Vegan and Gluten-Free Chocolate Cake

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It's hard finding a good chocolate cake that is vegan and gluten-free, but search no more! If you like, you can garnish the ready cake with berries or other fresh fruit.

Submitted by Lilytasty
Updated on August 22, 2022
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
45 mins
Total Time:
1 hr 40 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 ½ cups teff flour

  • 7 tablespoons rice flour

  • 5 tablespoons arrowroot starch

  • 2 ½ tablespoons brown sugar

  • 2 teaspoons instant coffee granules

  • 1 teaspoon baking soda

  • 1 pinch salt

  • 9 ounces dark chocolate, chopped

  • 2 tablespoons soy milk

  • 2 cups soy milk

  • 1 tablespoon cider vinegar

Glaze:

  • 2 ounces dark chocolate, chopped, divided

  • 1 teaspoon coconut oil (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.

  2. Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.

  3. Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.

  4. Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.

  5. Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.

  6. Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

Cook's Notes:

If you don't have parchment paper, grease the springform pan and dust with arrowroot starch.

You can use any non-dairy milk instead of soy milk.

Nutrition Facts (per serving)

394 Calories
15g Fat
59g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 394
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 2mg 1%
Sodium 217mg 9%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 22%
Total Sugars 25g
Protein 8g 15%
Calcium 63mg 5%
Iron 2mg 12%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.