Easy Chocolate Cake (Gluten Free, Vegan Ingredients)

This recipe was invented when we needed a vegan treat to take along to a lunch. Since we can't eat gluten, the task was to also make it gluten free. Thanks allergies!  Anyway, this cake (slice?) is oh so easy to whip up and was inspired by a banana bread recipe we've been experimenting with.. We'll share it soon! The exception with this recipe being, we had no oats in the house, so we added extra almond meal and cacao and crossed our fingers.

Blueberries were subbed with chocolate chips and the vinegar idea was thanks to this cool little tool (not sure whether you've heard about it) google! The acidic nature of vinegar reacts with baking soda and start the chemical reaction needed to produce carbon dioxide and give your cake batter a lift as it rises. Exactly what this cake slice invention needed!

vegan chocolate cake

Yield: 10 - 12 serves depending on size
Time: 15 minutes + 35 minutes baking 

You will need:

  • 1 + 1/4 cups almond meal
  • 1/2 cup cacao powder (the darker, the richer the cake)
  • 1 teaspoon baking soda + 1 teaspoon baking powder
  • 3/4 cup coconut sugar
  • 1/3 cup coconut oil
  • 100 mls (1/4 cup + 2 tablespoons) almond milk**
  • 3 small bananas, nice and spotty
  • 1 tablespoon vanilla 
  • 1 teaspoon vinegar
  • 1/3 - 1/2 cup choc chips
  1. Preheat the oven to 170 d C and line a bread / loaf tin with baking paper.

  2. Add the bananas into a medium sized bowl and melt the coconut oil. Pour into the bowl and mash with the bananas. 

  3. Next, add the vanilla and almond milk and stir to combine. Add the vinegar and stir through again. 

  4. Pop the almond meal, cacao, coconut sugar and baking soda + powder into the banana mix, ensuring to incorporate well after each addition. Your cake batter should be nice and glossy.

  5. Stir through the chop chips and mix well. 

  6. Pop this into your lined tin and top with a few extra sneaky choc chips. Bake for 30 - 35 minutes or until the top springs back (no more than 45 minutes).

  7. Let cool then pull out with the baking paper and slice into servings.

** We use room temperature or slightly warmed almond milk when baking with coconut oil to prevent the oil from hardening mid mixing. This prevents any coconut oil clumps from forming and ensures a nice smooth cake batter.