Name: Gluten Free Vegan Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup soy milk; 1 tablespoon apple cider vinegar; 1/2 cup neutral flavored oil, such as canola or grapeseed; 1/2 cup unsweetened applesauce; 1 tablespoon pure vanilla extract; 1 cup boiling hot water or hot coffee; 2 1/4 cups gluten free flour mix (King Arthur Flour, no xanthan gum added); 1/2 teaspoon xanthan gum (omit if using a flour with xanthan gum already added); 1 3/4 cups granulated sugar; 3/4 cup natural unsweetened cocoa powder; 3 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 Recipe Vegan Chocolate Frosting (for topping)

Jump to Recipe· 4.8 from 7 reviews

If you’ve been hunting for the perfect **Gluten Free Vegan Chocolate Cake Recipe**, I’m about to share one that’s downright irresistibly delicious and surprisingly easy to whip up. Whether you’re accommodating dietary needs or simply in the mood for a rich, moist chocolate cake without eggs or gluten, this recipe checks so many boxes—and tastes like a celebration in every bite. Stick with me, and I’ll talk you through everything you need to know to make this cake a stellar success in your own kitchen.

❤️

Why This Recipe Works

Perfect Texture: Combining gluten free flour with applesauce keeps the cake moist without needing eggs.
Balanced Sweetness: Natural cocoa and granulated sugar create a rich chocolate flavor that’s not too sweet or bitter.
Simple Ingredients: You don’t need a laundry list of specialty ingredients, making it accessible and easy to bake on a whim.
Vegan Friendly: No dairy, no eggs — only wholesome plant-based goodness.

Gluten Free Vegan Chocolate Cake, dairy free vegan chocolate cake, eggless gluten free chocolate cake, vegan chocolate desserts, healthy chocolate cake recipe - A slice of chocolate cake with two thick, dark brown chocolate sponge layers separated by a smooth, light brown chocolate frosting layer, all covered with the same light brown frosting that is creamy and lightly textured on the sides. The cake slice sits on a white plate placed on a white marbled surface. In the background, a blurred out of focus slice of the same cake is visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients here. I love how this Gluten Free Vegan Chocolate Cake Recipe uses familiar pantry staples that you might already have, but with a few mindful choices that make a world of difference. Each element is intentional to keep the cake fluffy, tender, and bursting with chocolatey flavor.

Soy milk: Acts as the dairy-free base and, combined with vinegar, creates a buttermilk substitute that tenderizes the crumb.
Apple cider vinegar: Helps react with baking soda to give lift and lightness to the cake.
Gluten free flour mix: I recommend King Arthur Flour without xanthan gum for better control and fluffiness.
Xanthan gum: If your flour blend doesn’t have it, adding a little helps bind everything together, preventing a crumbly texture.
Granulated sugar: Sweetens the cake evenly without overpowering the chocolate.
Cocoa powder: Use natural, unsweetened for that deep chocolate flavor.
Baking powder & baking soda: These are your rising agents, helping the cake rise beautifully and become fluffy.
Salt: Balances all the flavors and enhances the chocolate’s richness.
Neutral flavored oil: Provides moisture without adding competing flavors—canola or grapeseed works great.
Unsweetened applesauce: A moistening agent and egg replacer—trust me, it keeps the cake from drying out.
Pure vanilla extract: Adds that comforting aroma and rounds out the flavor.
Boiling water (or hot coffee): Hot liquid intensifies the cocoa’s flavor and ensures a smoother batter.
Vegan chocolate frosting: The crowning glory—grab your favorite or try my recipe for a creamy finish.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve made this cake so many times, and honestly, every batch has been a hit, but that doesn’t mean you can’t make it your own! Baking is an art, after all—feel free to experiment with flavors and textures to match what you love most.

Add espresso powder: I sometimes mix in a teaspoon to really punch up the chocolate flavor—it’s subtle but oh so worth it.
Swap coconut sugar: For a deeper, caramel-like sweetness, try using coconut sugar instead of regular granulated sugar.
Use almond or oat milk: If soy isn’t your thing, these also work wonderfully with the vinegar to create a perfect buttermilk effect.
Make cupcakes: I love turning this into cupcakes for parties—just fill liners halfway and bake for 20-25 minutes.

Step-by-Step: How I Make Gluten Free Vegan Chocolate Cake Recipe

Step 1: Prep with Love and Patience

First things first: preheat your oven to 350°F and grease two 8-inch cake pans. I always line mine with parchment paper rounds—they make flipping the cakes out effortless, preventing them from sticking or breaking. It’s a little extra work upfront, but trust me, so worth it in the end.

Step 2: Make Your Vegan Buttermilk

Measure out one cup of soy milk and add a tablespoon of apple cider vinegar, then stir just a bit and let the mixture sit while you gather the rest of your ingredients. This ‘buttermilk’ will react with the baking soda later, helping the cake rise beautifully.

