A sliced chocolate cake sandwiched with chocolate frosting and covered in chocolate frosting sprinkled with pink freeze-dried raspberries on a green cake stand against a grey background
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Gluten-Free Vegan Chocolate Cake

This Gluten-Free Vegan Chocolate Cake is moist and fluffy, rich and chocolatey and coated in lashings of velvety chocolate buttercream. It tastes just as indulgent as the cake of childhood parties, but is secretly much healthier.
Course Dessert
Cuisine American
Keyword gluten-free chocolate cake, vegan birthday cake, vegan chocolate cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 399kcal
Author Rhian Williams

Ingredients

For the cake:

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 250 ml (1 cup) unsweetened almond milk (or any plant-based milk)
  • 1 tablespoon (1 tablespoon) apple cider vinegar (ensure gluten-free if necessary)
  • 12 tablespoons (12 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 50 g (1/2 cup) cocoa powder

For the buttercream:

  • 400 g (14 oz) sweet potatoes (about 2 medium-sized sweet potatoes)
  • 2 tablespoons (2 tablespoons) cocoa powder
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 3 tablespoons (3 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) coconut oil

Instructions

For the cake:

  • 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 along with the vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  • Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  • Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the buttercream:

  • Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
  • Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
  • Whizz until completely smooth
  • Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  • Leave to cool before using to frost the cake

To frost and decorate the cake:

  • Place one half of the cake onto a plate and spread just less than half of the buttercream onto it
  • Place the other half of the cake on top of that and use rest of the buttercream to spread on top and around sides of cake
  • Decorate with fresh fruit, chopped nuts, dried fruit, or whatever else you fancy!
  • Keeps covered in the fridge for up to a few days

Video

Notes

*You can alternatively use almond flour

Nutrition

Calories: 399kcal | Carbohydrates: 56g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Sodium: 108mg | Potassium: 392mg | Fiber: 8g | Sugar: 26g | Vitamin A: 7094IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 3mg