1-Bowl Vegan Gluten-Free Chocolate Cake

Close up shot of a slice of three layer Gluten Free Chocolate Cake with Vegan Chocolate Frosting

When I was in college I worked in a movie theater diner, and my absolute favorite part of my shift was when the restaurant closed. We got to turn up the music (we had a jukebox that had really good songs on it), dance around while cleaning, laugh with coworkers about the ups and downs of our shift, and finally eat some food after all the patrons left. 

My friend Katie was a server, and I managed the dessert counter (are we surprised?). And we both had a thing for the chocolate cake on our menu. It was three layers of rich, decadent, chocolatey goodness, and every once in a while, after a particularly long shift, we’d buy a slice, heat it up, top it with fudge, take two forks, and go to town. Ah, sweet bliss. 

One bite of this homemade chocolate cake sent me right back to that sweet moment in my adolescence. I don’t remember Katie’s last name or I’d absolutely look her up and tell her that she should make this cake so we could eat some together virtually.

I’m thrilled to have created a cake that stacks up to the decadent bakery versions to help us all celebrate and commemorate the special moments in our lives regardless of special dietary needs. 

The really amazing part? This EASY 1-bowl cake is 100% vegan, gluten-free, oil-free, refined sugar-free, grain-free, and 1000% delicious. Yes, dreams do come true. Let us show you how. 

Applesauce, maple syrup, coconut sugar, cocoa powder, bananas, gluten free flours, baking soda, baking powder, salt, and dairy-free milk

For this recipe, we used banana and applesauce in place of eggs. They help give it a moist texture and also add sweetness. The banana taste is hardly distinguishable and the main flavor is definitely CHOCOLATE!

Vanilla extract adds a hint of vanilla flavor, while almond butter is used in place of oil to keep this recipe oil-free.

Whisking banana, applesauce, and vanilla in a mixing bowl

For sweeteners, we used a combination of maple syrup and coconut sugar to keep it refined sugar-free. The maple syrup adds moisture, while the coconut sugar adds substance.

For gluten-free flours, we went with a combination of almond flour and potato starch. This pairing gives this cake a fluffy yet crumbly texture!

Dairy-free milk adds moisture, and cocoa powder gives this cake its rich, chocolaty flavor.

Whisking dry ingredients into wet ingredients with a whisk

The batter is added to cake pans for baking. We like to use three 6-inch round cake pans for an impressive three-tier look. But we include options in the recipe for different size pans.

Three rounds of Vegan Gluten Free Chocolate Cake on a cooling rack

Once your cake is baked, it’s ready for frosting!

We frosted it with our decadent, date-sweetened Vegan Chocolate Frosting (that’s also oil-free!). But our Vegan Chocolate Ganache Frosting would also be incredible. Or, if you’re not really a frosting person, this cake is still amazing without frosting!

Using a knife to spread Creamy Cashew Butter Chocolate Frosting onto a three tier Gluten Free Chocolate Cake

We hope you LOVE this cake! It’s:

Naturally sweet
Easy to make

It’s perfect for special occasions (such as birthdays) and beyond!

Three tier Gluten Free Chocolate Cake topped with Vegan Chocolate Frosting

More Vegan Gluten-Free Cake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Glass of almond milk next to a plate with a slice of Dairy Free Gluten Free Chocolate Cake

1-Bowl Vegan Gluten-Free Chocolate Cake

The most incredible chocolate cake that happens to be vegan, gluten-free, oil-free, grain-free, and refined sugar-free. Just 1 bowl and simple methods required for this perfectly tender, moist, delectable chocolate cake that’s perfect for special occasions and beyond.
Author Minimalist Baker
Partially sliced oil free Gluten Free Chocolate Cake on a cake stand
4.78 from 27 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 14 (Slices)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 2/3 cup mashed ripe banana (~2 small bananas as original recipe is written)
  • 1/4 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 Tbsp almond butter (or sub peanut butter, cashew butter, tahini, or sunflower butter)
  • 3/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1/2 tsp sea salt (optional)
  • 1 ¼ cup dairy-free milk (we used boxed unsweetened almond milk // cashew or rice milk would also work)
  • 1 cup sifted cocoa powder
  • 1 cup potato starch (NOT potato flour // some readers have had success subbing 1/2 arrowroot starch, 1/2 coconut flour)
  • 2 ½ cups almond flour (not meal // we prefer Wellbee's brand)


