When talking about gluten-free AND vegan chocolate cakes, there are very different teams. I am on the fudge side. Yes of course I also love the spongy chocolate cakes that are perfect for breakfast. But it’s the fudge, truffle-like chewy texture that gets me the most.
This quick and easy cake recipe comes together in literally 5 minutes, and has the most simple ingredients ever. Rice flour, corn starch, chocolate, oil, plant-based milk, sugar and baking powder. Nothing else. No gums, no gluten-free flours commercial blends, no chemical ingredients. Only naturally gluten-free flours.
How to achieve a vegan fudgy chocolate cake without using any butter or eggs?
The answer to this one is very simple: using A LOT of chocolate! You will see that a good amount of chocolate appears in the ingredients. So make sure to use a good-quality chocolate, because it will strongly affect the final taste.
Can I use any gluten-free flour to make this chocolate cake?
Since I use a very small amount of flour in this recipe, you can replace it with almost everything you want. Potato starch, teff flour, millet flour, quinoa flour will work good. I would avoid buckwheat flour or tapioca flour because I’m not sure it will keep the mouth-melting texture.
In love with this gluten-free and vegan fudgy chocolate cake? See the other gluten-free chocolate cakes you can find in the blog!
If you are more part of the “breakfast type of cake” team, take a look at this recipe: CLICK HERE . It’s the perfect soft and moist chocolate cake everyone will love.
On the other hand, you could also try my MAYONNAISE chocolate cake: I know it sounds weird. But it’s actually incredibly tender and you can’t taste the secret ingredient. For the recipe, CLICK HERE.