Vegan & Gluten Free Chocolate Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8Slices
  • 200ml Almond Milk
  • 2 Teaspoon Cyder Vinegar
  • 100ml Brewed Coffee
  • 300g Apple and Pear Purée (I used the baby pouches)
  • 75ml Coconut Oil (melted)
  • 250g Gluten Free Flour
  • 150g Coconut Nectar (or brown sugar)
  • 100g Raw Cacao Powder (or coco powder)
  • 2 Teaspoon Bicarbonate of Soda
  • 1 Teaspoon Baking Powder
  • 2 Teaspoon Vanilla Extract
  • 400ml Coconut Milk (Chilled)
  • 85g Vegan Chocolate (melted)
  • 2 Tablespoons Jam
  1. Preheat the oven to 150C and line two cake tins with greaseproof paper.
  2. Mix the almond milk and cyder vinegar together in a bowl and leave to stand for one minute.
  3. Add the melted coconut oil, brewed coffee, vanilla extra and purée to the almond milk and whisk for a minute.
  4. Sift the flour, cacao powder, bicarbonate of soda and baking powder into the wet ingredients and mix.
  5. Add the coconut nectar and give everything a good stir.
  6. Split the mixture into the prepared tins and bake for approximately 30 minutes. Test the bake by pricking with a skewer and it should come out clean, not with sticky mixture.
  7. Leave the cake to cool.
  8. Now to whip up the gorgeous filling! Melt the dairy free chocolate in a bowl over a pan of hot water. Whip the coconut milk whilst adding the melted chocolate. Leave to chill in the fridge for at least 30 minutes.
  9. Spread the jam over your cooled cake, followed by the chilled chocolate filling. Leave to cool once more for at least 15 minutes before topping your cake with the final sponge. (This cooling process means your filling shouldn't 'melt' in the middle.
  10. Keep the cake cooled and serve with fresh strawberries! Delicious!
Recipe by Cook Bake Eat at