  • Preheat oven to 350 degrees F (176 C) and lightly grease (avocado oil is best) two standard 8-inch round cake pans, one 9×13-inch pan, or three 6-inch round pans (our preferred) and dust with cocoa powder. Shake out excess and set aside.
  • To a large mixing bowl add banana and mash (measure to ensure it’s the correct quantity). Then add applesauce, vanilla, almond butter, and whisk to combine. Next add maple syrup, coconut sugar, baking powder, baking soda, and sea salt (optional) and whisk to combine.
  • Next add dairy-free milk and whisk to combine. Then add sifted cocoa powder and whisk to combine. Then add potato starch and whisk to combine.
  • Next add almond flour a little at a time until the batter has reached a pourable, saucy consistency (see photo). It shouldn’t be thick like brownie batter and it shouldn’t be watery. If too thin, continue adding almond flour. If too thick, thin with a little dairy-free milk. We used about 2 ½ cups almond flour (as original recipe is written). Depending on your ingredients, you may need more or less.
  • Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38 minutes, or until a toothpick inserted into the center comes out free of crumbs (a little brown color is okay) and the edges appear dry / slightly pulled away from the pan. Be careful not to over-bake.
  • Let cool in the pan for 15 minutes. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting (~1 hour // expedite the process by cooling briefly in the refrigerator or freezer).
  • At this point you can enjoy your cake as is. But we recommend frosting with Vegan Chocolate Ganache Frosting or our Vegan Chocolate Frosting (Oil-Free) (pictured above).
  • Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Store cake covered at room temperature for 2-3 days* or in the refrigerator for 4-5 days. Freeze up to 1 month (then thaw at room temperature).



*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from our 1-Bowl Vegan Gluten-Free Vanilla Cake and 1-Bowl Banana Chocolate Chip Muffins.
*We found the texture of this cake to be best when consumed within 24-48 hours. The nature of potato starch is a bit drying, so keep this in mind if making days in advance for an event or special occasion.

Nutrition (1 of 14 servings)

Serving: 1 slice Calories: 266 Carbohydrates: 38.8 g Protein: 6.1 g Fat: 12.4 g Saturated Fat: 1.4 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 7.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 208 mg Potassium: 349 mg Fiber: 5 g Sugar: 19.9 g Vitamin A: 53.68 IU Vitamin C: 0.98 mg Calcium: 153.9 mg Iron: 1.8 mg

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  1. Nora G. says

    Stopppp. Are you joking with how amazing this cake is? Made it for my harshest critics, who have been spending all of quarantine perfecting their baking skills. And everyone loved it.

    I subbed out the almond products for an allergy – used coconut flour, peanut butter, and oat milk (dark chocolate flavor!). Came out so so so so so so well. Thank you for this.

  2. amanda says

    This is my very first vegan cake making experience. With that being said, it was way more moist than I had expected – and the consistency was extremely close to that of any normal chocolate cake I’ve made. And – I loved the fact that it was just one bowl! Great directions – well written recipe.
    With all being said, this cake does have a very strong banana essence in the overall taste. And that just might be the way vegan cakes taste?
    Note: I subbed corn starch for potato starch. Not sure how it may have changed the taste, but my cake was not faulted at all because of it. Also, I cut the coconut sugar in half. My four star rating is solely based on the strong banana taste since I changed the recipe slightly.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Amanda! Hmm, cornstarch is markedly different in baking than potato starch so that may have lent to a different flavor. But perhaps next time you could either use a slightly less ripe banana or sub something like sweet potato puree? In any case, thanks for sharing!

  3. Judie says

    I baked this recipe into cupcakes and also made the Vegan chocolate frosting. OMG it was incredible and so yummy!. Note the past tense as my family devoured these cupcakes!! I did omit the maple syrup and just increased the banana and apple sauce to make up for the wet and the cake was moist and delicious! With the frosting the sweetness was absolutely perfect!

  4. Pauline says

    This cake came out perfectly! I was so surprised that a GF cake could be moist and fluffy. It had a subtle banana taste which was pleasant and the texture was on point. My family loved it and said it tasted store bought.

