Gluten Free Vegan Chocolate Cake
Craving a rich, indulgent chocolate cake that’s not only gluten-free but also vegan? This recipe is here to prove that dietary restrictions don’t mean sacrificing flavour. Whether you’re hosting a party or simply treating yourself, this cake is bound to impress everyone at the table. Keep reading to discover how you can whip up this show-stopper with ease!
I made up this Gluten Free Chocolate cake in my Thermomix TM6 for one of my lovely readers a while back. I played around with a few batches to get the taste and texture that I was looking for. You know, a rich, deep, almost sticky chocolate cake.
This is not a cake that you tend to think, “that wasn’t worth the calories”, because it is! Despite being GF (Gluten Gree), if you close your eyes, your taste buds will definitely tell you that you are eating a delicious chocolate cake. I got some great feedback from my lovely reader, seems the whole family enjoyed it.
Why you will love this Recipe
- Gluten-free and vegan-friendly: This cake caters to those avoiding gluten and animal products without sacrificing taste.
- Easy to make: This recipe does not require fancy techniques or hard-to-find ingredients, making it perfect for both beginners and seasoned bakers.
- Moist and chocolatey: The banana (although you can’t really taste it) gives the recipe that soft texture you crave without using eggs or dairy.
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). ??? I’ve tried Aldi GF flour in a few things, and it seems hit and miss, but in this cake it’s brilliant, and it’s pretty cheap in comparison to other brands.
- Instant coffee is 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 do you want one that doesn’t add any flavour?
- Banana—I know there are a few of you out there who think this is going to spoil it for you. But seriously, with the chocolate and coffee, I really couldn’t taste it. It’s there to give you some moisture and it replaces the eggs. If you really have to swap it out, then swap it for some ripe avocado.
Variations for our Gluten Free chocolate cake recipe
- Nut-free: If you need a nut-free option, this is it!
- Extra indulgent: For an ultra-rich cake, stir in some melted dairy-free chocolate chips into the batter before baking.
- Fruit and nut add-ins: Add chopped nuts or fresh raspberries for a flavour twist!
Frequently Asked Questions
Can I freeze this cake?
Absolutely! Let the cake cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, let it thaw at room temperature.
What frosting works best with this cake?
This chocolate cake pairs perfectly with a simple vegan buttercream or whipped coconut cream. For extra indulgence, you can also try a vegan chocolate ganache.
What’s the best way to store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in a sealed container in the fridge for up to a week. To keep the cake moist, you can wrap slices individually.
Gluten Free Vegan Chocolate Cake
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix or Stand Mixer
Ingredients
- 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)
Instructions
Want this as a Thermomix® guided recipe?
- Click here to send the recipe to Cookidoo. After clicking the link, log in to Cookidoo and select "Make today", pop it in your calendar or "Save" the recipe. We also have video instructions for adding this recipe to Cookidoo
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.
Notes
Want to know more?
We do have some other recioes that are Gluten Free and Vegetarian (some of which may also be Vegan).
Do you think coconut oil work?
I believe it will. Take a look at the post before the recipe there’s some information on what someone else tried. But I suggest a non flavoured one.
I made mini bundt cakes last week and they are perfect – thanks Bec!
What’s your banana tip?
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.
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.
Thank you, Kym. It’s wonderful that there is a wide range of gluten-free options available nowadays. I’m glad you and your friends enjoyed it. 💖
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?
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. 💝