1-Bowl Vegan Gluten-Free Chocolate Cake

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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
4.73 from 112 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 (sub dairy-free yogurt for richer texture // we love Culina plain yogurt)
  • 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)
  • 1-2 tsp finely ground espresso powder or dark roast coffee (optional // enhances chocolate flavor)


  • 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. If making cupcakes, line a standard muffin tin with paper liners.
  • To a large mixing bowl add banana and mash (measure to ensure it’s the correct quantity). Then add applesauce (or yogurt), 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. At this time you can whisk in some espresso powder to enhance the chocolate flavor (optional). Start with recommended amount and add more to taste.
  • Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38 minutes (if baking cupcakes, bake time should be 18-20 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 fresh and within the first couple days after baking. The texture tends to become dried out after that (using dairy-free yogurt in place of applesauce adds more moisture!). 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. jill says

    Hi! My daughter is allergic to gluten, dairy AND almonds :(
    Would this cake work with any other gluten free flour in place of the almond flour?


    • Support @ Minimalist Baker says

      Hi Jill! We haven’t tried this recipe without almond flour, but in the past we’ve recommended a blend of GF flour, oat flour and coconut flour, though we haven’t tried it. Unfortunately the almond flour is very important in this cake! Let us know how it goes if you give any subs a try!

  2. Jessi says

    How much all purpose flour would you recommend using in place of almond flour and potato starch? I don’t need a gluten free cake, but vegan for my son’s birthday party (he has allergies to nuts, but not potato..). Should I omit the potato starch if using regular flour?

    We absolutely love your vegan funfetti cupcakes! We make them for every celebration!! Thanks for your advice!

    • Support @ Minimalist Baker says

      Hi Jessi, we’re so glad you enjoy the funfetti cupcakes! We haven’t tested this recipe with all purpose flour and aren’t sure if it will work. If you try it out, we’d suggest ~2 cups in place of the almond flour and potato starch. Or perhaps check out our vegan chocolate cake recipe for inspiration. Hope that helps!

  3. Becky says

    This cake is, hands down, the best tasting vegan chocolate cake I have ever made! I made the cake in two 9″ heart-shaped pans for Valentine’s Day and it rose beautifully and had a nice crumb. I made it nearly exactly as the recipe stated with bananas and applesauce, cashew butter, maple syrup, coconut sugar, unsweetened soy milk, cacao powder, potato starch and almond flour. The only two deviations from the recipe I made were to add the baking powder and baking soda after adding the potato starch so it wouldn’t start bubbling too early. I also needed to add another 1/4 cup of soy milk after mixing in the almond flour. I baked for 34 minutes. I frosted with the oil-free vegan chocolate frosting. The frosting was delicious too! This was one of the few vegan recipes I’ve baked where I thought it was good enough to share with friends (who are all mainly non-vegan). Everyone gave it rave reviews!

    I just made another vegan chocolate cake today with nearly the same ingredients except that it called for oat flour and tapioca starch and it came out soooo rubbery with no loose crumbs. Said not to overmix and I don’t think I did. I’m thinking the almond flour and potato starch are a better combination than oat flour and tapioca starch.

    • Support @ Minimalist Baker says

      Aw, we’re so happy to hear how much you and your guests liked it, Becky! Thank you for sharing your experience! Potato starch is unique in its ability to make gluten-free baked goods light and fluffy. xo

    • Support @ Minimalist Baker says

      Hi Nadeema, 1 cup almond flour is approximately 112 grams. You can find the metric measurements by clicking “metric” beneath the ingredients heading. Hope that helps!

  4. Abbey says

    Could I use a different egg substitute in this recipe? Flax, chia, or aquafaba instead of applesauce and banana?

    • Support @ Minimalist Baker says

      Hi Abbey, we haven’t tried with those substitutions, but they may work. The applesauce and banana add moisture, so just know it may be a bit more dry, but this is a very moist cake so that could be fine! Let us know if you try it!

  5. Dhara says

    That picture looks amazing ! I look forward to trying this recipe…but would there be something I could substitute for potato starch ?

    • Support @ Minimalist Baker says

      Hi Dhara! The potato starch is quite important for the right texture here, but it’s possible that a mix of cornstarch and arrowroot/tapioca starch could work? We aren’t sure though, and we haven’t tried it. Let us know how it goes if you try any swaps!

  6. Dipthi says

    Hi! Love the chocolate cake recipe but just wanted to know if there is any way i can substitute maple syrup with coconut sugar. Maple syrup is quite difficult to find out here. Please let me know what can i substitute maple syrup with?

    • Support @ Minimalist Baker says

      Hi Dipthi! We haven’t tried that but we think it would work, but you may need an extra splash of diary-free milk if the batter is looking too thick. You can watch the video to see the right texture. Let us know how it goes if you give it a try!

