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double chocolate cake
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Vegan Gluten-Free Double Chocolate Cake

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,
Prep Time10 mins
Cook Time45 mins
Cooling15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, chocolate recipes, gluten-free cake recipe, gluten-free chocolate recipes, vegan dessert recipes
Servings: 16 people
Calories: 271kcal
Author: Sarah Bakes Gluten Free


chocolate ganache glaze

  • 1 cup dairy free semi-sweet chocolate chips
  • 4-6 tablespoons So Delicious unsweetened coconut or almond milk
  • 3/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract


  • 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.


This cake is also delicious topped with powdered sugar!


Calories: 271kcal | Carbohydrates: 50g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 209mg | Potassium: 169mg | Fiber: 4g | Sugar: 34g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg