Everybody needs a wonderful homemade chocolate cake recipe in their repertoire! Of course, when we realized this we were inspired! We launched our mission to uncover the perfect recipe for a vegan chocolate cake. But we needed an extra challenge, so we decided to make our chocolate cake gluten free as well! What was the result of this chocolatey adventure? Well, we think we came up with the best, most luscious vegan chocolate cake out there! Read on to find how we made it.
Hey – Choc This Out!
For this recipe, we wanted to get a super-rich chocolate flavor into the cake. Luckily, we found our muse in this excellent old fashioned chocolate cake recipe. The secret is to skip the cocoa and go straight to baker’s chocolate! Great vegan chocolate is easy to come by these days, so you shouldn’t have any problems tracking it down.
Secrets to a Luxurious Vegan Chocolate Cake
There are some other tricks to combining plant-based, gluten-free ingredients into a luscious vegan chocolate cake.
- First, you need a great gluten-free flour – we are big fans of Bob’s Red Mill 1:1 Baking Flour.
- Next, use a flax egg to bind everything together (find out how to make one down in the recipe section).
- Finally, don’t forget to boil the water when you dissolve the sugar and melt the chocolate. The hot water extracts the richest flavor from the chocolate and helps you mix your homemade chocolate cake batter together.
We’d also like to talk about sugar (… who wouldn’t?). In addition to being vegan and gluten-free, you can also curb the calories in this chocolate cake. Well, at least a little bit – it’ still a sweet treat after all! To cut the sugar, just replace some of it with a good substitute (choose an option with a flavor you enjoy).
Dressing it Up
Before you start baking, we’d like to suggest something for your cake to wear. After all, what is luxury without a little dressing up? This vegan chocolate cake is moist enough that you could simply dust it with a littleand pile on some fresh berries. Alternatively, you could smear it with some lovely frosting (we recently explored a delicious mix of peanut butter, , and ). One more idea … for special occasions you can make two chocolate cakes and sandwich them around whipped !
Whatever you choose to do, you are going to love this cake. And hey – if you’re preparing for a visiting herd of dessert-fiends, why not make some Fudgy Chocolate Brownies, too?
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
A luscious vegan chocolate cake that is also gluten-free. Enjoy it with fruit, coconut cream, frosting, or anything else you can imagine!
- Cooking oil spray
- 1 flax egg (made using 1 tablespoon of finely ground flax seeds and 3 tablespoons of water)
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup water
- 1/2 cup organic raw sugar*
- 1/2 cup Truvia (stevia blended with cane sugar)*
- 1/3 cup vegan dark chocolate chips
- 3 tablespoons (1.5oz / 42.5grams) vegan butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons apple cider vinegar
- Preheat over to 350F / 175C. Spray a 9 inch / 23cm round baking pan with cooking oil (alternatively line with parchment paper).
- Prepare flax egg by mixing together finely ground flax seeds with three tablespoons of water. Allow to thicken for five minutes.
- Add gluten free flour, baking powder, baking soda and salt into a large bowl, whisk to combine.
- Combine water and organic raw sugar, Truvia/sugar alternative into a medium pot over high heat. Bring to a boil and stir until sugar has dissolved. Remove from heat, stir in vegan dark chocolate chips and vegan butter, allow to melt for around 10 to 15 minutes.
- Pour chocolate mixture into the dry ingredients, whisk until well combined. Whisk in flax egg, vanilla extract and apple cider vinegar.
- Scoop chocolate cake batter into prepare baking pan. Bake for 25 minutes, or until a wooden skewer inserted into the cake comes out clean.
- Remove cake from the oven and allow to cool in pan for at least 15 minutes before turning out onto a wire rack to complete cooling.
- Once chocolate cake is cool, dust with a little powdered sugar or cacao powder (optional) and top with fresh berries.
- *I’ve made this cake many times and always like to play around with the sugar content. My preferred combination is 50% organic raw sugar and 50% Truvia (stevia blended with cane sugar to create a low calorie sweetener), but if you prefer you can use 1 cup of organic raw sugar.
- Nutrition facts are to be used as a guide only and are calculated without optional toppings.
Keywords: chocolate cake, gluten-free chocolate cake, vegan chocolate, chocolate, the plant riot
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