The Best Vegan & Gluten-Free Chocolate Cake Recipe

by | Updated: December 4th, 2016

Toss your old recipes straight into the trash—there’s a new chocolate cake in town and it’s moist, rich and covered with cheesecake frosting and chocolate cookie crumbles. Are you salivating yet? We sure are! Bonus? Made without white flour or animal products, this dessert is gluten free and vegan, so even those with sensitive tummies can enjoy. Get baking!

Vegan & Gluten-Free Chocolate Cake

Best Vegan & Gluten-Free Chocolate Cake Recipe


Chocolate Cake

6 Tbsp. aquafaba “eggs” (liquid/brine from a can of chickpeas)
2 Tbsp. flax meal
¾ cup almond milk
2 tsp. apple cider vinegar
1 cup coconut sugar
1 cup white rice flour
⅓ cup cacao powder
1 tsp. baking soda
Pinch of salt

“Cheesecake” Frosting

1-½ cups raw cashews, soaked overnight
1 Tbsp. coconut oil, melted
2 Tbsp. lemon juice
3 Tbsp. maple syrup
8-9 Tbsp. unsweetened almond milk, as needed to blend
2 gluten-free chocolate cookies, crushed on top


  1. Preheat oven to 325 degrees F. Lightly grease a 9-inch or 9 x 9 pan cake pan or line it with parchment paper.
  2. In a small bowl, combine aquafaba and flax meal. Set aside for 5 minutes to thicken.
  3. In a separate small bowl, combine almond milk and apple cider vinegar. Set aside to curdle until thick and creamy.
  4. In a large bowl, combine coconut sugar, white rice flour, cacao powder, baking soda and salt. Add aquafaba mixture and almond milk mixture to dry ingredients and mix until smooth.
  5. Pour cake batter into prepared pan and bake on the center rack for 30-40 minutes, until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, prepare the frosting. In a blender or food processor, combine all frosting ingredients except for crushed cookies and process until smooth, scraping down the sides as needed. Transfer to an air-tight container and place in the fridge to chill.
  7. Remove cake pan from oven and let cool for 20-30 minutes, using a wire rack if possible.
  8. When cool, flip cake onto a cake stand or plate and cover with frosting and top with crushed cookies.

Note: for a triple layer cake, triple both ingredient lists. This recipe only yields one cake.