      • Lynn says

        This recipe tasted good but was a crumbled mess. I followed exact recipe. It was a challenge for me to cut decent pieces at my daughters birthday party in front of everyone! I really wanted it to work ad I liked all the ingredients. Now I have a lot of potato starch to do what with?

        • Support @ Minimalist Baker says

          Hi Lynn, sorry to hear it was too crumbly! Did you let it cool completely before slicing? Potato starch helps make GF baked goods light and fluffy so we use it in most of our GF baking, including our GF blend. Hope that helps!

  7. Ophelia says

    Best chocolate cake!!! I replaced the bananas with apple sauce (didn’t want the banana flavor) and the apple sauce (second line in recipe) with vegan yogurt and it came out moist AND fluffy and just so so so good. Thanks again for another amazing recipe.

  8. Annette says

    So Yummy! I made this for my birthday and allowed my daughter to decorate to surprise me, it turned out wonderful. I was short on almond flour so I subbed in some gf all purpose to make up for it. I also added a touch more almond milk to make it more pourable. I honestly think it tasted better the next day out of the fridge…so rich and dark chocolatey!! Thanks for another great one, you guys never disappoint!!

  9. Sasha says

    Wow! I am highly critical of cakes and this one is perfect. I bake with gluten most often and it’s so much harder to get a gluten free cake equivalent but this one is. Search no more for a recipe! Yes it is more pricey but oh so delicious and high quality. Really good moist cake, the cacao flavour is on point, the sweetness is just right. I made a coconut milk chocolate ganache to go with it. We shared the cake with friends and everybody absolutely loved it

  10. Katherine says

    Could I make this with gluten free flour and regular granulated sugar? I’m looking to make it just vegan and gluten free (Not grain free)

  11. Randi Steckler says

    I have made many recipes created by Dana/Minimalist, including this cake. I made the cake with the vegan chocolate frosting. Both were insanely delicious. I even had to have a small piece today after breakfast because it was calling my name!

    I made the carrot cake a couple of weeks ago- yum!

    There have been no dud recipes. Everything I’ve made has been stupendous!

    Thanks Dana! I don’t know how you do it, but you’re very talented.

    • Support @ Minimalist Baker says

      Yay! So glad you’ve had success with multiple recipes, Randi. We are so grateful for your support!

  12. AnneLouise says

    I’ve made this recipe a few times now and it’s a hit every time! I like making mini cupcakes with the vegan chocolate frosting (oil free). I used peanut butter because that’s what I had and I omitted the coconut sugar. So rich and delicious and everyone loves them. Thank you so much for sharing this recipe. It’s definitely a keeper 🥰

  13. Julia says

    Absolutely delicious! Still moist and yum two days after making (very impressive). I used coconut yoghurt and switched the sugar and maple syrup for date paste, and somehow used way less almond flour (about 1.5cups) and needed more milk/water I soaked the dates in. I assume this was due to the date paste being less wet than maple syrup. And it was still quite thick, but turned out so well for texture and flavour. Thank you, I was not sure how to make a cake to cater to everyone’s allergies but this is it!

    • Support @ Minimalist Baker says

      We’re so glad to hear it turned out well! Thank you for the lovely review and for sharing your modifications, Julia! xo

  14. Deethra says

    Tasted VERY strongly of banana and my bananas weren’t overly ripe at all. It was such a strong flavor and smell throughout, not just a hint of banana but basically as strong as the chocolate flavor itself.
    The texture of the cake and everything was nice, moist and yummy, but I definitely wouldn’t think of this as chocolate cake.

    • Support @ Minimalist Baker says

      We’re so sorry the flavor didn’t turn out as you were hoping, Deethra! Since you enjoyed it otherwise, if you’re up for giving it another try, you could try subbing the banana with more applesauce and/or another fruit/veggie purée. Hope that helps!

  15. CK says

    Wow, wow and wow. I made this plus the Ganache frosting last night for the first time, for my wife’s birthday. She – and all the surprise-party guests – were floored. It is so flippin’ good. I followed the recipe to a T, including some finely ground decaf, with a cook time of 31 minutes turning out perfectly. (Our oven typically takes longer than suggested times.)
    I guess it’s a testament to my consistently good experiences with your recipes that I didn’t test this before making it for a party!
    Wife and I are VERY happy that there are leftovers…

    • Support @ Minimalist Baker says

      Amaziiiing! We love to hear this. Thanks so much for the lovely review, so glad everyone enjoyed!

    • Support @ Minimalist Baker says

      Hi Gabrielle, we haven’t tried it with eggs, but it may work! Let us know if you try it out!

  16. Liam Armstrong says

    Little bit grainy texture the recipe unless you have a good quality brand almond flour. And also the cake crumbles slightly. Wanted a more wet stlye I suppose… Could cook slightly less and add more yoghurt or banana ?

    • Support @ Minimalist Baker says

      Hi Liam, sorry to hear the texture didn’t turn out right. Our preferred brand of almond flour is Wellbee’s. And yes, those modifications should help if you want it to be more fudgy. For more moisture, you could try more dairy-free milk!

