Vegan Gluten Free Chocolate Cake Recipe

Published on May 20th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Vegan Gluten Free Chocolate Cake

In a 2016 study performed on cake consumption in America, research showed that over 100 million cakes were eaten in 1 year across the country in one year. In addition, chocolate cake was ranked as the # 1 searched cake on the web, coming in at 400,000 searches per month. That's a lot of cake being devoured daily. 

Special occasions are typically the times when the cake is served.  Although it's convenient to stop by your local bakery to purchase a cake, what screams the words LOVE more than a homemade cake baked with care using handpicked ingredients? This homemade chocolate cake is not only a moist and decadent chocolate cake, but it is also vegan and gluten-free. This healthy chocolate cake is baked using 72% cocoa powder, almond flour, almond milk, baking powder, granulated sugar alternative, vanilla, vegan dark chocolate chips, and applesauce as the egg substitute. The cake is baked into two layers, filled and coated with a rich chocolate icing made without butter, with this secret super food ingredient -avocados! Ripe avocados are blended with cocoa powder, icing sugar alternative, sea salt, and coconut oil, forming a silky and spreadable icing. The avocado flavor in the icing is very mild as the intensity of the cocoa powder takes on the majority of the taste. 

Garnish the cake with toasted almonds, pumpkin seeds, goji berries, and coconut, or choose any of your favorite garnishes for this chocolate cake. This will be a delicious cake with the healthy ingredients, "take the cake," so to speak. 

Author: Jennifer Dodd
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
12 persons


Vegan Gluten Free Chocolate Cake Batter
  • 3 cups Fine Almond Flour

  • 1/2 cup 72% Cocoa Powder

  • 5 teaspoons Baking Powder

  • 1 cup Granulated Sugar Alternative 

  • 1 1/2 cups Unsweetened Apple Sauce 

  • 2/3 cups Almond Milk 

  • 1 tablespoon Vanilla Extract 

  • 1 cup Vegan Chocolate Chips 

  • Cooking Spray to line the cake pans 

Avocado Chocolate Icing
  • 4 large Ripe Avocados 

  • 1 cup 72% Cocoa Powder

  • 3/4 cup Icing Sugar Alternative 

  • 2 tablespoons Coconut Oil, room temperature 

  • 1/4 teaspoon Sea Salt 

Optional Cake Garnish
  • 2 tablespoons Goji Berries * Optional Garnish 

  • 2 tablespoons Toasted Pumpkin Seeds * Optional Garnish 

  • 1/4 cup Toasted Almonds, * Optional Garnish 

  • 2 teaspoons Shredded Coconut * Optional Garnish 


Vegan Gluten Free Chocolate Cake Batter

Preheat the oven to 350 °F

Add all the dry ingredients except for the chocolate chips into a large bowl, combine the ingredients together using a whisk. 

Add the apple sauce, almond milk & vanilla extract into a small bowl, mixing everything together using a small whisk. 

Add the wet ingredients together with the dry ingredients, using a spatula to fold all the ingredients together & scrape down the sides to form the batter. Finally, fold in the vegan chocolate chips at the end. 

Spray 2 8-inch spring form cake pans with cooking spray, cutting out a circle of parchment paper to fit and line the bottom of the cake pan. This will ensure the cake doesn't stick to the pan.

Evenly pour the batter into both cake pans, using a spatula to even out the tops. 

Place both cake pans onto a baking sheet and place them in the middle of the oven.

Bake for 15-20 minutes until the cakes are set and not jiggly in the center when shaken. Since gluten-free cakes tend to get very dry if over-baked, they will firm up quite once they cool. 

Once the cakes are ready, let them rest and set for 5 minutes on a heatproof surface of the kitchen.

Run a chef's knife around the sides of the cakes, carefully pushing the cakes out from the base to release them from the pans. Set the cakes upside down onto a cooling rack and remove the parchment paper from each of the cakes.

Avocado Chocolate Icing

Set up a food processor onto the kitchen counter top. 

Remove the peels & seeds from the avocados. Using a cutting board, medium dice the avocados & place them into the food processor. 

Pulse the avocados until they're combined and form a purée. 

Add the icing sugar alternative pulsing to mix the sugar with the avocado purée while using a spatula to scrape down the sides between mixing. 

Add the cocoa powder, coconut oil & salt to the food processor, pulsing to mix the ingredients together, while using a spatula to scrape down the sides between mixing. 

Set up a fine mesh strainer above a medium-sized bowl, add the icing to the strainer. Use a small ladle to force the icing through the strainer and remove any fibers left over from the avocados in order to create a smooth icing.

Wrap the bowl with plastic wrap & place into the fridge for 30 minutes allowing the icing to cool. 

Vegan Gluten Free Cake Assembly.

If the tops of the cakes are uneven & rounded, cut and even out the tops of each cake using a serrated knife. 

Place one of the cakes, and cut side down onto a cake platter. Add 1/4 of the icing to the top of this cake, spreading the icing out using an offset spatula or small spatula.  

Place the second cake directly on top of the first cake with the cut side down onto the icing layer. This helps to ensure an even & leveled top of the cake. 

Add a layer of icing onto the top of the cake, evenly spreading the icing out with the spatula. 

Coat the sides of the cake with the remainder of the icing, smoothing the icing out with the spatula.

Garnish the top of the cake with the optional garnishes & place the cake in the fridge for 20-30 minutes letting the cake and icing set before cutting the cake. 

Once the cake has set, place a chef's knife under hot running water, dry off the knife using a kitchen towel & slice the cake into 12 pieces. Running the knife under hot water will help to create clean cuts when cutting any cake. You will need to repeat this step every few slices throughout the cake cutting process to achieve a neatly cut cake.  

Place directly onto the dining room table to serve to your happy guests. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Vegan Gluten-Free Chocolate Cake, Vegan Chocolate Cake, Gluten-Free Chocolate Cake, Vegan & Gluten-Free Chocolate Desserts, Vegan Desserts, Gluten-Free Desserts

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Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd