This Gluten-Free Vegan Chocolate Chip Cake is moist, fluffy, and studded with sweet chocolate chips. The recipe is versatile and easily customisable, it comes together in one bowl, and is refined sugar free too. It's great for dessert, or even breakfast or brunch!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking paper.
Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering both the bottom and the sides of the tin.
- Bake in the oven for 30 minutes, until an inserted skewer comes out clean.
- Leave to cool before slicing.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can replace the chocolate chips with chocolate chunks.
- For a refined sugar free version: you can use refined sugar free chocolate.
Flavour substitutions you can make
- You can add some orange zest or orange blossom water.
- You can add some desiccated coconut.
Serving suggestions
- Coconut whipped cream.
- Vegan vanilla or chocolate ice cream.
- Custard - this custard powder is my favourite as it's made with just few simple ingredients and it's vegan, gluten-free and completely free from sugar.
How long does this cake keep for?
This cake tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
More gluten-free vegan cake recipes
- Matcha Strawberry Cake
- Chocolate Cake
- Strawberry Cake
- Black Forest Cake
- Red Velvet Cake
- Blood Orange Cake
- Almond Loaf Cake
- Jam Marble Cake
- Olive Oil Yogurt Cake
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 #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Chip Cake
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt to taste
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 120 g (⅔ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl with the vinegar, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Add the chocolate chips and fold in gently.
- Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
- Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
- Leave to cool before slicing.
- Best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Anonymous
Wow looks delicious!
Rhian Williams
Thank you!