The Best Gluten-Free, Vegan Chocolate Cake Ever
Who says gluten-free, vegan desserts can’t be decadent and indulgent? This Gluten-Free, Vegan Chocolate Cake is here to prove all skeptics wrong. It’s rich, moist, chocolatey, and topped with a luscious, guilt-free chocolate icing. Whether you’re catering to dietary restrictions, exploring healthier dessert options, or simply craving a show-stopping chocolate cake, this recipe checks all the boxes.
Including wholesome ingredients like almond flour, coconut sugar, unsweetened cocoa powder, and a naturally sweetened date-and-bean icing, this cake is as nutrient-packed as it is delicious. Let’s dive into what makes this cake truly special and how you can whip it up for your next celebration—or just because you deserve a slice of chocolate heaven.
What Makes This Chocolate Cake Special?
Creating a cake that’s both vegan and gluten-free can be a challenge. Often, these desserts end up too dry, too dense, or lacking in flavor. Not this one! Here’s why this cake rises (pun intended) above the rest:
1.Moist and Fluffy Texture: Psyllium husk acts as a binder, replacing the role of eggs while adding structure and moisture to the cake.
2.Rich Chocolate Flavor: With a generous amount of unsweetened cocoa powder and coconut sugar, this cake delivers deep, satisfying chocolatey goodness.
3.Wholesome Ingredients: Almond flour and oat flour create a nutrient-dense base, while applesauce, coconut milk, and maple syrup ensure every bite is tender and flavorful.
4.Decadent, Guilt-Free Icing: Made with dates, black beans, and cacao powder, this icing is smooth, sweet, and secretly packed with protein and fiber.
The Recipe: Gluten-Free, Vegan Chocolate Cake
Ingredients
For the Cake:
•2 tablespoons psyllium husk
•1 cup water
•2 cups blanched almond flour
•3 cups oat flour
•1 cup coconut sugar
•1 1/2 cups unsweetened cocoa powder
•2 tablespoons baking powder
•2 teaspoons baking soda
•1 teaspoon salt
•3/4 cup unsweetened applesauce
•1 1/2 cups organic unsweetened coconut milk or almond milk
•1/2 cup pure maple syrup
For the Chocolate Icing:
•3/4 cup Medjool or Deglet Nour dates, soaked in hot water for 30 minutes
•1 1/2 cups canned or cooked black beans, drained and rinsed
•1/4 cup pure maple syrup
•1/4 cup unsweetened cocoa or cacao powder
•2 1/2 tablespoons hemp seeds (optional)
•1 teaspoon pure vanilla extract
•1/4 cup organic almond milk
•1/4 teaspoon salt
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease Bundt Pan and set aside.
- In a small bowl, combine the psyllium husk and water. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency. This will act as your egg substitute.
- In a large mixing bowl, whisk together the almond flour, oat flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- In blender, mix the psyllium gel, applesauce, coconut milk (or almond milk), and maple syrup and blend on high 2 minutes or until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until well combined and a smooth batter forms. Avoid overmixing.
2. Bake the Cake
- Pour batter into bundt pan.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Chocolate Icing
- Drain the soaked dates and add them to a blender along with the black beans, maple syrup, cocoa powder, hemp seeds (if using), vanilla extract, almond milk, and salt.
- Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or add a bit more almond milk for the desired consistency.
Gluten Free, Vegan Chocolate Cake
Serve as is, or serve with berries to create a masterpiece!
4. Assemble the Cake
- Place the cooled cake on a plate or cake stand. Spread a generous layer of chocolate icing on top.
- Spread the icing down to the sides.
- For an extra touch, decorate with fresh berries, a sprinkle of cacao powder, or a handful of chopped nuts.
Add berries to dress it up!
5. Serve and Enjoy!
Slice and serve the cake immediately, or refrigerate it for up to 3 days. It tastes even better after a few hours in the fridge, as the flavors meld together.
Pro Tips for Success
1.Use High-Quality Ingredients: Since this cake relies on simple, wholesome ingredients, quality matters. Opt for organic cocoa powder, pure maple syrup, and fresh Medjool dates for the best results.
2.Check Your Oat Flour: Make sure your oat flour is certified gluten-free if you’re baking for someone with celiac disease or gluten sensitivity.
3.Don’t Skip the Psyllium Husk: It’s key for binding the cake and giving it the right texture. If you don’t have psyllium husk, chia or flaxseed gel can be used as substitutes, though the texture may vary slightly.
