This Classic Vegan Chocolate Cake recipe is an exclusive from The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion by Gina Fontana. Click here to find out where you can order the book. Ready for the best chocolate cake?
Table of Contents
A delightful fusion of basic ingredients from The Beginner’s Guide to Gluten-Free Vegan Baking. Elevate your skills as ripe bananas, mashed avocado, and an ensemble of plant-based wonders unite to create a moist, gluten-free, and vegan masterpiece, the best way to sweeten your afternoons or use for a birthday cake. Perfect for your first time attempt or any subsequent baking endeavors, this recipe promises a delicious cake every time. From the initial blend of flax eggs to the final touch of fresh berries, this guide ensures that crafting a whole cake has never been more rewarding. Dive into the world of vegan cake recipes and savor the joy of baking a truly delicious and wholesome treat for your next time adventure.
Ingredients You’ll Need
Cake
- Flaxseed meal
- Water
- Gluten-free baking flour
- Tapioca starch
- Natural cocoa powder
- Baking soda
- Baking powder
- Salt
- Bananas
- Avocado
- Plant-based milk (soy milk, almond milk, coconut milk)
- Vanilla extract
- Maple syrup
- Dark chocolate chips
- Vegetable Oil (Coconut oil)
Chocolate Buttercream Frosting
- Vegan buttermilk
- Vanilla extract
- Confectioners’ sugar
Topping (Optional)
- Fresh berries
How To Make This Vegan Chocolate Cake Recipe
Step 1: Oven Preheating and Flax Egg Fusion
- Preheat the oven to 350°F (175°C). Grease two 9-inch (23-cm) round cake pans.
- To make the flax eggs, combine the flaxseed meal and water in a small bowl and set it aside.
- In a large bowl, whisk together the dry ingredients: flour, tapioca starch, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the bananas, avocado, milk, vanilla, maple syrup and flax eggs.
Step 2: Chocolate Chip Melting and Cake Batter Fusion
- In a microwave-safe bowl, melt the chocolate chips with the oil for 45 seconds to 1 minute, then add it to the other wet ingredients.
- Pour the wet ingredients: Water, Dairy-free milk, Vanilla extract, Maple syrup, Vegetable oil and Vegan buttermilk into the dry and stir to combine. Don’t overmix.
- Pour the batter into the two prepared round cake pans and bake for 20 to 25 minutes, until a toothpick inserted into it comes out clean and the top of the cake looks done. The edges will start to look crispy and the cake will be slightly firm to the touch.
Step 3: Vegan Chocolate Frosting Creation and Finishing Touch
- To make the frosting, beat the butter and vanilla together until smooth, then add the sugar a little bit at a time until the frosting forms.
- Allow the chocolate cake to cool completely before frosting.
- Garnish with fresh berries, if desired. Store covered on your counter for up to 3 days. Enjoy this rich chocolate cake.
You may also use a 9-inch cake pans.
Vegan Chocolate Cake Recipe Card
Classic Vegan Chocolate Cake from The Beginner’s Guide to Gluten-Free Vegan Baking
Ingredients
- Cake
- 4 tbsp 28 g flaxseed meal
- ⅔ cup 160 ml water
- 2 cups 296 g gluten-free baking flour
- ½ cup 65 g tapioca starch
- ½ cup 48 g unsweetened cocoa powder
- 2 tsp 9 g baking soda
- 2 tsp 9 g baking powder
- ½ tsp salt
- 2 large bananas - ripe and smashed with a fork
- 1 large avocado - peeled, pitted and mashed
- 1 ¾ cups 420 ml plant milk
- 1 tsp pure vanilla extract
- 1 cup 240 ml maple syrup
- 1 cup 168 g dark chocolate chips
- 2 tbsp 30 ml coconut oil, melted
- Chocolate Buttercream Frosting
- 1 cup 215 g vegan butter
- 1 tsp pure vanilla extract
- 4 cups 480 g confectioners’ sugar
- Topping - Optional
- Fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch (23-cm) round cake pans.
- To make the flax eggs, combine the flaxseed meal and water in a small bowl and set it aside.
- In a large bowl, whisk together the flour, tapioca starch, cocoa powder, baking soda, baking powder and salt. In a separate bowl, combine the bananas, avocado, milk, vanilla, maple syrup and flax eggs.
- In a microwave-safe bowl, melt the chocolate chips with the oil for 45 seconds to 1 minute, then add it to the other wet ingredients.
- Pour the wet ingredients into the dry and stir to combine. Don’t overmix.
- Pour the batter into the two prepared round cake pans and bake for 20 to 25 minutes, until a toothpick inserted into it comes out clean and the top of the cake looks done. The edges will start to look crispy and the cake will be slightly firm to the touch.
- To make the frosting, beat the butter and vanilla together until smooth, then add the sugar a little bit at a time until the frosting forms.
- Allow the chocolate cake to cool completely before frosting.
- Garnish with fresh berries, if desired. Store covered on your counter for up to 3 days.
Notes
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Reprinted with permission from The Beginner’s Guide to Gluten-Free Vegan Baking by Gina Fontana Page Street Publishing, Co. 2021. Photo credit: Gina Fontana
Click here to order your copy.
About the Author
Gina Fontana is the founder of the popular blog Healthy Little Vittles, where she posts delicious vegan and gluten-free recipes. Her work has been featured on feedfeed, One Green Planet, and Simply Gluten Free. She lives in Columbus, Ohio.
About the Book
Those with a sweet tooth and an interest in a plant-based diet will rejoice with the best results by following The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion (December 14, 2021, $21.99, Page Street Publishing, Co.). Gina Fontana, founder of the Healthy Little Vittles blog, has cracked the code to baking without dairy, eggs and gluten. In this game-changing guide she shares 60 foolproof recipes plus essential tips and tricks for avoiding common gluten-free vegan baking mishaps. Bakers of all levels will find it easy to satisfy any sweet craving, regardless of dietary restrictions, this holiday baking season and year-round.
Now, anyone can create comforting classics previously thought to be impossible to make plant-based and gluten-free, including fudgy brownies, vegan cream cheese cake and crème brûlée with a perfectly caramelized top. Chapters are organized by techniques like egg replacement, dairy and butter alternatives, batter consistency and natural sweeteners, so everyone will learn to problem-solve while building their baking repertoire. From Perfectly Spiced Carrot Cake and Bourbon Peach Ice Cream to Edible Chocolate Chip Cookie Dough and Apricot Pie Pops, the simple yet delicious options are endless.
Packed with invaluable information and 60 gorgeous full-color photographs, this is the must-have handbook for anyone interested in crafting exceptional sweets that just happen to be gluten-free and vegan.
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Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
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