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Home » Recipes » Cakes and Cupcakes

Best Vegan Chocolate Cake

Published: Jan 27, 2021 by Lexi

312 shares
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This is hands down the BEST vegan and gluten free chocolate cake you'll ever have. It's moist, rich, super chocolate-y and topped with an insanely fluffy vegan chocolate buttercream. The best part? It's easy to make, with just two bowls, a sheet pan and no layers!

side view of a slice of vegan gluten free chocolate cake with thick layer of frosting.

Why we love this recipe

  • It's SO easy. Intimidated by the fancy layer cakes you see on social media? This is not that. It's insanely easy to make, easy to frost (no mess with piping!) and comes together quickly. The ultimate dessert in my opinion!
  • Perfect for birthdays, holidays or any other time you need a foolproof vegan dessert.
  • No fancy layers or decorating. Just one layer baked in a regular ol' sheet pan topped with a thick layer of creamy, insanely delicious vegan chocolate buttercream. (Chocolate shaving optional, but encouraged.)
  • Vegan, gluten free AND nut free: perfect for just about any dietary restrictions!
  • Rich, flavorful and SO delicious.
overhead view of sliced vegan gluten free chocolate cake with chocolate shavings.

Ingredients

Here are the key ingredients you'll need to make this vegan gluten free chocolate cake:

Cake ingredients

overhead view of ingredients for vegan chocolate cake with text labels.
  • Espresso: freshly brewed espresso is an optional ingredient, but it majorly enhances the rich, chocolate-y flavor.
  • Dark chocolate: any dark chocolate will do, but we prefer something around 70-80%.
  • Cocoa powder: we use unsweetened cacao powder. You can also use regular baking cocoa, but be sure to opt for unsweetened.
  • Gluten free all purpose flour and oat flour: we've found a combination of these two flours makes for a moist, but not gummy texture that sometimes happens in gluten free baked goods.
  • Unsweetened applesauce acts as a binder in place of eggs. It's an essential ingredient in this recipe (but don't worry – you can't taste it!).

Frosting ingredients

overhead view of ingredients for vegan chocolate buttercream with text labels.
  • Vegan butter, softened to room temperature
  • Powdered sugar (confectioners' sugar)
  • Melted dark chocolate, cooled to room temperature
  • Vanilla extract & salt

Ingredient Notes & Substitutions

  • Espresso: we prefer freshly brewed espresso in this chocolate cake, but if you don't have access to an espresso machine, you can substitute with 1 teaspoon of instant espresso powder.
  • Gluten free all purpose flour: we always use Bob's Red Mill 1:1 Gluten Free Baking Flour in our baking recipes and highly recommend it. It's available at most grocery stores and online. (We also use their oat flour!)
  • Nondairy milk: we prefer using oat milk in this recipe for its creamy texture and mild flavor. You can also use cashew, almond or soy milk.
  • Vegan butter: any brand will do, but we particularly love using Country Crock plant butter in our vegan baking recipes. The texture and taste is very similar to real butter, and it whips up into the most beautifully fluffy vegan chocolate buttercream!
close up view of vegan gluten free chocolate cake with chocolate shavings.

Step-by-step instructions

PREP: Preheat oven to 350˚F and line a 9x13 inch pan with parchment paper. 

Step 1: In a mixing bowl, stir together gluten free flour, oat flour, cocoa powder, baking powder, baking soda and salt. Set aside. 

Step 2: In a large mixing bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute).

Step 3: Add vanilla, applesauce and maple syrup and continue mixing. NOTE: the mixture may look separated at this point, but don't worry (it's just the vegan butter). Once you add the dry ingredients, it will come together perfectly.

step-by-step photos for how to make vegan chocolate cake batter using an electric mixer.

Step 4: Stir freshly brewed espresso into oat milk. Alternate adding the dry mixture and the oat milk/espresso to the wet ingredients, mixing on medium-low until fully incorporated.

Step 5: Add melted chocolate and continue mixing until incorporated. 

Step 6: Pour batter into pan and smooth out with a spatula. Bake for 28-30 minutes, or until a toothpick comes out clean. Remove from oven and let cool completely before frosting. 

overhead view of baked vegan gluten free chocolate cake in a pan.

