Gluten-Free Vegan Chocolate Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
Calories
350
Treat yourself to a rich, moist chocolate cake that ticks all the boxes for UK home bakers and is totally vegan-friendly.
This gluten-free vegan recipe, made with Whitakers dark chocolate, skips eggs, dairy, and gluten but keeps all the deep, indulgent flavour.
Simple to whip up in under an hour, it’s perfect for sharing at gatherings, tea parties, or quiet nights in.
Finish it with smooth vegan frosting and a handful of berries or nuts for a dessert that steals the show!
Ingredients
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200ml almond milk (or other plant milk)
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1 tbsp apple cider vinegar or lemon juice
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180g gluten-free plain flour (with xanthan gum if needed)
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50g almond flour (ground almonds)
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50g cocoa powder
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1½ tsp baking powder
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½ tsp bicarbonate of soda
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¼ tsp salt
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180g soft brown sugar
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80ml light olive oil or vegetable oil
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1 tsp vanilla extract
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100g Whitaker’s dark chocolate, melted and cooled
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150g Whitaker’s dark chocolate
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3 tbsp plant milk
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100g vegan butter
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175g icing sugar
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Pinch of salt
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Optional: 1 tbsp maple syrup for added sweetness
For the cake:
For the frosting:
Directions
Prep
Preheat the oven to 180°C (160°C fan) / Gas Mark 4.
Grease and line two 20cm (8-inch) round cake tins.
Make vegan buttermilk
In a jug, combine the plant milk and vinegar.
Let sit for 5–10 minutes to curdle.
Mix dry ingredients
In a large bowl, sift together the gluten-free flour, almond flour, cocoa powder, baking powder, bicarb, and salt.
Mix wet ingredients
Add the sugar, oil, vanilla, buttermilk, and melted chocolate to the dry ingredients.
Mix until smooth and well combined, but don’t overmix.
Bake
Divide the mixture evenly between the tins.
Bake for 30–35 minutes or until a skewer inserted comes out clean.
Let cool in tins for 10 minutes, then transfer to a wire rack.
Make the frosting
Melt the chocolate with the plant milk in a heatproof bowl over a pan of simmering water.
Let cool slightly.
In a separate bowl, beat the vegan butter until creamy.
Add the icing sugar and a pinch of salt.
Beat until smooth, then slowly mix in the chocolate mixture.
Assemble
Once the cakes are completely cool, spread half the frosting on one layer.
Top with the second layer and cover the top (and sides, if you like) with the remaining frosting.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of chocolate cake for vegans.
Calories per serving: 350 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Cake.
Serving Suggestions
Enjoy this gluten-free vegan chocolate cake at birthdays, tea parties, or as a showstopping dessert.
Top with fresh berries, chopped nuts, or grated Whitakers dark chocolate for extra flair.
Pair with a scoop of dairy-free vanilla ice cream or whipped coconut cream for a decadent treat.
Ideal for sharing, it’s a crowd-pleaser at any gathering.
How to Store Your Homemade Chocolate Vegan Cake Recipe
To keep your Whitakers dark chocolate vegan and gluten-free cake fresh and tasty, use these easy storage tips.
1 - Room Temperature:
Store the unfrosted cake in an airtight container at room temperature for up to 3 days.
Place it in a cool, dry spot away from heat or sunlight.
2 - Fridge:
If frosted, keep the cake in an airtight container in the fridge for up to 4 days.
The vegan frosting will stay smooth, but let the cake sit at room temperature for 15–20 minutes before serving for the best flavour and texture.
3 - Freezer:
For longer storage, wrap unfrosted cake layers tightly in cling film and place in a freezer-safe container or bag.
They will stay good for up to 3 months. Thaw at room temperature for a few hours before frosting.
Frosted cake can be frozen too, but wrap carefully to protect the frosting—texture may slightly change.
Whitakers Tip:
To bring back that freshly baked feel, warm a refrigerated or thawed slice in the oven at 150°C for 5–7 minutes before serving.
Nutritional Information
| Nutrient | Per serving (1/8 of cake) |
|---|---|
| Energy | 350 kcal |
| Fat | 16 g |
| of which saturates | 5 g |
| Carbohydrate | 46 g |
| of which sugars | 27 g |
| Fibre | 4 g |
| Protein | 5 g |
| Salt | 0.5 g |
The History of Chocolate Cake in the UK
Chocolate arrived in Britain during the 1650s. People enjoyed it as a warm drink mixed with sugar and milk. Only wealthy families could afford it at first.
By the 1800s, British makers produced solid chocolate. This change allowed bakers to experiment with chocolate in sweet bakes. Early chocolate cakes were dense and rich.
Recipes for chocolate cake began to appear in British cookbooks around the start of the 1900s. These often used cocoa powder or grated chocolate.
In the years after the Second World War, chocolate cake became a regular treat in many homes. It featured at birthdays, afternoon tea, and special occasions. Simple one-bowl recipes helped it spread.
Chocolate cake still holds a special place in UK baking today. Bakers create many versions, from light sponges to heavier fudgy styles. Gluten-free and vegan recipes now let everyone enjoy a slice.
1 comment
Looks delicious. How did you do the icing? It looks really presentable!