  17. Alyssa says

    As far as the texture goes, this cake nailed it! My only complaint and reason I am giving this 4 stars is because it does still taste and smell quite a bit like banana. I added the espresso powder and chocolate chips to the batter hoping it would diminish the banana. Unfortunately, it didn’t. The first thing my husband said is “it’s good for a chocolate banana cake”. I’ll try it again with more applesauce or sweet potato subbed in for the banana.

    • Support @ Minimalist Baker says

      Thank you for the feedback, Alyssa! Is it possible your banana was overripe? That can contribute to a more pronounced banana flavor. Another idea for next time would be to sub the banana with more applesauce and/or another fruit/veggie purée. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Carole, we find potato starch is key for the right texture in GF baking. The next closest option would be cornstarch, but we haven’t tested it that way and can’t guarantee it would work the same!

  18. Sharea says

    Hi! I really want to try this but have an almond recipe. Would Bob’s red mill gluten free flour work in place of the almond flour? The red bag?

    • Support @ Minimalist Baker says

      Hi Sharea! Unfortunately the almond flour is essential for the texture of this cake. It is possible that it would work with the gluten free flour blend, but when we have tried it the results are quite crumbly, and the flavor is somewhat bitter. Hope this helps!

  19. Luccy says

    Hi, if I have to make this nut free as well as gluten free what are my options for substituting the almond flour?

    • Support @ Minimalist Baker says

      Hi Luccy! We haven’t tried this recipe without almond flour, but in the past we’ve recommended a blend of GF flour, oat flour and coconut flour, though we haven’t tried it. Unfortunately the almond flour is very important in this cake! Let us know how it goes if you give any subs a try!

      • Luccy says

        Thank you very much. Given all the food intolerances around these days I think we should set a challenge for creating a tasty birthday cake recipe that is vegan, wheat/gluten free and nut free! Doing my head in! :^)

  20. Debora Vasquez says

    Made this recipe into cupcakes and added vegan chocolate chips and toasted coconut chips. It was delicious, so soft and yummy. So good with coffee for breakfast on the go. These will definitely become a regular. Thanks!

  21. Sam says

    I made this yesterday for my birthday and it is divine! I used two 9-inch round pans and it baked perfectly in 22 minutes. I used cacao instead of cocoa. I can still taste the banana slightly. I’m hoping if I add the espresso next time it will knock out that flavor. I frosted it with the vegan chocolate frosting (oil-free) and topped it with coconut whipped cream and strawberries.

  22. Hannah says


    I’d love to make a mini version of this. Ideally 4″ round – 3 layer. Do you think that would be possible and if so, could you recommend how I should change the recipe?

    Thank you :-) x

    • Support @ Minimalist Baker says

      Hi Hannah, we’re thinking a half batch would work well in three 4″ round cake pans. They won’t need to cook as long, so we’d suggest checking with a toothpick around the 20-23 minute mark. Let us know how it goes!

    • Mary says

      Hi! Your vegan chocolate cake isn’t GF and this cake has banana which I have an allergy to. What could be substituted for the banana?

  23. Anna says

    This cake is amazing. The perfect texture. Moist, airy, and rich—how cakes should taste. If there is any complaint, it is that I tasted too much banana. However, my partner said he tasted more chocolate and little banana. I am also pregnant, so results may be skewed. I will have to make this cake when baby is here to compare. ;)

    • Vicky says

      What can i use instead of potato flour? I dont like arrowood or tapioca they dont sit well with me. Would regular white wheat flour do?

      • Support @ Minimalist Baker says

        Hi Vicky! If you are not gluten-free, you can try substituting 1 1/2 – 2 cups all-purpose flour in place of the almond flour and potato starch, but we haven’t tried it. Let us know how it goes if you give it a try!

      • Support @ Minimalist Baker says

        Hi Lucy, potato starch will help make it light and fluffy, while gluten-free blend will likely be a little more dense and perhaps gummy.

  24. Lynn says

    THE best vegan choc cake, and frosting I’ve ever made! This was a surprise housewarming/welcome the baby gift that I took to visit family on Orcas island recently. Everyone loved it! I followed your recipe to a T; made it in 2- 6” springform pans, frosted then froze it till day of travel. I was impressed by the moistness and the fact that it thawed well, while I made the drive, waited in the ferry queue, ferried, and drove some more! The sole drawback was that it took 3 & 1/2 hours from production to cleanup. However, pure deliciousness 😋😋

  25. Kay says

    Made cupcakes and they were AMAZING!!! Gluten free baked goods generally make me sad (it’s the texture) but this recipe changed my mind completely. No exaggeration here – the texture was perfect!! I used cashew yogurt in place of the applesauce and made sure to add the ground dark roast. I’m actually inspired & ready to try other gluten free recipes!!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed this one, Kay! Thank you so much for the lovely review and for sharing your modifications! xo

      • Lauren says

        This cake is AMAZING! So moist and such great flavor. Added a little more dark roast as I wanted to offset the banana a little more. Pairs perfectly with your oil free chocolate frosting! Love, love, love!