  5. Emily says

    I’m not the most precise baker, and I’m often too lazy to go to the shop to get specific ingredients that I don’t have. So I was thrilled that this chocolate cake turned out delicious anyway!

    I used a fork, as I don’t have a whisk (much less a mixer). I used coconut flour instead of almond (less than the recipe as coconut flour dries everything out). I used peanut butter instead of almond butter, and created a frosting from a hodgepodge of a dark chocolate bar, maple syrup, and peanut butter.

    No complaints! Probably heavenly following all of the instructions, but still delicious with my C- grade of an effort XD

  6. Sarah Pravato says

    So great! I love making gluten-free treats that taste delicious to trick my family and friends into tasting them and then seeing the shock on their face when I tell them theyre gluten free >:). Thanks for a great recipe! I’ll be making this again!

  7. Elizabeth says

    I hope to make this Vegan GF Chocolate Cake or your Vegan GF Vanilla Cake soon, both recipes look incredible. Can both recipes be baked in a 9×13 cake pan for a single layer cake? I searched the comments but didn’t find any tips. Would you recommend different baking time, temperature, or ingredient measurements? Thanks in advance, and thanks for all your amazing recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah that should work! Same temp, just watch bake time. The chocolate one, in particular, bakes pretty fast!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, they shouldn’t have been flat. Were your leavening ingredients fresh? Make any other modifications, even slight?

  8. Aaesha says

    Made it exactly as written and it was delicious. My picky teens had no clue it was vegan or gluten-free so thank you for this! Cake was moist and decadent. I may add extra chocolate chips next time just for fun.

  9. Sara says

    LOVE your recipes Dana and am so thankful of the time and effort that goes into the recipe development.
    With a pre diabetes diagnosis I need to eliminate sugars, so I left out the maple syrup, cut back the coconut sugar by half, + added fiber syrup (chicory root)
    Pretty darn good but next time I’ll cook it longer. Thx Again
    New Zealand

  10. Ophelia says

    You did it again this is amazing!! Moist and so good it doesn’t even need frosting! This rivals your gluten free vegan vanilla cake (a staple in our family)… thanks again!!

  11. Fiona says

    This cake was decadent, rich, and so delicious! The frosting was perfectly sweet. My whole family loved it!

  12. Lee says

    This cake and frosting will become a staple in our house. Truly delicious!
    All your recipes are so well thought out and the taste is always amazing.
    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like it was slightly over-baked. What size pan(s) did you use and did you make any substitutions?

      • Fiona says

        Thankyou. Yes think you could be right. No substitutes 3 x 6 inch pans but not my oven so could of been that. I will try again, It still tasted good

  13. Laura E Currey-Taseva says

    Hi! This looks fabulous for my gluten-free/egg-free kiddo but she also cannot eat bananas. Do you think I could sub in more applesauce?
    Thanks so much! We love your recipes and they have been a life saver!

  14. Gary says

    I made this for my family last night. Mind blowingly delicious! This will be a new favorite. If you want to impress company with your culinary skills, you can’t go wrong with this recipe.

  15. Ella S says

    This cake looks so delish! I’m in search of a great GF vegan marble cake for my friends birthday. If I was to do a vanilla chocolate marble cake, using this recipe and your 1 bowl vanilla cake recipe, do you think it would work? Just combining the two batters in 6 pans (or halfing each batter for 3)?! Is there a possibility it may not rise well? Is there anything you’d recommend if I was to combine the batters?

    Thank you in advance,


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ooh, I think that would work! This cake is fluffier than the vanilla one but it should rise OK. I’d say halve each batter and do 3 6-inch pans. Let us know how it goes!

      • Ella S. says

        Mixing the chocolate and vanilla batters turned out fantastic! Baked very evenly, very nicely levelled. I ended up making the full batch of both recipes, then split up between four 9” round cake pans. Each one is about 1” high once baked. I plan on using a round cutter to cut the centre from two of the cakes to fill with candy once stacked! Will decorate with vegan buttercream to finish it of. Should look very grand, with an awesome surprise in the middle!

  16. Shannan says

    This was delicious! I halved the recipe and baked it in a loaf pan. So good. Great texture and flavour.

