We’ve heard you ask for our secret Gluten-free Chocolate Cake recipe. Today is your lucky day. This recipe is based on the Baking Mix that we released last summer after nearly a year of research and numerous taste tests. It’s ready to be made from scratch right in your home!
This cake is FLUFFLY, MOIST, PERFECTLY CHOCOLATEY, and indetectably Vegan. It’s also gluten-free and grain-free, and Naturally Sweetened. Plus, you can make it in only one bowl. Start your ovens… let’s make an EPIC chocolate cake.
How to make the best gluten-free chocolate cake
This 1-BOWL Gluten-Free Chocolate Cake is easy to make: Mix the dry ingredients, add the wet, and pour it into the cake pan.
Let’s start with the secret blend of gluten-free flour! Almond Flour, Potato Starch, and Tapioca Starch are the three all-star ingredients that make this cake light and fluffy, with the perfect crumb consistency.
Other dry ingredients include coconut powder to keep the cake naturally sweetened. Flaxseed flour as well as xanthan for binding.
You’ll only need three ingredients for the wet mixture: water, an oil with a neutral flavor (we prefer avocado oil), and vanilla extract. Cake batter awaits!
We enter frosting territory after baking and cooling the cake to bring out its best texture. You have a wide range of options, but what’s our favorite? Vegan Chocolate Ganache Frosting! It’s a super chocolatey, elegant, and luxurious frosting that is surprisingly easy to make!
This crowd-pleasing recipe is perfect for any celebration, including weddings and baby showers. It’s also great for Mother’s Day or New Year’s.
1 cup Almond flour
One cup of coconut sugar (we prefer Supernatural).
1/2 cup potato starch (NOT potato flour)
If clumpy, sift 1/3 cup cocoa powder
1/4 cup tapioca (also known as tapioca flour).
3 Tbsp ground flaxseed (flaxseed meal)
1 tsp of baking powder
3/4 tsp baking soda
Half a teaspoon of sea salt
xanthan Gum* 1/4 tsp
Water – 2/3 cup
Preheat your oven to 350°F (176°C) and grease a round 8-inch cake pan lightly with oil. Or line a standard-size muffin tin using paper liners. Set aside.
Add all dry ingredients to a medium-sized mixing bowl (almond meal, coconut sugars, potato starch and tapioca, cocoa powders, baking sodas, baking powders, flaxseed meals, xanthan gum, and sea salt). Mix well.
Add the vanilla extract, water, and oil. Mix until there are no streaks of flour left. Pour the batter into your baking pan.
Bake in a preheated oven for 28-32 mins (for an 8-inch round cake) or 18-20 mins (for cupcakes) until the toothpick comes out clean.
Allow the cake to cool for 10 minutes in the pan. Run a dull knife along the edge of the cake pan to loosen it. Place a plate, cooling rack, or other surface on top. Invert quickly. Let cool (1 hour) before frosting or serving.
This cake is great with Vegan Chocolate Ganache Frosting or Coconut Whipped Cream. It also pairs well with Vegan Strawberry Frosting and Chocolate Avocado Frosting.
Leftovers can be stored at room temperature, lightly covered, for up to 2 days*. They can also be kept in the fridge for 4-5 days or in the freezer for one month. The cake can be frozen without frosting if it is baked in advance. Thaw the cake at room temperature.