      • Melissa says

        No potatoe starch or arrow root… any other substitution ideas for missing those two options? I have coconut flour as well as Gf blend, oat flour or lastly can think gum….. any ideas?
        The store was sold out of potato starch so in a jam since it’s for my son’s b day tomorrow.
        Excited to try this as every other recipe I’ve made has been such a hit!

        • Support @ Minimalist Baker says

          Hi Melissa! Unfortunately the starches in this recipe are pretty important for keeping the cake fluffy and baking all the way through, we haven’t tried substituting gf blend but that would probably be the best option – but again we haven’t tried it and it might not work! Let us know how it goes if you give it a try!

  26. Anja says

    The absolute best GF chocolate cake! The texture is fantastic and even “everything eaters” loved it! For the sponge, I used half of both the honey and coconut sugar, and it was the perfect sweetness level for me. I also used the frosting recipe linked, with the addition of 50g melted dark chocolate and 150g cream cheese… absolutely delicious!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad everyone enjoyed it, Anja. Thank you so much for sharing! xo

      • Support @ Minimalist Baker says

        Hi Lauren, Store covered at room temperature for 2-3 days for best texture. Or for longer, you can store in the refrigerator for 4-5 days or freeze up to 1 month (then thaw at room temperature).

  27. Carolyn Fisher says

    This cake is DELICIOUS and if I hadn’t made it myself I wouldn’t have guessed it was gluten free! It was decadent enough without frosting. I used a 9×13” glass baking dish and froze half. I was thinking it would be a great easy-to-serve dessert to take to an outdoor event. My question: are tapioca starch and potato starch interchangeable? I had tapioca starch on hand but bought potato starch because I wasn’t sure. Thanks, Dana!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Carolyn! Unfortunately they aren’t interchangeable. Potato starch is pretty unique in its ability to make baked goods light and fluffy!

      • Cubby says

        Hi. I literally just made this recipe but in cupcake form. My mix looks quite granular and ‘craggy’. My question is about the almond flour? Would you use the unskinned almond flour? My whole food’s store had the one that appears to be made from almonds with their skins on. I found the mix quite firm and added more coconut yoghurt and almond milk. It took half an hour to cook them. Your cake looks like velvet cake and with so many wonderful reviews, I thought it would work well. So there’s obviously a problem with my mix and I suspect it’s the type of almond flour. I read many of the reviews here, which is always helpful. They taste nice and having been a vegan cook for over 3 years, I’m used to these recipes. Maybe someone here has a good tip for me. My partner ate one not knowing they’re gf, vegan etc, otherwise he may not even try them! He said it was too sweet for him. Hmm. I don’t think so. I’d appreciate any help as to where I went wrong. I followed the recipe to a T apart from added yoghurt and almond milk as mentioned. Thankyou. I have love your site by the way!

        • Support @ Minimalist Baker says

          Hi, so sorry to hear the texture didn’t turn out right. We do recommend almond flour (without skins) vs. almond meal here. One other idea would be if perhaps you used potato flour instead of potato starch? That would make a big difference in texture. Or is it possible it just needed more stirring? Hope one of those suggestions helps!

  28. sasha says

    can i sub the 3 tbsp almond butter for 3 tbsp yogurt? also, multiplying the recipe by 1.5 to make this in 4 8-inch heart shapes pans!

  29. Leila says

    Hi, I need a cake for a 40th birthday trip away with a bunch of girls. Vegans and gf people, plus the ones who eat it all:)
    As it’s away from our homes can you tell me if this cake will be ok frozen for transporting or if I should look at another of your cake recipes? It doesn’t have to be a chocolate one. Thanks for your help!

    • Laura says

      I mentioned how nice it would be to eat a nice warm fudgy cake last night after dinner. My partners face decided it! Cake it was!
      Oh no! No coconut oil left!
      So… I turned to trusty google and looked up “vegan gluten free chocolate cake no oil”. I ended up at MB and knew I was in the right place! I made a few subs including tapaioca and coconut flour instead of potato starch, tahini instead of cashews & yoghurt instead of apple sauce. I may have slightly overcooked it (the top was almost like a biscuit) but that remedied the next day once it sat over night with your yummy date n fudgy oil free icing on top.
      Honestly this is the best gluten free vegan cake everrrrrrrrr. Thank u! I’m so glad I was out of oil! I’ve been making cake on buckwheat but I’ve never been able to get it moist like this one! It’s so good!!

      • Support @ Minimalist Baker says

        Woohoo! We’re so glad it turned out so well! Thank you for the lovely review and sharing your modifications, Laura! xo

  30. Rose says

    I made this and this was delicious! So moist and Fudgy. I subbed 1/2 cup arrowroot flour, 1/4 spelt flour and 1/4 cup oat for the potato flour.