  17. Julie says

    I just made this and it turned out so fluffy and chocolate-y! I didn’t have potato starch so I used what you suggested, which was a combo of arrowroot starch and coconut flour.
    I used your date chocolate frosting recipe that you linked as well, and it was perfect. Thanks!

  18. Karen Nesbitt says

    Made this cake today and I was so happy with how it turned out. It was amazing. I used two 8″ pans. It rose right to the very top, was so light and fluffy and tender. My non vegan husband loved it and said it was a keeper. I can’t wait to make it for my GF friends. It was an absolute hit! Thank you so much for such great recipes!

  19. Lori says

    Another great cake Dana! The only substitution I made was for the potato starch, because I didnt have any. I used half coconut flour half arrowroot flour as you suggested and it worked well.

  20. Angie says

    I made this last night and tasted it with my co workers. Everyone thought it had wonderful flavor. I enjoyed the light, melt in your mouth texture but it didn’t hold together at all and wonder what I might have done as your picture doesn’t reflect that at all. Also made the delish Vegan frosting! I did have to add double the coconut oil for it to spread, maybe I needed more water, the dates were purchased that day. Anyway it was wonderful and I would love to make it again but want to have the cake hold together, Any suggestions? I made it as stated but in smaller loaf pans, maybe too much almond flour? Looked like the correct consistency

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Was it dry at all? Did you sub any other ingredients. Otherwise I’m not sure why it would be crumbly. Glad you enjoyed it overall!

  21. nicole says

    hi i wanted to know what size of baking pans to use and if i can use just coconut sugar instead of maple syrup thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We have suggestions in the instructions. We used 3 6-inch pans, but 2 (~8-9″) standard pans, or 1 9×13-inch should work. I think maple syrup adds moisture so I’d recommend using it as well. If not, the cake will need far less dry ingredients, so keep that in mind when adding your flours.

  22. Kelsey Campbell-Dunn says

    This is the best chocolate cake ever. I can’t have a lot of refined sugar or dairy and this cake has none of that but ALL THE TASTE.
    Easy to make, will be making again!
    Love that you get a little banana flavor too, goes so well with the chocolate! I made it will her chocolate ganache- AMAZING.

  23. Rina says

    Thank you for sharing a wonderful light and airy chocolate cake! I have been craving something chocolatey and this hit the spot. I made these in a 12-lined muffin pan so I can control my urge to eat the whole cake! **portion control because they’re so yummy**

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Rina! Thanks so much for the lovely review! xo

  24. Bee says

    Can’t wait to try this out! Can you sub normal flour for the potato starch and almond flour (if not GF) or would that mess with the consistency too much?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Bee! We haven’t tried that and aren’t sure how it will work. If you give it a try let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They may act similar? We aren’t sure! Let us know if you try! My best suggestion would be a blend of coconut flour and arrowroot. Tapioca is OK in small amounts but can make things gummy and dense.

  25. Allison V. says

    Hi there! I’m SO excited to bake this for my son’s birthday this weekend! I only have cacao, not cocoa powder. Do you think a 1:1 ratio would be alright? Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! The chocolate flavor may not be as intense, but it should still work. Keep us posted!

  26. Hannah says

    Oh my word, this is beautiful! This is a big ask, so I’m SO sorry to do this…but is there a good replacement for the flours if my household has an almond allergy?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What about subbing cashew flour? Or another nut/seed meal that’s light? Let us know if you try!

  27. Shamani says

    Hi, i am keen to try this. Unfortunately I don’t tolerate potatoes. Is there something else I could use? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d suggest a blend of coconut flour and arrowroot starch for a similar result, but we haven’t tested it so I’m not sure if that will work. Let us know if you try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that but may suggest mixing coconut flour + arrowroot for best results. Let us know if you try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s kind of a key ingredient, but the closest sub would be a blend of arrowroot + coconut flour?

  28. Dharma Mateu Carril says

    Loved the recipe! I was wondering though what could I replace the potato starch with? I still want it to be gluten free but it has been impossible for me to find potato starch anywhere…


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Our best suggestion is a blend of arrowroot and coconut flour! We haven’t tried it, though, and can’t guarantee the results!

  29. Caroline says

    This sounds great – is there something I could substitute for the potato starch like tapioca starch or arrowroot powder? TIA!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’d recommend a blend of coconut and arrowroot, but we haven’t tried it so we aren’t sure! Let us know if you try.

