Vegan Gluten Free Chocolate Cake

A large slice of chocolate cake on a white plate with a stainless steel fork.

This vegan gluten free chocolate cake turned out fudgy, moist, and so chocolaty. It’s refined sugar free, dairy free, and egg free, so it’s ideal if you’re accommodating multiple dietary restrictions. This date-sweetened cake is rich and decadent so it’s perfect for those extra special occasions that call for an indulgent treat.

Vegan Gluten Free Chocolate Cake – Main Ingredients

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This cake is refined sugar free and sweetened with date paste, so it’s ideal if you’re trying to reduce or eliminate your consumption of white sugar. Date paste is easy to make – all you need are dates, some boiling water, and a blender or food processor. See my recipe for how to make date paste.

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. You can also purchase oat flour online if you prefer.


This recipe calls for a flax egg, which is so simple to make and works well as a vegan 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. 

This cake gets its intensely chocolaty flavour from cocoa powder. Cocoa powder is a nutritious way to add a chocolate kick to all kinds of treats. Any type of unsweetened cocoa powder will work well in this recipe.

Two frosting options for this refined sugar free chocolate cake

I’ve included two different frosting options that pair well with this cake. The first is a nut free version that turned out delicious. It has an intense chocolate flavour and just the right amount of sweetness – perfect for dark chocolate lovers.

The second frosting is a vegan chocolate buttercream that turned out so rich and creamy, it’s hard to believe it doesn’t contain any refined sugar or dairy. I used soaked and blended cashews to give this frosting a buttery consistency and richness. Cashews are commonly used in vegan cooking and are a wonderful plant based ingredient that, when soaked and blended, mimic the textures and flavours of butter, cream, and other dairy products.

More gluten free vegan dessert recipes

For another delicious plant based gluten free dessert, try these plant-based pumpkin brownies. They’re easy to make and are perfect when you’re craving a nutritious treat.

Or try these delicious vegan oatmeal cookies. They have crispy centers, chewy middles, and are freezer friendly.

A large slice of chocolate cake on a white plate with a stainless steel fork.
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4.08 from 13 votes

Vegan Gluten Free Chocolate Cake

This vegan gluten free chocolate cake is a rich and decadent refined sugar free dessert for special occasions.
Course Dessert
Cuisine American
Keyword dairy free, egg free, gluten free, plant based, refined sugar free, vegan
Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings 12
Calories 361kcal

Equipment

  • Blender or food processor

Ingredients

For The Nut Free Frosting:

  • 2 cups date paste
  • 1/2 cup extra virgin olive oil (or substitute your preferred oil)
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

For The Cake:

  • 2 cups date paste
  • 1 cup gluten free oat flour
  • 1/2 cup extra virgin olive oil (or substitute your preferred oil)
  • 1/2 cup cocoa powder
  • 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)
  • 3 teaspoons gluten free baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

For The Nut Free Frosting:

  • Add the date paste, olive oil, cocoa powder, vanilla extract, and salt to a saucepan.
  • Warm on low heat while stirring occasionally until the ingredients are well incorporated and heated through.
  • Remove from heat, let the frosting cool off a bit, then refrigerate for at least one hour before frosting the cake.

For The Cake:

  • 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 12 slices of cake.

Notes

  • Store in an airtight container in the fridge for up to five days or freeze for up to six months.

Nutrition

Calories: 361kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 576mg | Fiber: 7g | Sugar: 31g | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

Vegan chocolate buttercream frosting

If you’re craving something even richer and creamier, top this vegan gluten free chocolate cake with this plant-based chocolate buttercream instead of the nut free frosting. Both frosting options are delicious so you can’t go wrong.

A big slice of chocolate cake on a white plate.
Print Pin
5 from 1 vote

Vegan Chocolate Buttercream Frosting

This vegan chocolate buttercream frosting turned out creamy and delicious.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, plant based, refined sugar free, vegan
Prep Time 2 hours 10 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 99kcal

Equipment

  • Blender or food processor

Ingredients

  • 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
  • Pinch salt
  • 1/4 cup cocoa powder

Instructions

  • 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.

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 179mg | Fiber: 2g | Sugar: 8g | Calcium: 11mg | Iron: 1mg