  31. Cristina says

    OMG I am obsessed with this recipe. We made cupcakes and the only modification made was using half the amount of almond flour and the other half gf flour just because of what we had available. The cupcakes came out absolutely perfect – sweet but not too sweet, decadent but not too rich, somehow perfectly fluffy and dense at the same time…etc etc. They taste like heaven!!!!

    • Support @ Minimalist Baker says

      Yay! We’re so glad they turned out so well. Thanks for sharing, Cristina! xo

      • Support @ Minimalist Baker says

        Hi Colleen! We haven’t tried this cake recipe with eggs ourselves, but we’d suggest using 3 large eggs or 4 smaller eggs. Let us know how it goes if you give it a try!

  32. Marla says

    Hi! This cake looks so delicious, I’ll have to try it. But can I substitute date sugar for coconut sugar? Tanks for your help in advance

    • Support @ Minimalist Baker says

      We haven’t tried that, but we think it would work. Let us know if you give it a try!

      • Marla says

        I made the cake today with date sugar instead of coconut sugar and corn starch instead of potato starch because this was what I had at home. It worked perfectly!
        And I think this is one of the best chocolate cakes I ate in my entire life! Thanks for this amazing recipe!

  33. Nedda says

    Hi! If I don’t have potato starch and I don’t need it to be gluten free, can I use 1 cup of flour instead of the potato starch?

    • Support @ Minimalist Baker says

      Hi Nedda, 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!

  34. Becky says

    Made this recipe exactly as written, came out a little dense and a quite dry. Tried to be sure not to over bake but my toothpick still was coming out with a good amount of brown crumb when I decided to call it done, was this maybe the issue? What else might have gone wrong? otherwise I was pleasantly surprise with how well it held up and the flavor was great. Added fresh strawberries in the layers and on top and was a perfect addition. The ganache frosting was amazing and easy!

    • Support @ Minimalist Baker says

      Hi Becky, sorry to hear it turned out dry! It does sound like it may have been over-baked, but this one will be more dense than usual. Another idea is that perhaps the bananas were on the smaller side?

    • Becky says

      Thanks for the response! I measured the bananas after I mashed them so I’m guessing it’s most likely that I overbaked. I will definitely be trying again with less oven time as it was so easy and otherwise had great flavor!

  35. Alyssa says

    My partner and I made these tonight and they were amazing!! We substituted the applesauce with plain coconut yogurt and almond butter with peanut butter (that’s what we had available), but otherwise followed the recipe the same. We also frosted them with Miss Jones brand vanilla frosting. So many other gluten free/vegan cupcakes that I have made in the past have been too moist and don’t really taste like cupcakes, but these were perfect! Trying not to eat them all :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Alyssa. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Rachel says

    I made this because I needed something vegan and gluten-free for Passover. I was pretty skeptical because of the lack of oil (I was worried it would be dry). I made it as written but used almond milk yogurt instead of applesauce to add fat, and used standard white sugar instead of coconut sugar.

    It was very good and quite moist! It actually came out of the oven almost too moist and was perfect the next day. I made it in two round 9-inch pans and ended up baking for only 22 minutes. The cakes were easy to handle and frost (I used my own frosting recipe, which is rich and full of fat). It did well with the non-vegan crowd. The banana taste is perceptible but subtle. Would definitely make again if I needed something gluten-free.

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Rachel! We’re so glad you enjoyed it =)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough. Closest subs would be cornstarch for arrowroot, and a mix of arrowroot + coconut flour for the potato starch. Let us know if you try!

  37. Alex says

    I made this but the texture was a bit crumbly, like it didn’t hold together well. Any advice?
    Also wondering how I could make it more flavorful – more coco? More sugar? More coffee? More salt?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, assuming you didn’t change/sub anything? It may have been slightly overbaked. As for more flavor, you could add more vanilla, salt, cocoa powder, and a bit of coffee powder!

      • Alexz says

        Thanks for the reply! I used peanut butter instead of cashew butter. Could that have been it? I did think the batter was very liquid-y when I made it. What do you think it a solution to make it bind better/be less crumbly?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, that shouldn’t have been the issue. Did the batter look similar to the photos / video?

          • Alexz says

            The batter was more liquid-y. I added more almond flour but it still looked more liquid-y. Should I add more almond flour? Or more potato starch?

    • Gina Whitehill-Baziuk says

      Hi. Can’t have the almond flour. Can Bob’s Red Mill GF flour be substituted for the almond flour/potato starch ingredients?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Mmm, I don’t think so. We’ve tested this cake only this way and can’t guarantee the results. But if you do try it let us know how it goes!