  30. Nechama says

    Wow does this look inviting. What can I replace the bananas with? Avocado or more almond butter? OR? (i’m not a banana lover, even tho they are very useful in recipes) Thank you.

  31. Elizabeth Maggio-Kotkowska says

    OH MY GOD. This cake is incredible and good for you! Currently having it for breakfast ;) thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps trying some sweet potato puree? We haven’t tested other ingredients so let us know how it goes!

  32. Jenna says

    Does this recipe work with 1:1 gluten free flour? My son is allergic to nuts… but it just looks amazing so I might need to try regardless!

  33. Monica says

    Thank you so much for the recipe. I would prefer the protein from the eggs instead of the sugar from the applesauce and bananas. Do you suggest substituting two eggs for the above ingredients?

  34. Catherine O'Halloran says

    Hello! This looks amazing. I was just wondering – is it possible to just use a gluten free flour blend instead of the almond flour and potato starch? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps, but we tested it only with these ingredients / quantities, so let us know how your variations go!

  35. Charlotte Meadows says

    I’d enjoy a recipe that doesn’t use coconut sugar or potato starch-pretty high CHO load along with other ingredients. Eggs are ok with me as well.

  36. Leigh says

    Hi! Just a question about the cake. Can I go ahead and use oil instead of the almond butter? I have a nut free kid. Also, any frostings that are vegan and nut free? Thank you!

  37. Liz says

    This looks delicious and easy, but I can’t eat apples. Do you know of a substitute? Doesn’t have to be oil or dairy free, or vegan… Cheers :)

  38. Marci says

    Hi there…this looks super great! Wondering if I could sub arrowroot or tapioca flour for the potato starch??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that but let us know if you do! Our best recommendation would be a blend of arrowroot and coconut. xo!

  39. Becky says

    Do You have any thoughts on substituting tapioca or arrowroot starch for potato?
    I can taste banana if someone else is eating it ;-) So what do You think avocado might do? May need offset sweetener but it looks like there is plenty to handle it. ??
    I want fudgy rich choc cake!! OH YEAH!
    TY for all You do to help us make positive changes and still have good eats!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      tapioca can make cakes dense and gummy, so I’d stick with arrowroot, though potato is still preferred.
      As for the banana I’d recommend a sweet starchy puree such as sweet potato or beet.
      Let us know if you experiment!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The oat for almond milk should be fine. We haven’t tried regular flour – let us know if you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’d recommend a blend of arrowroot and coconut. But we haven’t tried it! Let us know if you do.

  40. Dee says

    this chocolate cake looks so delicious! My grandson has sensitivity to corn and baking powder has corn starch i believe, what can I substitute for the baking powder, please?

  41. Beth Ann says

    This looks wonderful!
    I would prefer to use regular flour, do you think it would work to replace potato starch with unbleached white.
    If so, Would it be best to keep some almond flour, instead of replace completely? Curious what the almond flour contributes to taste and texture.
    Thank you. 🙏

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would keep some of the almond flour because it adds light / crumbly texture. We haven’t tried using regular flour but if you do, let us know how it goes!

  42. Nikki says

    What do you think about substituting tapoioca starch for the potato starch? Thanks for your time and amazing recipes – I NEVER go wrong with Minimalist Baker!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      xo! I’d say a blend of coconut and arrowroot flour would be ideal! Let us know if you try. We haven’t tested it ourselves.

  43. Cameron says

    I would love to make this! Is there anything that can be substituted for potato starch? I don’t have very many ingredients that are out of ordinary.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say either a GF blend, or coconut flour and arrowroot starch mixed together. Let us know if you try!

  44. Elyse K says

    Hi! This looks so great. Do you think I could sub in arrowroot starch for the potato starch, or would it be better to use an alternate flour (coconut?). Can’t wait to make this.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That could work? I’m suggesting to others to try a GF blend, or arrowroot + coconut flour!

  45. Brenda says

    This sounds amazing! I was wondering if the potato starch can be substituted with tapioca starch? Also, there is a substantial amount of maple syrup and coconut sugar. Is it possible to cut out the coconut sugar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could try cutting the coconut sugar! Just compensate with more dry ingredients as needed. As for the potato starch, I don’t recommend tapioca as it can make things gummy. Try a GF blend, arrowroot, or coconut flour instead (or a blend of these). xo!