4.Blend the Icing Thoroughly: For the smoothest icing, make sure your dates and black beans are well-blended. A high-speed blender or food processor works best.
Why You’ll Love This Cake
This isn’t just any chocolate cake—it’s a cake that anyone can enjoy, regardless of dietary preferences. Here’s what makes it a standout:
•Gluten-Free: Oat and almond flours create a tender crumb without the need for traditional wheat flour.
•Vegan: No eggs, dairy, or butter—just plant-based goodness.
•Naturally Sweetened: Coconut sugar, maple syrup, and dates keep the sweetness natural and unrefined.
•Nutrient-Packed: From protein-rich almond flour to fiber-filled psyllium husk and black beans, every ingredient has a purpose beyond just flavor.
A Cake for Every Occasion
Whether you’re hosting a celebration, hosting a dinner party, or just want a mid-week treat, this gluten-free, vegan chocolate cake is the ultimate dessert. It’s elegant enough for special occasions yet simple enough to make anytime you’re craving chocolate.
I made 2 batches for a friends wedding. first I made a cake, then the second I made cupcakes. This was a huge hit not only for the friends that were gluten free, but the other guests enjoyed it and couldn’t tell they were gluten free AND vegan!
You can pair it with a scoop of dairy-free vanilla ice cream (Oat-ly Vanilla is our favorite) or a dollop of coconut whipped cream for an extra indulgent experience. And don’t be surprised if guests ask for the recipe—they’ll never believe it’s gluten-free and vegan!
Final Thoughts
Remember, baking doesn’t have to be complicated or filled with refined ingredients to create something truly amazing. This Gluten-Free, Vegan Chocolate Cake is proof that wholesome, plant-based desserts can rival (and even surpass) traditional recipes in flavor and texture.
Give this recipe a try and let us know how it turns out! Share your creations on social media with the hashtag #sarahputsimply—we’d love to see your delicious masterpieces.
Happy baking!
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The BEST Gluten Free Vegan Chocolate Cake
Ingredients
For The Cake
- 2 tablespoons psyllium husk
- 1 cup water
- 2 cups blanched almond flour
- 3 cups oat flour
- 1 cup coconut sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 1/2 cups organic unsweetened coconut milk or almond milk
- 1/2 cup pure maple syrup
For the Chocolate Icing:
- 3/4 cup Medjool or Deglet Nour dates soaked in hot water for 30 minutes
- 1 1/2 cups canned or cooked black beans drained and rinsed
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened cocoa or cacao powder
- 2 1/2 tablespoons hemp seeds optional
- 1 teaspoon pure vanilla extract
- 1/4 cup organic almond milk
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan, and set aside.
- In a small bowl, combine the psyllium husk and water. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency. This will act as your egg substitute.
- In a large mixing bowl, whisk together the almond flour, oat flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- In blender, mix the psyllium gel, applesauce, coconut milk (or almond milk), and maple syrup, blend 2 minutes or until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until well combined and a smooth batter forms. Avoid overmixing.
- Pour batter into your bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Chocolate Icing
For The Icing
- Drain the soaked dates and add them to a blender along with the black beans, maple syrup, cocoa powder, hemp seeds (if using), vanilla extract, almond milk, and salt.
- Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the processor or add a bit more almond milk for the desired consistency.
- Place cooled cake on plate or cake stand. Spread a generous layer of chocolate icing on top.and spread over sides of the cake.
- For an extra touch, decorate with fresh berries, a sprinkle of cacao powder, or a handful of chopped nuts.
- Slice and serve the cake immediately, or refrigerate it for up to 3 days. It tastes even better after a few hours in the fridge, as the flavors meld together.
Yum! This looks delish.
This cake looks fantastic! I love that you use dates in the recipe. What a great idea for Valentine’s Day coming up!
Yum! Adding this to the list of recipes I need to try!
I hope you enjoy it. I think it tastes the best when it’s cold after spending the night in the fridge.
Oh wow, you had me at the picture and you kept me reading with the rest. I’m not gluten-free or vegan, just simply craving a show-stopping chocolate cake – in your own words, lol! But I am super intrigued with the ingredients and since my hens aren’t laying much right now, I appreciate a recipe that doesn’t use any! Thanks for sharing this awesome recipe!
This vegan chocolate cake looks so yummy! This girl LOVES chocolate cake! Definitely making this!😁
I hope you enjoy it! I think it tastes best after it spends the night in the fridge 😋