Read time: 9 mins.
Table of Contents
Introduction
You know that old saying, “Life is like a box of chocolates”? If you’re vegan, it might leave you feeling a bit left out. But don’t worry! I’ve got you covered with a chocolate treat that everyone can enjoy. Yep, we’re talking about a cake, and not just any cake, a vegan, gluten-free chocolate cake that’s so good, you won’t believe it’s actually healthy!
I’ve spent countless hours in the kitchen, testing and tweaking until I found the perfect recipe. And let me tell you, when I took that first bite, it was pure bliss. This cake is everything you want; decadent, indulgent, and completely guilt-free, without a single trace of animal products.
But what really excites me is how versatile this recipe is. I’ve played around with different variations (get your eyes on the below) and each one adds its own special magic. My kids can’t get enough of it, and I’m beyond thrilled to share this little slice of heaven with you.
Why Chocolate Can’t Be Eaten as Vegan?
Ah, the word “chocolate” – it definitely grabs attention, doesn’t it? And for good reason!
When you’re on a vegan diet, it can feel like chocolate is off-limits. I remember going without it for months myself, mostly out of fear. After all, most chocolates, especially here in America, are loaded with milk and cream, making them a no-go for vegans.
Even when it comes to dark chocolate, you’d think it’s a safe bet since it’s typically dairy-free. But traditional dark chocolate can still be a bit tricky. It can still have traces of milk, casein, or butterfat due to cross-contamination. So, when you’re wondering “is dark chocolate vegan?” (place link here pls) it’s a valid concern.
But the good news is you don’t have to avoid chocolate anymore just because you’re vegan. Times have changed, and now there are plenty of vegan chocolates out there to satisfy those cravings. Brands like Hershey, Enjoy Life, and Hu Kitchen are offering delicious vegan chocolates made entirely from plant-based ingredients. These treats are just as flavorful as their non-vegan counterparts but without any animal products.
So, in short while all chocolates can’t be vegan but vegan chocolate is definitely a thing, and this vegan chocolate cake recipe itself is the prove of it.
Ingredients You Need for a Vegan Chocolate Cake
For a vegan gluten-free chocolate cake, the base really makes all the difference. The ingredients I use create a perfect foundation which is the specialty of this cake. If you follow the recipe closely, you’ll end up with a cake that’s just right every single time.
What I love most is how these base ingredients invite endless creative twists and flavors. I’m always experimenting with new variations, some surprises turn out better than I imagined, but they’re all absolutely mouthwatering.
- Almond flour: giving a nutty richness which keep the cake light and moist.
- Cocoa powder: gives the cake its deep, irresistible chocolate flavor.
- Coconut sugar: a natural sweetness alternative that adds a subtle caramel touch.
- Baking powder: for perfect rise, fluffiness and tender.
- Apple cider vinegar: to give the cake an airy lift.
- Coconut oil: to keep things moist and rich, without making the cake greasy.
- Vanilla extract: to bring out the chocolate notes and adds a wonderful aroma.
- Plant-based milk: to tie everything together.
The Base Recipe: Vegan Gluten-Free Chocolate Cake
Let’s begin with the base first and next into list of variations and how you can add so:
Ingredients:
- ¾ cup gluten-free flour blend (like King Arthur’s Gluten-Free Flour Blend)
- ½ cup coconut sugar
- ⅓ cup unsweetened cocoa powder (Navitas Organics Unsweetened Cocoa Powder is a good choice)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup almond milk (or any plant-based milk such as Califia Farms Almond Milk)
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ tbsp apple cider vinegar
- ½ cup boiling water
Directions:
- Set your oven to 350°F (175°C) and either grease a 9-inch cake pan or line it with parchment paper.
- In a spacious mixing bowl, combine the gluten-free flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt by whisking them together. Ensure you sift the cocoa powder to eliminate any lumps.
- Then, add the almond milk, vanilla extract, and melted coconut oil to the dry ingredients. Stir until thoroughly mixed.
