Gluten Free Dairy Free Chocolate Cake

What Makes This Gluten

Easy to make – This gf carrot cake is simple to make and it uses simple ingredients. No need to buy a gluten-free carrot cake mix at the store, this one is perfect and easy.

Texture – The texture of this gluten-free carrot cake is amazingly tender. With a great combination of spices and a little crunch from the shredded carrots, you will certainly fall in love with this gf carrot cake.

Stores Well – We share how to store this carrot cake below, but overall, it stores and freezes well. You can make it ahead of time and frost when you’re ready to enjoy it.

Versatile – This cake is versatile and it works well with a dusting of powdered sugar, cream cheese frosting, or buttercream frosting. It also pairs well with vanilla ice cream.

This gluten-free carrot cake is a reader favorite for many reasons. Hopefully, you love it as much as we do.

How To Make Gluten

• Preheat the oven to 350°F.
• Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray.
• To make your own buttermilk: Add 1 tablespoon of white vinegar or lemon juice to milk or dairy-free milk and allow to sit for a few minutes.
• In a medium-sized bowl add gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
• In a large bowl cream the softened butter and sugar with a mixer, until fluffy.
• Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
• Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
• Add the homemade buttermilk to the cake batter and mix until fully combined.
• Add the boiling water to the cake batter and mix until fully combined and smooth.
• Pour half of the batter into the first greased 9-inch cake pan and then pour the rest of the batter into the second greased 9-inch cake pan.

• Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
• Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
• Allow the cakes to cool fully before frosting. I like to cool cakes on a baking rack.
• Store leftovers in an air-tight container.

Ingredients For The Frosting

• Vegan butter – Dairy-free butter adds richness to the frosting!
• Granulated sugar – Granulated sugar adds sweetness and a syrupy texture.
• Brown sugar – Brown sugar adds a toffee-like note to the frosting. So delicious!
• Egg yolks – Use large egg yolks. These give the frosting flavor and structure!
• Non-dairy evaporated milk – This adds flavor and richness!
• Vanilla extract – Use pure vanilla extract or paste.
• Unsweetened coconut – You can use either shredded or desiccated coconut.
• Pecans – Use freshly roasted pecans for the best flavor!
• Salt – Use fine salt.

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Can I Use Another Flour For This Gluten Free Vegan Cake Recipe

This gluten free vegan chocolate cake recipe is actually specifically designed for using oat flour cake. This is because Ive seen tons of amazing vegan chocolate cake recipes on the web that use almond flour or coconut flour, but I wanted to contribute something different!

So unfortunately, if you cant use oat flour, then I recommend a different chocolate cake recipe .

How To Measure Gluten

The best way to measure gluten-free flour, or any flour, is to weigh it using a kitchen scale! Its the most accurate way to measure ingredients.

If you dont have a kitchen scale, you can use measuring cups. First, use a spoon to fluff the flour inside the bag or container.

Then, use a spoon to scoop the flour into a measuring cup. Make sure you dont press or pack it in!

Use the flat side of a knife to level off the flour.

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The Story Behind This Gluten And Dairy Free Cake

At the weekend we were privileged to witness and be involved in something very special. The baptism of my very special friend, Mels littlest girl.

It was a beautiful occasion, and despite not being religious, I found it very moving.

The kids learnt all about what happens at a baptism and we all got to meet some truly lovely people.

All in all it was a fabulous day!

Of course for me, no celebration is quite complete without a cake so given the allergies of one of Mels girls, and Roos dietary requirements, I set about making a cake that was gluten-free, wheat-free, nut-free, seed-free, egg-free and dairy-free.

It just so happened that I had some amazing products from Coconut Merchant, so I made the cake refined sugar-free too. Except for the decorations.

Pre-planning is not my forte, so on the morning of the baptism I gathered the ingredients and set about baking whilst everyone ate their breakfast!

One thing I had failed to pre-think was the dairy-free milk.

We always use almond milkwhich of course is no good in a nut-free cake.

I therefore had to include dairy milk in my version. Luckily small amounts dont seem to bother Roo provided she doesnt have it very often.

Being early, there were other mistakes toolike dropping one cake and having to start again.

That just meant that instead of a 2 tiered cake, it turned into a 3 tiered cake.

The Moist & Rich Gluten Free Vegan Chocolate Sponges

The gluten free vegan chocolate sponges are incredibly easy to make: all you have to do is melt the chocolate and oil together, combine them with the wet ingredients, sift together the dry ingredients, and then mix it all together into a luscious, chocolatey batter. Yes, thats all there is to it.

