Description
A rich, fudgy gluten-free chocolate cake made without eggs using aquafaba and Dutch-process cocoa. Dairy-free, tested six times, and genuinely foolproof.
Ingredients
1½ cups gluten-free all-purpose flour blend
¾ cup Dutch-process cocoa powder
1½ cups granulated sugar
1½ tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
¾ cup unsweetened oat milk
¾ cup strong brewed coffee, cooled
½ cup aquafaba
½ cup neutral oil
2 tsp apple cider vinegar
2 tsp pure vanilla extract
1 cup dairy-free dark chocolate chips
½ cup full-fat coconut cream
Pinch of salt
Instructions
1. Preheat oven to 350°F. Grease two 8-inch round pans and line with parchment.
2. Whisk all dry ingredients together in a large bowl.
3. Combine all wet ingredients in a separate bowl. Let sit 2 minutes.
4. Fold wet into dry until just combined — 10 to 12 folds only.
5. Divide batter between pans. Tap pans to release air bubbles.
6. Bake 30–35 minutes until toothpick comes out with moist crumbs.
7. Cool in pans 15 minutes, then turn out and cool completely — at least 1 hour.
8. Make ganache: heat coconut cream to simmer, pour over chocolate chips and salt, rest 4 minutes, whisk smooth, cool 45 minutes.
9. Frost cooled layers and serve.
Notes
Do not overmix — fold gently until just combined.
Aquafaba from unsalted chickpeas works best.
Dutch-process cocoa is strongly preferred over natural cocoa here.
Cool cake completely before frosting or ganache will slide.
Freezes well unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg