This Vegan Gluten-Free Chocolate Cake is the best egg-free cake I’ve ever made. It’s got a light & fluffy texture , and a rich chocolate flavor, so it’s perfect for your next birthday party or celebration.
How to Make a Gluten-Free Cake from Scratch
I’m almost embarrassed by how much I’ve experimented with this recipe (close to 40 attempts!), but it takes a lot of practice and experimentation to learn how to work well with gluten-free flours. In case you’re new to gluten-free baking, here are some gluten-free options you can experiment with.
Gluten-Free Flour Options:
- Buckwheat Flour
- Almond Flour
- Coconut Flour
- Arrowroot or Tapioca Starch
- Potato starch
- White or Brown Rice Flour
- Gluten-Free Flour blends
Oat flour can also be considered gluten-free, if the label says it’s certified gluten-free, but some people with gluten issues don’t always tolerate oats , either, so it’s a good idea to double-check with whoever you are baking for.
I had originally hoped to make this cake with a store bought gluten-free flour blend, but my favorite option has been getting difficult to locate at stores lately. Instead of relying on a blend (which might change in the future), I decided the most fool-proof way to make a perfect cake from scratch is to use the exact ingredients that would go into a gluten-free flour blend, instead.
I’m very happy with the simplicity of this gluten-free vegan chocolate cake. It’s not quite as straight-forward as making my Chocolate Almond Flour Cupcakes , which call for eggs, but the results are just as fluffy and delicious.
How to Make a Gluten-free Cake Light & Fluffy
Normally eggs help to make a gluten-free cake light & fluffy, but in this case we’re using a blend of two starches, instead.
Potato starch and tapioca starch help bind the almond flour cake, so it doesn’t crumble and fall apart, and they also add moisture and texture. It’s actually unbelievable how well they work together!
Potato starch is actually a new addition in my pantry, so if you’re not familiar with it, just know that you’re not alone. I bought is specifically for experimenting with making my own gluten-free flour blend, because I noticed that it’s used in a lot of store-bought mixes.
Why Do Gluten-Free Cakes Sink?
If you find yourself with a cake that’s sinking, it’s probably because there’s too much moisture in the cake, either from adding too much water or oil.
Your gluten-free cake may also sink when you make substitutions. When I attempted making this cake using only arrowroot starch, without the potato starch, it totally sunk in the middle.
So, let this be your warning! I’ve included measurements in weight and cups , to help you be successful with egg-free and grain-free baking, because it can be tricky if you stray from the recipe.
Frosting Your Cake
It’s important that you let this gluten-free vegan cake cool completely before you frost it. If you’re making this the night before, put the cake in the fridge, tightly sealed. I think it’s easier to frost when it’s cold.
Here are my favorite dairy-free frosting recipes:
- 2-ingredient Vegan Ganache (the mousse-version is pictured here in this post)
- Vegan Chocolate Frosting (fruit-sweetened!)
- Vegan Cream Cheese Frosting
- Purple Sweet Potato Frosting
Whichever frosting you choose, I hope this cake is a hit with your friends and family!
IngredientsUS CustomaryMetric1x2x3x
- 1 1/4 cups blanched almond flour (146 grams)
- 1/2 cup potato starch (87 grams)
- 1/4 cup tapioca starch (34 grams)
- 2/3 cup cacao powder (60 grams)
- 2 teaspoons baking powder (10 grams)
- 1/2 teaspoon fine sea salt (4 grams)
- 1/4 cup warm water (56 grams)
- 1/4 cup melted coconut oil (53 grams)
- 1 cup maple syrup (at room temperature; 320 grams)
- 2 teaspoons vanilla extract (10 grams)
Instructions
- Preheat the oven to 350ºF and prepare your cake pan(s). You can use two 6-inch pans or one 8-inch round or square pan. Spray the pan(s) lightly with oil, then line the bottom with parchment paper for easy cake removal later.
- In a large bowl, combine the almond flour, potato starch, tapioca starch, cacao powder, baking powder, and salt. Use a whisk to stir well and break up any clumps.
