Gluten-Free Vegan ‘No-Fuss’ Chocolate Cake
This chocolate cake recipe is vegan and gluten-free

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.

Gluten-Free Vegan ‘No-Fuss’ Chocolate Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Dessert, Recipes

Gluten-Free Vegan ‘No-Fuss’ Chocolate Cake

You can include coffee powder in this vegan chocolate cake recipe


  • Dry
  • 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)
  • Wet
  • 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)


  1. 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.
  2. In a large mixing bowl sieve together all dry ingredients and mix together well with a whisk.
  3. In a small jug mix together soy milk and vinegar until it thickens. Add melted shortening, vanilla, and coffee (optional), and mix together.
  4. 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.
  5. 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.
  6. 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.

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This recipe was republished with permission from Sara Kidd.

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