Gluten-Free Vegan Chocolate Chip Cake

This Gluten-Free Vegan Chocolate Chip Cake is moist, fluffy, and studded with sweet chocolate chips. It comes together in one bowl and is refined sugar free too!

Course Dessert

Cuisine American

Keyword gluten-free chocolate chip cake, gluten-free vegan chocolate chip cake, vegan chocolate chip cake

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 364kcal

Author Rhian Williams

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 (1 tablespoon) apple cider vinegar * (ensure gluten-free if necessary)
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (1 teaspoon) vanilla extract
Pinch (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 (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (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

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the cake fluffy. If you don't want to use vinegar, replace with 2 tablespoons lemon juice instead.

**You can alternatively use almond flour.

***To keep it refined sugar free, you can use refined sugar free dark chocolate chips or chunks.

Nutrition