- To the dry ingredients, add in the water, coconut oil, maple syrup, and vanilla. Whisk again, until the batter is smooth. Pour the batter into the prepared cake pans, dividing it evenly if using the two 6-inch pans.
- Bake at 350ºF until the cake has fully risen in the center, and is slightly cracked around the edges. This takes about 35 minutes for the two 6-inch cake pans, and 40 to 45 minutes in the 8-inch cake pan. (If using a glass or ceramic baking dish, it might even take a little longer.)
- Allow the cake to cool completely before removing from the pan and frosting. This cake will keep well when tightly covered on the counter for up to 24 hours, but for the best shelf life you can store it in an airtight container in the fridge for up to a week.
Video
Notes
- I do NOT recommend making any substitutions in this recipe, as gluten-free baking needs to be precise. If you need to use another flour or starch, I’d suggest searching for a recipe that already uses the ingredients you have on hand. In my experience, arrowroot and tapioca starch can usually be used interchangeably, but they won’t replace the potato starch in this recipe.
- I haven’t tested this recipe in a 9-inch cake pan yet, but my best guess is that the cake will bake in 35 to 40 minutes in that size.
Nutrition
Nutrition information is for 1 of 12 cake slices. This information is automatically calculated, and is just an estimate, not a guarantee.
More Gluten-Free Cake Recipes
If you’re not vegan, I have several other grain-free cake recipes here on my website for you to try. I hope you’ll enjoy them!
- Almond Flour Cake
- Coconut Flour Carrot Cake
- Flourless Chocolate Cake
- Healthy Birthday Cake (Date-Sweetened)
There’s also a vegan oat flour chocolate cake in my second cookbook , if you have a copy! It’s been a fan-favorite for years.
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Reader Feedback: What’s your favorite gluten-free flour to work with? I’d love to hear what you’d like me to make next!
Vegan Gluten-Free Chocolate Cake
Equipment
- 6-inch pans
- Blanched Almond Flour
- Potato Starch
Ingredients
- 1 1/4 cups blanched almond flour (146 grams)
- 1/2 cup potato starch (87 grams)
- 1/4 cup tapioca starch (34 grams)
- 2/3 cup cacao powder (60 grams)
- 2 teaspoons baking powder (10 grams)
- 1/2 teaspoon fine sea salt (4 grams)
- 1/4 cup warm water (56 grams)
- 1/4 cup melted coconut oil (53 grams)
- 1 cup maple syrup (at room temperature; 320 grams)
- 2 teaspoons vanilla extract (10 grams)
Instructions
- Preheat the oven to 350ºF and prepare your cake pan(s). You can use two 6-inch pans or one 8-inch round or square pan. Spray the pan(s) lightly with oil, then line the bottom with parchment paper for easy cake removal later.
- In a large bowl, combine the almond flour, potato starch, tapioca starch, cacao powder, baking powder, and salt. Use a whisk to stir well and break up any clumps.
- To the dry ingredients, add in the water, coconut oil, maple syrup, and vanilla. Whisk again, until the batter is smooth. Pour the batter into the prepared cake pans, dividing it evenly if using the two 6-inch pans.
- Bake at 350ºF until the cake has fully risen in the center, and is slightly cracked around the edges. This takes about 35 minutes for the two 6-inch cake pans, and 40 to 45 minutes in the 8-inch cake pan. (If using a glass or ceramic baking dish, it might even take a little longer.)
- Allow the cake to cool completely before removing from the pan and frosting. This cake will keep well when tightly covered on the counter for up to 24 hours, but for the best shelf life you can store it in an airtight container in the fridge for up to a week.
Video
Notes
- I do NOT recommend making any substitutions in this recipe, as gluten-free baking needs to be precise. If you need to use another flour or starch, I’d suggest searching for a recipe that already uses the ingredients you have on hand. In my experience, arrowroot and tapioca starch can usually be used interchangeably, but they won’t replace the potato starch in this recipe.
- I haven’t tested this recipe in a 9-inch cake pan yet, but my best guess is that the cake will bake in 35 to 40 minutes in that size.
