Vegan and Gluten-Free Chocolate Cake

I used to deem myself not a fan of chocolate. I thought it was funky-tasting and overrated. However, as I keep evolving in the kitchen and playing with new ingredients, I am learning that it was milk chocolate I was not a fan of. That I really and truly enjoy dark chocolate or vegan chocolate the best!

The chocolate in this vegan and gluten-free chocolate cake is rich in flavor. Altogether, the cake is delicate and airy. It is also versatile when it comes to frosting and decorating it. I have paired it nicely with either vegan frosting, fruit, chocolate ganache, or even with just a sprinkle of corn-free powdered sugar.

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Invite this cake to your next birthday celebration or gathering, or just whip one up for yourself! I'm not here to judge. How do you think this recipe was created in the first place?

Turn it into your own and tag us on Instagram. We'd love to see your slice of this recipe: @amandamacgregor_com

Vegan and Gluten-Free Chocolate Cake

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Ingredients

• 2 cups The Greater Knead's gluten-free all-purpose flour

• 1 cup oat flour

• 1 ⅓ cups unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon corn-free baking powder

• 1 teaspoon cream of tartar

• ½ cup date sugar

• ½ teaspoon salt

• 1 vanilla bean or 1 tablespoon vanilla extract

• 1 ¼ cups water

• 1 cup of dairy-free milk of your choosing (we like to use chocolate oat milk)

• ¼ cup + 2 tablespoons olive oil

• ½ cup pure maple syrup

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Directions

1. Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with oil then line the bottom with parchment paper. Set aside.

2. In a large bowl, sift together the dry ingredients: the flours, cocoa powder, baking soda, cream of tartar, date sugar, and salt. Set aside.

3. In a medium bowl or stand mixer, whisk together all wet ingredients: vanilla, water, milk, oil, and maple syrup. Whisk until well incorporated. 

4. Doing 1 cup at a time, add the dry ingredients to the wet ingredients while whisking the batter in between each addition until fully combined. Make sure no flour patches remain and that you scrap down the bowl with a rubber spatula when needed.

5. Pour the batter evenly into the prepared cake pans. If needed, tap the pans several times on your countertop to even out the batter and release bubbles that have formed. Make sure not to tap too hard though or you will cause the batter to splatter,

6. Bake for 22-25 minutes. You can test for doneness with a toothpick—insert it at the center and it should come out clean or as crumbs when done. If it comes out as liquid, your cake will need extra time to cook.

7. Remove from the oven and let cool for 25 minutes.

8. Use a butter knife to cut around the interior edges of the cake pan to loosen the cake. Place a large plate upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate. Repeat with the second layer.

9. Allow the cake to cool completely before frosting and decorating.