How to make vegan chocolate buttercream

This silky smooth buttercream is the perfect topping for this vegan gluten free chocolate cake! Here's how to make it in two simple steps.

3 photos showing the process of making vegan chocolate buttercream in stand mixer bowl.

To make vegan chocolate buttercream, melt chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted. Set aside and let cool until it's cool to the touch. 

Beat butter and powdered sugar on medium-high until light and fluffy – about 3 minutes. Add cooled chocolate, vanilla and salt and continue mixing on medium-high for another 2 minutes. 

Frost cooled cake and top with chocolate shavings or chocolate sprinkles. Slice and enjoy!

close up view of sliced vegan gluten free chocolate cake with chocolate shavings.

Expert Tips and FAQs

  • Make sure to let the cake cool completely before frosting, otherwise the buttercream will melt.
  • When making the vegan chocolate buttercream, don't add the melted chocolate while it's still hot, otherwise you will melt the butter and the frosting won't be the right texture.
  • Don't forget to soften your butter to room temperature before using in both the cake and the buttercream! This is essential so that the butter can incorporate with the other ingredients.
  • Cake pan conversions for circular layer cake: To make this vegan and gluten free chocolate cake into a 2 layer cake, use TWO 9-inch round pans. Divide the batter in half and use an equal amount in each pan. The baking time may be a bit shorter – start with 24 minutes and go from there until a toothpick comes out clean.
  • Topping ideas: we love simple chocolate shavings, but you can also top this vegan chocolate cake with sprinkles, fresh raspberries, mini chocolate chips or crushed cookies.
  • This vegan gluten free chocolate cake would also be fantastic with a raspberry, peanut butter or vanilla buttercream!
side view of a slice of vegan gluten free chocolate cake with thick layer of frosting.
How do you make chocolate shavings?


You'll need a bar of dark chocolate and a vegetable peeler. Use the vegetable peeler to shave thin curls from a room-temperature bar of chocolate. The longer the stroke, the larger the chocolate shaving.

Can you pipe vegan chocolate buttercream?


Yes, this vegan chocolate buttercream works well for both frosting and piping! You can use any piping tip, and it also works well on cupcakes and brownies.

How do you soften vegan butter quickly?


If you forget to soften your vegan butter ahead of time, unwrap and heat in the microwave in 5 second intervals until softened to the touch. Be careful not to melt it – it should only take a few seconds to get to the right softness.

Should I use the whisk or paddle attachment when making cake?


For those using a stand mixer: use the paddle attachment while making the vegan chocolate cake batter and the whisk attachment while making the frosting.

What's the best way to store vegan chocolate cake?

Since this cake doesn't contain any dairy products, it stores well covered at room temperature for up to 5 days. If you live somewhere very warm, you can store in the refrigerator to prevent the frosting from melting.

closeup view of vegan chocolate cake and buttercream on a fork.

More vegan & gluten free cake recipes

  • Vegan Funfetti Cake
  • Baked Vegan Cheesecake
  • Orange Olive Oil Cake
  • Lemon Almond Layer Cake with Vegan Vanilla Frosting

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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side view of a slice of vegan gluten free chocolate cake with thick layer of frosting.

Best Vegan Chocolate Cake


★★★★★

5 from 7 reviews

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan
Print Recipe
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Description

This is hands down the BEST vegan and gluten free chocolate cake you'll ever have. It's moist, rich, super chocolate-y and topped with an insanely fluffy vegan chocolate buttercream. The best part? It's easy to make, with just two bowls, a sheet pan and no layers! 


Ingredients

Scale

Cake:

  • ½ cup vegan butter, softened at room temperature
  • ¾ cup cane sugar
  • 1 tbsp vanilla extract
  • ½ cup unsweetened applesauce 
  • ¼ cup maple syrup
  • 1 ¼ cup oat milk (or other nondairy alternative)
  • 1 oz freshly brewed espresso (or 1 tsp instant espresso powder)
  • 1 ½ cups gluten free all purpose flour 
  • 1 cup oat flour
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup melted dark chocolate

Chocolate Buttercream:

