Vegan Chocolate Cake – Super Fudgy! (gluten-free options)
This vegan chocolate cake is fudgy, super moist, ultra chocolaty and is topped off with an easy whipped chocolate ganache frosting! Can be made gluten-free, whole wheat or with all-purpose flour.
This vegan chocolate cake is seriously the most delicious chocolate cake ever. I think I even prefer it over this whole wheat chocolate cake recipe.
And amazingly, nobody can tell that this cake is vegan or gluten-free! If you prefer, you can use whole wheat flour or even all-purpose flour. White whole wheat or whole spelt also work.
I’ve also tried this cake with buckwheat flour and found it pretty strange. It tasted floral somehow.
One thing I love about this vegan chocolate cake is that it doesn’t require any usual ingredients. You don’t even need chia or flax seeds to make egg replacements.
If you’re vegan or egg-free, you most likely already have these at home. But for someone who is looking for a dessert recipe to make their vegan friend, this is a great option!
And the frosting is super easy and not too sweet like buttercream usually is. I used a vegan chocolate ganache that’s just chopped chocolate and coconut milk.
All you do is melt it together, chill, and then beat until fluffy. Then you have some whipped ganache frosting!
Oh, and there’s salt in there. 1/4 teaspoon salt. I haven’t really seen that in many ganache recipes, but I think a bit of salt makes it even more delicious! Feel free to omit that or only use 1/8 teaspoon.
This vegan chocolate fudge frosting would be another delicious option if the whipped ganache frosting doesn’t sound like your speed.
If you’ve got any substitution questions, check out the section below! Just one last note.
This recipe uses 1 1/2 cups of water, but if you have milk that needs using up, you can definitely use that in place of the water. I wouldn’t say that the cake tastes any different with it, so I wouldn’t buy it just for this cake.
The batter will be super runny. Don’t be alarmed! It’s normal.
Questions about this vegan chocolate cake?
Can you taste the olive oil?
I used extra-virgin olive oil, and you can taste it in the batter and while the baked cake is still hot. Once it cools, you can’t taste it. If you’re worried about it, use light olive oil (the light refers to the taste and not calories).
Can I use another oil other than olive?
You can use canola oil, vegetable oil, grapeseed oil, etc. Anything neutral tasting. Coconut oil also works.
Can I use butter?
I bet you could use butter in this cake for a non-vegan version, but it wouldn’t be as moist (butter is 80-82% fat, and oil is 100% fat). The same goes for vegan butter.
Can I use a different gluten-free flour mix?
I used this 1-to-1 gluten-free baking flour. If you have another brand that works as a sub for all-purpose flour, then you could probably use it here. I can’t say the texture would be as perfect as with the flour mix I used, though.
Does the gluten-free version taste gluten-free?
This vegan chocolate cake honestly tastes like it was made with all-purpose flour. At least with the gluten-free flour mix I used and after it’s cooled a bit.
Can I use almond/coconut/other flours?
Unfortunately not. If you want to use other flours like rice flour, buckwheat, whatever – you’ll have to experiment. There’s no direct sub for gluten-free flour mixes.
Can I use a liquid sweetener?
Unfortunately, not without experimenting! You could use a little honey or maple syrup for part of the sugar, but you’d have to reduce the liquid in the cake.
Can I reduce the sugar?
You could probably get away with reducing it by 1/3 cup. Reducing sugar also reduces moisture, so unless you want a dry cake, don’t go overboard and reduce it to 1/2 cup or some small amount.
Does the frosting pipe well?
I haven’t tried it, but it’s pretty firm. It should work, but I can’t guarantee it.
Can I use a different-sized pan?
Here’s a pan conversion chart that should help. Looks like a 9″x13″ would work, though I haven’t tried it.
Can I make this recipe into cupcakes?
Yes! This recipe will yield 16 cupcakes. Fill the liners slightly more than halfway full and bake for 16-18. The frosting yields just under 2 cups, so that’d be enough for 2 tablespoons of frosting per cupcake.
Can I freeze the layers / frosted cake?
Freezing the layers would definitely work. I haven’t experimented with the time, but maybe up to 1 month? Freezing frosted layers, though? I think it’d work, but I’m not 100% sure.
