Vegan Gluten Free Chocolate Cake
This vegan gluten free chocolate cake recipe turned out fudgy, moist and so chocolaty. It’s rich, delicious and perfect for special occasions.
Sweetened only with date paste, this cake is refined sugar free as well as gluten free. I opted to use gluten free oat flour in this recipe which I make at home by filling my food processor with rolled oats and processing them for a couple of minutes until it reaches a flour consistency. Then I store the oat flour it in the pantry so I always have it on hand for baking.
This chocolate cake recipe calls for a flax egg, which is so simple to make and works well in vegan recipes as an egg substitute. To make a flax egg, simply combine 1 tablespoon of ground flax seeds with 3 tablespoons of water, then let the mixture thicken in the fridge for 10 minutes.
The vegan chocolate frosting turned out so rich and creamy, it’s hard to believe how much healthier it is than traditional frosting. I used soaked and blended cashews to give the frosting a buttery consistency and richness. And I sweetened this cake with date paste, of course, so it’s refined sugar free too.
Vegan Gluten Free Chocolate Cake Recipe
For The Frosting:
1 cup soaked cashews (soak cashews in 1 cup of boiling water for 1 hour, then discard the liquid and rinse)
1 cup date paste (see my date paste recipe for instructions)
1/2 cup water
1 teaspoon vanilla extract
1/4 cup cocoa powder
Add the soaked cashews and water to a food processor or blender and process/blend until smooth (approximately 3 minutes). Add the cocoa powder, vanilla extract, date paste and salt and process blend for another couple of minutes until smooth and airy. Refrigerate for at least two hours before frosting the cake. Makes 2 1/2 cups of vegan chocolate frosting.
For the Cake:
2 cups date paste
1/2 cup extra virgin olive oil (or substitute your preferred oil)
1 flax egg (to make a flax egg mix one tablespoon of ground flax seeds with 3 tablespoons of water, then let the mixture thicken in the fridge for 10 minutes)
1 teaspoon vanilla extract
Pinch of salt
1/2 cup cocoa powder
1 cup gluten free oat flour
3 teaspoons gluten free baking powder
In a large mixing bowl, add the date paste, olive oil, flax egg and vanilla. Stir to combine. Add the cocoa powder and salt and stir again. In a separate bowl, mix the oat flour and baking powder together, then add those dry ingredients to the wet and stir once more. Divide the batter in half and spread the batter evenly into two well greased 9 inch round baking pans. Bake at 350 degrees Fahrenheit for 35 minutes. Wait until the cake has cooled completely before frosting. Makes approximately 12 slices of vegan gluten free chocolate cake.