluten free chocolate cake is completely dairy-free, eggless, and perfect for birthdays, holidays, or weeknight cravings. It’s allergy-friendly, deeply chocolaty, and easy to bake from scratch.
Ingredients
- 1 ½ cups gluten-free flour blend
- ¾ cup unsweetened cocoa powder
- 1 cup almond milk (or oat milk)
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- ½ cup melted coconut oil
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
1. Preheat your oven to 350°F (175°C). Line or grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour blend, cocoa powder, baking soda, and salt.
3. In another bowl, combine almond milk, flax eggs, melted coconut oil, maple syrup, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined (don’t overmix).
5. Pour batter into the prepared pan. Smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
7. Let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
8. Frost with vegan ganache or coconut whipped cream, and serve!
Notes
Use a 1:1 gluten-free flour blend with xanthan gum for best results.
You can replace maple syrup with coconut sugar or agave syrup.
Cake can be stored in an airtight container for up to 5 days or frozen for 1 month.
Add 1 tbsp espresso powder to intensify chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 16g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 0mg
