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thermomix vegan gluten free chocolate cake

Vegan Gluten Free Chocolate Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 Slices
Calories: 178 kcal
Author: Sophia

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.



  • 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)


  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.