Decadent and rich this Allergen Friendly Chocolate Cake is gluten free and vegan. It is a moist cake so versatile that can easily be made into top 8 allergen free cupcakes or the base for a trifle.
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Why We Like This Vegan Chocolate Cake Recipe
Do you remember that special cake your mum used to make for your birthday? Well, THIS cake is just that for me. I had to modify the recipe to fit our allergy needs for our kids. one day I hope our kids make this recipe and it reminds them of all those memories of their birthdays with us, just like this cake does for me and my parents. I really hope you enjoy this cake as much as I do. Please let us know.
The allergen friendly chocolate cake is a fudgier version of a birthday cake. It is a moist and dense dessert rather than the lighter cake of a boxed cake. It wont dry out in the day or two after making it like some gluten free cakes can. Crumbling isn't something this cake does either. The key to that is is the banana, that gives a tiny hint of banana flavour under the chocolate. You don't need a second piece but you will want one. Pair this chocolate banana cake with our Best Ever Vegan Chocolate Icing.
Ingredients
Other than not using eggs this is a pretty straight forward allergen friendly chocolate cake recipe. In place of eggs a ripe to over ripe mashed banana is what binds and replaces the egg.
Gluten Free Flour is a super important ingredient in ANY gluten free bake. Anyone who has made gluten free treats knows not all gluten free flours are the same. We have made this recipe with Robin Hood All Purpose Gluten Free Flour, Bob's Red Mill 1 to 1 Gluten Free Flour ( this one had a may contain statement that makes it not suitable for all top 8 allergies), and Cal&Gary Gluten Free 1 to 1 Flour from Calgary Coop. These are the flours we recommend for this Allergen Friendly Chocolate Cake recipe, double check they are safe for you.
Make sure that the cocoa powder used is top 8 allergens safe. Some may have cross contamination with wheat and nuts. Dutch processed cocoa tend have more allergen friendly options, always verify your ingredients are safe for you.
Baking powder and baking soda are two ingredients that need to be checked to make sure they are gluten free. They can often have may contain wheat or gluten warnings on them. To keep this allergen friendly chocolate cake recipe safe for you double check them before baking.
Directions and Tips
This recipe uses cocoa powder rather than melted chocolate. to make sure the cocoa isn't bitter or grainy mix it with the boiling water and then add it to the other ingredients. A trick with Gluten free all purpose flour is to let it rest for 10 mins before putting it in the oven. This helps it not get that grainy rice flour grit that can sometimes happen when baking all purpose gluten free flour. The allergen friendly chocolate cake is moist but it will cook through and is cooked through when a skewer is removed cleanly. Let it rest for minimum 5 mins in the pan before turning it out to stop it from breaking while warm. It works as a layer cake, sheet cake or cupcakes.
Adaptations
This vegan chocolate cake recipe can be doubled for a layered cake. Make a 1.5 times recipe for a sheet cake. If making cupcakes one recipe will make 12 cupcakes or doubled will make 2 dozen.
Substitutions
Apple Sauce- instead of using banana in this recipe unsweetened apple sauce can be used at ½ C per banana. It will change the taste and yield a moister cake. The allergen friendly chocolate cake may need more time in the oven with apple sauce.
Aquafaba- 3 Tbsps of aquafaba can be used in place of each banana, if a more chocolate flavour is desired and less banana taste.
Storage of This Vegan Chocolate Cake
-Fridge
For iced cakes store in the fridge. Watch for weeping and the splitting of the icing, which is common with vegan icing on chilled caked.
-Freezer
Cake layers can be baked, fully cooled, wrapped well for storage, and frozen un-iced. Wrap the baked cake layers with at least 2 layers. Take care to wrap each layer individually rather than multiple layers in one packet. If the layers are wrapped together they will stick together and risk breaking when thawed.
Reheating of the Top 8 Allergen Free Chocolate Cake
The Allergen Friendly Chocolate Cake doesn't need to be reheated. Thaw the layers uncovered on the counter. Once thawed fully the layers are ready to ice.
What To Serve With Allergen Friendly Chocolate Cake
A decadent vegan chocolate cake always pairs well with either cream, coconut cream in this case, or ice cream, dairy and top 8 allergen free, of course. A hearty scoop of vanilla coconut or vanilla avocado vegan ice cream is the best companion flavour for this cake.
Our favourite pre-made vegan and "safe for us" ice cream is Nadamoo Ice Cream. They have an informative FAQ page to check if it is safe for you.
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📖 Recipe
Ingredients
- 1 C granulated sugar
- ¼ c vegan butter or spread
- 1 medium ripe banana mashed
- ½ C dutch processed GF Cocoa powder sifted and added with ½ C boiling water (mixed well)
- ½ teaspoon Baking soda added to another ⅓ C boiling water mix well right before adding
- 1 ¼ C All purpose GF flour *if it doesnt contain xanthan gum add ¼ teaspoon xanthan gum)
- 1 ½ teaspoon Baking Powder
- For Chocolate Icing
- ½ C Vegan buttery stick
- 2 Tbsps soy free shortening
- ¾ C Vegan organic icing sugar
- 1 C Dutch processed cocoa gluten free
- 2-4 Tbsps oat milk Gluten free ( or preferred plant based milk)
Instructions
- Preheat oven to 325F, grease and line pan
- Cream vegan butter with granulated sugar on medium speed until creamy.
- Add mashed banana and mix well.
- Mix in cocoa and boiling water mixture.
- Stir in mixture of baking soda in ⅓ C water. This is water in addition to what was in step 4.
- Sift in flour and baking powder as the batter is being mixed at a very low speed until just combined. Let sit for 5 mins.
- One 9x9x1 ½ dark non stick pan will take 30-40 mins, large cupcakes will take 25-35 mins. Check if the baking is done with a skewer in the middle of the cake, if ready it will come out almost clean.
- When done remove from the oven and cool in the pan for 10 mins on a wire rack. After 10 mins remove cake directly on to the wire rack.
- To make icing put ingredients except the milk in in to a stand mixer bowl. Add milk one tablespoon at a time, mix then add another, if needed. Adding too much liquid will cause the icing to split.
- Using a paddle mixing blade starting on a low speed work up to a high speed. Mix for 8 minutes or until fluffy. If It splits add a bit more soy free shortening and re-mix.
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