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Gluten-Free Vegan Chocolate Cake

  • Author: Chef Serena Poon


Dry Ingredients:

4 ½ cups gluten-free baking flour

2 cups unsweetened organic cocoa powder

3 teaspoons baking soda

¾ teaspoon Himalayan salt

Wet Ingredients:

2 cups water

1 ½ cup non-dairy milk (Use your favorite plant-based milk. Try nut or coconut milk)

½ cup + 1 tablespoons melted vegan butter or coconut oil

¾ cup coconut sugar

¾  cup pure Grade A maple syrup

3 teaspoons pure vanilla extract


  • Preheat the oven to 350°F
  • Prepare three 9-inch round cake pans as follows: coat with softened vegan butter or coconut oil, then dust completely with the cocoa powder. Set aside.
  • In a large bowl, sift together all the dry ingredients then set them aside.
  • Add water and non-dairy milk (nut or coconut milk) to a small saucepan over low heat until warmed.
  • In a medium bowl, whisk together all wet ingredients until well incorporated.
  • Gradually add wet ingredients to dry ingredients. Whisk until just mixed. Make sure there are no dry patches of flour, but be sure not to overmix.
  • Pour batter evenly into the three prepared cake pans. Slightly tap the pans to even out the batter and release any bubbles that may have formed in the batter.
  • Bake for 2025 minutes or until a toothpick stuck in the middle comes out clean.
  • Place pans on a cooling rack to cool for 30 minutes. Remove cakes from the pans and allow them to cool completely before frosting (about 45-60minutes).
  • Frost cake and add vegan chocolate shaving or chips as garnish, as desired.