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Vegan GF Chocolate Cake

Vegan GF Chocolate cake under a glass cloche and a slice on a white plate

Well, this one’s a keeper. I made up this Gluten Free Chocolate cake in my Thermomix TM6 for one of my lovely readers a couple of weeks ago. I played around with a few batches to get the taste and texture I was looking for. You know, a rich, deep, almost sticky chocolate cake.

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This is not a cake that you tend to think, “that wasn’t worth the calories”, because it is 🙂 Despite being GF, if you close your eyes, your taste buds will definitely tell you that you are eating a delicious gluten free chocolate cake. I got some great feedback from my lovely reader, seems the whole family enjoyed it.

Let’s talk about the ingredients for GF Chocolate cake

  • Aldi Gluten Free Plain Flour – People keep telling me that they’ve tried it, and it’s fine, but I want brilliant (not just fine). ??? In this cake it’s brilliant, and it’s pretty cheap in comparison to other brands.
  • Instant coffee – that’s there to give the chocolate some extra depth of flavour. You can’t really taste it, but leave it out at your own peril. ?
  • Cocoa – I used Callebaut cocoa powder, but use one you like. I suggest a dutched cocoa, as it’s less acidic.
  • Baking Powder and Bicarb – Yes there are both in this recipe, and no they’re not exactly the same. We talk about how and why we use either or both in our Bake Club season 1
  • Oil – I used light flavoured olive oil but the lovely lady who made this cake grabbed herself some liquid Coconut Oil. Use whatever you have, but you want one that doesn’t add any flavour. ?
  • Banana – I know there are a few of you out there that think this is going to spoil it for you. But seriously with the chocolate and coffee, I couldn’t taste it. It’s there to give you some moisture. If you really have to swap it out, then swap it for some ripe avocado.

I think that covers all the ingredients you may have questions about. If not, then down there ⤵ leave me a comment.

Gluten Free chocolate cake in two layers with icing and raspberries.
Vegan GF Chocolate cake under a glass cloche and a slice on a white plate

Vegan GF Chocolate Cake

4.91 from 10 votes

5 stars tells us you love the recipe

This gluten free Vegan Chocolate cake is rich and delicious, but also very easy to make.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Snack or Dessert
Cuisine Australian
Servings 12
Method Thermomix and Conventional


  • Thermomix or Stand Mixer


  • 300 g plain GF flour I used Aldi GF flour this time
  • 300 g caster sugar
  • 80 g cocoa powder unsweetened or 60g if you want it less chocolaty. 80g is rich
  • 8 g baking powder (2 tsp)
  • 10 g bicarb soda (1 1/2 tsp)
  • 3 g flaked salt (1 tsp) or (¼ tsp fine salt)
  • 450 g water
  • 3 g instant coffee (2 tsp) I used Maccona
  • 110 g oil non-flavoured or light flavoured, I used light flavoured olive
  • 100 g banana ripe *see notes
  • 10 g vanilla (2 tsp)


Thermomix Method:

  • Set the oven to 170°C fan and line two 8” round baking tins.
  • Weigh all the dry ingredients into the TM bowl. MC in, and sift together for 6 seconds/speed 6, then remove the dry mix from the bowl and set aside.
  • Without bothering to clean the TM Bowl, weigh in the remainder of the ingredients and set for 10 seconds/speed 6
  • Add the butterfly into the TM bowl. Pop on the lid without the MC.
  • Set the TM to speed 3 and rain the dry ingredients through the hole in the lid. This should take around 1 minute.
  • Remove the lid, scrape down and check the top of the butterfly, making sure there is no dry mix stuck up there. Then mix again for a few seconds on speed 3.
  • Pour the batter into the prepared tins and bake for around 30 mins.

Conventional Method

  • Set the oven to 170°C fan and line two 8” round baking tins.
  • Weigh all the dry ingredients into a bowl, then sift together
  • In another bowl or large jug, weigh the remainder of the ingredients and mix well with a fork
  • Make a well in the centre of the dry ingredient and pour in the wet ingredients. Then using a spatula or whisk, slowly start incorporating the dry into the wet until a batter is formed.
  • Pour the batter into the prepared tins and bake for around 30 mins.


Now you’re going to need an icing.
I used a plain buttercream, but replaced the butter with a vegan alternative.  Our supermarkets have a few brands to choose from these days.  Products like Olive Oil spread or dairy-free spreads.  Depending on the selected fat, you may have to add a bit more icing sugar, but I’m sure you’ll work it out. 
If you want to know if the dairy-free alternative will hold up to being out of the fridge, make it up and put a teaspoon of it onto a saucer and leave it on the kitchen bench.  Pop the rest in the fridge until your test is done, as you need to add more icing sugar.
If the test doesn’t melt in a couple of hours, then it will be OK.   Otherwise add a little more sugar.


  1. I made mini bundt cakes last week and they are perfect – thanks Bec!

    What’s your banana tip?

    1. It’s in the post under the ingredient list Kate. I know some people hate banana in baked goods, experience from my Cafe days, I explain that you can’t taste it in this recipe and what it’s used for.

  2. 5 stars
    This cake is the best and most moist gluten-free cake ever. In fact, I’ve made it for friends so I could eat it too and they are amazed that it’s so good.

  3. 4 stars
    So nice to make a gf cake that tastes delicious and moist. The only reason I didn’t give 5 stars is because I found it way too sweet, I wonder if I could halve the sugar without impacting the stability of the texture?

    1. You would have to test it, I’m fairly confident you could knock it back by 20% but you’d have to test by 50%. Thank you for sharing your thoughts. 💝

4.91 from 10 votes (8 ratings without comment)

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