  38. Zavier says

    I didn’t have banana, so I used 1/3 c applesauce and 1/3 c sweet potato (90 gram and 86 gram, respectively). I used 1/4 c culina yogurt. I used 45 grams molasses (roughly 1/3 c) and about 24 g honey for some of the maple. The overall profile was a bit bitter, so next time I may reduce the cacao powder by 1/4 c. This rose beautifully, and has a light crumb will retaining moistness that becomes almost fudgy when you eat it. This is the first cake I’ve made since going low carb years ago, and it will be my go to chocolate cake recipe for years to come.

  39. Sarah says

    I absolutely loved this recipe! I’m a huge fan of the fact that you build it in one bowl. I made cupcakes, and the texture was perfect, super moist but not too dense. I didn’t have potato starch so used the half arrowroot/half coconut flour swap and it worked great. I ended up only needing one cup of almond flour to get the right thickness of batter, so I was a little worried I messed something up but they were a huge hit. Can’t wait to make again!

  40. Miss Tank says

    I tweaked this a bit and it came out wonderfully….I added a bit more applesauce and only half a banana, some whipped coconut cream and a tablespoon or two of finely sifted flax flour (not meal) in cashew-almond milk, cacao nib paste (cocoa liquor), vanilla bean, espresso, sea salt, raw cacao powder instead of cocoa…..and substituted arrowroot and coconut four for the potato starch and added apple cider vinegar to activate the baking soda/powder , all for more decadence and better texture and flavour.
    For the frosting, I did it in three parts…soaked cashews, maple syrup, cacao butter, pinch of sea salt, vanilla extract…blended and chilled…then I chilled my hand mixer all for two hours, I added coconut cream and a tiny bit of fine powdered coconut sugar along with organic vanilla bean…set half aside and added cacao nib paste and cacao powder with some more powdered sugar, espresso and another essential pinch of sea salt….
    After the cake had cooled a bit but was still warm, I carefully sliced it into half, so four layers instead of two and lightly or rather a bit generously misted the cake layers with a very light syrup mixture of water, coconut sugar, cacao and espresso…chilled and prepared the frosting and then frosted the cake and decorated with melted dark chocolate ganache, the vanilla coconut whip cream I’d set aside and dark chocolate shavings and crushed hazelnuts….voila..the most wonderful cake ever concocted…!

  41. Meredith says

    Hi Dana,
    I would love to try this recipe, however, I am allergic to almonds. Could you recommend a substitute for the almond flour? Thanks!

    • Support @ Minimalist Baker says

      Hi Meredith, Almond flour is kind of essential here but you could try another nut or seed flour perhaps?

  42. Cami says

    Tapioca starch instead of potato starch and agave syrup instead of maple (it was easier to find where I live). It was INCREDIBLE. Best chocolate cake ever. Thanks!!!

  43. Joanie K. says

    I am not even exaggerating when I say, this is best chocolate cake I have ever had, vegan or not! As an avid baker and cake decorator, one of the things I love most is that it’s super moist yet dense enough that it will be perfect for carving and decorating. Thank you so much for this recipe!

  44. Sandy Budde says

    Can I use crunchy almond butter or does it need to be creamy? Also, is coconut sugar the same as coconut palm sugar?

    • Support @ Minimalist Baker says

      Hi Mary, we’d say lightly grease the ramekins with vegan butter or oil and lightly dust with cocoa powder. Then bake for ~20-25 minutes depending on the size of the ramekins. Let us know how it goes!

  45. Brytanny Howard says

    In case anyone is wondering about alterations:

    I made this cake the first time with my own applesauce and without the addition of the coconut sugar (just using the maple syrup) and it was just PERFECT!!!! (and just sweet enough)

    Then I made it a second time:
    I accidentally used coconut flour in place of almond and I did have to add enough water to make it thinner till it was more of a thick sauce and baked it and it was just as good!
    I plan on stacking it and frosting it – its holding its shape perfectly so I expect it will be just as amazing as the first cake :)
    This is going to be my go to forever!!!

    Thank you for posting!

    (my family has so many allergies and preferences that we dont ever eat any kind of dessert from outside the home and this allows me to make treats for my husband and baby!)

  46. eleonora says

    Hi! I wanna do this recipe for 1 layers of 8 inch , how i need to set up the ingredients, thanks you, i wanna share this recipe on my instagram if work, thanks <3

  47. Mary says

    I have not made this recipe yet, but am looking forward to soon! I am staying away from refined sugar so that is what draws me to this recipe. I am not gluten free…can I make this cake with AP or whole wheat flour? If so, what would I need to change? Thanks for your help! (I’ve been obsessed with your refined sugar free recipes for a while now…so good!)

    • Support @ Minimalist Baker says

      Hi Mary, we haven’t tried it that way, but would suggest using a lesser amount of all purpose. Let us know if you try it!

  48. Halla Hechme says

    Can I leave out the coa coa in this recipe so that it is a yellow cake? I’ve made your yellow cake before (delish!) but I would love to make one without sugar like this one!

