Gorgeous 2-layer moist and delicious gluten-free chocolate cake frosted with a rich chocolate ganache frosting. Ideal for special occasions.
This gluten free chocolate cake is so perfectly moist and chocolatey that no one will even know it’s gluten-free. Gluten free cakes can sometimes be dry but not this one.
It’s also really easy and made with simple ingredients that are easy to find.
What You’ll Need For The Cake
Ingredient Notes
- Gluten free all purpose flour – this must be a blend. Single type flours like rice flour or almond flour won’t work. It needs to be a gluten free flour blend that is meant to replace regular all purpose flour in baking.
- Light brown sugar – this adds moisture to the recipe.
- Soy milk – can be replaced by pretty much any other non-dairy milk.
- Applesauce – adds moisture without weighing down the cake with extra oil.
- Flax egg – 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of hot water becomes a gloopy flax egg that works great in baking. If you don’t have any ground flaxseed on hand, you can replace this with an extra 3 tablespoons of applesauce.
- Vinegar – this reacts with the baking soda and causes the cake to rise. You can use either white distilled vinegar or apple cider vinegar.
The Frosting
The frosting is our vegan chocolate ganache frosting recipe. Another option for the frosting is our ultra simple vegan chocolate frosting.
How To Make Gluten-Free Chocolate Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift gluten free all purpose flour and cocoa powder into a mixing bowl. Add light brown sugar, baking soda and salt and mix together.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl and then adding in 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.
- Add soy milk, oil, flax egg, applesauce, vanilla extract and vinegar and mix into a batter.
- Divide the batter between two 7-inch (see notes for different cake pan sizes) cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 25-30 minutes, check for doneness by inserting a toothpick into the center of the cake, it should come out clean.
- Let the cakes cool for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the cakes are completely cooled, frost with vegan chocolate ganache frosting or vegan chocolate frosting.
Recipe Tips
Gluten Free Flour – The only way this recipe works is if you use a gluten-free all purpose flour blend that is designed to be used in place of regular flour. If you use a single kind of flour like rice flour or almond flour or coconut flour or something like that, it will NOT work.
Frosting – The frosting pictured here is our vegan chocolate ganache frosting. This frosting works great for this cake and so does our simple vegan chocolate frosting if you’re looking for an easier option.
Cake Sizes – This cake as pictured is made in two 7-inch cake pans. It can also be adapted as follows:
- Three 6-inch round cake pans – bake for 20-25 minutes
- Two 8-inch round cake pans – bake for 20 minutes (note that the cake layers are quite thin).
- One 9-inch round cake pan – bake for 30 minutes
- 9×13 sheet cake – bake for 15-20 minutes
- 9×9 square cake – bake for 20-25 minutes
Recipe FAQ
We have tried out quite a few blends and all have worked great. Some blends have xantham gum as an ingredient, some do not. We haven’t found this to make a difference for this recipe. We’re fans of Bob’s Red Mill gluten free all purpose baking flour, but we have also used lesser known brands and they have all worked great. The key factor is that it must be a blend that is meant to replace regular flour in baking.
Yes, you definitely can. This recipe makes a perfect 12 cupcakes. Bake for 22-25 minutes.
Store it in an airtight container at room temperature for 2-3 days if the weather is cool. Alternatively store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature on the counter before serving.
It’s freezer friendly for up to a month if you’d like to freeze it.
More Gluten-Free Baking Recipes
- Vegan Gluten Free Carrot Cake
- Vegan Gluten Free Brownies
- Vegan Gluten Free Chocolate Chip Cookies
- Vegan Gluten Free Banana Bread
- Vegan Gluten Free Chocolate Cupcakes
- Vegan Gluten Free Vanilla Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Gluten Free Chocolate Cake
Ingredients
Chocolate Cake:
- 1 ½ cups Gluten Free All Purpose Flour Blend (204g)
- 1 cup Light Brown Sugar (200g)
- ½ cup Cocoa Powder (42g) Unsweetened
- 1 ¼ tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (or other non-dairy milk) (240ml)
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 2 Tbsp Applesauce
- 2 tsp Vanilla Extract
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Frosting:
- 1 Recipe Vegan Chocolate Ganache Frosting
Instructions
- Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans (*see notes for different cake pan sizes) with non-stick spray and line the bottoms with circles of parchment paper.
