Gluten-Free Vegan Gâteau au Chocolat

Gluten-Free Vegan Gâteau au Chocolat

I came up with the recipe for this Gluten-Free Vegan Gâteau au Chocolat almost by accident, but don’t know what I’d do without it!  

Gluten-Free Vegan Gâteau au Chocolat

I’m really happy with how this cake turned out: it’s gooey and fudgy, and a complete dream for lazy bakers like myself. Can you believe it only requires 6 ingredients!  

I’ve decided to call it Gâteau au Chocolat instead of chocolate cake because gâteau au chocolat connotes a slightly different type of dessert.

This French chocolate cake is a melt-in-your-mouth-soft concoction that’s rich and gooey but also light and fluffy in texture.

I felt like this cake was more deserving of the name gâteau au chocolat because the ground almonds create a certain lightness whilst the dates make for a fudgy texture. 

Gluten-Free Vegan Gâteau au Chocolat

This cake is honestly undetectably vegan and gluten-free and, because of the dates, it’s naturally sweetened and refined sugar free too. It’s also grain-free and paleo-friendly.

As it’s surprisingly healthy, you could potentially even eat it for breakfast if you want! 

Gluten-Free Vegan Gâteau au Chocolat

I really hope you’ll love this Gluten-Free Vegan Gâteau au Chocolat as much as I do! Want more cakes? Then you might like my: 

Looking for more chocolate treats? Check out my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Watch the video below to see how to make it!


Gluten-Free Vegan Gâteau au Chocolat
Gluten-Free Vegan Gâteau au Chocolat
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Gooey, fudgy, DELICIOUS, and a complete dream for lazy bakers like myself!

Course: Dessert
Servings: 8
Calories: 265 kcal
  • 15 small dates soaked overnight in cold water or for 10 minutes in boiling water
  • 200 g (1 cup) ground almonds
  • 4 tablespoons cocoa powder
  • 4 tablespoons oil* (coconut, olive or vegetable oil)
  • 1/4 teaspoon bicarbonate of soda
  • 60 ml (1/4 cup) milk, any kind
  • Optional: salt, to taste
  1. Preheat oven to 180 degrees (350 degrees)

  2. Drain away most of the water from soaking the dates, leaving behind about 2 tablespoons (leaving a little water will make the next step much easier)

  3. Use a food processor or a stick blender to blend the dates into a smooth purée 

  4. Add the puréed dates into a bowl along with all the other ingredients and mix well
  5. Transfer to a greased baking dish - I used a 7inch/18cm round springform baking tin 

  6. Bake in oven for around 20 minutes
  7. The cake keeps well in the fridge for up to a few days
Recipe Notes

*Several readers have told me they made this cake oil-free by substituting the oil with applesauce, which seems to have worked well. So please do this if you're looking for an oil-free cake! 

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