This gluten free and vegan chocolate cake is so delicious and full of flavor no one will realize it is free of the top 8 allergens! Light, fluffy, and rich, this chocolate cake is perfect for all celebrations.
Cake is important. When you have allergies, making an allergy friendly, gluten free, and vegan chocolate cake actually taste GOOD is even more important.
I can’t stand the idea of someone not being able to participate in something special in their life because of a need to avoid certain foods. That is why this allergy friendly, gluten free, vegan chocolate cake was created.
It is light and fluffy, able to be modified to suit just about everyone, and is super delicious.
Not to mention that this recipe has been used for about 10 years which means you know that it is tried and true!
This cake has become the go-to recipe of my family and has been used at just about every and any excuse for a celebration that my family can think up. It can be made into cupcakes or a triple layered homage to chocolate with just a few simple tweaks (all shared below).
Seriously, if you are looking for the BEST allergy friendly, gluten free, and vegan chocolate cake out there, you’ve found it.
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Some of the ingredients you need. -
Carefully pour the batter into the cupcake liner so not to waste any! -
Cupcakes ready to be frosted. -
Close up to see the delicious cupcake and frosting.
Allergy Info and Variations
- Gluten Free, Vegan, Top 14 Allergen Free, dye free
- Don’t want chocolate? That’s okay! Remove the cocoa powder and increase your white rice by a half cup. You can also increase the vanilla extract to a full tablespoon, or if not allergic, add in ½ teaspoon of almond extract.
- Want a mocha cake? Reduce the milk to only 2/3 cup total and add in 1/3 cup of black coffee. Don’t have black coffee on hand? Keep the milk amount the same and stir in 1 tablespoon of instant espresso.
- Allergic to chocolate? You can still have this! Just swap the cocoa powder for carob powder.
Related: The Best Chocolate Vegan Buttercream Frosting Recipe
I hope that you enjoy this amazing chocolate cake recipe! If you make this, remember to tag me on Instagram @livingbeyondallergies and use the hashtag #livingbeyondallergies so I can see it! I love to share your creations!
Gluten Free + Vegan Chocolate Cake
Ingredients
Gluten Free Chocolate Cake
- 1 cup milk of choice cow, soy, rice, or oat milk are all good
- 3/4 cup sugar
- 1/2 cup oil (canola or vegetable)
- 2 tsp vanilla extract
- 1/4 cup applesauce
- 1/4 cup tapioca flour
- 1/2 cup white rice flour
- 1/2 cup quinoa flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground flax seed
- 5 tbsp hot water
- 1/4 tsp cinnamon
- 1/4 tsp salt
Vanilla Buttercream
- 1 cup butter of choice Earth Balance or Shortening work best with this recipe for dairy free
- 3 cups powdered sugar
- 1 tbsp vanilla
- 3 tbsp milk of choice to get right consistency
Instructions
Chocolate Cake
- Preheat your oven to 350°F / 177°C. Prepare a muffin tin with cupcake liners, or prepare an 8-inch cake pan by greasing and flouring pan.
- In a small mixing bowl, combine the ground flax with the hot water. Stir and set aside to bind.
- In a large mixing bowl, add the milk of your choice, oil, sugar, vanilla, and applesauce. Combine this well before adding your gelatinous flax seed mixture.
- Begin to add the flours as well as your baking powder, baking soda, cinnamon, and salt. Mix vigorously by hand or on medium speed with a hand mixer for about 2 minutes. you want this to be very well combined and you don’t need to worry about over mixing because there is no gluten!
- Pour into your prepared cake pan or fill your cupcake pan. If making cupcakes, you should fill between 2/3 and 3/4 full as these will not rise as much as gluten cake.
- Bake for 20-23 minutes for cupcakes and 25 minutes for cakes. Avoid opening the oven door to check on them for the first 20 minutes. This is the most vital part of the baking process and you want to let the steam help the gluten free cake rise. Cake is done when a toothpick inserted comes out clean.
- Let the cakes cool completely before frosting.
Vanilla Buttercream
- Place room temperature butter in a stand mixer or large bowl for mixing with hand mixer. You really need to do this with the assistance of a mixer because the butter alone needs to whip for 5 minutes!
- Whip butter for 5 minutes or until almost white in color and fluffy in texture.
- Add the sugar in two batches, slowing mixing in after the first addition.
- With the second addition of sugar, add vanilla and whip again for 5 minutes. During this time, add milk to get the desired consistency. Add this slowly so you don’t add too much milk.
- Immediately use on your cakes.
Notes