Its very important that you keep the ingredient ratios as theyre listed in the recipe below Ive optimised the recipe to give gluten free vegan chocolate sponges that taste just like the regular equivalents. So, theyre perfectly moist and soft and rich, but without being too delicate or too crumbly.

That means that you can easily handle, level and stack them without having to worry about them cracking or crumbling! Just make sure that theyre completely cooled to room temperature before you level them and start assembling the cake. Hot or warm sponges are much more delicate, so resist the temptation to handle them too much before theyre fully cooled.

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Can I Make The Dough Ahead Of Time

While this recipe doesn’t require chilling to be delicious, you can absolutely make it the day before and keep the dough the refrigerator. Make sure to cover your bowl with plastic wrap before refrigerating. When the butter is cold again it will be a little harder to spread in the pan, so just press it in with your fingers.

If you want to make this cake further in advance, fully bake the cookie cake and allow it to cool. Then wrap the undecorated cake in several layers of plastic wrap ensuring that it is completely sealed. Store in the freezer for up to a month. Bring to room temperature before serving.

Gluten Free Dairy Free Frosting

Ive successfully made cream cheese-style frosting dairy free by using 4 ounces Daiya nondairy cream cheese, 8 tablespoons nonhydrogenated shortening, and 6 tablespoons Earth Balance nondairy butter in place of the butter and cream cheese.

I find that nondairy cream cheese has a strong taste that can become unpleasant if used in large amounts, so I dont use a whole 8 ounces of it in place of 8 ounces of conventional cream cheese.

An easy gluten free dairy free alternative to making your own frosting is to buy a can of Pillsbury brand cream cheese frosting. Its gluten free, and contains no dairy ingredients .

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How To Store This Vegan Gluten Free Chocolate Cake Recipe

To store after frosting: store your cake in an airtight container like this one for 1-3 days, in a cool environment. Keep out of direct sunlight and way from heat sources.

To store before frosting: you may freeze the cake and frost before serving . Wrap cake layers in parchment paper or plastic wrap and store in an airtight, freezer-friendly container. Do not make frosting until you are ready to whip and frost the vegan chocolate cake.

Why This Recipe Works

Its always good to have an excellent gluten-free chocolate layer cake recipe on hand! This simple recipe makes a decadent, moist chocolate cake topped with a smooth and rich chocolate frosting that will have everyone reaching for more. We have quite a few chocolate lovers in the family, and this cake left them all feeling incredibly happy.

Moist chocolate cake is made gluten-free and topped with a creamy American chocolate buttercream frosting. Its so decadent and delicious! Perfect for a birthday, the holidays, or any occasion really!

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% Vegan & Allergen Friendly

Make, Believe Bakery is a 100% vegan bakery that also specializes in allergen friendly baking, including gluten, eggs, dairy, wheat, peanuts, tree nuts, coconut & yeast. We use quality, organic, GMO-free ingredients as well as recyclable & biodegradable packaging whenever possible. All of our gluten free products are prepared in a designated gluten free production space and we adhere to strict storage & sanitation practices.

Whip Pre Made Frosting

To make frosting in a jar a little less densely sweet and easier to spread, scoop the whole jar of frosting into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3-5 minutes until fluffy, lighter and almost doubled in size. This is a simple trick to make the frosting closer to the texture of homemade frosting, but with minimal effort.

The best part of frosting in a jar is that it is already gluten free and dairy free! While homemade frosting is still superior, in a pinch, pre made frosting it actually quite delicious.

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Ingredients Questions And Tips

Its taken me several years to perfect my paleo baking and I think Ive finally got it nailed. But Im sure many of you will have questions regarding the ingredients, so lets dive into those.

Hopefully that answers some of your questions, but if you have more, please feel free to ask them below in the comments.

Ingredients For Wacky Cake

• Gluten Free Flour Blend King Arthur Measure for Measure is my all time favorite, but this should work with any 1:1 gluten free substitute flour.
• Granulated White Sugar

• Unsweetened Cocoa Powder
• White Vinegar Used in cake it causes a reaction with baking soda and starts the chemical reaction needed to produce carbon dioxide and give cake a lift as it bakes.

• Vanilla Extract
• Vegetable Oil Great replacement for eggs and add lots of moisture.
• Brewed Coffee I love using coffee in chocolate cakes to help enhance the flavor of the chocolate. The coffee flavor does not come through, simply boosts the depth of the chocolate. Water can also be used.

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Can I Freeze Your Gluten

Of course! Ive frozen it for up to 2-3 months no problem. Ideally, slice up the cake first before freezing that way you can simply defrost slices as and when you need them.

Plus, itll thaw a lot quicker. When you want to eat it, each slice should take around 4 hours to defrost at room temperature.

