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    Home / Recipes / Desserts

    Vegan Gluten-Free Double Chocolate Cake | Sarah Bakes Gluten Free

    Posted On Jun 6, 2018 · Updated On Oct 28, 2019

    Vegan Gluten-Free Double Chocolate Cake | Sarah Bakes Gluten Free

    A rich, deep, dark, dense chocolatey recipe from Sarah Bakes Gluten Free. Trust me, this double chocolate cake is so good you'll never know it's gluten-free and vegan,

    Baked GoodsDessertsRecipes & Techniques by Cooks We LoveSatisfy Your Sweet Tooth

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    This Double Chocolate Cake is so good, you'll wish you made two. 

    It’s good to have a go-to chocolate cake recipe. A chocolate cake that everyone will love, that everyone with food allergies can enjoy. Let me introduce you to my go-to chocolate cake recipe. It’s gluten, dairy and egg free. It’s also pretty much the easiest cake recipe too. I’ve made it more times than I can count, I don’t even need to look at a recipe anymore. It’s one I will continue to make time and time again!

    Now let’s move on to that chocolate ganache glaze. The moist, chocolatey cake is its canvas. It’s poured down the side, making this chocolate bundt cake even more beautiful. Double chocolate cake studded with dairy-free mini chocolate chips, covered in a creamy chocolate ganache glaze. Hello and get in my belly!

    Serve it with Real Deal Dutch Hot Chocolate for even more chocolate goodness!

    double chocolate cake

    Vegan Gluten-Free Double Chocolate Cake

    Sarah Bakes Gluten Free
    A rich, deep, dark, dense chocolatey recipe from Sarah Bakes Gluten Free. Trust me, this double chocolate cake is so good you'll never know it's gluten-free and vegan,
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Cooling 15 mins
    Course Dessert
    Cuisine American
    Servings 16 people
    Calories 271 kcal

    Ingredients
      

    • 2 cups Sarah’s gluten free flour blend
    • ¾ cup good quality cocoa powder
    • 1 ½ teaspoon baking powder
    • ¾ teaspoon baking soda
    • 1 teaspoon sea salt
    • ¾ cup So Delicious Dairy Free unsweetened coconut or almond milk
    • ¾ cup water
    • 2 tablespoon white vinegar
    • 1 cup cane sugar
    • ⅓ cup brown sugar
    • ½ cup plus 1 tablespoon sunflower seed or canola oil
    • 2 teaspoons pure vanilla extract
    • 1 cup dairy free mini chocolate chips

    chocolate ganache glaze

    • 1 cup dairy free semi-sweet chocolate chips
    • 4-6 tablespoons So Delicious unsweetened coconut or almond milk
    • ¾ cup powdered sugar
    • ½ teaspoon pure vanilla extract

    Instructions
     

    • Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips.
    • Pour cake batter into prepared bundt cake pan. Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.
    • To make chocolate ganache glaze, place chocolate chips and 4 tablespoons coconut milk in microwave-safe bowl. Microwave on low for 30 seconds. Stir and microwave an additional 15 seconds. Whisk in powdered sugar and vanilla. Add an additional 1-2 tablespoons coconut milk. Pour over over cooled cake, letting it run down sides of cake. Top with chocolate sprinkles (optional). Slice and serve.

    Notes

    This cake is also delicious topped with powdered sugar!

    Nutrition

    Calories: 271kcalCarbohydrates: 50gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 2mgSodium: 209mgPotassium: 169mgFiber: 4gSugar: 34gVitamin A: 31IUVitamin C: 1mgCalcium: 55mgIron: 2mg
    Keyword chocolate cake recipe, chocolate recipes, gluten-free cake recipe, gluten-free chocolate recipes, vegan dessert recipes

    Recipe courtesy of Sarah Bakes Gluten Free Treats

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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