1-Bowl Vegan Gluten-Free Chocolate Cake


Close up shot of a slice of three layer Gluten Free Chocolate Cake with Vegan Chocolate Frosting

After I was in school I labored in a movie show diner, and my absolute favourite a part of my shift was when the restaurant closed. We acquired to show up the music (we had a jukebox that had actually good songs on it), dance round whereas cleansing, chuckle with coworkers concerning the ups and downs of our shift, and eventually eat some meals after all of the patrons left. 

My good friend Katie was a server, and I managed the dessert counter (are we stunned?). And we each had a factor for the chocolate cake on our menu. It was three layers of wealthy, decadent, chocolatey goodness, and each every now and then, after a very lengthy shift, we’d purchase a slice, warmth it up, prime it with fudge, take two forks, and go to city. Ah, candy bliss. 

One chunk of this do-it-yourself chocolate cake despatched me proper again to that candy second in my adolescence. I don’t bear in mind Katie’s final identify or I’d completely look her up and inform her that she ought to make this cake so we may eat some collectively just about.

I’m thrilled to have created a cake that stacks as much as the decadent bakery variations to assist us all have a good time and commemorate the particular moments in our lives no matter particular dietary wants. 

The actually wonderful half? This EASY 1-bowl cake is 100% vegan, gluten-free, oil-free, refined sugar-free, grain-free, and 1000% scrumptious. Sure, goals do come true. Allow us to present you the way. 

Applesauce, maple syrup, coconut sugar, cocoa powder, bananas, gluten free flours, baking soda, baking powder, salt, and dairy-free milk

For this recipe, we used banana and applesauce instead of eggs. They assist give it a moist texture and in addition add sweetness. The banana style is hardly distinguishable and the primary taste is unquestionably CHOCOLATE!

Vanilla extract provides a touch of vanilla taste, whereas almond butter is used instead of oil to maintain this recipe oil-free.

Whisking banana, applesauce, and vanilla in a mixing bowl

For sweeteners, we used a mixture of maple syrup and coconut sugar to maintain it refined sugar-free. The maple syrup provides moisture, whereas the coconut sugar provides substance.

For gluten-free flours, we went with a mixture of almond flour and potato starch. This pairing offers this cake a fluffy but crumbly texture!

Dairy-free milk provides moisture, and cocoa powder offers this cake its wealthy, chocolaty taste.

Whisking dry ingredients into wet ingredients with a whisk

The batter is added to cake pans for baking. We like to make use of three 6-inch spherical cake pans for a powerful three-tier look. However we embrace choices within the recipe for various measurement pans.

Three rounds of Vegan Gluten Free Chocolate Cake on a cooling rack

As soon as your cake is baked, it’s prepared for frosting!

We frosted it with our decadent, date-sweetened Vegan Chocolate Frosting (that’s additionally oil-free!). However our Vegan Chocolate Ganache Frosting would even be unbelievable. Or, in case you’re not likely a frosting individual, this cake remains to be wonderful with out frosting!

Using a knife to spread Creamy Cashew Butter Chocolate Frosting onto a three tier Gluten Free Chocolate Cake

We hope you LOVE this cake! It’s:

Naturally candy
Straightforward to make

It’s excellent for particular events (corresponding to birthdays) and past!

Three tier Gluten Free Chocolate Cake topped with Vegan Chocolate Frosting

Extra Vegan Gluten-Free Cake Recipes

In the event you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph #minimalistbaker on Instagram. Cheers, mates!

Glass of almond milk next to a plate with a slice of Dairy Free Gluten Free Chocolate Cake

Prep Time 20 minutes

Prepare dinner Time 35 minutes

Whole Time 55 minutes

Servings 14 (Slices)

Course Dessert

Delicacies Gluten-Free, Grain-Free, Oil-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 4-5 Days


  • 2/3 cup mashed ripe banana (~2 small bananas as authentic recipe is written)
  • 1/4 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 Tbsp almond butter (or sub peanut butter, cashew butter, tahini, or sunflower butter)
  • 3/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1/2 tsp sea salt (elective)
  • 1 ¼ cup dairy-free milk (we used boxed unsweetened almond milk // cashew or rice milk would additionally work)
  • 1 cup sifted cocoa powder
  • 1 cup potato starch (not flour)
  • 2 ½ cups almond flour (not meal // we desire Wellbee’s model)

FROSTING (select one) elective

  • Preheat oven to 350 levels F (176 C) and frivolously grease (avocado oil is finest) two customary 8-inch spherical cake pans, one 9×13-inch pan, or three 6-inch spherical pans (our most popular) and dirt with cocoa powder. Shake out extra and put aside.

  • To a big mixing bowl add banana and mash (measure to make sure it’s the right amount). Then add applesauce, vanilla, almond butter, and whisk to mix. Subsequent add maple syrup, coconut sugar, baking powder, baking soda, and sea salt (elective) and whisk to mix.

  • Subsequent add dairy-free milk and whisk to mix. Then add sifted cocoa powder and whisk to mix. Then add potato starch and whisk to mix.

  • Subsequent add almond flour just a little at a time till the batter has reached a pourable, saucy consistency (see photograph). It shouldn’t be thick like brownie batter and it shouldn’t be watery. If too skinny, proceed including almond flour. If too thick, skinny with just a little dairy-free milk. We used about 2 ½ cups almond flour (as authentic recipe is written). Relying in your elements, chances are you’ll want roughly.

  • Divide batter evenly between ready cake pan(s) and bake on a middle rack for 28-38 minutes, or till a toothpick inserted into the middle comes out freed from crumbs (just a little brown colour is okay) and the perimeters seem dry / barely pulled away from the pan. Watch out to not over-bake.

  • Let cool within the pan for 15 minutes. To take away from pans, run a uninteresting knife across the fringe of the pans to loosen the desserts. Then place a plate or cooling rack on prime and shortly invert. Let cool utterly earlier than frosting (~1 hour // expedite the method by cooling briefly within the fridge or freezer).

  • At this level you may get pleasure from your cake as is. However we advocate frosting with Vegan Chocolate Ganache Frosting or our Vegan Chocolate Frosting (Oil-Free) (pictured above).
  • Finest inside the first 24-36 hours after baking. The feel tends to develop into dried out after that. Retailer cake coated at room temperature for 2-Three days* or within the fridge for 4-5 days. Freeze as much as 1 month (then thaw at room temperature).

*Diet info is a tough estimate calculated with out elective elements.
*Recipe tailored from our 1-Bowl Vegan Gluten-Free Vanilla Cake and 1-Bowl Banana Chocolate Chip Muffins.
*We discovered the feel of this cake to be finest when consumed inside 24-48 hours. The character of potato starch is a bit drying, so preserve this in thoughts if making days upfront for an occasion or special day.

Serving: 1 slice Energy: 266 Carbohydrates: 38.8 g Protein: 6.1 g Fats: 12.4 g Saturated Fats: 1.4 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 7.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 208 mg Potassium: 349 mg Fiber: 5 g Sugar: 19.9 g Vitamin A: 53.68 IU Vitamin C: 0.98 mg Calcium: 153.9 mg Iron: 1.8 mg


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