This Vegan Gluten free Chocolate Cake with vegan chocolate ganache is super moist, rich and packed with flavor. The best gluten-free layer cake and grain-free for all your upcoming celebrations.
This gluten-free chocolate cake is my new favorite celebration cake! It features a super moist crumb and it has the perfect fudgy, yet light texture. Trust me, this vegan chocolate layer cake recipe will soon be your favorite too.
The crumb is delicate, light and velvety 100% gluten-free and grain free thanks to a blend of almond flour and potato starch. Deeply flavorful and unapologetically rich and topped with an addictive, mega fudgy coconut milk chocolate ganache frosting. This will leave everyone saying I can’t believe this is Glutenfree!
The secret to the light sponge? A small amount of club soda is added to the batter before baking. It gives the sponge cakes an extra rise. If you don’t want to use club soda, add 1/4 cup more non dairy milk, whip up 1/4 cup aquafaba (chickpea water from a can , use unsalted) until soft sturdy peaks, and fold it in. Add more milk a tablespoon at time while folding the aquafaba, until you get a smooth batter
If you’re looking for a gluten-free vegan celebration cake, this recipe is for you. For a regular flour chocolate layer cake see my chocolate peanut butter cake.
MORE CHOCOLATE GOODNESS FROM THE BLOG
- Chocolate Marble Cake
- Vegan Almond Butter Blondies with Chocolate Chips
- Chocolate Cake with PB Ganache
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
More Glutenfree cakes
Vegan Gluten-free Chocolate Layer Cake (grainfree)
Ingredients
- 1 1/2 cups (168 g) almond flour blanched preferable
- 2/3 cup (106.67 g) potato starch
- 6 tablespoons cocoa powder
- 1/2 cup (100 g) cane sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons non-dairy milk such as almond or oat
- 1/2 teaspoon vanilla extract
- 1/2 cup (125 ml) club soda or a neutral flavored carbonated beverage
For the frosting:
- 1 cup (250 ml) full fat coconut milk
- 1 tablespoon refined coconut oil
- 1/4 cup (60 g) sugar
- 1 teaspoon cornstarch or arrowroot or tapioca starch
- a few drops of vanilla extract
- 1 cup (180 g) Vegan semi sweet chocolate chips
For the syrup
- 2 tablespoons cheery preserves or raspberry preserves
- 3 tablespoons water
Instructions
- Make the cakes: In large bowl, mix together the almond flour, potato starch, cocoa powder, sugar, baking powder, baking soda, salt until well combined. You want to press and mix so that all lumps of almond flour break down.
- Then add the milk, oil, vanilla extract but do not mix.
- Open a fresh bottle of club soda or carbonated beverage that you plan to use so that is has the maximum aeration. Measure out 1/2 cup and add it to the bowl and then mix it in.
- If the batter is too thick, add 1 tablespoon or so more of the club soda. The batter will convert from thick to a somewhat flowy batter. Let this batter sit for 3-4 minutes.
- Meanwhile, prep your pans. This cake makes 2 6 inch pans. Put a parchment liner at the bottom and grease the sides of the pan. Then pour the batter into the 2 pans. (You can also use 1 tall 6 inch pan and slice cakes into 2, gf cakes are delicate so refrigerate for an hour and then slice)
- Cover the pans lightly with another parchment and bake at 350 degrees Fahrenheit (180 c) for 22-24 minutes. Check using a toothpick in the center. If it comes out clean then the cakes are baked. See notes for cooking in Instant pot.
- Remove the cakes from the oven. let them cool for 20 minutes covered by a parchment. Then try to tap them out of the container. Let this cakes cool completely (covered with a towel so they don’t dry out) before you frost them.
- If they are too domed, then cut off the top using a serated knife. You can use that portion of the cake to make some cake balls.
