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 using flour with xanthan gum); 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· 4.7 from 27 reviews

If you’ve ever craved a rich, moist chocolate cake but needed it to be both vegan and gluten free, you’re in for a real treat. This Gluten Free Vegan Chocolate Cake Recipe is hands-down one of my favorite go-to desserts — it’s surprisingly easy to make, utterly delicious, and perfect for just about anyone, whether you’re avoiding gluten or dairy, or simply want a healthier indulgence. Stick with me, and I’ll guide you through every step with tips to make sure your cake comes out perfect every time!

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Why This Recipe Works

Perfect Balance of Moisture and Fluffiness: The combination of applesauce and oil keeps it moist without weighing it down.
Gluten-Free Flour Magic: Using a carefully chosen gluten-free flour blend ensures a tender crumb without that usual dryness.
Vegan-Friendly but Fully Decadent: This cake tastes indulgent — you’d never guess it’s both vegan and gluten free.
Coffee or Hot Water Boosts Flavor: Adding hot liquid intensifies the cocoa taste and creates a tender structure.

Ingredients & Why They Work

Choosing the right ingredients is key when baking gluten free and vegan. Each one here has a special role to play in texture, flavor, and overall cake success. Plus, by understanding why, you can tweak it confidently to your liking.

Gluten Free Vegan Chocolate Cake, vegan chocolate cake gluten free, dairy free chocolate cake recipe, easy gluten free vegan desserts, healthy vegan chocolate cake - 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: This adds moisture and protein; mixing it with apple cider vinegar mimics buttermilk, helping the cake rise and tenderize.
Apple Cider Vinegar: Reacts with baking soda to give the cake a light, fluffy crumb without eggs.
Gluten Free Flour Mix: I personally use King Arthur Flour without xanthan gum to control the texture and elasticity myself.
Xanthan Gum: Provides structure and stretchiness typical of wheat flour baked goods, especially important here.
Granulated Sugar: Sweetens and helps with browning; you can switch to coconut sugar for a deeper flavor.
Unsweetened Cocoa Powder: For that rich chocolate taste without added sugars or fats.
Baking Powder & Baking Soda: Both leaveners work together to give the cake lift and lightness.
Neutral Oil: Like canola or grapeseed, adds tenderness and moisture without overpowering flavor.
Unsweetened Applesauce: A great egg substitute that keeps the cake moist and adds natural sweetness.
Vanilla Extract: Enhances the chocolate flavor and adds warmth.
Boiling Water or Hot Coffee: Intensifies the chocolate flavor and helps dissolve the cocoa for a smooth batter.
Vegan Chocolate Frosting: To finish off with creamy decadence that complements the cake perfectly.

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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

I love that this Gluten Free Vegan Chocolate Cake Recipe is a blank canvas. Over the years, I’ve tried a few tweaks depending on the occasion—and honestly, each variation brought something new to the table. You’ll enjoy making it your own too.

Adding Espresso: For an adult twist, I swap the boiling water for fresh espresso—trust me, the chocolate flavor deepens beautifully, and the cake feels just a bit more sophisticated.
Using Different Non-Dairy Milks: Almond or oat milk work great if you prefer different flavors; just make sure to add the apple cider vinegar so it curdles properly.
Spice it Up: Some cinnamon or a pinch of cayenne can add unexpected warmth and interest—my friends are always surprised when I do this!
Cupcakes Instead of Cake: I often pour this batter in cupcake liners for parties, baking just 20-25 minutes—portion control and perfect for sharing.

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

Step 1: Prep Your Pans and Activate Your “Buttermilk”

Start by preheating your oven to 350°F (175°C). Grease two 8-inch cake pans and, if you can, line them with parchment rounds — this tiny extra step saved me many times when it comes to easily removing the cake without crumbling. Then mix your soy milk and apple cider vinegar in a measuring cup and let it sit for a few minutes to curdle. This ‘vegan buttermilk’ is critical for that light, tender crumb.

Step 2: Whisk Your Dry Ingredients Together

In a large bowl, whisk together your gluten free flour, xanthan gum (only if your flour mix doesn’t already have it), sugar, cocoa powder, baking powder, baking soda, and salt. Making sure these are well combined means your cake will bake evenly, with no weird clumps or uneven rising.