I hope you’ll love this vegan chocolate cake! If you try it out, I’d love to hear what you think. :)
Vegan Chocolate Cake – Super Fudgy! (gluten-free options)
Ingredients
For the whipped ganache frosting:
- 1 2/3 cups (283 grams) vegan semi-sweet chocolate chopped or chips
- 1 cup (240 ml) canned full-fat coconut milk
- 1/4 teaspoon salt
For the cake:
- 1 1/2 cups (355 ml) water
- 1 1/2 teaspoons white vinegar or apple cider vinegar
- 1/2 cup (120 ml) oil like canola, vegetable, or olive; or 1/2 cup (113 grams) melted refined coconut oil
- 2/3 cup (133 grams) brown sugar or coconut sugar
- 1/2 cup (100 grams) granulated sugar or raw sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups (207 grams) flour see notes
- 1/2 cup (58 grams) cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Note that the frosting needs about 2 hours to chill.
Prepare the frosting:
- In a medium or large sauce pot (one big enough for you to use your mixer in), mix together the chopped chocolate and coconut milk. Turn the heat to low and while stirring occasionally, melt the mixture. When no more lumps remain, stir in the salt (I like 1/4 teaspoon but you may want less). Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 – 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it’s no longer pourable).1 2/3 cups (283 grams) vegan semi-sweet chocolate, 1 cup (240 ml) canned full-fat coconut milk, 1/4 teaspoon salt
Prepare the cake:
- Preheat the oven to 350 °F (175 °C) and line two 8″ (20-cm) round cake pans with a piece of parchment paper on the bottom. Grease the sides of the pans with baking spray or coconut oil.
- In a large mixing bowl, stir together the water, vinegar, oil, brown sugar, granulated sugar, and vanilla extract.1 1/2 cups (355 ml) water, 1 1/2 teaspoons white vinegar, 1/2 cup (120 ml) oil, 2/3 cup (133 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 2 teaspoons vanilla extract
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. It will be almost as thin as water.1 1/2 cups (207 grams) flour, 1/2 cup (58 grams) cocoa powder, 1 1/4 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
- Divide the batter between the two pans (about 495 grams of batter in each pan) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.
- Once cooled, finish making the frosting.
- Remove the chilled ganache from the refrigerator and using an electric mixer (you could also transfer it to a stand mixer), beat the ganache until light and fluffy, about 2 minutes.
- Spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There’s about 2 cups of frosting.
- Keep covered and refrigerated for up to 3 days.
Notes
- I made this recipe GF with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. For a non-GF version, you can use 1 1/2 cups (188 grams) whole wheat, white whole wheat or all-purpose flour.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Hi Erin,
Can I sub in whole wheat pastry flour for a non-GF version?
Deb
This is the recipe I mean
Super fudgey choc cake with gluten free options. My g girl can’t eat dairy, eggs or nuts. I just need a printable recipe version so she can read them out when we bake.
Thank you , sonja
Hi! When you go to the recipe box below the post, after the last picture, there’s a square picture of a piece of cake. And under that square picture, is a button that says Print. That will print off just the recipe. :)
Five stars!!! ⭐️Wanted to give my review and some ideas I’ve tried. This cake is the best Gluten Free cake I’ve made, and I’ve made a lot of recipes. It’s our go to for chocolate cake, and it is for a couple of my friends I’ve shared it with too. I don’t need vegan, but it’s nice when I take something to a friend who needs egg free. We have some in our family that can’t have cane sugar, so I use coconut sugar instead of brown sugar and half as much of a stevia blend for the white sugar (Gentle Sweet is what I use), and it turns out perfect. I’ve also used almond milk in place of half the water.
It’s so decadent with some raspberry sauce and ganache drizzled on it (also makes an awesome volcano if you make it in the mini bunt pans). With strawberry frosting and ganache drizzle and some chocolate dipped strawberries, it makes a decadent Valentine’s Day cake.
Oh, wow! I have never felt like running to the kitchen after reading a review before. ???? That all sounds amazing! I wish someone would make me such a cake for Valentine’s Day. ???? I’m thrilled that you’ve been enjoying the cake so much and have shared it with friends! I so appreciate you taking the time to leave a review and the tips. Thanks a million!