- Make the frosting: Add the coconut milk, coconut oil, sugar and cornstarch to a saucepan and mix well over medium heat. Heat until the coconut milk comes to a boil and the sugar is completely dissolved. Take off heat. Add in the chocolate chips and vanilla and keep whisking. continue to mix until the chocolate completely melted.
- Transfer to a bowl. Let cool completely in the fridge for 30 minutes for a smooth spreadable consistency. You can also put it in the freezer and check after every 5 minutes to see. Mix the frosting after the 5 minutes so that the edges that are setting up can mix in , repeat until frosting consistency is achieved
- Before frosting the cake, moisten the cake with either the preserves or a simple syrup. Mix the cherry preserves and hot water and brush that all over. Or mix 3 tablespoons of hot water with a tablespoon of sugar. Drizzle and brush this water all over the cakes. (Gluten-free cakes can tend to dry out easily, so add as much moisture back at this point. Poke holes using toothpick, and brush and drizzle all of the syrup if possible. )
- frost the cake: Spread the frosting between the two layers and place the one layer on top of the other. Then frost the top and the sides.
- You can top the frosting with some chocolate chips, chocolate shavings, raspberries or other toppings of choice. Let the cake sit for 15 minutes before slicing.
Notes
Nutrition
Ingredients:
- a blend of almond flour and potato starch creates a light yet moist crumb
- cocoa powder – use all-natural, unsweetened cocoa powder
- a blend of baking powder and baking soda allows for the perfect rise
- a small amount of oil is needed to make the cake rich and velvety
- club soda lightens up the cake batter
- chocolate – use high-quality chocolate for the frosting
- coconut milk is the vegan substitute for cream in the vegan ganache. Use full-fat
- coconut oil adds shine to the ganache
Tips:
- Use good quality chocolate. It adds amazing flavor and texture.
- Don’t skip soaking the cake layers – it allows for this cake to stay moist for days
- You can use apricot or peach preserves instead of cherry preserves. Or make a simple syrup
How to make Vegan Gluten free Chocolate Cake
In a large bowl, mix together the almond flour, potato starch, cocoa powder, sugar, baking powder, baking soda, salt until well combined. You want to press and mix so that all lumps of almond flour break down.
Then add the milk, oil, vanilla extract but do not mix.
Open a fresh bottle of club soda or carbonated beverage that you plan to use so that is has the maximum aeration. Measure out 1/2 cup and add it to the bowl and then mix it in.
If the batter is too thick, add 1 tablespoon or so more of the club soda. The batter will convert from thick to a somewhat flowy batter. Let this batter sit for 3-4 minutes.
Meanwhile, prep your pans. This cake makes 2 6 inch pans. Put a parchment liner at the bottom and grease the sides of the pan. Then pour the batter into the 2 pans.
Cover the pans lightly with another parchment and bake at 350 degrees Fahrenheit (180 c) for 22-24 minutes. Check using a toothpick in the center. If it comes out clean then the cakes are baked.
Remove the cakes from the oven. let them cool for 20 minutes covered by a parchment. Then try to tap them out of the container. Let these cakes cool completely before you frost them.
If they are too domed, then cut off the top using a serrated knife. You can use that portion of the cake to make some cake balls.
Make the frosting: Heat the saucepan. Add the coconut milk, coconut oil, sugar and cornstarch and mix well. Heat until the coconut milk comes to a boil and the sugar is completely dissolved. Take off heat. Add in the chocolate and vanilla and keep whisking. continue to mix until the chocolate completely melted.
Transfer to a bowl. Let cool completely in the fridge for 30 minutes for a smooth spreadable consistency.
You can also put it in the freezer and check after every 5 minutes to see. Mix the frosting after the 5 minutes so that the edges that are setting up can mix in until frosting Consistency is achieved
Before frosting the cake, moisten the cake with either preserves or simple syrup. Mix the cherry preserves and hot water and brush that all over. Or use 3 tablespoons of hot water mixed with a tablespoon of sugar. Drizzle and brush this water all over the cakes to soak
Then frost the cake: Spread the frosting between the two layers and place one layer on top of the other. Then frost the top and the sides.