    • Support @ Minimalist Baker says

      Hm, we’re not sure how that would turn out! You’d probably need to sub more flours to compensate. For more flavor, perhaps increase the vanilla. Let us know if you try it!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Bella. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Madeleine says

    This is the best chocolate cake recipe ever (and I’ve tried a few)!
    Instead of banana I used sweet potato and a bit more apple sauce as my daughter doesn’t eat banana.
    I’ve never left a review before but this cake is fantastic so I just had to.

  50. Claire says

    Hello, I made this recipe yesterday . I am not a huge sweet eater but my boyfriend is.
    The cake was moist and to my mind 3/5, I gave a slice to another friend who said the cake was too “earthy” and felt it needed more tweeking.
    She did give a big shout out to the no oil chocolate frosting which helped cut the “earthiness” of the cake.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! I’m wondering what would have made it taste earthy? Did you modify anything?

  51. Alona says

    This is an absolutely foolproof recipe, even down to the baking times! I baked the cake for my daughter’s birthday, the cake was moist, a perfect fluffy texture, didn’t crumble and was delicious. Everyone loved it, and even my son, who is a very harsh critic, scored it a 9, which can be considered a true compliment coming from him.
    I will be using this recipe in the future for birthdays.
    Thank you for sharing this beautiful cake recipe!

  52. Emme says

    I’ve been wanting to make a healthy chocolate cake for my family and with some modifications this recipe did not disappoint. I used yogurt to replace applesauce, yacón syrup and erythritol instead of maple syrup and coconut sugar (dietary preference), sub potato starch with 1/2 tapioca flour and 1/2 GF all purpose baking flour. I added 2 tsp of ground coffee beans and it turned out perfect so I decided to skip the frosting. Thanks a lot, Dana!

  53. Tony says

    I am not a baker but have used many of your savory recipes. I plan to try this cake for my wife’s birthday but she has an almond allergy. What would you recommend to use in place of Almond flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say a blend of GF flour and oat flour might work. That or cashew flour (finely ground cashews?) Others have suggested tigernut flour is a good sub if you have access to that.

        • Support @ Minimalist Baker says

          Hi Natalie, we haven’t tried with these modifications, so we’re not certain on the measurements. But cashew flour should be a 1:1 sub for almond flour. Oat and tigernut we think you would need less of them. Let us know if you do some experimenting!

  54. Holly says

    It was good, however I too had a strong banana flavour. Maybe put in the recipe a note with suggestions about this just like you do with the options of yogurt and express powder? Now that I’ve gone back and read all the comments, I see that I’m not alone.

    To me it tasted like a Banana Chocolate cake, which if that was what I was going for would have pleased me quite well. Unfortunately, I was anticipating straight chocolate.

    • Support @ Minimalist Baker says

      Thanks for the helpful feedback, Holly! We’ll take a look and see about making modifications. It seems some readers can taste the banana flavor, while we and others don’t- it’s a bit of a mystery!

  55. Anna says

    I’m usually not a baker except for like once or twice a year around the holidays. I’m newly gluten-free and thought I’d try this out as a good project for my solo/zoom Christmas. And oh my goodness, I was blown away. I subbed sweet potatoes for the bananas as I saw suggested in the comments and it worked beautifully but I found I only needed around 2 cups of the almond flour. I made it with the vegan chocolate ganache frosting. I have a tiny kitchen and little patience for long periods in the kitchen so I pureed the sweet potatoes and made the frosting the night before. What a great success, truly a perfect texture and flavor!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modification, Anna! xo

  56. Dana says

    Your recipes are 2/2 this holiday week. My spouse is always a little skeptical of my vegan and gluten free creations. This one was a hit! Only a slight banana flavor from VERY ripe bananas that had been in the fridge for a few days. I think I added more cocoa than was called for and forgot the salt—nonetheless, it was tasty. Made and added the ganache… yum! I used a 9×13” sheet pan and cut into three pieces to stack. The original sheet of cake did not rise anywhere close to your three. Any tips on getting a better rise? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay!!! So glad you liked it. For more “fluff” bake in 2 standard round cake pans, or 3 6-inch, which makes them taller!

  57. Tia says

    Hi there, would it be possible to adjust this to bake in a 9×9 inch pan? Would you recommend minimising the batter (to 1/2 or 2/3 or 3/4 maybe)? Thank you so much- cake looks great, looking forward to trying it!

  58. Katy says

    I had so many expectations for this cake… I have made so many MB recipes before and they’ve always turned out great. This cake was just not it (for me). Tasted so much like banana (bananas were not ripe at all) that I couldn’t taste any chocolate flavor at all. It promises a decadent chocolate cake, but I just felt like I was eating an average banana bread with cocoa. It was okay, but nothing I’d make again.

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that was your experience, Katy. Did you make any modifications? Is it possible you aren’t using a high quality cocoa powder?

      • Katy says

        No, I followed the recipe exactly as written and used premium Dutch cocoa 😭 Big fan of everything else on this website though!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Katy! I sense that some people are very sensitive to the flavor of banana while others are not. I suppose you may be in the camp of having a more sensitive palette and noticed it right away! Interestingly I didn’t notice it at all and most others don’t either. But thanks for sharing and we appreciate the feedback!

