Here is my no fuss gluten-free vegan chocolate cake recipe. There are no weird baking ingredients or special mixtures of five different gluten-free flours. I baked this using generic gluten-free flour from the supermarket. I’ve listed all my gluten free baking tips down below the recipe.
You can include coffee powder in this vegan chocolate cake recipe
- 312 g gluten-free flour (2.5 cups and .5 cup if your batter is too runny)
- 60 g cocoa powder (.5 cup)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 330 g white sugar (1.3 cups)
- 100 g veggie shortening melted (can use copha, spectrum, kremelta, sno)
- 500 ml non-dairy milk mixed with 2 tbs vinegar (2 cups)
- 1.5 tsp vanilla bean paste
- 1 tbs coffee powder dissolved in water (optional)
- Pre heat your oven to 180C/356F. Grease and line 2 x 6 inch tins with baking paper. Don't use tins larger than 6 inches. You can use smaller tins. The smaller the better.
- In a large mixing bowl sieve together all dry ingredients and mix together well with a whisk.
- In a small jug mix together soy milk and vinegar until it thickens. Add melted shortening, vanilla, and coffee (optional), and mix together.
- Slowly pour liquid into dry ingredients in 3 parts. Mix gently with a whisk until combined. Make sure your liquid isn't too runny. It should have some thickness to it - like a runny store brought custard. You can add some extra flour if it's too runny.
- Bake in the oven for 40 mins or until a skewer comes out still a little crumply. You want to under bake your cake slightly to retain moisture.
- Leave your cake to cool on a cooling rack. Don't store this cake in the fridge as it will dry out. For best results eat on the same day otherwise use a simple sugar syrup between layers to help keep the cake moist.
Make sure the batter isn't too runny otherwise the cake will sink. It needs to pour out of your bowl slowly without beginning too sticky. Don't make this cake any bigger than a 6 inch tin or smaller. Make sure to split it into between 2 tins. Under bake your cake slightly. You want to retain extra moisture in your cake as GF cakes can be a little dry.
Looking for more gluten-free recipes? This vegan and gluten-free chocolate truffle cake features Medjool dates, raw cacao, pecans, and cashews. It has no cholesterol, is very filling, and will keep you coming back for more.
This gluten-free caramelized banana oatmeal will help you get you up on the right side of the bed. It’s melt-in-your-mouth delicious, super sweet, and can be made in under 30 minutes (or 20 if you push it). It’s made with rolled oats, plant-based milk, banana, maple syrup, vanilla, and cinnamon. You could also top it with an extra dash of cinnamon, crushed walnuts, pecans, or nut butter. The sky’s the limit.
Moving away from sweet treats, this gluten-free vegan tabbouleh is made with cauliflower couscous. The fresh dish can be bulked up with cooked whole lentils, flageolet beans, or chickpeas for an added protein, calcium, and iron kick.
If you’re a lover of Italian flavors, this yam gnocchi with basil pesto is free from gluten and animal products but definitely not free of taste. It’s served with balsamic mushrooms, which offer sweetness to “delicately” balance out the savory pesto, creating a “beautifully rounded” flavor, according to the recipe creator.
For a recipe that’s a little more meaty, go for this chewy vegan jerky cook-up. The gluten-free Hawaiian-style jerky is made with Butlers Soy Curls. If you desire, you can skip the marinade step and go for any sauce you like, including BBQ, soyaki, or sweet chili.
Get creative in the kitchen with these Spicy Gluten-Free Vegan Cheese and Chipotle Potato Flautas – a perfect weeknight family dinner. Mash Russet potatoes with a Mexican food-inspired spice mix (think chili powder, paprika, and smoky cumin). Go hard on the egg-free Chipotle Veganaise, dairy-free sour cream, and guacamole. Now stop drooling and get cooking.
This recipe was republished with permission from Sara Kidd.