This Gluten-Free, Vegan Triple Chocolate Cake is a total indulgence. Light, chocolatey, rich and delicious – I promise you will want to make this for every event and celebration under the sun! Perfect with afternoon tea, this Gluten-Free, Vegan Triple Chocolate Cake will take you places and win you friends. I adore it and I am quite hard to please.

So, what makes this a Gluten-Free, Vegan TRIPLE Chocolate Cake? Well! The cake itself is light, moist, crumbly (and chocolatey), the filling is a rich, light buttercream full of chocolate goodness (but not too rich) and the outer layer of the cake is a rich dark chocolate shell that will set soft to give you a light crisp texture (and more chocolate) on the outside of the cake. This cake it too good to not make! I promise, if you like chocolate, you will LOVE this cake.

This cake is super easy to make and is made in just one bowl! Hardly any washing up! The frosting also just needs one bowl and the topping one pan. Very easy on the washing up.

Perfect for Christmas, birthdays, anniversaries or anytime you just fancy a cake Gluten-Free, Vegan Triple Chocolate Cake. If you are having a celebration and were looking for a menu idea I would suggest a starter of Carrot and Lemon Soup, a main of Gluten Free Vegan Haggis with Crispy Roast Potatoes. My perfect dinner party!

Allergy Information – Gluten-Free, Vegan Triple Chocolate Cake

Gluten-Free, Vegan Triple Chocolate Cake is (surprise, surprise!) gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Gluten-Free, Vegan Triple Chocolate Cake

Tapioca flour can usually be found in Asian or Indian supermarkets. It is also called cassava flour.

Do make sure you beat the cake mixture for at least three minutes to ensure it is mixed really well and to make sure the ground flax seeds are fully hydrated and thoroughly well mixed.

You can mix this cake with a mixer or by hand. Both give you great results.

For the topping you can make this as sleek or as rustic as you like. I tend to go for something in between. Chocolate can get messy and get everywhere and I don’t have the patience for perfection!

Lots of the ingredients in this fabulous recipe are some of my core store cupboard essentials. Gluten-free flours, plant milk and seeds are key to great baking. Always great to have on hand! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.



Recipe – Gluten-Free, Vegan Triple Chocolate Cake

Difficulty easy

Serves makes a 22 centimetre cake ~8-12 slices

Preparation time 10 minutes plus 10 minutes assembly

Cooking time 40 minutes

Ingredients – Gluten-Free, Vegan Triple Chocolate Cake

65 grams buckwheat flour

60 grams rice flour

35 grams tapioca (cassava) flour

30 grams cocoa powder

1 teaspoon baking powder

0.5 teaspoon baking soda

160 grams sugar

2 tablespoons ground flax seeds

0.25 teaspoon sea salt

300 millilitres non-dairy milk

100 millilitres rapeseed oil (or other flavourless oil)

2 teaspoons vanilla extract

Ingredients – Gluten-Free, Vegan Triple Chocolate Cake – Chocolate Topping

75 millilitres non-dairy milk

130 grams vegan, dark chocolate (70% cocoa solids)

1 tablespoon agave syrup

Ingredients – Gluten-Free, Vegan Triple Chocolate Cake – Chocolate Buttercream Filling

160 grams icing sugar

30 grams cocoa

80 grams gluten-free, vegan margarine (at room temperature)

3 tablespoons non-dairy milk

1.5 teaspoons vanilla extract

Method – Gluten-Free, Vegan Triple Chocolate Cake

1. Preheat oven to 180 C (fan). Grease and line the bottom of a loose bottomed cake tin (approximately 22 centimetres in diameter)

2. Sieve all the flours, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the sugar, ground flax seeds and salt and combine well

3. Add approximately one-third of the non dairy milk and mix in well. Make sure there are no lumps

4. Add the rapeseed oil and vanilla extract, mix well and then add the rest of the non-dairy milk

5. Mix really well for at least three minutes (this is to ensure the flax seeds are hydrated and well mixed), the mixture will thicken as you mix it

6. Pour the mixture in to the greased and lined baking tin and place in the oven for 40-45 minutes. Test the cake with a skewer inserted into the centre after around 35 minutes. The skewer should come out clean and when you lightly press the cake it should spring back

7. When cooked, remove from the oven and allow to cool for five minutes before removing from the tin (but leave the cake on the base) and place on a wire rack to cool.

Method – Gluten-Free, Vegan Triple Chocolate Cake – Chocolate Topping

1. Place the non-dairy milk in a small pan and heat until it just starts to simmer. Remove from the heat

2. Break the chocolate into small pieces and add to the pan. Mix well

3. Keep mixing until the chocolate is melted and add the agave syrup

4. Allow to cool to room temperature (mix every so often to stop setting and a crust forming) to top the cake.

Method – Gluten-Free, Vegan Triple Chocolate Cake – Chocolate Buttercream Filling

1. Sieve the icing sugar and cocoa into a mixing bowl. Add the room temperature margarine and carefully mix (you don’t want clouds of sugar and cocoa everywhere) the margarine in with the icing sugar and cocoa

2. Once the margarine is incorporated mix in the vanilla extract and one tablespoon of non-dairy milk. You can turn it up a notch at this point and mix a bit harder. You want to get some air into the mixture and make it light and fluffy. Add more non-dairy milk to get the texture you prefer

3. Place in the fridge for at least 10 minutes.

Method – Gluten-Free, Vegan Triple Chocolate Cake – Assembly

1. Ensure the cake is fully cooled and remove the cake tin base

2. Carefully slice the cake horizontally in half (across the equator) – so you have two cakes in effect

3. Place the cake on a serving plate (so the top of the cake is on the plate – so upside down to how it was baked) and spread the buttercream over the top of this half. Don’t spread it quite to the edges as when you put the top half on it will spread a little

4. Carefully place the other half on top and make sure it is in the centre (the original ‘bottom’ of the cake is now the top of the cake – this part of the cake is nice and flat with clean edges so we want this as the top of the cake)

5. Take the topping and mix well. Using a palette knife place the topping in the middle of the cake and spread out from the centre and down the sides. Dip you palette knife in hot water to keep it from sticking and have a smoother finish

6. Allow the topping to set for around 30 minutes, slice and serve.

