1-Bowl Vegan Gluten-Free Chocolate Cake
User Reviews
4.7
241 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
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Servings
14 (Slices)
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Calories
266 kcal
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Course
Dessert
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Cuisine
International
1-Bowl Vegan Gluten-Free Chocolate Cake
Report
This 1-Bowl Vegan Gluten-Free Chocolate Cake blends mashed banana, applesauce, almond butter, and dairy-free milk with cocoa, almond flour, and potato starch for a moist, chocolate-forward cake without gluten or animal products. The recipe is designed for easy mixing in one bowl, balancing moisture and structure for tender crumb and rich flavor.
Description
The cake uses mashed ripe bananas and applesauce as wet ingredients, adding natural sweetness and moisture. Almond butter contributes fat and depth, while maple syrup and coconut sugar sweeten the batter. The dry ingredients include sifted cocoa powder for chocolate flavor, potato starch for lightness (distinct from potato flour), and almond flour for protein and texture.
The recipe incorporates baking powder and baking soda as leavening agents with optional espresso powder to enhance the chocolate notes. Mixing all ingredients in one bowl simplifies preparation. The batter consistency should be pourable but not overly thin, ensuring good rise and moist texture.
Suitable for vegan and gluten-free diets, this chocolate cake pairs well with vegan frostings or ganache. The texture is best enjoyed within two days, as potato starch can lead to drying over time. Adjustments for flour substitutions are noted but recommend specific starches for optimal results.
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Ingredients
CAKE
- 2/3 cup banana ~2 small bananas as original recipe is written, mashed ripe
- 1/4 cup applesauce sub dairy-free yogurt for richer texture // we love Culina plain yogurt, unsweetened
- 1 tsp vanilla extract pure
- 2 Tbsp almond butter (or sub peanut butter, cashew butter, tahini, or sunflower butter)
- 3/4 cup maple syrup
- 1/2 cup coconut sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1/2 tsp salt optional, sea salt
- 1 ¼ cup dairy-free milk (we used boxed unsweetened almond milk // cashew or rice milk would also work)
- 1 cup cocoa powder sifted
- 1 cup potato starch (NOT potato flour // some readers have had success subbing 1/2 arrowroot starch, 1/2 coconut flour)
- 2 ½ cups almond flour (not meal // we prefer Wellbee's brand)
- 1-2 tsp espresso powder optional // enhances chocolate flavor, finely ground or dark roast coffee
FROSTING (choose one) optional
- chocolate ganache vegan
- vegan chocolate frosting oil-free
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly grease (avocado oil is best) two standard 8-inch round cake pans, one 9x13-inch pan, or three 6-inch round pans (our preferred) and dust with cocoa powder. Shake out excess and set aside. If making cupcakes, line a standard muffin tin with paper liners.
- To a large mixing bowl add banana and mash (measure to ensure it’s the correct quantity). Then add applesauce (or yogurt), vanilla, almond butter, and whisk to combine. Next add maple syrup, coconut sugar, baking powder, baking soda, and sea salt (optional) and whisk to combine.
- Next add dairy-free milk and whisk to combine. Then add sifted cocoa powder and whisk to combine. Then add potato starch and whisk to combine.
- Next add almond flour a little at a time until the batter has reached a pourable, saucy consistency (see photo). It shouldn’t be thick like brownie batter and it shouldn’t be watery. If too thin, continue adding almond flour. If too thick, thin with a little dairy-free milk. We used about 2 ½ cups almond flour (as original recipe is written). Depending on your ingredients, you may need more or less. At this time you can whisk in some espresso powder to enhance the chocolate flavor (optional). Start with recommended amount and add more to taste.
- Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38 minutes (if baking cupcakes, bake time should be 18-20 minutes), or until a toothpick inserted into the center comes out free of crumbs (a little brown color is okay) and the edges appear dry / slightly pulled away from the pan. Be careful not to over-bake.
- Let cool in the pan for 15 minutes. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting (~1 hour // expedite the process by cooling briefly in the refrigerator or freezer).
- At this point you can enjoy your cake as is. But we recommend frosting with Vegan Chocolate Ganache Frosting or our Vegan Chocolate Frosting (Oil-Free) (pictured above).
- Best fresh and within the first couple days after baking. The texture tends to become dried out after that (using dairy-free yogurt in place of applesauce adds more moisture!). Store cake covered at room temperature for 2-3 days* or in the refrigerator for 4-5 days. Freeze up to 1 month (then thaw at room temperature).
Notes
- Consume within 24-48 hours for best texture, as potato starch can cause the cake to dry when stored longer.
- Potato starch is preferred over potato flour; some readers successfully substituted part arrowroot starch and coconut flour.
- The recipe is adapted from previous vegan gluten-free recipes to optimize flavor and texture.
Nutrition Information
Show Details
Serving
1slice
Calories
266
(13%)
Carbohydrates
38.8g
(13%)
Protein
6.1g
(12%)
Fat
12.4g
(19%)
Saturated Fat
1.4g
(7%)
Polyunsaturated Fat
2.8g
(16%)
Monounsaturated Fat
7.6g
(38%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
208mg
(9%)
Potassium
349mg
(7%)
Fiber
5g
(20%)
Sugar
19.9g
(40%)
Vitamin A
53.68IU
(1%)
Vitamin C
0.98mg
(1%)
Calcium
153.9mg
(15%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 14(Slices)
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 266 | 13% |
| Carbohydrates | 38.8g | 13% |
| Protein | 6.1g | 12% |
| Fat | 12.4g | 19% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 7.6g | 38% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 208mg | 9% |
| Potassium | 349mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 19.9g | 40% |
| Vitamin A | 53.68IU | 1% |
| Vitamin C | 0.98mg | 1% |
| Calcium | 153.9mg | 15% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
241 reviews
Excellent
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