Got a craving for something chocolatey, decadent and easy to make? I give you the one bowl chocolate cake! No more buying those expensive cake mixes when you can make this from-scratch masterpiece. It comes together in no time and the taste is…amazing.
I’m also giving you one of the easiest chocolate frosting recipes. Ever. It’s silky, smooth and hard to not eat by the spoonful {I know from experience}. You might want to start frosting everything with this stuff. It goes perfectly with this single-layer gluten free vegan chocolate cake. I also added some toasted almonds for a bit of crunch.
Sometimes you just need those recipes that will come to the rescue when a celebration arises or friends stop by for dinner. This is that recipe! One you can make over and over again. One to save and one to share. I hope you enjoy this one bowl chocolate cake recipe and please, oh please share it on instagram if you do. Just be sure to tag it with #sarahbakesgfree. Thanks, friends!
- 1 1/2 cup Sarah's gluten free flour blend
- 1/2 cup good quality cocoa powder
- 1 cup cane sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup So Delicious unsweetened coconut or almond milk
- 1/3 cup canola or grape seed oil
- 1 tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 6 tablespoons good quality cocoa powder
- 1/4 cup vegan butter, melted
- 2 cups powdered sugar
- 2-3 tablespoons So Delicious unsweetened coconut or almond milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup toasted sliced almonds
- Preheat oven to 350 degrees. Prepare 8-inch round cake pan by spraying with nonstick cooking spray and lining bottom with parchment paper.
- In large mixing bowl, sift together flour, cocoa powder, sugar, brown sugar, baking soda, baking powder and salt. Whisk until ingredients are well combined.
- Add coconut milk, oil, vinegar and vanilla to dry ingredients. Stir for 1 minute. Batter will become thick.
- Pour batter into prepared cake pan. Bake for 30-35 minutes or until toothpick inserted into center comes out clean. Cool cake in pan 5 minutes then invert onto cooling rack to cool completely.
- To make chocolate frosting, stir together cocoa powder and melted vegan butter in mixing bowl. Add powdered sugar, coconut milk and vanilla. Beat frosting until smooth. If frosting is too thin, place in refrigerator to thicken up a bit.
- When cake is cooled, frost top of cake with chocolate frosting. Top with toasted almonds. Slice and serve.
This cake is so beautiful and that icing … perfection! Love how simple and delicious the recipe is. 🙂 Pinned!
thank you!
This is absolutely the most wonderful GF/Vegan cake I have ever made or tasted, including those commercially prepared or served in restaurants. It is super easy, made with ingredients you are likely to have on hand, delicious, and presents beautifully. It is so rich you only need a small piece. Thank you, thank you, thank you!
Thank you, Pamela! I’m so glad you enjoyed this cake recipe 🙂
Hi Sarah, I am new to your lovely corner of the internet. Your pictures are beautiful and I’m sure your recipes are great too. I haven’t started using them, but before I do, I have a question. Can I replace gluten free flour with All purpose flour in your recipes? Im from India and It is almost impossible to source the ingredients that go in your flour blend locally.
Please guide me.
Thank you 🙂
All of my recipes have only been tested with a gluten free flour blend. I cannot guarantee the same results when using all purpose flour. I would use a bit less if you give it a try. Hope that helps!
Can I use store bought gfree flour or do I have to use your gfree flour blend in this recipe? Please reply I’m eager to try it! ( I’m on a gluten dairy free diet!) thanks
You can, just make sure it contains xanthan gum. It’s a must!
What kind of vinegar
I usually use white vinegar, but even apple cider vinegar is fine.
Thankyou! I Made it for Christmas, I just used the cake to make sakertorte, I added almond flour and rum and was perfect!
sounds perfect!
Do you think this will stand up as a double layer cake? (I was going to double it)
Did you try doubling it? I’m interested in trying that too! 🙂
Can I use coconut sugar? How Can I substitute the brown sugar with coconut sugar? Add honey or maple syrup to it to moisten it?
Loved this cake and I’m definitely saving it for future use! So fudgy, moist, and delicious!
Two notes: One, I used only 3/4 cup cane sugar and it was still very sweet, so I think I will reduce it to 1/2 cup next time I make it. I’m always trying to reduce sugars in my baking and cooking and I almost always find recipes are still very sweet when I do.
Second, rice is high in arsenic so I don’t use it in my home baking, but Bob’s Red Mill’s rice-free all-purpose blend with a little xanthan gum added, or my own blend of flours (3/8 white starches, 1/8 nut flours (coconut, almond), and 4/8 other (usually sorghum and garbanzo bean), plus xanthan gum) works well too.