This easy to make vegan gluten-free chocolate cake is perfect for getting your chocolate fix. It’s also free from oil and refined sugar but you’d never be able to tell.
As some of you may know chocolate is always on my radar, whether it’s for breakfast, an afternoon snack or dessert you can guarantee I eat it in some form each day. With Valentines day just around the corner, I thought it was time for another cake and naturally it had to be chocolate; but not raw, or no bake, though those are good in their own right, just a simple chocolate cake that’s rich, moist and will give you your chocolate fix.
After a few weeks of eating my body weight in cake (all in the name of recipe testing of course) this healthy oil-free chocolate cake with a creamy frosting is finally ready to share.
It was big hit in my house, so I hope you enjoy it as much as we have been. I know I mentioned Valentines day, but this cake is perfect for any occasional. Birthdays, celebrations or even afternoon tea, I don’t think you need an excuse to bake chocolate cake do you? No that’s what I thought 😉
The only time I use oil is in my baking however as it’s not something I like to use much of I decided to make this cake oil-free. Not only is it healthier that way, it was a fun challenge, and something I’d like to experiment with more in the future. Let me know in the comments if you’d like more recipes like this…
Like all of my cakes (and recipes) on the blog this chocolate cake is vegan and gluten-free. I have used the plain gluten-free flour blend from Doves Farm in this cake, which is available online and from most UK supermarkets.
This Vegan Gluten-Free Chocolate Cake is:
Easy to make
& Perfect for chocolate lovers
- 2 cups plain gluten-free flour
- 1 cup. cacao powder
- ½ cup. coconut sugar
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2/3 cup. unsweetened apple sauce
- 2 cups milk room temperature
- 1/2 cup. cacao liquor or dark chocolate sweetened with coconut sugar
- 1 cup. coconut butter melted
- 1 cup. light coconut milk
- ½ cup. coconut nectar
- ½ cup. cacoa powder
Pre heat your oven to 180c (160c if you have a fan oven) and grease 2 20cm tins with a little coconut oil.
Put all of the dry ingredients into a mixing bowl and gently mix, then set to one side.
Melt the cacao liquor and then combine with the milk and applesauce.
Add this to the rest of the cake ingredients and whisk well until you have a smooth, velvety batter
Divide the mixture between the two tins and bake for 25-30 minutes, until a skewer comes out clean/with a few crumbs.
Leave to cool for 5 minutes before turning the cakes out onto a cooling rack whilst you prepare the frosting
Simply combine all of the ingredients together and once thickened decorate – I used half for the middle layer and half for the top.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.