- Sift gluten free all purpose flour and cocoa powder into a mixing bowl. Add light brown sugar, baking soda and salt and mix together.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl and then adding in 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.
- Add soy milk, oil, flax egg, applesauce, vanilla extract and vinegar and mix into a batter.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, check for doneness by inserting a toothpick into the center of the cake, it should come out clean.
- Let the cakes cool for a few minutes before removing them from the cake pans and transferring them to a wire cooling rack to cool completely.
- When the cakes are completely cooled, frost with vegan chocolate ganache frosting or vegan chocolate frosting.
Notes
- Gluten Free Flour – The only way this recipe works is if you use a gluten-free all purpose flour blend that is designed to be used in place of regular flour. If you use a single kind of flour like rice flour or almond flour or coconut flour or something like that, it will NOT work.
- Flax egg – this can be replaced with an extra 3 Tbsp of applesauce.
- Frosting – The frosting shown in the photos is our vegan chocolate ganache frosting. This frosting works great for this cake and so does our simple vegan chocolate frosting if you’re looking for an easier option.
- Cake Sizes – This cake can adapt to different cake pan sizes as follows:
- Three 6-inch round cake pans – bake for 20-25 minutes
- Two 8-inch round cake pans – bake for 20 minutes (note that the cake layers are quite thin).
- One 9-inch round cake pan – bake for 30 minutes
- 9×13 sheet cake – bake for 15-20 minutes
- 9×9 square cake – bake for 20-25 minutes
- Cupcakes – This recipe makes a perfect 12 cupcakes. Bake for 22-25 minutes.
- Storing – Store it in an airtight container at room temperature for 2-3 days if the weather is cool. Alternatively store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature on the counter before serving. It’s freezer friendly for up to a month if you’d like to freeze it.
- Nutrition estimate is for cake only and excludes frosting. Nutritional information for the frosting can be found on that separate linked recipe.
- This recipe was first published in January 2016. It has been updated with new photos and lots of extra tips but the recipe itself is unchanged.
Could this be made into a 9 x 13 for a larger cake? How long do you think it would take to bake? Looking to make a two later 9 x 13 (was thinking of doubling the recipe)
I think it will adapt as is to a single 9×13 but baking time will be shortened, probably about 20 minutes. It might be a better idea to just make two separate batches rather than doubling the recipe especially when it’s your first time making it. All the best! 🙂
One more question, do you think this cake would do well being cut into layers horizontally? Or do you recommend baking the layers separately? I was thinking to double the recipe and use two 9” pans and cut them to make 4 layers total.
Hi, I’ve never tried it like that but it could be fine. Also remember sometimes it can be tricky to double a recipe and get it right, so just be very careful with the measurements. All the best! 🙂
I love this recipe. It has my vegan, gluten free friends questioning me over and over if they can actually eat it because it’s so delicious! Thank you!
Question, can the cake part be made a day in advance? Does the texture and flavor diminish at all?
That is so awesome to hear! Thanks for the awesome review! You can definitely make it the day before, I don’t think you will have any diminishing flavor or texture at all after just one day.
Best GF cake I’ve made. Still tastes good a few days later too, which is rare with GF baked goods. Didn’t have time to make frosting so cooked cake with mini chocolate chips in the batter. Otherwise followed directions exactly. My food allergy kids loved it and me too. Yum, thanks!!
Wonderful! So pleased to hear that Cathy! Thanks for the awesome review. 🙂
Hi, What can I use instead of the flax egg I’m wondering? Has anyone tried something else?
You can try applesauce instead, 3 Tbsp to replace the flax egg, or you can make a chia egg which is made the same way as a flax egg.
You might try banana, also.
Made this yesterday for an aunt’s 60th birthday and made a few substitutions. I wanted thicker layers for the cake and made 1.5 times this recipe to bake 2 6-inch rounds. It baked for an extra 10-12minutes. I used organic grapeseed oil instead of olive oil and omitted apple sauce. I also added 2tbsp liquid espresso to bring out the chocolate flavor more.
