Every year since I started my blog, I’ve done a recipe post for the birthday cake I’ve made my mother. Well, here we are again, and this year there’s a little twist, she picked the flavour herself and made a request. She requested a chocolate cake. And sure, I could have made a simple one tier chocolate sponge, but that’s boring. So, here’s my gluten free vegan chocolate cake recipe with chocolate buttercream filling and chocolate drip icing.
This recipe was new for me, it was my first time making a chocolate yoghurt cake. I’ve been playing around with yoghurt cake recipes for a recipe for strawberries and cream season, but I was curious to see how it would adapt for chocolate cake, and it was a huge success.
Suggested Recipe: Red Velvet Loaf
Nutritional Information
Each slice of this cake provides 20% of the RDA of both vitamin E and K, and a quarter of your daily calcium.
There’s 4.4g of fibre and 4.6g of protein per slice.
Substitutes
You can swap the vanilla yoghurt for plain, but add a tsp of vanilla extract to your recipe if you opt to do this.
This cake is a basic chocolate cake, so feel free to add in any add-ins or flavourings that you wish to include.
I’ve made this a little more complicated than it needs to be by using buttercream in the centre and a drip icing on the top. Feel free to use the buttercream to cover the full cake if you wish. For the full cake and the middle, you’ll need approximately 4-5x the amount listed below.
Note: if you aren’t making this GF, don’t add the milk if you’re using regular self raising wheat flour. Keep it to one side and add a little if necessary. GF flour tends to need more liquid added, the amount used in this recipe won’t be necessary.
This cake is on the larger side – if you want something smaller, you can half this recipe and spread it between two four inch cake tins to still have two layers, or simply make the one seven inch tin and frost it as a single tier.
Storage and does it keep?
This cake should keep for 4-5 days providing it’s stored in an airtight container, somewhere cool and out of direct sunlight.
Gluten Free Vegan Chocolate Cake Recipe
An easy gluten free vegan chocolate cake recipe with just 7 ingredients, filled with chocolate buttercream and finished with a chocolate drip icing.
This recipe is gluten free, dairy free, and vegan. It can be nut and/ or soy free depending on your choice of dairy alternatives.
Gluten Free Vegan Chocolate Cake Recipe
Ingredients
- 400 g GF self raising flour
- 6 tsp baking powder
- 100 g cocoa powder
- 250 g vegan margarine
- 250 g caster sugar
- 500 g vegan vanilla yoghurt
- ½ cup vanilla almond/ soy milk
Filling
- 112 g icing sugar
- 1 heaped tbsp cocoa powder
- 2 tbsp vegan cream
- 1 tbsp vegan butter
Icing
- 100 g dark chocolate
- 8 tbsp vegan cream
Instructions
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Preheat the oven to 180°C/350°F/Gas Mark 4
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In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
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Grease 2 x 7 inch loose bottomed cake tins and line the bases with greaseproof paper (if not non-stick).
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Sieve the flour, cocoa and baking powder into a bowl. Pour the margarine/sugar mixture, yoghurt and vegan milk to the flour mix. Mix well until you get a soft dropping consistency. Add a little more milk to loosen the mix if necessary.
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Spoon cake mix into the tins and bake for 30-35 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5 minutes.
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Make fillings now.
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Place the cakes in their tins on a cooling rack. Don’t remove from tins until the cakes are cool. Wait until fully cool before icing/ filling.
Buttercream
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Sieve your cocoa powder and icing sugar into a mixing bowl, add in the vegan butter and cream, then mix either using a stand mixer, electric mixer or with a fork (and a bit more effort). Spread your frosting over the bottom layer of your cooled cakes, leave a small gap at the edges to leave room for it to spread when the top layer is added.
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Place your second cake over the frosting.
Drip icing
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Bring a pan of water to the boil, place a heatproof bowl over it and add the chocolate chips and vegan cream. Leave over the heat until the chocolate has melted, stir regularly to combine the two as the chocolate melt. Once the chocolate has fully melted and the two are evenly combined, set aside for a few minutes before pouring over the cake.
Serve and enjoy!
Which special occasion will you be baking your chocolate cake for?
Until next time,
Sophie
this looks so good! bookmarking your page
Such a great twist on a traditional chocolate cake! The flavors look and sound so delicious.
This sounds so so incredible, I bet the yoghurt in the cake mix makes it really moist and delish doesn’t it! Definitely saving this one for my next birthday party celebration!
Milli x – http://millidavison.co.uk/
Ohhhhh, this looks SOOOOO delicious! I’m going to have to save this recipe and give it a go 😀