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

Servings

servings

Ingredients

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

Directions

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.