Gluten Free Chocolate Cake

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 10


Gorgeous 2-layer moist and delicious vegan and gluten-free chocolate cake. Frosted with a rich and creamy chocolate ganache frosting this cake is ideal for any special occasion.


For the Chocolate Cake:

For the Chocolate Ganache Frosting:

  • 10.5 oz (300g) Vegan Chocolate
  • 1 cup (240ml) Coconut Cream
  • 2 Tbsp (28g) Coconut Oil
  • 2 cups to 2.5 cups (240g300g) Powdered/Confectioners Sugar


  1. Preheat the oven to 350°F (or 180°C).
  2. Grease two 7-inch round cake tins with coconut oil or non-stick spray and cut out two circles of parchment paper to line the bottoms.
  3. Sift the gluten free flour and cocoa powder into a mixing bowl.
  4. Add the sugar, baking soda and salt and mix together.
  5. Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute.
  6. Pour in the soy milk (or other non-dairy milk), vanilla extract, olive oil, white vinegar and applesauce and mix.
  7. Add the flax egg and mix in.
  8. Divide the batter between the two cake pans and place into the oven to bake for 30 minutes.
  9. After 30 minutes check if they are ready by inserting a toothpick into the center of the cake. If it comes out clean it’s ready. If not, put it back in for another 5 minutes and then check again.
  10. Move to a cooling rack and allow to cool completely before frosting.
  11. Prepare the chocolate ganache frosting by adding the coconut cream and coconut oil to a pot on the stove and heating to just prior to boiling (it should have just started to simmer).
  12. Remove from the stove and pour out the hot liquid over broken up pieces of dark chocolate in a bowl.
  13. Allow to sit for a minute for the chocolate to melt.
  14. Whisk up into smooth chocolate.
  15. Add 2 cups of powdered sugar and whisk again with an electric whisk.
  16. Place the chocolate ganache into the refrigerator to firm up for about an hour, this will be when the cake is cooling anyway.
  17. When the frosting is cooled and firm, whisk it up again with an electric whisk until it’s the right consistency to spread onto cake. If it’s too thin, add another 1/2 cup of powdered sugar to reach the right frosting consistency.
  18. Frost onto the cooled cake.
  19. This cake will keep properly covered in a cake dish for a few days, but of course it’s best when fresh.


*I used Bob’s Red Mill Gluten Free All Purpose Flour Blend in this recipe.

*You can switch the oil for canola oil or another vegetable oil of your choice. If you want to use coconut oil then make sure it’s melted first.

*Adapted from my Classic Vegan Chocolate Cake recipe.

*Prep time is for cake only and does not include the chocolate ganache frosting.

*Nutrition estimate is based on 1 slice of 10 with a generous (very generous) amount of vegan chocolate ganache frosting.

  • Category: Dessert, Gluten-Free
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 10)
  • Calories: 607
  • Sugar: 49.3g
  • Sodium: 310mg
  • Fat: 35.2g
  • Saturated Fat: 12.4g
  • Carbohydrates: 63g
  • Fiber: 6g
  • Protein: 7.3g

Keywords: gluten free chocolate cake