Hi Erin,
If I am baking non GF version, do I skip the vinegar?
Hi! Nope. You still need it! It’s to help the cake rise. :) I’d love to hear how it comes out! Enjoy.
Also, I see your other comment on the cookies and will get back to you tonight! I’m going out now to pick up my son but wanted to answer your cake question in case you’re baking it right now.
thank you so much Erin, you are so nice to reply me right away. You have a great day.
No problem! I answered your question on the cookies post. Just saying since you don’t have comment notification turned on for that post. :)
This is a great recipe! I added 1.5 tsp of instant coffee to the water, but that was the only adjustment I made. It is as good if not better than the Hershey’s non vegan chocolate cake recipe I used for years. Would definitely make again. And again, and again …
Instant coffee sounds like a great addition! I’ll have to try that. Thanks for your comment! I’m so glad that you’ll be making it again in the future. :)
Made the cake even more decadent by adding 1 tsp of instant coffee, another 1 tsp of vanilla extract, and 1/8 cup of cocoa powder. Used this recipe for my brother’s birthday cake. Used the King Arthur Measure for Measure GF Flour Blend and came out just right.
What a great idea! I’m so glad it came out well with your changes. Thanks for the tip on KAF GF flour! That’s great to know. Thanks for your feedback!
This cake tastes sooo sweet and the texture is perfect, super fudgy, exactly like a cake should be! I have topped this with some peanut butter, melted chocolate and bananas. Must try :)
I’m so glad that you enjoyed it! Thanks a bunch for your feedback. :)
Hi, hope all is well! This cake looks delicious! Was wondering if it might work to make the ganache with oat milk instead of coconut milk because of a coconut allergy in the family? I read that oat milk has a bit higher fat content then some other coconut milk alternatives. Thanks so much!
Hello! You could look for a ganache recipe using oat milk (I do have this amazing vegan chocolate fudge frosting recipe that you could use oat milk in), but in this whipped ganache recipe, oat milk wouldn’t work because it’s so much less fatty than coconut milk and it wouldn’t whip properly. Sorry about that!
Oh no! Thanks for replying though and I’ll check out that frosting recipe! Cheers!
Hi Erin,
Thank you so much for sharing this recipe! The cake turned out wonderfully! I used canola oil and white vinegar since I had them on hand and a 9.5 inch round cake pan with the hole in the middle (took about 40 min at 350, to fully cook in it but turned out beautifully). I couldn’t find the flour you used, so used Robin Hood Gluten Free All Purpose Flour Blend instead.
I’m also most grateful for you directing me to the other frosting recipe, it was delicious! I couldn’t use coconut oil or milk (allergies) in the frosting, so instead used Earth’s Own SoFresh Oat milk and Becel made with Oat beverage, in your other frosting recipe. Everyone was able to enjoy the same birthday cake (vegan, gluten-free, allergies, and everyone else), they all loved it and my brother who usually avoids dessert loved it more than regular chocolate cake and even snuck a second slice, lol! I felt so happy to be able to find something we could all share! I can’t thank you enough, and when you responded so quickly about the frosting it saved the day! Really unforgettable!
Thank you and God bless! :)
And now it took me 5 weeks to reply to your lovely feedback. ????♀️ Sorry. I don’t know how but I somehow missed your comment! I’m really glad that the cake worked out well and it’s fantastic to know that Robin Hood GF flour works well! That’s super helpful for the Canadians, I’m sure. And how awesome that your brother even enjoyed the cake, despite not being a sweets person. :) Thanks for your awesome feedback and sorry again!
We have used this for too many birthdays to count! It is a hit (even picky eaters like it and cannot believe it’s vegan). I sub coconut palm sugar for the sugars and it has turned out great! Thank you so much for this amazing recipe and sharing your story <3
I’m so sorry for just now seeing your nice comment! It was in spam for some odd reason. I’m really glad that the cake has been a hit at several birthdays! I just love it when vegans and non-vegans can enjoy the same cake. :) Thanks for your great feedback and my apologies again for just now seeing it!
What size of tin is the recipe for?
