Gluten Free, Vegan Chocolate Cake (Dramatic Date Nite Cake)


gluten free vegan chocolate cake

Dramatic Date Nite Chocolate Cake

It seems to me that whenever I do these things on a whim, they turn out phenomenally.  Tonight, case in point.  I feel like I’m learning so much more about gluten free/egg free/dairy free/refined sugar free baking, that I’m starting to be able to invent a little more on the fly.

I am flabbergasted. This cake took only 20-25  min to bake and 15 min to assemble. That was crazy fast!

Its taken me soo long to post this sucker because I wanted 3 perfect versions of it-  I’ve compromised and settled for 2 perfect versions.  So this is version #1. Its not super sweet, but it is decandent. The texture is thick and holds together, and the cake has a deep, complex chocolatey flavour.  The crumb is surprisingly fluffy. You are gonna flip.  FUUULLLIIIP. flip. flipazoid.

still flipping.



 This cake is super dark, like an 80% cocoa bar. Its perfect with a bit of icing because it isn’t very sweet.  It is dense, and has no super strong binding agent. It results in a slightly fudgy texture, delicious.  The next cake I am posting, Version #2,  is sturdy enough for layering and decorating. So, hold tight there’s a Gluten Free Vegan Chocolate  Birthday Cake version of this beauty!

Now, nut- free chocolate cake version#3  is still in the works. Its based from cornmeal and olive oil  instead of almond meal and coconut oil… and I  am STILL fighting with it… maybe I’ll post it a bit later :)

gluten free vegan chocolate cake








Dark, Dramatic Date Nite Chocolate Cake



  • 2/3 cup ground almond flour
  • 1/3 cup arrowroot starch
  • 4 tbsp ground flax seed
  • 3/4 cup cocoa powder (use only the very dark powder. Regualr stuff like Fry’s won’t be chocolatey enough)
  • 1 1/2 tsp baking powder  
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp instant dehydrated coffee granules


  • 2 tsp apple cider vinegar (or lemon or lime juice)
  • 1 cup water
  • seeds of 1 vanilla bean (or 2 tsp vanilla extract)
  • 1/2 cup coconut oil (or butter, or shortening)
  • 1/4 cup honey (or agave  nectar)- if you want it sweeter, add date sugar, or maple sugar, or 1/2 a banana



  1. Sift together the dry ingredients.  Do this to make sure everything incorporates without lumps. You may need to re-grind a few leftover pieces of almond or flax.
  2. Put the water, vanilla bean seeds, coconut oil and honey in a separate bowl, and heat in microwave for 1 minute and 30 seconds for everything to melt and incorporate.  If its warm, thats great- it will start the chemical reaction with the dry ingredients as soon as they mix, instead of waiting to heat in the oven. This makes a fluffier cake. Stir around the heated wet ingredients, and add the vinegar.
  3. Add the wet ingredients to the dry ingredients. Don’t over mix, you don’t wanna lose the baking soda reaction.  Just mix gently enough so there are no lumps.
  4. Pour into a parchment paper lined 8″ round cake pan.
  5. Put in a hot oven (so important for the oven to already be hot.  Helps cake rise.) Bake at 350 for 20 min. Check at the 15 minute mark to see if the cake is solid enough, or if it needs additional time.  When done, take out of pan immediately, remove parchment paper, and let cool for at least 20-30 minutes before cutting.

gluten free vegan chocolate cake









Some great ideas for decorating this fabulous cake:

(all the recipes below will be posted this week, so hold tight!)

This recipe is similar to:

This recipe would go well with:

gluten free vegan chocolate cake


10 Replies to “Gluten Free, Vegan Chocolate Cake (Dramatic Date Nite Cake)”

  1. Emilie- ohh so awesome lol… those brownies are deffinetly sweet :)
    hey, btw if you can get him to make that nutella, i’ll be impressed… that darn stuff can be a pain to make- rubbing the frikken skins off the hazel nuts is no longer on my list of “Things To Do Before I Die” lol!

  2. Oh no, sorry, no pictures.
    But I have an idea.
    The cake was too much 80% dark chocolate for my “sugar termite” husband. Yay, more for me.
    So I’m luring him to a cook-your-own-sweet-stuff challenge with your soft centre brownies “with Nutella on top at the last minute if needed”. I have a banana to get rid of, it’s a perfect match again.
    Sounds like he might give it a try before the end of the week. Yay for me again.
    If he does, I’ll send you pictures.

  3. Emilie- no way!! i would have thought that the rice flour was too heavy… thats terrific :) did you take any pictures??? :)

  4. Fliiiiiipping! The texture is unbelievable.
    Works great with gluten rice flour and 35-40 minutes in my trusty 7x7x3 square pan, reducing the heat to 300 after the first 20 minutes to prevent burning.
    Many thanks.

  5. lol
    i found a basic cake recipe so i knew where to get the proportions for baking soda…but. this was definetly the first one i did on the fly. :) you’re awesome for posting Emilie, thanks so much :) xo!

  6. What? You invent on the fly with basically no ingredient?
    Respect, man, respect. You are good.

    This weekend I must try this flipping decadent crazy fast thick deep flavored but not super sweet flat cake.
    Sounds like crafted just for me, lady.

    But with rice flour instead of arrowroots starch. (what on hearth is this stuff?)
    If I succumb to my beloved tapioca starch I’ll keep you posted about the results.
    And I have a lemon to get rid of.
    Perfect excuse to make a cake.

    Please, keep going. Thank you very much for this one.

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