My friends, we have heard your calls to release our secret gluten free chocolate cake recipe, and today is your lucky day! It’s based on the baking mix we released last year after almost a year of development and innumerable taste tests. And it’s now ready to be made from scratch your kitchen!
This cake is MOCKED, moist, perfectly chocolatey and undetectable vegangluten-free, grain-free and naturally sweet. PLUS, this is achieved in just 1 bowl! Bakers, fire up your ovens… let’s bake an EPIC chocolate cake!
How to make the BEST gluten-free chocolate cake
Do that 1-BOW Gluten-free chocolate cake is as easy as it gets: just combine the dry ingredients, whisk the wet ingredients, pour into your cake pan, and bake!
Now let’s talk about the ingredients that make it all possible, starting with the secret gluten-free flour blend! Almond powderpotato starch and tapioca starch are the all-star trio that makes this cake light and fluffy with a perfect crumb texture! You can learn more about the role of each of these flours here.
Other dry ingredients include coconut sugar to preserve it naturally sweet, flax seed flour and xanthan gum for binding, and chocolate cake classics including cocoa powder, baking soda, baking powder, and sea salt.
For wet ingredients, you’ll only need three: water, a neutral-tasting oil (we like avocado oil), and vanilla extract. The cake batter is waiting for you!
After cooking and cooling to let the texture reach its maximum potential, we enter the land of icing! Your options are endless, but our top pick? Vegan Chocolate Ganache Frosting! It’s super chocolatey, elegant and luxurious yet surprisingly easy to make!
This chocolate cake is a total WINNER! It is:
Fluffy
Humid
Decadent
chocolate
Perfectly sweet
& Undetectable Vegan + Gluten Free!
It’s a dessert everyone will love, perfect for all kinds of celebrations including birthdays, weddings, baby showers, Mother’s Day, New Years and more.
More gluten-free vegan cake recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Well done friends!
Servings 8 (Slices)
Prevent your screen from going dark
- 1 cup almond powder (we love Wellbee’s)
- 1 cup coconut sugar, sifted if lumpy (we like Supernatural)
- 1/2 cup mashed potatoes (NO potato flour)
- 1/3 cup cocoa powder, sifted if lumpy
- 1/4 cup tapioca starch (also called tapioca flour)
- 3 tablespoon flax seed flour (ground flax seeds)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon xanthan gum*
- 2/3 cup water
- 1/4 cup avocado oil (or other neutral-tasting oil like refined coconut oil)
- 1 teaspoon vanilla extract
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Preheat your oven to 350 degrees F (176 C) and lightly grease an 8-inch round cake pan with oil or line a standard-size muffin pan with paper liners. Put aside.
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In a medium mixing bowl, add all the dry ingredients (almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed flour, baking powder, baking soda, salt marine and xanthan gum). Whisk well to combine.
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Then add the water, oil and vanilla extract. Whisk thoroughly until no traces of flour remain. Pour the batter into your prepared pan.
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Place in preheated oven and bake for 28-32 minutes (for an 8-inch cake) or 18-20 minutes (for cupcakes), or until a toothpick inserted in the center comes out almost clean (with only a few crumbs).
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Let the cake cool in the pan for 10 minutes. To remove it from the cake pan, run a dull knife around the edge of the pan to loosen the cake. Then place a plate or cooling rack on top and flip quickly. Let cool completely (~1 hour) before frosting and serving!
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Store leftovers loosely covered at room temperature for up to 2-3 days*, in the fridge for 4-5 days, or in the freezer for 1 month. Cake can be baked ahead and frozen unfrosted. Let thaw completely at room temperature before serving.
*If you choose to omit the xanthan gum, the cake will be less moist and more crumbly.
*The recipe as written makes an 8 inch cake. For the photos, we used three 6-inch cake pans. If using three 6-inch pans, reduce baking time to 20-25 minutes.
*We have found that the texture of this cake is best when eaten within 24-48 hours. The nature of potato starch is a bit drying, so keep that in mind if you are preparing days in advance for an event or special occasion. You can reduce the amount of potato starch to 1/3 cup to keep it more moist, but it does get a little more brittle and less fluffy.
*Nutritional information is a rough estimate calculated without optional ingredients.
Portion: 1 slice calories: 293 Carbohydrates: 39.3 g Protein: 4.2 g Fat: 15.2 g Saturated fat: 1.6 g Polyunsaturated fats: 3.2 g Monounsaturated fat: 9.6 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 356 mg Potassium: 321 mg Fiber: 3.5 g Sugar: 17.2 g Vitamin A: 0 UI Vitamin C: 0 mg Calcium: 79 mg Iron: 1.2 mg
