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Yummy Vegan Gluten free Chocolate Cake

I was very excited to still be in England for my Dad’s birthday this year. I wanted to make it special as he’s been really sick so I decided to bake a cake!

I had literally just got home from Italy and Greece at 4am that morning but I was inspired! I usually make raw chocolate cakes but I wanted to make one that was more like a normal cake that both my Dad and my nephews could enjoy!

I was impressed with the result having researched many different recipes and knowing that I would need some good egg replacements so it was not too dense and dry since gluten-free flours absorb more moisture.

I also usually never use baking paper but I really wanted this to look amazing and not stick to the bottom so I used coconut oil then paper. The result was amazing! I was so happy given it was midnight by the time I finished so no time for a second attempt!


Here’s the recipe inspired by Loving It Vegan’s great recipes.

For the Cake:
  • 1.5 cups (204g) Gluten Free All Purpose Flour Blend
    • I used Dorset Farm’s Self Raising White Flour Blend from UK that had rice, potato, tapioca, maize and buckwheat flour
  • ½-1 cup (100-200g) Brown Sugar
    • I only used 150g and used half stevia to keep sugar lower but not too much of the aftertaste that stevia leaves
  • ½ cup (42g) Cacao Powder
  • 1 ¼ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup (240ml) Soy Milk (or other non-dairy milk)
  • 2 tsp (10ml) Vanilla Extract
  • ½ cup (120ml) Olive Oil
    • I used half coconut oil
  • 2 Tbsp (1/8 cup) Non-sweetened Applesauce
    • See how to make your own here
  • 1 Tbsp (15ml) Apple Cider Vinegar (or White Vinegar)
  • 1 Flax egg
    • 1 Tbsp Flaxseed meal + 3 Tbsp Hot Water

For the Chocolate Ganache Frosting:

  • 10.5 oz (300g) Vegan Dark Chocolate
  • 1 cup (240ml) Coconut Cream
  • 2 Tbsp (28g) Coconut Oil
  • 1 cup (250g) Powdered/Icing Sugar
    • You can use coconut sugar or xylitol in a food processor or coffee grinder to create a light fluffy sugar for frosting and add 1 tbsp arrowroot/tapioca starch for a healthier, lower carb, lower GI option


  1. Preheat the oven to 180 degrees celsius.
  2. Grease two 7 inch round cake tins with coconut oil and cut out circles of baking paper for the base.
  3. Sift the gluten free flour and cacao powder into a mixing bowl.
  4. Add the sugar, baking soda and salt and mix together.
  5. Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute.
  6. Pour in the soy milk (or other non-dairy milk), vanilla extract, olive oil, apple cider vinegar and applesauce and mix.
  7. Add the flax egg and mix in.
  8. Divide the batter between the two cake tins and place into the oven to bake for ~30 minutes.
  9. After 30 minutes check if they are ready by inserting a toothpick into the centre of the cake. If it comes out clean it’s ready. If not, put it back in for another 5 minutes and then check again.
  10. Move to a cooling rack and allow to cool completely before frosting.
  11. Prepare the chocolate ganache frosting by adding the coconut cream and coconut oil to a pot on the stove and heating to just prior to boiling (it should have just started to simmer).
  12. Remove from stove and pour out the hot liquid over broken up pieces of the vegan dark chocolate in a bowl.
  13. Allow to sit for a minute for the chocolate to melt.
  14. Whisk up into smooth chocolate.
  15. Add 2 cups of the icing sugar/coconut sugar and arrowroot and whisk again with an electric whisk.
  16. Place the chocolate ganache into the refrigerator to firm up for about an hour while the cake cools.
  17. When the frosting is cooled and firm, whisk it up again with an electric whisk until it’s the right consistency to spread onto cake. If it’s too thin, add another ½ cup of powdered sugar to reach the right frosting consistency.
  18. Frost onto properly cooled cake.


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