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Gluten Free Vegan Chocolate Cake

Happy Birthday to my beautiful angel, Arjuna! He turned 3 a couple of days ago and all he asked for was a pony ride and ...a chocolate cake !

So I really wanted to make a vegan (cause most of our family is vegan), gluten free chocolate cake and I needed to make it right ! I could not waste ingredients and/or time so I put a lot of energy into this recipe and, gladly, everyone loved it.

The actual birth-day was great. We woke up and opened his presents wrapped in some old newspapers by my husband -which I was really proud of because I am a big fan of recycling paper around the house). Arjuna received a new silver blue bike with pedals, play dough from his Italian nonno and nonna and a puzzle from his grandma.

After opening presents and eating a big breakfast, we all went to a local ranch nearby where Arjuna rode a friendly pony. I couldn't believe my eyes! He was riding this pony like he has been doing it for ages and it was his very first time.

" Oh Arjuna,

my little warrior

who wants to ride a horse with a sword and a shield

to save a princess in the castle

trapped my a dragon.

I love you and your adventurous personality!"

Anyway...I am not going to describe you the entire day because I want to get to the point of this blog post and share this delicious recipe with you. Are you ready?


For the Chocolate Cake

  • 1 and 1/2 cups (204gr) Gluten Free All Purpose Flour Blend

  • 1 cup (200gr) Coconut Sugar

  • 1/2 cup (42g) Cocoa Powder

  • 1 and 1/4 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 cup (240ml) Cashew Milk (or other non-dairy milk)

  • 2 tsp (10ml) Vanilla Extract

  • 1/2 cup (120ml) Coconut oil (or sunflower oil)

  • Tbsp (15ml) Apple Cider Vinegar

  • 1 Flax Egg (1tbsp of flax meal with 3 tbsp of hot water)

For the frosting

  • 1 cup of vegan butter (earth balance butter)

  • 3 cups of powdered sugar

  • 1/2 cup cocoa powder


  • Preheat the oven to 350°F (or 180°C).

  • Grease round cake tins with coconut oil or non-stick spray.

  • Sift the gluten free flour and cocoa powder into a mixing bowl.

  • Add the sugar, baking soda and salt and mix together.

  • Prepare the flax egg by mixing 1 Tbsp ground flax seed meal with 3 Tbsp Hot Water and allowing to sit for a minute.

  • Pour in the cashew milk (or other non-dairy milk), vanilla extract, coconut oil(or sunflower oil), white vinegar and mix. Add the flax egg and mix in.

  • Pour the batter into the cake pan and place it into the oven to bake for 30 minutes.

  • After 30 minutes check if they are ready by inserting a toothpick into the center of the cake. If it comes out clean it’s ready. If not, put it back in for another 5 minutes and then check again.Move to a cooling rack and allow to cool completely before frosting.

  • Prepare the chocolate frosting by adding the 3 ingredients into a bowl and whisk with an electric whisk.

  • Frost onto the cooled cake.If the frosting got too soft, place the cake in the fridge 20 min before serving. This cake will keep properly covered in a cake dish for a few days, but of course it’s best when fresh.


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