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Vegan Chocolate Cake (Gluten-free)

It is a one-bowl, moist and decadent vegan chocolate cake with chocolate coconut whipped cream frosting. Simple, easy and delicious! Dairy-free and gluten-free as always. 
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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices (9-inch cake)
Calories 100kcal


Vegan Chocolate Cake - Dry ingredients

Vegan Chocolate Cake - Wet ingredients

Vegan Chocolate Frosting


  • This recipe is to make a one-layer chocolate sponge cake base in a 9-inch cake pan. If you need double layer (like on the photos), double the recipe and bake them separately in two 9-inch cake pans.
  • 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, sparkling water and apple cider vinegar to the dry mix and stir until you get a smooth batter.
  • Add peanut butter (and optional melted coconut oil) and mix again.
  • 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.
  • Wait for it to cool down before removing the chocolate cake from the baking pan.
  • Frost you cake with this creamy, dreamy, 2-ingredient vegan chocolate frosting. It is easy if you use a silicone icing spatula or a butter knife. To have a decadent frosted cake, you need to count on 1 can per layer and 2 can for the sides. In total 2 batches of the frosting recipe.
    For more info including step photos and top tips, check out the frosting recipe.



  • Use a flour sifter or a fine-mesh strainer to sift oat flour and cocoa powder to avoid any lumps in your batter. 
  • Even if I use a removable button cake pan, I always use a non-stick parchment paper to make removing the cake easier.
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. 


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