

Gluten Free and Vegan Chocolate Cake
About this recipe:
Try baking this deliciously moist and scrumptious gluten free chocolate sponge cake that’s also vegan, it’s the ideal cake to bake for any special occasion.
Equipment:
2 x 20cm/8” deep cake tins and 2 x mixing bowls
Ingredients:
Cakes
225g FREEE Self Raising White Flour
35g FREEE Chickpea Flour (or FREEE Gram Flour)
15g cocoa
225g sugar
150ml oil
1 ripe banana
150ml water
1 ½ tsp vanilla extract
oil, for tins
Filling
100g vegan butter
75g icing sugar
1 ½ tbsp cocoa
Topping
100g icing sugar
1 tbsp cocoa
2 tbsp vegan milk
Method:
190˚C, Fan 170˚, 375˚F, Gas 5
Cakes
- Pre-heat the oven.
- Rub some oil around the inside of two 20cm/8” deep cake tins or insert cake liners.
- Sieve the self raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
- Put the sugar, oil, and banana into another bowl and beat until smooth.
- Add the water and vanilla extract and beat together well.
- Stir in the prepared flour mixture.
- Divide the mixture between the prepared cake tins.
- Bake for 25-30 minutes.
- Turn the cakes out on to a wire rack to cool.
Filling
- Put the butter into a bowl and beat it until it is light and fluffy.
- Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
- Spread the filling over one sponge and place the other on top.
Topping
- Sieve the icing sugar and cocoa into a bowl and stir to combine.
- Add the milk and stir to make a paste.
- Tip the icing onto the top of the cake and allow it to roll down the sides.
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Marie
Si grateful to have found that recipe! This cake is really really good! My child is coeliac with intolerances to cow’s milk and eggs! I made the icing with goat milk butter! Was absolutely delicious ?
Reviewing: Gluten Free and Vegan Chocolate Cake
Trish
Love this recipe, I’ve made it countless times over the past few years. I use a loaf tin instead of the sandwich tins , it means baking is usually around 45 minutes. Lovely moist cake which lasts well in the fridge if it hasn’t been scoffed by the family !
Reviewing: Gluten Free and Vegan Chocolate Cake
Jenny
Cake turned out really well; light yet firm enough to be used in a three layer cake. Best eaten on the day as began to dry out quickly. Tasted strongly of banana though so will try a flax egg next time in replacement or more cocoa. Thanks!
Reviewing: Gluten Free and Vegan Chocolate Cake
Felicity
Amazing recipe worked beautifully! The cake actually rose and didn’t then sink when cooking. Kids were delighted
Reviewing: Gluten Free and Vegan Chocolate Cake