{Gluten-Free} Easy Vegan Chocolate Cake

Who doesn’t love an easy chocolate cake? This one bowl beauty has the advantage of being gluten-free, vegan, and naturally sweetened — what more could one ask for?! (OK, grain-free might be nice too; if so, see my substitution suggestions below.)

This tender, dark, very chocolatey cake is enriched by coconut milk which deepens it flavor and brings an almost buttery quality. I used white rice flour in the flour mix because I happened to have a large bag of it; I tend to lean on whole grains for the most part, but white rice flour does have its place. It’s a great neutral flour with a bit of starch to help hold things together, which is appreciated here because there are no eggs in this recipe. You can use sorghum or oat flour in a pinch, though the texture will change a bit.

I’m working on updating, as mentioned, some tried-and-true favorite recipes to be gluten-free and naturally sweetened. Next week I’ll have my “make everything better” oatmeal chocolate cookie recipe ready to post — I did a version of it in my cookbook but I’ve reworked it with better flour weight measurements and unrefined sugars. And while that previous recipe is good, this one is … perfection.

Til next time – N x

Need substitutions? Swap sorghum flour for the rice flour and tiger nut flour or another nut flour for the almond flour. Swap brown sugar for the coconut sugar. Grain free: sub almond flour by weight for the rice flour.

{Gluten-Free} Easy Vegan Chocolate Cake

Recipe by Nicole SpiridakisCourse: Dessert




  • 100 g white rice flour

  • 100 g almond flour

  • 3/4 cup coconut sugar

  • 100 g/1 cup + 2 Tablespoons unsweetened cocoa powder

  • 1/4 teaspoon fine sea salt

  • 2 teaspoons baking powder

  • 1 cup (250 ml) coconut milk

  • 1/2 cup (100 ml) water


  • Heat oven to 350 F and lightly grease an 8-inch cake round with coconut oil. Line with a round of parchment paper.
  • In large bowl, sift together the dry ingredients. Add the coconut milk and water and stir well to combine.
  • Pour batter into pan, place in oven, and bake for about 40-45 minutes until a cake tester comes out clean. Remove from oven, place on a rack, and cool in pan 15 minutes. Turn out onto rack to cool completely.
  • Serve cake plain, with whipped cream, or ice cream.
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