  • 1 cup (2 sticks) vegan butter, softened to room temperature
  • 1 ½ cups powdered sugar
  • 8 oz dark chocolate, melted and slightly cooled
  • 1 tsp vanilla extract
  • Pinch of salt
  • For garnish: dark chocolate shavings

Instructions

  1. Preheat oven to 350˚F and line a 9x13 inch pan with parchment paper. 
  2. In a mixing bowl, stir together gluten free flour, oat flour, cocoa powder, baking powder, baking soda and salt. Set aside. 
  3. In a large mixing bowl, use an electric mixer to cream butter and sugar until fluffy (about 1 minute). Add vanilla, applesauce and maple syrup and continue mixing. 
  4. Stir freshly brewed espresso into oat milk. 
  5. Alternate adding the dry mixture and the oat milk/espresso to the wet ingredients, mixing on medium-low until fully incorporated. Add melted chocolate and continue mixing until incorporated. 
  6. Pour batter into pan and smooth out with a spatula. Bake for 28-30 minutes, or until a toothpick comes out clean. Remove from oven and let cool completely before frosting. 
  7. To make vegan chocolate buttercream, melt chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted. Set aside and let cool until it's cool to the touch. 
  8. Beat butter and powdered sugar on medium-high until light and fluffy – about 3 minutes. Add cooled chocolate, vanilla and salt and continue mixing on medium-high for another 2 minutes. 
  9. Frost cooled cake and top with chocolate shavings or chocolate sprinkles. Slice and enjoy!

Notes

Cake pan conversions for circular layer cake: To make this vegan and gluten free chocolate cake into a 2 layer cake, use TWO 9-inch round pans. Divide the batter in half and use an equal amount in each pan. The baking time may be a bit shorter – start with 24 minutes and go from there until a toothpick comes out clean.

Espresso: we prefer freshly brewed espresso in this chocolate cake, but if you don't have access to an espresso machine, you can substitute with 1 teaspoon of instant espresso powder. 

Gluten free all purpose flour: we always use Bob's Red Mill 1:1 Gluten Free Baking Flour in our baking recipes and highly recommend it. It's available at most grocery stores and online. (We also use their oat flour!)

Nondairy milk: we prefer using oat milk in this recipe for its creamy texture and mild flavor. You can also use cashew, almond or soy milk.

Storage: Since this cake doesn't contain any dairy products, it stores well covered at room temperature for up to 5 days. If you live somewhere very warm, you can store in the refrigerator to prevent the frosting from melting.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 427
  • Sugar: 31.6 g
  • Sodium: 266.2 mg
  • Fat: 25.2 g
  • Carbohydrates: 51.4 g
  • Fiber: 3.6 g
  • Protein: 3.5 g

Keywords: vegan gluten free chocolate cake

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Cynthia

    February 15, 2023 at 1:32 pm

    Can this recipe be made with regular all purpose flour instead of gluten free and oat flour combination? P.S. made your lemon cake recipe. It was a 5 star hit!!!

    Reply
  2. Darlene

    May 08, 2022 at 10:18 pm

    I made this cake for Mother's Day and it was amazing. I iced the cake with my own family favourite chocolate icing and will definitely make this cake time and time again. Perfection.

    ★★★★★

    Reply
    • Brent Harrison

      May 09, 2022 at 4:54 pm

      Thanks for the review, Darlene! Glad you enjoyed!

      Reply
  3. Patrizia

    September 13, 2021 at 4:30 am

    I prepared it yesterday for a sangria party and it was a success! ..the famous comment: "I wouldn't tell that it's vegan.." 😉 ahahah.. Thanks!! Greetings from Italy

    Reply
    • Lexi

      September 16, 2021 at 1:50 pm

      That's the best feedback! Thanks so much for sharing and we're so glad you enjoyed 🙂

      Reply
  4. Shabnam Reyhani

    April 29, 2021 at 6:16 am

    Hello, I'm going to try this amazing cake this weekend and I have a question: can I use pear sauce or banana instead of apple? I have an apple intolerance.
    Have a sunny day,
    shabnam 🙂

    Reply
    • Lexi

      April 29, 2021 at 11:36 am

      Hi Shabnam, thanks so much for your question! Pear sauce should be a perfectly fine substitute! I think banana would work, too, I would just make sure it's very finely mashed. Would love to hear how it turns out for you! Have a great weekend.

      Reply
      • Shabnam Reyhani

        May 01, 2021 at 3:58 pm

        Sorry, one more question: can you tell me how much a vegan butter stick weighs? I live in Austria, so we do not have the same brand names. The vegan butter I have weights 200 g (about 7 oz). Thank you! 🙂

        Reply
        • Lexi

          May 03, 2021 at 11:04 am

          Hi! 1 stick here is typically 4oz.

          Reply
      • Anita

        July 04, 2022 at 5:49 pm

        Hi, do you think I could bake this in a 12x8 inch pan? I’ve only got that or an 8 inch square pan on hand. Any advice? 🙂

        Reply
        • Lexi

          July 05, 2022 at 6:10 pm

          Yes, that should work fine, it just may take a touch longer to bake!

          Reply
  5. Marg

    March 22, 2021 at 4:43 am

    Just made the cake, no frosting and it was soft and fluffy! I subbed normal cane sugar with Lakanto Golden and it was fantastic. I will need to sub the normal Maple syrup with Lakanto flavoured Maple syrup to truly make it sugar free.
    This is a keeper!

    ★★★★★

    Reply
    • Lexi

      March 22, 2021 at 10:37 am

      So glad you enjoyed and that's so great to hear it worked with the lakanto sugar! Thanks so much for your comment!

      Reply
  6. Jen

    February 01, 2021 at 4:02 pm

    This was excellent! The frosting was a bit too sweet for our family so we will make a different one next time but the moist, fudgy cake was so so good....and we are not GF but would make this again just the same!

    ★★★★★

    Reply
  7. Jennifer

    January 30, 2021 at 11:03 am

    I tried this cake last night. It is amazing! The best cake for texture and taste that we have ever had. Great recipe with easy to follow directions. This was a hit. Thank you for all you do!

    ★★★★★

    Reply
    • Lexi

      January 30, 2021 at 11:35 am

      Thank you so much, Jennifer!! I'm so glad you enjoyed!

      Reply
  8. Ava

    January 28, 2021 at 11:18 pm

    I just tried this recipe today, and it was an absolute hit! I had to cook it for 40 minutes in my glass baking dish. This cake was so moist, and the frosting was delicious. My family thanks you very, very much. 🙂

    ★★★★★

    Reply
    • Lexi

      January 29, 2021 at 10:12 am

      Thank you so much, Ava! I'm so glad you enjoyed!

      Reply
  9. Julie

    January 27, 2021 at 9:40 pm

    The frosting!! We had to try this in honor of National Chocolate Cake Day and it did not disappoint. Super simple to make and you definitely do not have to be gluten free or Vegan to LOVE this! Thanks for the inspiration Crowded Kitchen.

    ★★★★★

    Reply
    • Lexi

      January 28, 2021 at 9:54 am

      SO glad you enjoyed, Julie! Thanks so much!

      Reply
    • Luke

      February 01, 2021 at 9:18 am

      I know it sounds sort of silly, but if you were just looking to bake this on account of the vegan aspect and not the G/F, could you like-for-like swap the G/F flour for regular AP flour? Or would the quantities differ?

      Reply
      • Lexi

        February 01, 2021 at 9:20 am

        Not silly at all! We haven't tried it with regular flour yet, but we would suggest using regular AP flour in place of the GF all purpose flour and oat flour, so altogether it would be 2 cups. Let me know how it goes!

        Reply
      • Anita

        July 12, 2022 at 4:39 pm

        Made a double batch of this cake (with a different frosting) for my sister’s birthday and it was so rich and soft at the same time, everyone kept telling me how good it was! Thank you! One question: can I freeze what’s left?

        ★★★★★

        Reply
        • Lexi

          July 13, 2022 at 10:20 am

          So glad you enjoyed! Yes, it should freeze fine!

          Reply
  10. Shiela

    January 27, 2021 at 5:35 pm

    What can you substitute the espresso powder with? Looks so yummy!!

    Reply
    • Lexi

      January 27, 2021 at 5:48 pm

      Hi! There's not really any substitute, but it's just there to enhance the flavor of the chocolate so you can definitely just omit it from the recipe. Hope you enjoy!

      Reply

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