Vegan Gluten Free Chocolate Cake – Moist, Rich & Completely Dairy-Free
A rich, moist Vegan Gluten Free Chocolate Cake made with cocoa, flax eggs, and plant-based milk. Perfect for allergy-friendly celebrations or a simple chocolate craving.
Ingredients
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1¾ cups gluten-free flour blend (with xanthan gum)
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¾ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp salt
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1 cup unsweetened plant-based milk (e.g., almond, oat, or soy)
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½ cup maple syrup or ¾ cup organic cane sugar
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½ cup melted coconut oil
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1 tbsp apple cider vinegar
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2 tsp vanilla extract
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2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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Mix flaxseed and water; set aside to thicken.
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In a large bowl, whisk together flour, cocoa, baking soda, and salt.
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In another bowl, mix milk, maple syrup, oil, vinegar, vanilla, and flax eggs.
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Combine wet and dry ingredients. Stir gently until just mixed.
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Pour batter into prepared pans. Smooth the tops.
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Bake 28–32 minutes. A toothpick should come out with moist crumbs.
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Cool in pans 10 minutes, then transfer to wire racks. Let cool fully before frosting.
Notes
Store at room temp for 1 day or refrigerate up to 5 days. Great with vegan ganache, fruit, or coconut whipped cream.