Gluten-Free Vegan Chocolate Cake

Sometimes you just need a piece of delicious chocolate cake. Finding a recipe that’s both gluten-free and dairy-free isn’t always easy. I once found a recipe for a unique chocolate cake with avocado-based chocolate cream. It was a bit more challenging than I expected, but the result was a delicious cake that’s also quite easy to make. The best part? It’s not only gluten-free but also vegan chocolate cake.

One great thing about this recipe is that it’s adaptable. You can substitute buckwheat flour with rice flour if that’s what you have on hand. However, don’t skip the coconut flour—its small amount makes a big difference in the cake’s texture.

Vegan milk can be tricky. I use coconut milk without additives or thickeners, but I dilute it to avoid a dense cake. If your milk has more ingredients than just nuts and water, it’s better to dilute it one-to-one.

I’ve also made this cake with xylitol, but you need to make a syrup first to keep the right amount of liquid in the cake. The cake comes out more crumbly, and the frosting isn’t as thick as when made with coconut sugar. Still, it’s delicious and sugar-free if that’s important to you.

For a small cake serving 4, you’ll need:

• 50 g green buckwheat flour
• 5 g coconut flour
• 40 g cocoa powder
• 120 ml syrup
• 180 ml milk
• 2 tsp baking powder

Mix all the ingredients in a blender. The batter should be very runny. Pour it into a small baking pan lined with parchment paper. It could be a 5-inch round or a rectangular pan—your choice. Bake in a preheated oven at 180°C (350°F). It takes about an hour to bake, depending on your oven. Check with a toothpick to see if it’s done. The cake will be very dark, almost black. That’s normal.

Gluten-free and vegan chocolate cake with a rich chocolate cream frosting, decorated and ready to serve.

For the frosting, you’ll need:

• 40 g cocoa powder
• 60 ml milk
• 1 avocado
• 110 g sugar

Blend all the frosting ingredients until smooth. In this case, it’s better to use a richer milk. I prefer coconut sugar. The frosting comes out thick and creamy. You can easily make decorations with a piping bag because this frosting holds its shape well and doesn’t melt outside the fridge (since it has no butter).

Slice the cake in half horizontally, spread frosting in the middle, place the top layer back on, and cover the whole cake with frosting. It’s best to let it sit in the fridge for a bit to soak up the flavors.

That gluten-free and vegan chocolate cake is a great dessert that both kids and picky adults will love. Plus, the ingredients make it perfect for gatherings where guests have different dietary preferences.