Moist Vegan Chocolate Cake Recipe

I don’t mean to toot my own horn, but I’m totally going to toot my own horn. This Vegan Chocolate Cake is probably the best cake recipe I’ve made …. like EVER! And guess what? It’s gluten free too!

When it comes to holiday baking you need to make sure that your bases are covered with the best recipes and the best quality products around! I’ve tried a couple kinds of gluten free flours, but in my opinion Bob’s Red Mill is the best out there! Texture is a huge element for me when eating. If it tastes similar to regular flour for me, as in it’s not gritty or sandy, then I’m sold. Bob’s Red Mill is just that, the texture is spot on which it is why it’s the only gluten free flour I’ll buy!

If you’ve walked down your baking aisle you’ve probably seen Bob’s Red Mill products, they can be found at most of your local grocery stores. It’s an employee-owned company that uses high quality whole grains with a mission to meet all vegan, paleo, and gluten-free friendly cooking and baking needs. And trust me, if you’ve seen the variety of products that they offer, they go well beyond satisfy that market! Bob’s Red Mill offers the largest lines of organic, whole grain foods IN THE COUNTRY. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. For over three decades, Bob’s Red Mill has promised to provide high-quality, minimally-processed products from the mill to your table and they have delivered!

If you’re looking for a gluten free flour to use this holiday season, Bob’s Red Mill is it! Ok, let’s get to this crazy moist Chocolate Cake, shall we?

What is a vegan cake made of?

Most cake recipes are made with butter, eggs and or milk. For a vegan cake, it is made without dairy butter, dairy eggs or dairy milk. Meaning the substitutions are milk alternatives (like coconut milk or almond milk), non-dairy butter, mashed bananas, mashed avocado, flax eggs, applesauce, coconut oil or coconut milk.

How do you make cake super moist?

If you want a moist cake, then add more wet ingredients. For me that means adding things like applesauce, maple syrup or honey (instead of sugar), coconut oil, non-dairy milk, mashed avocado, coffee, yogurt or mashed banana. All of those are wet ingredients and will usually leave you with a more “moist” cake at the end. Just make sure you don’t overcook it. Overcooking cakes can lead to dry and crumbling cakes, so keep an eye on that baking!

Can you substitute gluten free flour for all purpose flour?

Yes, in most cases when you have a gluten free all purpose flour (which Bob’s Red Mill is) it’s a 1:1 ratio. Meaning, if your recipe calls for 2 cups of all purpose flour you would need 2 cups of gluten free flour. Easy peasy, if you get the right brand. (wink wink)

How to make a vegan chocolate cake:

Preheat oven to 325 degrees F. Lightly grease three 8″ cake pans with coconut oil. Line the bottom of each pan with parchment paper. (use a knife to cut a circle out of the parchment paper and place in the bottom of the pan) Set aside.
To medium bowl, add Bob’s Red Mill Gluten Free Flour, cocoa powder, baking powder, baking soda and salt. Mix together and set aside.
To a large bowl, add maple syrup, almond milk, coconut oil, applesauce, coffee, vanilla extract and apple cider vinegar. Mix together until combined. (if the coconut oil starts to harden, put the bowl in the microwave for 30 seconds to melt oil again)
Add dry ingredients to wet ingredients. Whisk together until smooth. Evenly distribute batter between the three prepared cake pans.
Place cake pans on middle shelf for even cooking. Bake for 18-22 minutes, or until the middle no longer jiggles. Remove from oven and let completely cool on a cooling rack.

How long will gluten free cake last?

Most gluten free cakes will last between 2 to 3 days. This Vegan Chocolate Cake does not contain dairy so it can be stored at room temperature and will last 2 to 4 days. Although, it’s so good it probably won’t last that long.

I’m a major sucker for chocolate, more specially Chocolate Cake. I can eat the most decadent of cakes in one sitting, it’s a curse from my dad who is also a sweet lover. Thanks dad.

I cannot tell you enough how amazing this cake it. It is loaded with chocolate flavor in every bite and the moistest cake I have ever made in my life. The buttercream is vegan as well and infused with peppermint oil, making it the perfect compliment to the rich chocolate cake. But the kicker for this recipe is the chocolate ganache on top, not only does it make the cake beautiful to look at but it adds another layer of chocolate. Which I think we all can agree is a good thing.

This cake will be a show stopper this holiday season and can easily be tweaked to use the rest of the year but just removing the peppermint oil.

I cannot wait for you to make this baby! It’s absolutely divine! Bon Appetit friends!

More Gluten Free Dessert Recipes you need to try:

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