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Gluten Free Vegan Chocolate Cake
Author: Joe the Baker
  • 175 grams gluten free flour mix
  • 225 grams sugar
  • 40 grams cocoa powder
  • Teaspoon salt
  • Teaspoon baking soda
  • 1/2 teaspoon xanthan gum* optional
  • 225 grams very hot water
  • 115 grams vegetable oil
  • Teaspoon vinegar
  1. In the bowl of a stand mixer, combine all the dry ingredients and blend at low to medium low speed to ensure it is fully incorporated and aerated. Separately, heat the water until just under boiling, then add the remaining wet ingredients. Finally, pour the hot liquid into the dry ingredients as they are mixing and let mix until fully incorporated. Do not overmix, especially with the xanthan gum, as it can get very tough. Pour or mold your batter. If needed, wet your fingers with water and gently smooth batter by hand. Bake at 350F until a skewer inserted returns clean. These cakes will take longer than normal cakes to bake fully. Allow to cool completely in their vessel, then use.
Recipe Notes

Xanthan Gum is a natural food additive that helps add volume and viscosity to baked goods. It will help bind the batter together and form a smoother mixture. It is not necessary for this recipe, but it will help a great deal if you are planning to mold this cake into a specific shape.