Step 3: Combine Your Dry Ingredients

In a large bowl, whisk together the gluten free flour, xanthan gum (if your blend doesn’t include it), sugar, cocoa powder, baking powder, baking soda, and salt. Getting these evenly mixed ensures your cake rises evenly and has a consistent crumb.

Step 4: Mix in the Wet Ingredients

Add your oil, applesauce, vanilla, and the milk-vinegar mixture to the dry ingredients. Using a hand mixer or stand mixer, blend on medium speed until everything comes together evenly. This is where the magic starts to happen! The batter will be thick but smooth.

Step 5: Add Boiling Water – The Secret to Moist Cake

Now, carefully pour in the boiling water (or hot coffee if you prefer), lowering the mixer speed as you do this. The batter will be quite runny here, and that’s exactly how it should be—it helps create a super moist crumb. Don’t worry, it bakes up absolutely perfect!

Step 6: Bake and Cool with Care

Divide the batter evenly between your two pans and bake for 30-35 minutes. Check by inserting a toothpick—if it comes out clean, you’re golden. Let the cakes cool in their pans for 10 minutes, then remove and cool completely on a wire rack before frosting.

Step 7: Frost and Celebrate!

Once cooled, spread your favorite vegan chocolate frosting over each layer and stack. I like to use an offset spatula, but a butter knife works in a pinch! The result? A cake that almost disappears because it’s that good.

💡

Pro Tips for Making Gluten Free Vegan Chocolate Cake Recipe

Parchment Power: Always line your pans with parchment rounds in addition to greasing to prevent any sticky disasters.
Keep It Hot: The boiling water is essential to activate the cocoa and keep the crumb moist—don’t skip or cool it down too much!
Don’t Overmix: Once you add the boiling water, mix just enough to combine; overmixing can toughen gluten free baked goods.
Cooling Patience: Let the cake fully cool before frosting—if it’s warm, your frosting might melt into a puddle.

How to Serve Gluten Free Vegan Chocolate Cake Recipe

Garnishes

I adore garnishing this cake with fresh berries like raspberries or strawberries—they add a pop of color and tartness that pairs beautifully with rich chocolate. Sometimes I sprinkle chopped toasted nuts on top for a little crunch or a light dusting of powdered sugar if I want a classic look.

Side Dishes

This cake shines on its own, but I love serving it alongside freshly brewed coffee or a cold glass of almond milk. For something a little fancier, a scoop of vegan vanilla ice cream is always a crowd-pleaser.

Creative Ways to Present

For birthdays or celebrations, I stack mini layers with colorful vegan sprinkles or edible flowers for a whimsical touch. I’ve even turned it into a layered trifle with chunks of cake, fruit, and whipped coconut cream—such a showstopper at potlucks!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered loosely at room temperature for up to two days to keep it soft. Beyond that, I pop it in the fridge, well wrapped, which keeps it fresh for about 3-4 days. Just bring it to room temperature before serving—it’s almost like fresh!

Freezing

This cake freezes beautifully. I slice it into portions, wrap each piece tightly in plastic wrap, and store them in a freezer-safe bag. When I want a treat, I thaw slices overnight in the fridge, and they’re just as moist as the day I baked them.

Reheating

To revive leftover slices, I pop them in the microwave for about 15-20 seconds. It warms the cake through without drying it out. If you’re careful, it almost tastes like it just came out of the oven.

FAQs

Can I use almond milk instead of soy milk in this Gluten Free Vegan Chocolate Cake Recipe?

Absolutely! Almond milk, oat milk, or any other plant-based milk works perfectly fine. Just be sure to add the apple cider vinegar to create that acidic ‘buttermilk’ effect which is key for the cake’s texture and rise.
Do I really need to use boiling water in the batter?

Yes, the boiling water or hot coffee helps to bloom the cocoa powder, which intensifies the chocolate flavor and keeps the cake moist. Don’t substitute it with cold water, or you’ll lose that deep, rich chocolate taste.
Can I substitute the applesauce with flax eggs?

You sure can! Use 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 mins) as a replacement for the applesauce. The texture will be slightly different—denser but still tasty.
How do I keep this cake from crumbling?

Make sure your gluten free flour mix includes xanthan gum, or add it separately as specified. Also, don’t overmix after adding the boiling water, and allow the cake to cool completely before slicing or frosting to avoid crumbling.
Is this cake suitable for cupcakes?

Yes, I’ve made this recipe as cupcakes plenty of times! Just fill liners about halfway and bake for approximately 20-25 minutes. It’s a perfect way to make portion-controlled treats for gatherings or lunchboxes.

Final Thoughts

This Gluten Free Vegan Chocolate Cake Recipe has become one of my go-to baking staples—not just because it’s allergy-friendly but because it’s genuinely delicious and satisfying every time. I hope you find it as comforting and tasty as I do, whether you’re baking for family, friends, or just a cozy night in. Give it a try, and you might find it becoming your new favorite, too!