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A rich chocolate frosted cake topped with chocolate frosting swirls and a piece of chocolate between each swirl.

Chocolate Cake (Gluten-Free & Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 12 Slices 1x
  • Diet: Gluten Free

Description

This gluten-free and vegan chocolate cake is both unbelievably delicious and easy to make. Rich and decadent chocolate cake layers stacked high with a whipped chocolate buttercream frosting. The perfect chocolate cake for any special celebration or for the chocolate-lover in your life.


Ingredients

Scale

Chocolate Cake

  • 2 cups (320g) gluten-free flour 1:1 baking blend *
  • 2 cups (384g) granulated sugar
  • 1 cup (80g) cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (500ml) vegan milk, hot
  • 1 cup (250ml) all-vegetable oil
  • 1 teaspoon pure vanilla extract

Chocolate Buttercream

  • 1 cup (240g) vegan salted butter, room temperature **
  • 1 cup (240g) all-vegetable shortening
  • 5 cups (600g) icing sugar
  • ½ cup (40g) cocoa powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • optional: vegan chocolate squares for decor

Instructions

Chocolate Cake

  1. Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In the bowl of the stand mixer or a large mixing bowl, combine all the dry ingredients and whisk together.
  3. Add in the remaining wet ingredients and combine until just incorporated.
  4. Divide the batter equally into the four prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs on it.
  5. Allow the cake layers to cool in the pans for 10 minutes and then invert onto a cooling rack to fully cool.

Chocolate Frosting

  1. In the bowl of a stand mixer with the paddle attachment cream the vegan butter and vegetable shortening on high speed until light and fluffy. This should take approximately 5-10 minutes.
  2. Sift in the icing sugar, cocoa powder, and salt and mix on low until combined.
  3. Add in the vanilla extract and mix on low until combined.
  4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each fully cooled chocolate cake layer with a cake leveller or knife if needed.
  2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1½ cups of chocolate buttercream.
  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
  4. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
  5. Decorate the cake as you please. I used the tip of an offset spatula to create horizontal lines around the cake and three diagonal lines on the front. With a Wilton 1m piping tip, I piped swirls around the top border and placed a vegan chocolate square between each swirl. Enjoy.
  6. Store leftover cake in an airtight container in the fridge for up to 7 days.

Notes

* I used Kinnikinnick’s all-purpose baking blend. Make sure whatever blend you use contains xanthan gum. If it does not add in ½ tsp of xanthan gum.

** I love baking with Becel plant-based bricks

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 898
  • Sugar: 76 Grams
  • Sodium: 458 Miligrams
  • Fat: 52 Grams
  • Saturated Fat: 34 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 101 Grams
  • Fiber: 5 Grams
  • Protein: 10 Grams
  • Cholesterol: 117 Miligrams