How To Make Cream Cheese Icing On The Top

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How To Make A Gluten Free Peach Dump Cake

To make this easy peach dump cake, first you will preheat the oven to 350F and grease a baking pan with cooking spray.

Next youll combine your peaches, sugar, cornstarch, lemon juice, and cinnamon in one of the mixing bowls and pour it into your prepared baking pan.

In the other bowl, youll measure out your cake mix and combine it with the cinnamon.

Sprinkle this mixture over your peach mixture and spread out until fairly even.

Next, thinly slice your butter sticks and space the squares evenly over the top of the cake mix.

Bake for 20 minutes. Rotate the pan and look for dry spots on top.

If any spots seem dry, add a bit more butter to those spots.

Cook for another 20-25 minutes until golden. Let cool before serving.

What Do I Need For This Cake

There are only three ingredients in this chocolate cake recipe: chocolate, butter, and eggs.

Each ingredient serves an important purpose and brings stability and structure to the cake since we dont have traditional ingredients happening here, like a strong glutenous interior or any sort of leavening agent.

Were getting all of the sweetness and all of the chocolate from melting chocolate. You can use whatever kind of chocolate you have , and of course, if you dont need this chocolate cake to remain dairy free, you dont need any special kind of dietary chocolate.

We love the chunks that we find in the baking section of our grocery store, and we have used both dairy free and dairy full chocolate. Both turn out perfectly.

Bear in mind that the flavor of your dairy and gluten free cake will take on the sweetness of the chocolate that you use, since theres no additional sugar.

Though semi-sweet is a subcategory of dark chocolate, it tends to be a little sweeter. We have used both and prefer semi-sweet unless we have something on top .

As for the butter, were using vegan butter to keep it dairy free. If youre good with dairy, regular butter will do the trick. Just be aware, though we are using dairy free ingredients, there are still eggs in this lactose free chocolate cake, so it is not vegan.

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The Vegan Chocolate Buttercream Frosting

For the frosting of this gluten free chocolate cake, were using my all time favorite, vegan chocolate buttercream frosting. This recipe can be made either with coconut sugar or with powdered sugar, and its so freaking easy.

The biggest tip for the frosting is ensuring that your vegan butter is about 65-68F. This will ensure that the vegan butter isnt too soft that it wont become creamy and fluffy when mixed.

This frosting is ultra lush, rich, decadent, and smooth, all while being naturally dairy free. For vegan butter brands, I recommend Miyokos vegan butter or Flora Plant Butter- this will give you the closest taste to true chocolate buttercream, and its a great sub if youre new to vegan baking!

Can You Freeze The Cakes

Its really easy to freeze unfrosted cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap , wrap again with aluminum foil, and then place in a plastic freezer bag.

The cakes can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.

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Carefully Select And Measure Your Gluten Free Flour

As always, choose your all purpose gluten free flour blend carefully, and measure by weight. Here, I usually use Better Batter since I always have it on hand in bulk, and it works so well. But my Better Than Cup4Cup blend works perhaps even better .

You must measure flour, especially, using a digital kitchen scale for reliable baking results. Dry measurement cup sizes are not standardized, and its impossible to measure accurately using them, anyway.

Gluten Free Cake Mix Peach Cobbler

Summertime gluten free baking couldnt be easier with this gluten free cake mix peach cobbler recipe.

Cobbler is a classic American dessert consisting of fruit baked inside a biscuit or pastry crust.

Traditional gluten free desserts can take quite a bit of time to put together, but you dont need to bake a pie shell to create a delicious peach cobbler.

Instead, simply use a gluten free cake mix as the base. Bake until golden brown and serve warm.

Keep reading for this super easy peach cobbler recipe made with a gluten free cake mix, how to make it dairy free or vegan, and troubleshooting tips to try!

• How to make ANY recipe gluten-free

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The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs.Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isnt that interesting, but you can find it here.

Ready to take back control of your meals and love your gluten free life? Take the 45 second quiz to get a personalized plan with the guide you need to thrive!

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The Taste: Vegan Gluten Free Cake: Chocolate Edition

This vegan gluten free cake is one of the most popular on the internet for a reason. Itâs GOOD. Like, hella good.

The Vegan Gluten Free Chocolate Cake: is moist and fluffy with rich, deep chocolate flavor and the perfect crumb. Itâs not too light and not too denseâlanding somewhere perfectly in between.

The Vegan Chocolate Frosting: rich, creamy and delightfully chocolatey. While the cake portion of this vegan GF cake is lightly sweet, the 2 ingredient vegan chocolate frosting is on the sweeter, creamier side to balance out the dark chocolate flavors of the cake.

Together, these two components make for the best vegan gluten free cake recipe ever. Try if for yourself and see. ð

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