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thermomix vegan gluten free chocolate cake

Vegan Gluten Free Chocolate Cake

No Ratings So Far
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 Slices

This vegan gluten free chocolate cake is one of the fluffiest and simplest cakes to prepare, especially using the Thermomix. 

Perfect recipe for a layer cake or birthday cake. I love chocolate cake. In case you haven't noticed yet, there are so many variations of tasty chocolate cakes on my blog and this one is the perfect vegan and gluten free cake. 

It is a teaser recipe that I have published for you to get a feel for the amazing recipes that you can find in my brand new book Gluten Free Cakes & Bakes. It is a stunning book packed with amazing gluten free recipes, half of which are also vegan and all are refined sugar free. You could divide the mixture into two or three tins and make a layer cake. Make sure in that case to use 18cm tins.

Ingredients

  • 2 Tbsp flaxseed
  • 60 g water
  • 50 g vegan dark chocolate min. 70%
  • 60 g vegetable oil
  • 1 tsp vanilla extract
  • 375 g almond milk
  • 150 g coconut sugar or golden caster sugar
  • 100 g ground almonds
  • 185 g buckwheat flour
  • 20 g dairy free cocoa powder
  • 5 g arrowroot or cornflour
  • 1 Tbsp gluten free baking powder
  • 20 g apricot jam refined sugar free 25g flaked almonds to serve
  • 2 fresh figs quartered (optional)

Instructions

  1. Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 20cm round springform cake tin with greaseproof paper. Set aside.
  2. Place the flaxseed and water in a small bowl and set aside for 5 minutes.
  3. Place the chocolate in the mixing bowl. Blitz 5 Sec. / Speed 9. Scrape down using spatula.
  4. Add the oil and melt 1 Min. / 50C / Speed 2.
  5. Add the vanilla extract, almond milk, sugar, almonds, flour, cocoa powder, arrowroot, soaked flaxseed and baking powder. Combine 30 Sec. / Speed 5.
  6. Pour the mixture into the prepared tin and bake for 35-45 minutes until a skewer inserted in the centre comes out clean.
  7. Remove from oven and leave to cool in the tin for 5 minutes then transfer onto a wire rack to cool completely. Spread with the apricot jam, sprinkle over some flaked almonds and decorate with the figs. You can store the cake in an airtight container for up to one week.
Nutrition Facts
Vegan Gluten Free Chocolate Cake
Amount Per Serving
Calories 178 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Sodium 52mg2%
Potassium 208mg6%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 0.2mg0%
Calcium 88mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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28 Comments

  1. Jane on July 23, 2017 at 6:47 pm

    Looks lovely! I have two questions: can I make the buckwheat flour in Themie by grinding whole, untoasted buckwheat? Also, when do I add the flaxseed and water mix?
    Thanks!

    • admin admin on July 23, 2017 at 6:53 pm

      Hi Jane, Thanks for your comment. The flaxseed is added in step 3, I accidentally deleted that word 🙂 Added now. I have not had any experience with untoasted buckwheat but it is fine to use whole buckwheat grains and then mill 1 Min. / Speed 10 to get the flour. xx

      • Jane on July 23, 2017 at 6:56 pm

        Thank you!
        Are the flaxseeds for texture, or do they do something magical?

        • admin admin on July 23, 2017 at 6:58 pm

          They are in replacement for the egg to create a good texture and bind the mixture 🙂 x

  2. Sam on July 23, 2017 at 6:52 pm

    What are the flaxseeds and water for

    • admin admin on July 23, 2017 at 6:53 pm

      Hi Sam, I have just added that,I must have accidentally deleted that 🙂 xx

  3. Sam on July 23, 2017 at 6:54 pm

    Sorry seen it now

  4. Sam on July 23, 2017 at 6:54 pm

    Cool x

  5. Cat on July 24, 2017 at 3:59 am

    Is the flaxseed for an egg replacement GROUND flax seed? I can’t see whole seeds making that “eggy” texture….

    • admin admin on August 31, 2017 at 12:18 pm

      It is indeed whole flaxseed and they make a wonderful replacement. x

  6. Beccy on July 24, 2017 at 3:26 pm

    Are the flaxseed ground or whole? Looks delicious x

    • admin admin on August 31, 2017 at 12:18 pm

      They are whole 🙂 x

  7. Jacki on July 24, 2017 at 9:04 pm

    Hi Sophia – could I use chia seeds in place of flaxseeds as I usually use chia seeds to replace eggs? Thanks

  8. TracyS on July 26, 2017 at 4:25 am

    Hi Sophia, do you spread top of cake with apricot jam while cake is still warm? Or wait until completely cooled?

    • admin admin on August 7, 2017 at 9:35 am

      I waited until the cake was cooled completely before spreading with the jam, but if you were in a hurry and the cake was still a bit warm it wouldn’t matter too much xx

  9. Eden on July 31, 2017 at 6:22 pm

    Do you do 15ml or 20ml tablespoons?

    • admin admin on August 7, 2017 at 9:23 am

      Hi Eden! Here in the UK we use 15ml tablespoons 🙂 x

  10. Rakkie on September 27, 2017 at 9:37 pm

    Hello from The Netherlands! I juist made the cake, it is a great succes!! Thank you so much for sharing!

  11. Julia on October 14, 2017 at 2:36 pm

    Hi Sophia. Can I use cocoa powder instead of chocolate?

    • admin admin on October 24, 2017 at 7:50 am

      HI Julia, this would change the consistency. I would deftly recommend going with chocolate, however you could make a paste with cocoa powder and hot water to get something similar 🙂 x

  12. Sarah on October 31, 2017 at 12:24 am

    Hi there… Just wondering if you could possibly recommend a vegan icing that would go well with this cake? Thank you x

    • admin admin on January 11, 2018 at 10:51 am

      Hi Sarah, in my book Practice Mix Perfect I have a great cashew icing which is awesome. 🙂 On the blog I don’t really have one. x

  13. Beatriz on December 29, 2017 at 10:27 am

    Hi Sophia, it looks fantastic!
    Can I use milled chia seeds instead of the whole seeds? If yes, should I use the same amount?

    • admin admin on January 11, 2018 at 10:16 am

      Yes of course 🙂 You can use the same amount and use milled. x

  14. J on January 5, 2019 at 6:43 am

    In place of flax seed can I used 1 egg? I want to make a gluten and dairy(milk) free so egg is okay

    • Jesse S Jesse S on February 28, 2019 at 12:03 pm

      You could definitely try that 🙂

  15. Min on April 28, 2019 at 12:07 pm

    Made this today, everyone loved it! Wish there would be more vegan recipes from you 🙂

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