You can top the frosting with some chocolate chips, chocolate shavings, raspberries, or other toppings of choice. Let the cake sit for 15 minutes before slicing.
The cake can be stored in the fridge for up to a week or frozen for up to a month.
Make Ahead & Freezing Instructions:
You can prepare the cake layers ahead of time. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months
Carrie
Could I use chickpea flour instead of almond flour?
Richa
Nope. Chickpea flour needs its own recipe that’s developed for chickpea flour . It’s very different.
Winnie
Will this turn out if I use rice flour? We have a nut allergy. Thanks!
Richa
It won’t unfortunately. Rice flour is very drying and needs a completely different recipe
Shamani Nair
Hi, is there something I could use instead of potato starch? Thanks.
Richa
Can you tell me the ingredients you would like to use and I can maybe suggest how to use them. I don’t know whether the subs you are asking are for sensitivities or preference. Glutenfree vegan baking is very tricky.
Shamani Nair
Hi,
Thanks for your reply earlier. May I also ask:-
1) what can I use instead of potato starch and
2) instead of carbonated drinks.
Thanks a lot.
Shamani
Richa
I wouldnt change all of it together. You can use a mix of tapioca and cornstarch or arrowroot and corn/tapioca. If changing the starch, don’t change the soda. If changing soda, don’t change the starches. Gf baking is very tricky and it takes me several tries to get to a really good result .
For the soda you can either sub whipped unsalted aquafaba (1/3 cup aquafaba whipped to stiff peaks). Gently mix it in alternating with non dairy milk 1 tbsp at a time to make a batter. Or use citric acid. Use 1/2 tsp citric acid mixed into the dry , and all non dairy milk instead of soda
Shamani Nair
Thanks!
Richa
I just saw your earlier comment. Use half tapioca half arrowroot starch
Olga
Is it possible to sub potato starch with other starch? Looks so good!
Tom
I made this for our Christmas Eve dinner and it’s sooo good! Very chocolate-y and rich tasting, my partner said it was one of the best tasting cakes I’ve ever made. Our oven runs hot so I reduced the baking time but probably should have reduced it even more. The cake was a bit dry, but still so tasty. I had to use the freezer method on the frosting to get it to thicken up. I’m wondering if I should have used all of the fruit syrup? I only used some of it as it seemed like a lot.
Richa
Awesome! Yes use all of the syrup! Glutenfree cakes can easily dry out, so add as much moisture as possible. Sometime I drenhh VB them
In syrup
Jessica
Would this recipe work if I make it into cupcakes instead? Thank you!
Richa
Yes bake 15-20 mins. Check at 15 mins.
Rani
Hi Richa what other flour can I use instead of almond flour thanks
Richa
Cashew flour or other nut flour
Emily
Oh my goodness!. This cake was phenomenal. I baked it in a 9 inch brownie pan so more like sheet cake and frosted it. I am keeping this recipe for my birthday!
Richa
Awesome!!
Renuka
Vic Austen you??
Guessing this is a typo?
Richa
Yup frosting consistency
Renuka
Hi. What does ‘refrigerate for a saucepan’ mean? Pt no 5.
Also, would this cake be too dry to serve without a frosting?
Can’t wait to try this cake out!
Richa
Refrigerate for an hour or so.
You can serve it as is with some warmed fruit compote or preserves such as cherry preserves and ice cream. It’s not dry, almond flour is heavy though and benefits with some soft or liquid topping
Shamani Nair
Hi there,
What can I use instead of cornstarch corn is an allergen to me . Thanks.
Shamani
Richa
Any starch like arrowroot or tapioca
Chris Hyde
I just converted to gluten-free so can’t wait to try this!
Vegan Richa Support
let me know how it turns out for you