Two 8″ (20-cm) pans. It’s in Step 3. :)
The cake was amazing! Will definitely make it again. I have one question though. Do you think this recipe would make good cupcakes?
I’m so glad you liked it! Thanks for your feedback. The directions for how to make them as cupcakes are in the questions section under “Can I make this recipe into cupcakes?” :)
I used this recipe to make cookies. For dietary restrictions, I used 1/2 cup sugar, 1/2 cup unsweetened applesauce and only 1/2 cup water so the batter would be thick enough to drop by the spoonful onto the cookie sheet. Everything else was the same. After mixing up the batter I added 1/2 bag Enjoy Life mini chocolate chips. I baked the cookies for 9 minutes at 350. It made 32 cookies. They were so moist and tender and delicious. Thank you!
I just found your comment in spam. I’m so sorry. ????♀️ I feel awful! But I wanted to say thank you for sharing your cookie recipe! It sounds wonderful. I’ll have to try it myself! Sorry again and thanks for the great feedback. :)
LOVE this cake!! It was absolutely delicious–even the husband thought so! I am vegan, but I’m sure anyone would love these results!! I only had a bread baking dish, so I divided the batter and baked each half in the oven for about 16-18 minutes (I just watched and pricked with a fork for done-ness). Came out amazing!! The frosting I wasn’t thrilled with but I think it was my fault due to the ingredients I had on hand (would try again with better ingredients!). Thank you again for an amazing recipe, this will be the only chocolate cake I ever need!!!
I’m so glad that you enjoyed it and that your search for the perfect chocolate cake is over! What size was your bread baking dish? I’d love to help you figure out the issues with the frosting, because it should be really tasty, as well. :) Did you make any subs at all? Thanks for your comment!
The frosting actually turned out fine when I gave it a second chance! I used light coconut milk (because it was what I had on hand) so I would try full-fat next time but the reason I thought it wasn’t great was because the first time I pulled it out of the fridge to frost the cake, I whipped it up! This changed the consistency of the frosting and because it was light coconut milk, it was just okay. But the next time I pulled it from the fridge, I simply spread it onto the cake without whipping it or disturbing its firm texture and it was much better!! I used Baker’s semi-sweet chocolate because the hubby and I like it and that worked really well.
I also used a loaf pan, I think the dimensions are 7 in by 3 in by 2 in, and baked the batter for 16-18 minutes. Thanks again!!
Hi Erin, thank you for posting this beautiful vegan recipe. I would like to try it. But before that, could i pls check how would the outcome differ if i were to use all white sugar( that means no brown sugar at all)? Thanks in advance :)
Hi Neha! You’re welcome. :) All white sugar would work great! I’d love to hear how it comes out.
FYI, this cake is amazing, very moist and flavorful. Bakes well in 13″x 9″ pan. For a vegan icing option, used coconut milk with powdered sugar, vanilla extract and a pinch of salt…then topped it with toasted pecans and coconut flakes. Used AP flour this time, but am looking forward to trying the GF option.
I’m so glad you enjoyed it! Your frosting sounds lovely. :) And toasted pecans and coconut flakes?! Yum. I’ll have to try that! Thanks for your review. :)
Wow it was delicious. The texture was awesome, nice and moist. The frosting kinda ripped chunks off the top so be gentle
I’m so glad you enjoyed it! Thanks for your feedback. :)
I am recently on a gluten, dairy, egg, nut free treatment plan so I made this cake for Easter! It was so delicious and my entire family loved it! Thank you for this! So simple to put together as well which was an added bonus!
You’re welcome! I’m really glad that you and your family loved it. :) And I’m happy that you thought it was easy to put together! I hate fussy cakes. ;) Thanks for your comment and sorry for my slow reply.
I also tried this cake as per your instructions. After prepared I tasted it with my friends. It was awesome. Enough that one of my friends asked to me can you prepare this again on my birthday. Thank you so much for sharing with us.
Yay! I’m so happy that you and your friends enjoyed the cake. Thanks for your feedback! I hope your friend will be happy to have it again. :)
Made this cake for my daughters birthday who is vegan. It was a big hit for everyone! This is definitely a keeper!!!
Yay! I’m so happy to hear that! I hope she had a great birthday. :) Thanks for your feedback!