by This gorgeous and decadent Gluten Free Vegan Chocolate Cake with Nutella Frosting makes the perfect birthday cake! No dairy, eggs or gluten needed to make creamy frosting and delectable, moist cake. Us gluten free vegans can have our cake and eat it too with this recipe (sugar free option included)!
We’re back with another guest blogger today, and it’s extra special because…
?**IT’S MY BIRTHDAY!** ?
And, what better way to celebrate than to have Johanne Rosenthal from Sunnyside Hanne (whose son happens to share a birthday with me!) make me my favorite birthday dessert – CHOCOLATE CAKE?!?!!? ?????
Isn’t it beautiful?!?!?
Growing up, every year my mom would make me a 3 layer chocolate cake with chocolate frosting. You may know by now that I’m a chocolate lover – always have been, always will be! So, when I told this to Johanne and how much I would love to have a beautiful gluten free vegan chocolate cake on the blog to celebrate, she completely delivered!
Now, a quick disclaimer: Y’all know how every recipe on Vegan Chickpea is healthy, rarely using refined sugar and often no sugars at all? Well, not today my friends! This cake has some good ol’ fashioned sugar, because sometimes – like on your birthday – you just gotta indulge!! (And there’s only 3/4 cup in the ENTIRE recipe – way less than most other cake recipes!)
Now, if you want to try making this recipe sugar free, the good news is that the frosting is already sugar free. CHECK! ✅ For the cake, you could try substituting one of my new favorite finds – Lakanto Monkfruit 1:1 Sugar Replacer. I haven’t tried it in this recipe, but I bet it would work!
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Without further ado, here’s Johanne!
GLUTEN FREE VEGAN CHOCOLATE CAKE
A rich, fudgy gluten free vegan chocolate cake spread with decadent swirls of my home made Nutella.
Although conventional superstition holds that 13 is an unlucky number, for me it has been most auspicious. I married my best friend on the 13th of October in 1990 and seven years later on the 13th of November gave birth to my beautiful son. My oldest friend from Elementary school was born on the 13th of September and so I find myself celebrating many thirteens. How serendipitous is it that a certain Vegan Chickpea also holds that magical number as her birthdate?
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Perusing my recipe below you might get stuck on one odd ingredient. Perhaps you’re saying “aqua-what?” Nope, it is not a typo.
Aquafaba is the liquid left over from cooking legumes and has been a real lifesaver for vegans when making all sorts of dishes where an egg-like binder is needed, or in say meringues in lieu of whipped egg whites. I have used it in both the batter of the cake and in the Nutella frosting. If you have not yet had a chance to play with Aquafaba then you might want to take a look at my Aquafaba page for tips, tricks and many aquafabulous recipes like vegan frittata and lemon mousse.
Feel free to frost your cake with your favorite frosting. I frosted it with my five ingredient, sugar free, oil free, creamy dreamy, copycat Nutella. For the recipe click here.
A very Happy Birthday to you Sarah on your oh so special day. May this coming year bring you peace, joy and fulfillment.
MEET JOHANNE
On Sunnyside Hanne I share the veganized recipes from my life and travels: My mother’s traditional Danish cooking, my Father’s Eastern European specialties, and the foods of my childhood spent on a small Greek Island. I throw in as well the influences of my husband’s Israeli youth and my years spent living with him on a kibbutz in Israel.
Be sure to follow Johanne on social!
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Johanne Rosenthal
serves 6 - 8 people
This gorgeous and decadent Gluten Free Vegan Chocolate Cake with Nutella Frosting makes the perfect birthday cake! No dairy, eggs or gluten needed to make creamy frosting and delectable, moist cake. Us gluten free vegans can have our cake and eat it too with this recipe (sugar free option included)!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 3 Tbsp Aquafaba (liquid left over from cooking chickpeas or from a can of chickpeas)
- 3/4 Cup chocolate soy milk
- 1/3 Cup flavorless oil (I used canola)
- 3/4 Cup sugar
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 2 Tbsp ground flax seeds
- 1/3 Cup Unsweetened cocoa powder
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1 pinch Salt
- 1 1/4 Cup Gluten Free baking flour (I used Bob's Red Mill )
- Nutella Frosting recipe
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a nine inch spring form pan.
- In the bowl of a stand mixer, whisk the aquafaba until frothy, about two minutes.
- Add the soy milk, oil, sugar, vanilla and almond extracts. Mix one minute on medium.
- Add the ground flax seeds and mix on medium high for one minute.
- Add the cocoa powder, baking powder, baking soda, salt and gluten free flour mix for two minutes on the medium high setting.
- Pour the batter into the springform pan. Smooth the top with a spatula and place in the oven.
- Bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow to cool five minutes and release from the springform. Once totally cool, frost with my Nutella Frosting or your favorite frosting.
Notes
**To make a double layer cake, you will need to double this recipe. To make a small top layer like I did, scoop out enough from the second batter to make a 4 1/2 inch springform cake for the top. I then made cupcakes out of the extra batter. I baked the small cake for 23 minutes at 350 degrees F.
FOR SUGAR FREE: Substitute Lakanto 1:1 Sugar Replacement in the cake (frosting is already sugar free!)
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