How to Make a Gluten-Free Cake from Scratch
I’m almost embarrassed by how much I’ve experimented with this recipe (close to 40 attempts!), but it takes a lot of practice and experimentation to learn how to work well with gluten-free flours. In case you’re new to gluten-free baking, here are some gluten-free options you can experiment with. Gluten-Free Flour Options:
Buckwheat Flour Almond Flour Coconut Flour Arrowroot or Tapioca Starch Potato starch White or Brown Rice Flour Gluten-Free Flour blends
Oat flour can also be considered gluten-free, if the label says it’s certified gluten-free, but some people with gluten issues don’t always tolerate oats, either, so it’s a good idea to double-check with whoever you are baking for.
I had originally hoped to make this cake with a store bought gluten-free flour blend, but my favorite option has been getting difficult to locate at stores lately. Instead of relying on a blend (which might change in the future), I decided the most fool-proof way to make a perfect cake from scratch is to use the exact ingredients that would go into a gluten-free flour blend, instead. I’m very happy with the simplicity of this gluten-free vegan chocolate cake. It’s not quite as straight-forward as making my Chocolate Almond Flour Cupcakes, which call for eggs, but the results are just as fluffy and delicious.
How to Make a Gluten-free Cake Light & Fluffy
Normally eggs help to make a gluten-free cake light & fluffy, but in this case we’re using a blend of two starches, instead.
Potato starch and tapioca starch help bind the almond flour cake, so it doesn’t crumble and fall apart, and they also add moisture and texture. It’s actually unbelievable how well they work together! Potato starch is actually a new addition in my pantry, so if you’re not familiar with it, just know that you’re not alone. I bought is specifically for experimenting with making my own gluten-free flour blend, because I noticed that it’s used in a lot of store-bought mixes.
Why Do Gluten-Free Cakes Sink?
If you find yourself with a cake that’s sinking, it’s probably because there’s too much moisture in the cake, either from adding too much water or oil.
Your gluten-free cake may also sink when you make substitutions. When I attempted making this cake using only arrowroot starch, without the potato starch, it totally sunk in the middle. So, let this be your warning! I’ve included measurements in weight and cups, to help you be successful with egg-free and grain-free baking, because it can be tricky if you stray from the recipe.
Frosting Your Cake
It’s important that you let this gluten-free vegan cake cool completely before you frost it. If you’re making this the night before, put the cake in the fridge, tightly sealed. I think it’s easier to frost when it’s cold. Here are my favorite dairy-free frosting recipes:
2-ingredient Vegan Ganache (the mousse-version is pictured here in this post) Vegan Chocolate Frosting (fruit-sweetened!) Vegan Cream Cheese Frosting Purple Sweet Potato Frosting
Whichever frosting you choose, I hope this cake is a hit with your friends and family! Nutrition information is for 1 of 12 cake slices. This information is automatically calculated, and is just an estimate, not a guarantee.
More Gluten-Free Cake Recipes
If you’re not vegan, I have several other grain-free cake recipes here on my website for you to try. I hope you’ll enjoy them!
Almond Flour Cake Coconut Flour Carrot Cake Flourless Chocolate Cake Healthy Birthday Cake (Date-Sweetened)
There’s also a vegan oat flour chocolate cake in my second cookbook, if you have a copy! It’s been a fan-favorite for years. If you try this vegan gluten-free chocolate cake, please leave a comment below and let me know how you like it. And if you experiment with any other modifications, I’d love to hear how it goes for you. We can all benefit from your experience! – Reader Feedback: What’s your favorite gluten-free flour to work with? I’d love to hear what you’d like me to make next!
