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
This is what you’ll need to make this cake (You can find instructions and the exact measurements 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
HOW TO MAKE ONE-BOWL CHOCOLATE CAKE
You can find instructions and the exact measurements 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.
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
Ingredients
Chocolate cake
- 100 g white rice flour
- 50 g almonds finely ground
- 50 g certified gluten-free rolled oats finely ground
- 20 g brown rice flour
- 100 g coconut sugar
- 50 g cacao powder
- 10 g ground chia seeds mix with 50 ml water
- 100 g ripe banana approx. one medium-sized banana
- 180-200 ml rice milk at room temperature
- 60 ml coconut oil
- 2 teaspoons baking powder
- pinch of baking soda
Chocolate - coconut cream frosting
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dark chocolate (85% cacao)
- 3 tablespoons agave or maple syrup
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
Nutrition
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8 comments
Hi, this cake looks amazing? can I substitute the teff flour as I don’t know what it is lol thanks
Hi! You could try using millet or quinoa flour, they have similar nutritional profile so it might work. Hope that helps!
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.
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.
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!
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.
Recipe sounds lovely. Could I whip up this coconut cream- chocolate to be light and fluffy frosting? Thank you x
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.