This easy vegan gluten free chocolate cake is the ultimate chocolate cake recipe! Super moist, decadent and rich, you won’t believe that this healthier chocolate cake is made from just oat flour, is completely oil free, and naturally eggless, dairy free, and refined sugar free! This chocolate cake recipe is stress-free, minimal ingredients, and downright DELICIOUS!
- 1 1/2 cups (350 g) unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter
- 3 cups (360 g) oat flour, sifted
- 2/3 cup (65 g) cocoa powder
- 2 tbsp arrowroot powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups (375 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1 1/4 cups (250 g) coconut sugar or organic granulated sugar
- 1 batch vegan chocolate buttercream
- Please read through all instructions before beginning.
- Prep: preheat the oven to 350F. Grease and line three 6″ cake pans with cooking oil and parchment paper, and set aside. Measure out all ingredients. Mix together the dairy free milk and apple cider vinegar in a small bowl, and set aside to rest for 5 minutes. This will be called the vegan buttermilk going forward.
- Whisk together the dry ingredients: in a medium bowl, whisk together the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Set aside
- Make the batter: in a large bowl, whisk together the vegan buttermilk, applesauce, and coconut sugar. Add in the dry ingredients, and whisk gently to combine the dry ingredients into the wet. Mix until just combined.
- Bake: pour the batter into the three prepared pans evenly, and place into the oven to bake for 37-40 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to fully cool before frosting. There should be no heat within the cakes at all prior to making the vegan buttercream.
- Make the frosting: once the cakes are cooled, you can make the vegan chocolate buttercream frosting according to the directions.
- Frost the cake: apply about 1/3 cup of chocolate frosting between each layer, and frost the remainder of the cake. Decorate as you’d like (fresh fruit is my favorite!), and slice and serve!
- Storage: store any leftover slices in the fridge in an airtight container for up to 5 days. Alternatively, you can freeze this cake in an airtight container for up to 2 months.
Oat flour: you can use store bought oat flour or homemade oat flour. Homemade will give you a more rustic look, like the photos.
Arrowroot powder: arrowroot is found as either arrowroot starch or arrowroot powder, depending on the brand. You can also use cornstarch at a 1:1 ratio.
Refined sugar free: to keep this gluten free vegan chocolate cake entirely refined sugar free, using coconut sugar for both the cake and the frosting.
Please read the full recipe post for all tips and tricks! Enjoy!
- Serving Size: 1 slice
- Calories: 439
- Sugar: 37.6 g
- Sodium: 108.4 mg
- Fat: 12.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 73 g
- Fiber: 6.2 g
- Protein: 6.8 g
- Cholesterol: 30.5 mg
Keywords: gluten free vegan chocolate cake, gluten free chocolate cake, gluten free vegan cake, vegan chocolate cake, easy chocolate cake