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 9 allergen free cupcakes or the base for a trifle.
Jump to:
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.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Stand Mixer or hand mixer
- Round Cake Pan 9 Inch (see notes)
Ingredients
Chocolate Cake
- 1 Cup Granulated Sugar vegan
- ¼ Cup Dairy Free Butter Spread or sticks (see notes)
- 1 Medium Ripe Banana mashed
- ⅚ Cup Boiling Hot Water divided in ½ cup & ⅓ Cup (see notes)
- ½ Cup Cocoa Powder gluten free & sifted (see notes)
- ½ teaspoon Baking soda (see notes)
- 1 ¼ Cup Gluten Free Flour 1 to 1 or cup by cup blend (see notes)
- 1 ½ teaspoon Baking Powder gluten free
Chocolate Icing
- ½ Cup Dairy Free Butter Stick soy and nut Free (see notes)
- 2 Tablespoons Soy Free Shortening (see notes)
- ¾ Cup Icing Sugar Vegan
- 1 Cup Cocoa Powder gluten free
- 2-4 Tablespoons Dairy Free Plant Based Milk Gluten Free Oat , or preferred non dairy milk
Instructions
Chocolate Cake
- Preheat oven to bake at 325℉. Grease and line the cake pan or cupcake pan.
- Cream non dairy butter with granulated sugar on medium speed until creamy in a stand mixer or with a hand mixer. (About 5 minutes)1 Cup Granulated Sugar, ¼ Cup Dairy Free Butter Spread
- Add the mashed banana to the bowl and mix well on a low - medium speed.1 Medium Ripe Banana
- Mix cocoa and ½ cup of boiling water together really well in a small heat proof bowl. Add the cocoa and water mixture to the mixer bowl with the creamed sugar, non dairy butter, and banana. Mix on low speed until fully mixed so the liquid doesn't splash out of the bowl.⅚ Cup Boiling Hot Water, ½ Cup Cocoa Powder
- In the heat proof small bowl, stir in baking soda and ⅓ cups of boiling water togerther. Add this mix to the mixer bowl with the rest of the cake batter and mix on low until fully incorporated.(This water is the other portion of the total water ⅚ cup. It is not the same water as used in the last step it is the other portion of the divided ⅚ of a cup total.)½ teaspoon Baking soda , ⅚ Cup Boiling Hot Water
- Sift in gluten free flour and baking powder as the batter is being mixed at a very low speed in the stand mixer or hand mixer until just combined.1 ¼ Cup Gluten Free Flour , 1 ½ teaspoon Baking Powder
- Let the batter sit for 10 mins. (This is an important step to help the gluten free flour hydrate fully and not end up crumbly or sandy)
- After the batter has rested transfer it to the cake pan.
- 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 by insterting a skewer in the middle of the cake,. If it is ready the skewer will come out almost clean. If it comes out with batter stuck to the skewer, it is not done and needs longer to bake, return to oven and check in 5 more minutes.
- When the cake is done remove it from the oven. Let it cool in the pan for 10 mins on a wire rack. After 10 mins remove cake directly on to the wire rack. If it doesn't rest in the pan it may crumble or break the cake layer.
Chocolate Icing
- To make icing put all the icing ingredients EXCEPT the milk in in to a stand mixer bowl.½ Cup Dairy Free Butter Stick, 2 Tablespoons Soy Free Shortening, ¾ Cup Icing Sugar, 1 Cup Cocoa Powder
- Using a paddle mixing blade starting on a low speed work up to a high speed.
- Add milk one tablespoon at a time, mix well then add another, if needed. Adding too much liquid will cause the icing to split.2-4 Tablespoons Dairy Free Plant Based Milk
- Mix for 8 minutes or until fluffy.
- If It splits add a small bit more soy free shortening and re-mix. re-mixing will not solve the splitting try gently heating over a water bath on the stove for 1 minute and then re-mixing.
Notes
- This recipe makes one 9 inch round with 2 inches deep cake layer or one 9x9 - square pan at 1 ½ inch deep or 12 extra large cupcakes (of ¾ C of batter in each).
- Cooking in a metal 9x9x2 glass pan will take 35-40 mins. Check after 30 minutes to not over bake.
- If your gluten free flour blend doesnt contain xanthan gum add ¼ teaspoon xanthan gum.
- The total of ⅚ cups of boiling water is used in the recipe. One portion of it (½ Cup) is well mixed with the cocoa powder to bloom it and make it less bitter. The other portion (⅓ Cup) is mixed well with the baking soda, right before using.
- Make sure that any dairy free buttery stick or spread is also tree nut, peanut, gluten, and soy free. Many are made with coconut which is classified as a tree nut in the USA.
- Soy Free Shortening is usually palm oil based and will need to be verified as free from cross contact and free from soy with the manufacturer.
- FOR THE ICING **Using dairy free spread instead of dairy free buttery sticks in the icing will cause the icing to split. It has too much water in it. Use a low water dairy free buttery block. Adding soy free shortening will help stop the icing from splitting.
- The dairy free milk used needs to be free from all top 9 allergens, including soy, tree nuts, and gluten. Coconut milk may not be suitable for all as it is classified as a tree nut in the USA.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Comments
No Comments