Step 3: Mix Wet Ingredients and Combine

Add your neutral oil, unsweetened applesauce, vanilla, and the milk-vinegar mixture to the dry ingredients. Using a hand mixer on medium speed (or stand mixer), blend everything until smooth and well incorporated. Then, lower the mixer speed and *slowly* pour in the boiling water or coffee—this makes the batter thin but that’s exactly what you want, it helps create a super moist cake. Mix just until combined.

Step 4: Bake and Cool

Divide your runny batter evenly between the two prepared pans. Bake for about 30-35 minutes, but start checking at 30 minutes by poking a toothpick in the center—clean is what you want to see. Let the cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. Trust me, frosting warm cake is a messy no-go.

Step 5: Frost and Serve

Once completely cooled, spread your favorite vegan chocolate frosting generously over the layers. I like using an icing spatula or even a butter knife if you don’t have fancy tools. Slice, serve, and savor each bite!

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Pro Tips for Making Gluten Free Vegan Chocolate Cake Recipe

Don’t Skip the Vinegar: It’s a small ingredient but it wakes up your baking soda to make the cake fluffy.
Use Hot Liquid Carefully: Slowly add boiling water or coffee to avoid overmixing and keep the batter smooth.
Cooling Time Matters: Frost only when fully cooled to avoid mushy frosting or soggy cake layers.
Choose Your Flour Wisely: King Arthur GF Flour worked best for me but test yours ahead to adjust xanthan gum.

How to Serve Gluten Free Vegan Chocolate Cake Recipe

Garnishes

For garnishes, I’m a fan of a few fresh raspberries or strawberries on top— their tartness cuts through the rich chocolate perfectly. Toasted coconut flakes or a sprinkle of cocoa nibs also add a fun texture contrast if you want something a little fancy without extra fuss.

Side Dishes

Serve this cake with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a lovely dessert pairing. Fresh fruit salad alongside also brightens the plate and balances the richness beautifully.

Creative Ways to Present

For birthdays or celebrations, I love layering this cake with fresh berries and edible flowers for a stunning centerpiece. Turning it into cupcakes is a hit with kids—or assemble a cake pop version using crumbled leftovers combined with frosting, then dipped in vegan chocolate for bite-sized fun.

Make Ahead and Storage

Storing Leftovers

I usually keep this cake covered at room temperature for up to two days; it stays moist without the fridge drying it out. For longer storage, I pop it in the fridge wrapped well with plastic wrap and an airtight container—makes it last closer to 4 days.

Freezing

Freezing works like a charm. I wrap individual slices in plastic wrap and place them in a freezer bag. When you’re craving a slice, thaw overnight in the fridge, and it’s surprisingly fresh and tasty—almost like freshly baked!

Reheating

If you prefer your cake slightly warmed, heat slices in the microwave for about 15 seconds or in a toaster oven at low heat—just avoid overheating so it doesn’t dry out. Pair with a scoop of vegan ice cream, and you’re golden.

FAQs

Can I use other types of non-dairy milk in this Gluten Free Vegan Chocolate Cake Recipe?

Absolutely! Almond, oat, or coconut milk all work well. Just remember to add the apple cider vinegar so the “buttermilk” effect happens, which is important for the cake’s rise and tenderness.
What’s the best gluten free flour for this cake?

I’ve had the best results with King Arthur Gluten Free Flour without added xanthan gum because it gives a lighter and fluffier cake. If you use a mix with xanthan gum, you can skip adding extra—it helps keep the texture just right.
Can I substitute the applesauce with another egg replacer?

Yes, you can use flax eggs (made from ground flaxseed and water) or commercial vegan egg replacers. Be aware, this may slightly change the texture, but it still turns out great!
How do I make vegan chocolate frosting for this cake?

You can whip up a simple vegan chocolate frosting using powdered sugar, cocoa powder, vegan butter or coconut oil, and a splash of non-dairy milk. I’ll link to my favorite vegan frosting recipe below for an easy, creamy finish.
Can I make this cake ahead for a special event?

Definitely! You can bake the layers a day ahead and wrap them tightly to keep fresh, then frost just before serving for the best texture. It saves time and stress on the big day.

Final Thoughts

This Gluten Free Vegan Chocolate Cake Recipe is truly a game changer in my kitchen. Whether it’s a birthday, casual get-together, or just a random Tuesday craving, this cake delivers big on flavor and mood-lifting comfort. I hope you’ll give it a try—you’re going to love how easy it is, how forgiving the batter feels, and most of all, the delicious results that everyone will ask you to make again. Happy baking!