- Finally, add in the apple cider vinegar. This helps activate the baking soda, making the cake light and fluffy.
- At last, pour in the boiling water and mix until the batter is smooth. It will be quite thin, but don’t worry, this is what gives the cake its moist texture.
- Transfer the batter into the greased cake pan. Bake it in a preheated oven for 30 to 35 minutes. To test if the cake is done, insert a skewer into the center. It should come out without any batter clinging to it when the cake is fully cooked.
- After baking, let the cake cool completely on a wire rack before you frost it or serve it. This ensures the frosting will adhere properly and the cake slices beautifully.
Exciting Variations for Your Vegan Gluten-Free Chocolate Cake
This cake is a winner in its own right, rich, chocolatey, and completely vegan. But if you’re like me and love to experiment, I have three variations that add a little something extra to the mix.
Variation 1: Beetroot Chocolate Cake
When I first tried adding beetroot to this cake, I wasn’t sure what to expect. But I was blown away! The beetroot brought a lovely hint of sweetness and kept the cake super moist and tender. Plus, it gave the cake this gorgeous red hue that’s not only eye-catching but also makes it taste even better.
| How to Make It |
| Add 1 cup of pureed cooked beetroot to the wet ingredients in the base recipe. Just reduce the boiling water to ¾ cup to maintain the right consistency. |
Variation 2: Avocado Chocolate Cake
If you want a cake that’s both tasty and a bit fancy, go for this variation. Seriously, The avocado worked its magic, giving the cake an incredibly rich and creamy texture. It was like a chocolate dream come true, dense, smooth, and downright indulgent. Each bite was a perfect blend of chocolate and creaminess, with just enough avocado flavor to let the chocolate shine.
| How to Make It |
| Replace the ½ cup of coconut oil with 1 large ripe avocado, mashed until smooth. Mix it into the wet ingredients as you would the oil. |
Variation 3: Zucchini Chocolate Cake
Zucchini might sound like an odd addition to a chocolate cake, but trust me, it works. The result is a light, fluffy cake that’s full of chocolatey goodness. My kids didn’t even realize they were munching on vegetables.
| How to Make It |
| Grate 1 medium zucchini and fold it into the batter right before baking. There’s no need to reduce any other ingredients, just mix it in and bake as usual. |
Suggested Reading → How to Make Vegan Zucchini Rolls. (add link here pls)
Other variations on my list which you must allow try out are:
- Coffee-Infused Chocolate Cake: for a splash of strong brewed coffee or espresso to intensify the chocolate flavor.
- Peppermint Chocolate Cake: for a festive twist.
- Orange Zest Chocolate Cake: for a hint of citrusy brightness that complements the chocolate.
- Berry Swirl Chocolate Cake: for a fruity contrast to the chocolate.
Conclusion: A Cake for Every Occasion
Whether you stick to the classic vegan gluten-free chocolate cake or try one of the variations, you’re in for a treat. Each version brings something unique to the table, whether it’s the extra moisture and color from beetroot, the creamy richness from avocado, or the light, tender texture from zucchini.
As a mom who’s tried all three, I can vouch for their deliciousness. My kids love them, and I love that they’re getting a healthier dessert option. So, the next time you’re craving something sweet, why not give one of these recipes a try? You might just find your new favorite way to enjoy chocolate cake.
Happy baking 😊
FAQs
1. Can I make vegan gluten-free chocolate cake ahead of time?
Absolutely! Vegan gluten-free chocolate cake is great for making in advance. You can bake and store it as described above, or even freeze it if you want to prepare it several weeks in advance.
2. How should I store vegan gluten-free chocolate cake?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cake in the fridge before serving.
3. Can I add mix-ins to the vegan gluten-free chocolate cake?
Yes, you can add mix-ins like vegan chocolate chips, or dried fruit to your vegan gluten-free chocolate cake. Just gently fold them into the batter before baking.