Gluten free vegan chocolate cake recipe | chocolate cake gluten free dairy free | vegan chocolate cake gluten free

Gluten free vegan chocolate cake recipe | chocolate cake gluten free dairy free | vegan chocolate cake gluten free with step wise pictorial & video recipe.

Either it is birthday, anniversary, wedding or any happy moment, it is incomplete without cakes. This is the fact globally applicable and universally accepted.

Flour is the one ingredient very common in cakes and most used flours are all purpose flour and thereafter whole wheat flour comes at the second position.

Both these flours are high in gluten and people who are gluten intolerant can’t cherish the most loved desert in world.

Likewise, you can’t imagine baking a cake without dairy products. Butter, yoghurt or milk, all these are much needed in any cake recipe.

And such cakes are not acceptable to those who are vegans.

Then where lies the remedy?

Don’t vegans & gluten intolerants have No right to cherish cakes?

The answer to this is absolutely YES. And the solution lies in this post.

INGREDIENTS USED

OATS

You need to use oats in the form of powder/flour. But the flour must be very fine & not coarse.

For the cake, rolled oats, also named as old-fashioned or whole oats are the best because these oats hold a shape on cooking & they cook faster in comparison to steel cut oats.

For baking, these type of oats are generally preferred.

Further, only use plain oats with no flavours. Said so because oats comes in many flavours so you may not get into any confusion.

You will also notice that in the list of ingredients, quantity of oats is shown as 2.25 cup and quantity of oats flour 2 cup.

Reason being, there is a difference between the quantity of one thing in different forms. Oats as a whole has different measurement than the oats as powdered.

Plus, after grinding oats, there will be leftover too which will not turn into powder inspite of regular churning.

That is why 0.25 cups of oats are extra shown. If you already have oats flour, then need to take only 2 cups.

RICE FLOUR

Rice flour works as a binding agent and a good gluten free replacement of all purpose flour or wheat flour.

MINERAL SUGAR

Mineral sugar is made from sugarcane extract and healthy substitute of refined sugar.

Use of mineral sugar makes the cake healthy, though you are not barred from using refined sugar.

Also, you can use brown sugar too.

Remember, for cake, you may or may not use powdered sugar but do powder sugar for ganache.

COCOA POWDER

Cocoa powder comes from cocoa beans when cocoa butter is removed from them. For a deep chocolate flavour, you need to use quality of cocoa powder.

COFFEE POWDER

Coffee enhances the taste of chocolate. it makes it deeper and richer.

Better use the coffee powder by mixing it in few tablespoons of water.

BAKING SODA

Baking soda works as a leavening agent which helps the rising of cakes and other baked goods.

SALT

Salt in desserts may sound weird to many but fact is that a pinch of salt enhances the flavours in desserts.

OIL

Oil is used because it keeps the cake moist. Always use the oil which is unflavoured like vegetable oil or olive oil. However you can use vegan butter also.

VINEGAR

Vinegar is an acid & when it reacts to baking soda, a gas named carbon dioxide is produced.

Carbon dioxide helps a cake batter to lift while baking, which is much needed in cake.

CHOCOLATE ESSENCE

Essence is something without which you can’t imagine dessert baking. It is so integral part of baking and helps in enhancing the flavors in the recipe. Without it, cookies and cakes tend to taste flat and bland.

vanilla is the one, which is so versatile and is almost added in every cake or cookie recipe.

As the chocolate essence is easily available and this recipe too is of chocolate cake, hence using chocolate essence is fine idea.

Though you can replace chocolate essence with vanilla essence in the absence of chocolate essence, both, in cake and ganache.

WHIPPING CREAM

The cream used here is non dairy vegan cream.

Whipping cream and heat are enemies to each other so always use chilled cream.

If you live in extreme hot climate, better chill the bowl and whipping blade too before using. Just place them both for 30 minutes in refrigerator.

Again, if finding difficulty in getting the cream to puff up, take a wide bowl, add ice in it. Put the bowl of cream over the ice and then whip.

So let’s begin with recipe of a chocolate cake, which is not just gluten free and vegan, but free from refined sugar too. Hence making it a healthy chocolate cake recipe.

TIPS FOR PERFECT CAKE

Use the measuring tools and not go by assessments.
Oats needs to be powdered very fine and not just coarsely grinded.
Sift the dry ingredients, especially, oats flour, rice flour and cocoa before adding.
Grease the baking tin with oil or vegan butter and better if you line tin with butter paper.
Fill the cake tin up to 3/4 level only and not till the top, because cake will rise while baking.
Do pre-heat oven for 10 minutes @180 degree Celsius.
Bake in the middle rack of oven with both the rods on.
Don’t open the oven time and again while cake is being baked.
Check the done-ness of cake by inserting toothpick in it. If toothpick comes out clean, means cake is ready. Otherwise bake little more.
Do not de-mould cake unless completely cool.
Make sure whipping cream is chilled before whipping.
Over whipping of cream may lead to release of butter out of cream. So beware. Don’t over beat.

Also see other Vegan cakes :

Few chocolate cake/muffins recipes in blog are :

STEPWISE PICTORIAL RECIPE :

MAKING OF OATS FLOUR

For making cake, first need to make oats flour. But in case you already have oats flour, skip this process and proceed with 2 cups of oats flour.
Grind 2 cups + 4 tbsp of oats into a fine powder.
Sieve them so that you get a fine powder/flour.
Still few of the oats will left coarse in sieve, so grind them & sift again. Repeat this process as long as you still get coarse oats.
Finally out of 2.25 cups of oats, you will get 2 cups of oats flour.

MAKING OF CAKE

In a bowl, add sugar, oil, vinegar, chocolate essence, coffee powder & water.
Whisk the solution so that sugar gets dissolved.
Place a sieve over the bowl and add oats flour, rice flour, cocoa powder, salt & baking soda.
Sift them to the bowl.
Mix everything well.
Transfer to a greased cake tin lined with butterpaper.
Bake @180℃ for 25-30 minutes in a pre-heated oven.
Bring the tin out & let it cool down.
Invert the cake. Cake base is ready. If you need only a chocolate bread, then it is ready. You can enjoy as it is.

FOR GANACHE

Take a chilled whipping cream in bowl & whip till soft peaks form.
Add sugar, cocoa powder & chocolate essence.
Whip further till cream turns light and fluffy.
Spread the ganache over the cake or decorate the cake with ganache the way you like.
Place cake in refrigerator for at least half an hour before serving.
Chocolate cake is ready.

Enjoy.

NOTES

Oats are dry in nature & this recipe has no dairy product, hence this cake will not be much moist.
However you can sprinkle some sugar syrup to bring some moisture in it.

Gluten free vegan chocolate cake recipe – RECIPE CARD