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One-Bowl Chocolate Cake

by Nensi Beram
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One-Bowl Chocolate Cake

One-Bowl Chocolate Cake recipe was originally published on Apr 12, 2019. It has been retested and updated with new photos and helpful tips.

ONE-BOWL CHOCOLATE CAKE

Looking for an easy recipe for vegan and gluten-free chocolate cake?  One-bowl chocolate cake is exactly that, quick and easy to make and it tastes great.

The rich, dark, and intensely chocolatey cake is topped with silky and smooth chocolate ganache frosting and fresh berries.

This is a sweet treat that everyone can enjoy. The cake is vegan, gluten-free, and soy-free.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
Cake
  • White rice flour
  • Almonds
  • Rolled oats (certified gluten-free)
  • Brown rice flour
  • Coconut sugar
  • Cacao powder
  • Chia seeds
  • 1 ripe banana
  • Rice milk
  • Coconut oil
  • Baking powder
  • Baking soda
Chocolate ganache
  • Coconut cream
  • Dark chocolate (85% cacao)
  • Maple or agave syrup

One-Bowl Chocolate Cake

HOW TO MAKE ONE-BOWL CHOCOLATE CAKE

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Chocolate cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • Mix 10g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
  • In a large bowl, mix together the dry ingredients: white rice flour, finely ground almonds, finely ground rolled oats, brown rice flour, coconut sugar, cacao powder, baking powder, and a pinch of baking soda.
  • Blend banana with 180 ml of rice milk. Add the banana and the chia seed mixture to the bowl with dry ingredients. Also, add 60 ml melted coconut oil. Mix with a hand mixer until all is well combined.
  • Note: If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
  • Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

One-Bowl Chocolate Cake

Chocolate ganache

  • Melt chocolate in a medium pot over low heat. Stir until smooth.
  • Add coconut cream (see Note on coconut cream), melted chocolate, and agave or maple syrup to the blender and blend until smooth and silky.
  • Spread the frosting evenly all over the cake.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

SERVING SUGGESTION

Decorate with fresh blueberries.

ONE-BOWL CHOCOLATE CAKE IS:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • Moist, rich and chocolatey
  • Sweet treat that everyone can enjoy
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One-Bowl Chocolate Cake

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One-Bowl Chocolate Cake

One-Bowl Chocolate Cake

Nensi Beram
An easy recipe for vegan and gluten-free chocolate cake with silky and smooth chocolate ganache. A delicious dessert everyone will love!
Prep Time 20 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 403 kcal

Ingredients
  

Chocolate cake

Chocolate - coconut cream frosting

Instructions
 

Chocolate cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • Mix 10g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
  • In a large bowl, mix together the dry ingredients: white rice flour, finely ground almonds, finely ground rolled oats, brown rice flour, coconut sugar, cacao powder, baking powder, and a pinch of baking soda.
  • Blend banana with 180 ml of rice milk. Add the banana and the chia seed mixture to the bowl with dry ingredients. Also, add 60 ml melted coconut oil. Mix with a hand mixer until all is well combined.
    Note: If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
  • Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

Chocolate ganache

  • Melt chocolate in a medium pot over low heat. Stir until smooth.
  • Add coconut cream, melted chocolate, and agave or maple syrup to the blender and blend until smooth and silky.
  • Spread the frosting evenly all over the cake.
  • Top with blueberries.

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
One-Bowl Chocolate Cake
Amount per Serving
Calories
403
% Daily Value*
Fat
 
22
g
34
%
Sodium
 
145
mg
6
%
Carbohydrates
 
51
g
17
%
Fiber
 
6
g
25
%
Sugar
 
20
g
22
%
Protein
 
6
g
12
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chocolate cake, gluten-free chocolate cake, one bowl chocolate cake, simple chocolate cake recipe

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10 comments

Dympna O Donnell February 24, 2020 - 10:36 pm

Hi, this cake looks amazing? can I substitute the teff flour as I don’t know what it is lol thanks

Reply
Nensi February 26, 2020 - 11:00 pm

Hi! You could try using millet or quinoa flour, they have similar nutritional profile so it might work. Hope that helps!

Reply
Ceferino April 29, 2020 - 9:06 pm

This sounds delicious. Do you need to blend/grind up the chia seeds? Also, what canni used instead of the rice and teff flour? All purpose? Or chickpea or spelt? Other? Or just leave out and add more alkond floir and rolles oats?
Thank you.

Reply
Nensi April 29, 2020 - 10:28 pm

Thank you! Yes, ground chia seeds, I updated the recipe. If you are not following a gluten-free diet maybe you could try using regular flour instead or try all-purpose gluten-free flour (I love Bob’s Red Mill Gluten Free 1-to-1). I have never baked with spelt flour because it’s not gluten-free so I am really not sure about that.

Reply
Jordan March 20, 2021 - 9:53 pm

Do you have Standard system measurements for the ingredients? In Georgia, USA and would like to make this for my parents this week when they visit but my kitchen scale is broken. Ugh!

Reply
Nensi Beram March 21, 2021 - 7:58 pm

Hi, Jordan! I’m so sorry but right now our recipes include only metric measurements. In my opinion, a scale gives far more accurate results than volume measurements which is super important in vegan and gluten-free baking. Because even the slightest difference in flour weight can make a big difference in the final outcome of the recipe.

Reply
REGI March 20, 2021 - 10:03 pm

Recipe sounds lovely. Could I whip up this coconut cream- chocolate to be light and fluffy frosting? Thank you x

Reply
Nensi Beram March 21, 2021 - 7:16 pm

Hi, Regi! I’ve never tried that myself. You can whip up coconut cream to be light and fluffy but I’m not sure you would get the same result by adding melted chocolate. My guess is, probably not.

Reply
A khan February 12, 2022 - 5:36 am

Hi there

Sounds divine .
What temperature do you bake on please?

Reply
Nensi Beram February 16, 2022 - 10:57 pm

Hi! It’s 180 celsius (356 Fahrenheit).

Reply

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