Vegan and Gluten-Free Chocolate Cake

Updated: Feb 1

Vegan and Gluten-Free Chocolate Cake - food allergy recipes - top 8 free recipes - amanda macgregor centineo

Typically, I am not a fan of chocolate, but I am a fan of this vegan and gluten-free chocolate cake. I love the rich chocolate flavor of the delicate and airy cake. It is also very versatile when it comes to frosting and decorating. It pairs great with anything from a sweet frosting, fruit ganache, chocolate glaze, or just a sprinkle of powdered sugar.

Invite this cake to your next birthday celebration or gathering, or just whip one up for yourself! I'm not here to judge. How do you think this recipe got created in the first place.


  • 2 cups The Greater Knead's gluten-free all-purpose flour

  • 1 cup oat flour

  • 1 1/3 cups unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • ½ cup date sugar

  • ½ teaspoon salt

  • 1 teaspoon cinnamon or 1 vanilla bean

  • 1 ¼ cups water

  • 1 cup dairy-free milk

  • ¼ cup + 2 tablespoons olive oil

  • ½ cup pure maple syrup

Vegan and Gluten-Free Chocolate Cake - food allergy recipes - top 8 free recipes - amanda macgregor centineo


  1. Preheat the oven to 350°F. Prepare two 9-inch round cake pans as follows: coat with oil then line the bottom with parchment paper. Set aside.

  2. In a large bowl, sift together the dry ingredients: flours, cocoa powder, baking soda, cream of tartar, date sugar, and salt. Set aside.

  3. In a medium bowl or stand mixer, whisk together all wet ingredients: cinnamon/vanilla, water, milk, oil, and maple syrup. Whisk until well incorporated. 

  4. Add the dry ingredients to the wet ingredients and whisk until fully combined. Make sure no flour patches remain and that your scrap down the bowl when needed.

  5. Pour the batter evenly into the prepared cake pans. If needed, tap the pans several times on your countertop, not too hard though to splatter, to even out the batter and release bubbles that have formed. 

  6. Bake for 22-25 minutes. You can test for doneness with a toothpick—insert at the center and it should come out clean or as crumbs when done. If it comes out liquidy, you need extra time to cook.

  7. Remove from the oven and let cool for 25 minutes.

  8. Use a butter knife to cut around the interior edges of the cake pan to loosen the cake. Place a large plate upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate. Repeat with the second layer.

  9. Allow cake to cool completely before frosting and decorating.

I hope you enjoy this vegan and gluten-free chocolate cake recipe! It’s so moist and delicious, and so much fun to decorate! Turn it into your own and tag us on Instagram. We'd love to see your take, or slice, on this recipe: @amandamacgregor_com