  46. Kiriakitsa says

    Any chance that this recipe would work without adding the maple syrup and coconut sugar?
    38 grams of carbohydrates for one slice is way too much for me.
    Thank you in advance for your reply,

      • Jennifer says

        Hi! I’m about to try this recipe and am wondering how much monk fruit sweetener to use in place of coconut sugar? Thank you!

  47. Alisha says

    Hi! Can’t wait to try this. If I only want to make one layer of this cake – do I use 1/3 of this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      As shown these are baked in 3 6-inch pans. So I’d say halve the recipe and bake it in a standard round cake pan for 1 layer!

  48. Yajaira says

    I’m not a diet, but do I like some clean recipes. I haven’t had a chance to go to the grocery store. Can I sub coconut sugar with regular sugar and potato starch with something else?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      regular sugar should work. As for potato starch, I’d recommend a GF blend, or arrowroot + coconut flour.

  49. Jess says

    My daughter has an insane food allergy and can’t have banana. Think more applesauce could be used? Or some Aquafaba to mimic egg?

  50. Autumn says

    What would you recommend as an amount of regular flour if you didn’t use potato starch and almond flour (I don’t need this to be gluten free)? Also, could you use the same amount of regular sugar in place of coconut sugar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Regular sugar should work. And we’re not sure about using all purpose flour for this (we haven’t tested it not gluten-free). If you try it let us know how it goes!

  51. Claire says

    What can I substitute almond flour with ? The recipe sounds great but I have an allergy to almonds .

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How about cashew flour / meal or another nut or seed blend? That or a blend of GF flour and coconut?

    • Marta says

      Hi!!! I can’t wait to try this recipe…any chance I can omit the coconut sugar completely and reduce the amount of Maple syrup to perhaps 1/2 a cup instead of 3/4? Thanks!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        That reduction should work! Just play with the dry ingredients as needed to compensate for thicker batter.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Perhaps but we haven’t tried that. Know that it will affect the flavor, and the texture will be different so compensate with your dry ingredients as needed.

  52. Hannah says

    Can I freeze the batter in smaller portions to bake later? I live alone and surely do not need to consume this entire cake on my own in 36 hours 😅

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I’d go ahead and bake it, then freeze! Perhaps bake into small cupcakes for single servings. You can also adjust the serving size with the toggle button in the recipe box to as much or little cake as you want.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is from our experience, but we haven’t tested it otherwise. Let us know if you experiment!

  53. Star says

    Hi there, This sounds amazing!! I have a lot of allergies and sensitivities but so many of your recipes have added variety back into my meals and baking 😍
    A quick question, could I sub oat flour instead of almond flour? And if I did that would you still reccomend potato starch?
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d still recommend potato starch and I’m not sure about oat flour. It can be dense and gummy. Perhaps try arrowroot + coconut flour instead?

  54. Meena Gehani says

    I made this cake for my daughter’s birthday. Everyone loved the cake. She and her husband became vegan a little while ago and has been craving for a god chocolate cake.

    Thank you so much for amazing vegan recipes! My kids and I are very grateful to you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay- we’re so glad everyone enjoyed it! Thank you so much for your kind words and lovely review! xo

    • Rose says

      This looks utterly amazing! Do you know if the flours could be subbed for generic gluten free plain flour? My local store doesnt sell potato starch or almond flour (I’m in the UK) but there is plenty of gf plain and self raising flour options!
      TIA xx

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        We tested the cake specifically with these flours and can’t speak specifically to others. But if you experiment, let us know how it goes!

  55. Deborah says

    Hello! Can I use oat flour instead of potato flour for this recipe? Also, can I sub eggs for the applesauce?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oat flour and potato starch are quite different. Let us know if you try. Eggs for applesauce should work. Let us know what you try!

  56. Blake says

    The cake looks fantastic. Do you think tapioca starch would work instead of potato starch? Or are there any other substitutes for potato starch? Thanks so much for the help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t recommend. Tapioca can get gummy. I’d say a GF blend, or arrowroot + coconut flour? Let us kow if you try!