Vegan Gluten Free Chocolate Cake

Vegan gluten free chocolate cake slice with frosting on a white plate.

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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 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. 

The vegan chocolate frosting 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 the frosting a buttery consistency and richness. And I sweetened this cake with date paste, of course, so it’s refined sugar free too. 

If you prefer a nut free chocolate frosting instead, there’s an alternative recipe at the bottom of this post that is sure to please. It just tastes a bit more dark chocolaty than the cashew version does.

A slice of chocolate vegan cake on a white plate.
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5 from 3 votes

Vegan Gluten Free Chocolate Cake

This vegan gluten free chocolate cake is refined sugar free and so rich and delicious.
Course Dessert
Cuisine American
Keyword clean eating
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 308kcal
Author A Sweet Alternative

Ingredients

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
  • Pinch salt
  • 1/4 cup cocoa powder

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

Instructions

For the frosting:

  • 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:

  • 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.

Nutrition

Calories: 308kcal | Fat: 15.2g

Vegan Gluten Free Chocolate Cake Nutritional Information:

Alternatively, if you prefer a nut free vegan frosting recipe that doesn’t call for cashews, here’s a delicious frosting recipe that you can use instead:

Nut Free Vegan Chocolate Frosting:

Ingredients:


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

Instructions:

Add all ingredients to a saucepan and warm on low heat for a few minutes until the ingredients are well incorporated and heated through. Let cool completely and then refrigerate for at least one hour before frosting the cake.

Slice of chocolate cake on a plate with a fork.
Nut free vegan chocolate frosting for those who’d prefer to skip the cashews

More Recipes:

Vegan Gingerbread