The batter baked perfectly, and the cake did not dip in the middle. Served it with your coconut chocolate ganache and added some ghirardelli’s dark chocolate salted caramel pieces for non-vegans.. Everyone LOVED it. Thank you so much!!!
Wonderful! So happy to hear it was good! Those must have been some tall layers, I’m sure it looked awesome. Thanks so much for sharing. 🙂
Hi Alison,
I have made many vegan chocolate cakes now using your fabulous recipe! Rather than making a big cake, would it work as a flat tray bake? should I alter the measurements, and is there anything to look out for that could be different between the two different styles of bake? This might be a very silly question, but I just wanted to triple check as I admire you for your baking wisdom!!
Please let me know,
Thanks, Lara 🙂
Hi Lara, it would affect the baking time, usually a sheet cake cooks for a shorter time like 17-20 minutes. I’m not sure about altering measures, this might work for a 9×13 quarter sheet without any adjustments. 🙂
Alison, can I use Bobs Red Mill Egg sub. in place of Flax egg
I think that should be fine! 🙂
Cut the bake time to 25 minutes and check. I cooked them for 30 and they were a bit dry. (I used dark cake tins. Would that have made a difference in baking time?) Also, for more kid friendly frosting, use vegan semi-sweet chocolate chips. I added rice milk to the frosting to cut down on the strong flavor. Otherwise, I am so happy to have found this site. I look forward to trying more of your recipes!
Hi Susan, I don’t think the dark cake tins would make a difference, but ovens do vary. Thanks a lot for your feedback, so glad you enjoyed the recipe! 🙂
Hi Alison,
I am hoping to make this cake for my boyfriends’ birthday next week, as the reviews are great!
However due to the festive season arrangements, I need to make the cake in advanced. Do you know whether the sponge would be suitable for freezing and then if I could defrost it and ice it’s on the day/ the day before?
Thanks!
Hi Maddy, I have not personally frozen this cake, but from what I read online, gluten-free cakes usually freeze well so I don’t think this would be an exception! I would wrap it well and freeze the whole cake, then let it thaw in the fridge overnight, then bring it out and frost! All the best! 🙂
Hi
Can I use this recipe to make a sheet cake
I’m sure you can, I would imagine a 9×13 quarter sheet would probably be the best size to adapt this recipe to, and then a shorter baking time, maybe around 20 minutes.
I am a pastry chef, @crummybaker, and this recipe is nothing BUT delightful! I never make anything that is vegan AND gluten-free. Thank you so much for sharing this recipe!
So happy to hear that! Thanks so much for the great review. 🙂
Does it need to be stored in the refrigerator or is it ok at room temperature?
Room temp is fine for around 3-4 days. 🙂
I subbed the flax seed with chia seeds and these came out amazing! I didn’t make the frosting but they were really good without! I got compliments and I don’t think anyone would know these were gluten free or vegan! amazing recipe
Hello! This is the first cake I ever made and it turned out awesome. I used just one single 9″ cake pan, so it was not layered, it just made the frosting thicker :D. Your recipe is very clear, straight forward and delicious. My wife loved it!
Fantastic to hear it was a success Lucian! And that it worked great in a single 9 inch pan too. Thanks so much for posting!
Such an amazing cake…I’ve made it for my vegan and now gluten free daughter in May, and she made it for her daughter yesterday…both times used white frosting made with Earth balance whipped vegan butter…the whipped is the tastiest way to go…BEST CAKE EVER… My daughter increased the recipe by 2.5 times…the larger pans didn’t raise much, the smaller pan did…..never know what will happen when it’s increased! But so delicious!!!!!! Thank you so much for this!!
Awesome! So happy you loved it! You’re right about increasing the recipe, the results can be variable but so glad it was delicious. Thanks so much for your lovely comment and rating. 🙂
I made this cake for my son’s birthday and it was amazing! So luscious!! And it catered to all of our guests which was awesome. Thank you so much for the recipe.
Wonderful stuff, so glad it was good! Thanks for sharing! 🙂