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Gluten-free Vegan Chocolate Cake (Oat Flour)

It is a one-bowl, moist, and decadent gluten-free vegan chocolate cake with chocolate coconut whipped cream frosting. Simple, easy, and delicious!
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian
Keyword chocolate coconut whipped cream, double chocolate cake, gluten-free chocolate cake, vegan chocolate cake, vegan chocolate frosting
Prep Time 10 minutes
Cook Time 30 minutes
Frosting 10 minutes
Total Time 50 minutes
Servings 12 slices (9-inch cake)
Calories 100kcal

Ingredients

Chocolate cake - dry ingredients

Chocolate cake - wet ingredients

Vegan chocolate frosting

Instructions

  • This recipe is to make a one-layer chocolate sponge cake base in a 9-inch cake pan. If you need a double layer (like in the photos), double the recipe and bake them separately in two 9-inch cake pans.

Chocolate cake

  • Mix dry ingredients - Take a glass bowl and add all dry ingredients: oat flour, cocoa powder, coconut sugar, psyllium husk (or ground flax seeds), and baking soda. Mix with a spatula or a spoon.
  • Add dairy-free milk and apple cider vinegar to the dry mix and stir until you get a smooth batter.
  • Add peanut butter and apple sauce and mix again.
  • Finally, add sparkling water and mix gently.
  • Line your cake pan with parchment paper and pour in the mixture. Try to make the top as even as you can.
  • Preheat the oven to 350 Fahrenheit (180 degrees Celsius) and bake for 30 minutes.
  • Before removing the chocolate cake from the baking pan, wait for it to cool down.

Chocolate frosting

  • Scoop out the creamy part of the canned coconut milk after it was chilled in the fridge for at least 2 days. Try to take as little from the watery part as possible.
  • Now, take your hand mixer and whip it for 1 minute.
  • Add ¼ cup of hot chocolate powder at a time and whip it until combined. 1 minute or so.
  • Frost your cake using a silicone icing spatula. To have a decadent frosted cake, you need to count on 1 can per layer and 2 cans for the sides.

Video

Notes

RE-TESTED RECIPE AS A REACTION TO COMMENTS
As we received some comments about the amount of baking soda, I re-tested the recipe with new baking soda and ACV amounts and also added apple sauce to make the cake moister. 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 95mg | Fiber: 2g | Sugar: 6g | Vitamin A: 21IU | Calcium: 26mg | Iron: 1mg