Chocolate Layer Cake (Vegan + Gluten-Free)

Ali Segersten

Sound too good to be true? Here I present to you a fabulous-tasting chocolate layer cake. Moist and delicious. Tender and rich. Chocolate at its best. Allergen-free. No gluten, dairy, eggs, soy, corn, or sugar!

Seriously, you just can't go wrong here.

I modified my Decadent Chocolate Bundt Cake on page 342 of my cookbook to be made into a layer cake. I took out the cup of beets and the one cup of water and replaced them with 1 cup of prunes in which you soak in 1 1/2 cups of boiling water and then puree into a smooth paste.

Don't get me wrong I still love this cake made with the beets. I am a lover of beets prepared any and all ways. Though the prunes in this version add moisture, sweetness, and a certain binding action that makes it work very well in a layered cake.

Still, if you don't want to fuss with layers then just pour the batter into a greased 9x13-inch baking dish and bake away. You can add the refined sugar-free frosting below if desired. I've never been the biggest fan of frosting, though this frosting recipe is not too sweet and helps keep the cake moist for days. Frosted or not, this cake is a winner!

Recipe from our Meal Planner

Gluten-Free Chocolate Layer Cake

Servings
8
Cook Time
25 minutes
Prep Time
15 minutes

Serve this beautiful egg-free and gluten-free cake as a birthday party treat with the vanilla frosting, topped with gluten-free sprinkles. This recipe can also be baked in a 9x13-inch pan, or even made in a bundt pan.

Ingredients

Dry Ingredients

2 cups brown rice flour
½ cups tapioca flour
¾ cups cacao powder
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

1½ cups boiling water
1 cups prunes
2 tablespoons ground chia seeds
½ cups coconut oil
1 cups maple syrup
2 tablespoons raw apple cider vinegar
1 tablespoons vanilla extract
Directions
  1. Preheat oven to 350 degrees F. Grease two 8-inch cake pans.
  2. In a medium-sized bowl add the brown rice flour, tapioca flour, cocoa powder, baking powder, baking soda, and sea salt; mix well with a wire whisk.
  3. Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
  4. Place the prunes and water into a blender or Vitamix and add the ground chia seeds, coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry, using a rubber spatula to scrape everything out of the blender, and mix well.
  5. Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Vegan Maple Buttercream Frosting

GLUTEN-FREE RASPBERRY CUPCAKES-2
VEGAN MAPLE BUTTERCREAM FROSTING-1
VEGAN MAPLE BUTTERCREAM FROSTING-2
Servings
12
Prep Time
10 minutes

This dairy-free and refined sugar-free vegan buttercream frosting is not overly sweet and perfect for frosting a layered cake or a dozen cupcakes! To make it pink, add in one tablespoon of organic beet juice powder. I also like to add 5 to 6 drops of lemon essential oil to brighten the flavors. 

Tip

This frosting can be made a day ahead of time and stored at room temp. Just re-whip before frosting your cake or cupcakes.

Ingredients
2 cups organic palm shortening
1 cups arrowroot powder
1 cups maple syrup
½ teaspoons raw vanilla powder
½ teaspoons almond extract (optional)
Directions
  1. Place all ingredients into a mixing bowl and whip with an electric mixer until light and fluffy.
  2. Add more arrowroot powder as needed if the syrup and shortening begin to separate. Sometimes I need to add a half cup more. It depends on the thickness of the maple syrup you are using. If you are using a very thick, syrupy maple syrup you might not need any extra arrowroot.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Posted In
baked goods cakes chocolate dessert frosting GF/CF rice-free refined sugar-free valentine's day vegan recipe
ALI-2023-PHOTO-VERTICAL-2

About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

See More

Nourishing Meals Newsletter

Email updates.

Related Posts

Spiced Plantain Cookies (vegan, grain-free, nut-free, autoimmune)

Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers. Once your baby is okay chewing soft foods then try making these cookies.

Read More

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

Read More

Carrot Cake Muffins (gluten-free, egg-free, nut-free, vegan)

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!

Read More

Gluten-Free Bagel Recipe (vegan, xanthan gum-free)

I have a very fun recipe for you today—one that your children will love to help make......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe, about four years ago. I had just published the first edition of the Nourishing Meals Cookbook (2012), which contained plenty of amazing gluten-free and vegan bread recipes, but no bagel recipe! She encouraged me to test out my breadstick and bread recipes in bagel form and they worked great. We've had fun making these together to send with her on school camping trips throughout the years.

Read More
Buckwheat Cinnamon Raisin Bread (gluten-free, vegan, nut-free, xanthan gum-free)

Buckwheat Cinnamon Raisin Bread (gluten-free, vegan, nut-free, xanthan gum-free)

Today I wanted to share a recipe from my Nourishing Meals cookbook with you—another kneadable gluten-free bread! Creating a recipe for kneadable gluten-free (and xanthan gum-free) bread took me years and years to develop. I still remember walking into my oldest daughter’s first week of preschool. The smell of freshly baked spelt rolls wafting throughout the house like a sweet perfume pervades my memory. My daughter took great care in carefully kneading each ball of dough into the shapes of her desire. The warm rolls were always served with raw honey and butter. All week she looked forward to bread day.

Read More