Description
A rich, moist, and allergy-friendly gluten-free vegan chocolate cake that’s easy to make and perfect for any occasion.
Ingredients
1 ½ cups gluten-free all-purpose flour
½ cup unsweetened cocoa powder
1 cup cane sugar
1 tsp baking soda
½ tsp salt
2 tbsp ground flaxseed + 5 tbsp water
1 cup non-dairy milk
⅓ cup unsweetened applesauce
⅓ cup neutral oil (avocado or sunflower)
1 tsp vanilla extract
1 tbsp apple cider vinegar
¼ cup melted vegan dark chocolate (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line your cake pans.
2. Make flax eggs by mixing flaxseed and water. Let sit 10 minutes.
3. Mix dry ingredients in a large bowl.
4. Whisk wet ingredients together in a separate bowl.
5. Combine wet and dry mixtures, then stir in flax eggs.
6. Fold in melted chocolate if using.
7. Pour into pans and smooth the tops.
8. Bake for 30–35 minutes until a toothpick comes out with a few moist crumbs.
9. Cool in pans 10 minutes, then transfer to a rack.
10. Frost when completely cooled.
Notes
You can make this cake a day ahead and frost later.
Stores well in fridge up to 5 days or freeze unfrosted layers for 1–2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten-free vegan chocolate cake, vegan dessert, allergy-friendly cake