  59. Alex PB says

    HOLY SMOKES this is SO DANG GOOD. Used frozen ripe bananas defrosted under water since my fresh ones weren’t ready yet. Made my batter a bit more watery but still good! Replaced the potato starch with half tapioca flour and half whole wheat flour just cause that’s what I had on hand. It turned out SOOO moist and delicious – I think the tapioca flour adds a different texture but I’m not an expert Haha. I actually made several mini bundt cake sizes and paired it with choco chip ganache as socially distanced christmas drop offs! One of them I added some crushed walnuts on top before popping them into the oven and it created a nice crunch. Raving reviews!!! Will definitely make again!!

  60. Talia Baron says

    I never go back to sites to leave reviews. But I had to for this cake! OMG!! It’s my new obsession. I used date sugar instead of coconut sugar. The cake came out beautiful and so dang delicious. Five stars!!

  61. Katie says

    Has anyone tried this with rice flour? I’d like to bake this for my birthday this weekend, and I have King Arthur brand 1:1 in my pantry. Thanks!

    • Support @ Minimalist Baker says

      Hi Katie, we aren’t sure that would work in place of the almond flour as they have a different texture. We’d suggest searching the comments to see what other have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  62. tracy ostrom says

    This cake is amazing! I used what I had on hand, Used combo of coconut flour, arrow root flour and a skosh of Bob’s Red Mill GF Flour, sweet potato instead of AS. Made the vegan chocolate frosting with almond butter and a skosh of peanut butter. I am shocked at how good this cake is!! You are a queen. Thank You!

  63. Leticia says

    I’m a dorm parent at a boarding school and have quite a few gluten free/vegan students so I was excited when I came across this recipe. It was a huge hit! My bananas were beyond ripe (had turned dark brown and were mushy) but I didn’t notice a banana flavor. I also added 1 tsp of instant coffee to the batter. I baked the cake in two 9″ round pans at 350 degrees for 22 minutes and it was perfect. I used the Vegan Chocolate Ganache recipe and my only issue was I didn’t melt the chocolate completely but the bits of chocolate in the frosting were an added treat.
    Next will try it with something other than almond flour to be nut free. Thanks for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well, Leticia! Thanks so much for sharing! We’d love to hear back if you experiment with a nut-free version.

      • Jared says

        I forgot to mention I finished the cake with the “Vegan Chocolate Frosting (Oil-free) and the cake/frosting combination was AMAZING! And because the frosting is made with dates and cashew butter, it’s pretty guilt-free with no added processed sugar.

  64. Jenna says

    I was so impressed with this recipe. I’ve been struggling to find a homemade cake recipe I like. This was delicious! I’m glad I read the comments first. I halved the amount of banana and made up for it in apple sauce. Came out great! I’m gonna make the recipe for cupcakes later today. Excited to see how those turn out. Thanks!!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well, Jenna! Thanks so much for the lovely review and for sharing your modifications! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not in a 1:1 ratio. It’s too dense and gummy in baked goods. Scan the comments for some other substitution ideas!

  65. Jessie Owens says

    This recipe looks amazing and I think I’d like to try it, however the gluten-free aspect is not a requirement for me. Do you think it would have a similar outcome with regular flour instead of almond and potato starch, or using all almond flour instead of potato starch?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I believe some other readers have tried those subs but had to add much less flour since all purpose is much more absorbent and drying than almond flour. If you try it, let us know how it goes!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I believe other readers have done so successfully (you can always search the comments). According to reviews, bake time should be 18-20 minutes. Just remove when a toothpick comes up clean or just a few crumbs. Let us know how it goes, Jenn!

          • Support @ Minimalist Baker says

            We haven’t tried that, but it should be okay. You may need to add a little more dairy-free milk the next day if the batter seems dry.

          • Felicia says

            The cake did not rise for me other than that it was delicious and moist.
            Any suggestions ?? I measured everything exactly.

          • Support @ Minimalist Baker says

            Hi Felicia, sorry to hear that. Is it possible your baking powder is expired?

  66. Ruth Abela says

    I was really sceptic at first about making a vegan chocolate cake. It is incredible! I think most people would not even realize it’s vegan and gluten free. The taste and texture both perfect. Will make it again!

    • Support @ Minimalist Baker says

      Sorry to hear that, Janice! Is it possible the bananas you used were too ripe? If not, you could try subbing sweet potato purée.

      • Janice says

        Actually they weren’t too ripe. It’s okay though. We all have different tastes. I still love you and your recipes. You have some of the best plant based recipes on the internet. Keep up the good work!

      • tanya says

        Do we cook the sweet potatoes and then puree them? Wanted to know how is banana helping with the texture here? So that I can maybe look for alt. This recipe looks bomb! I will be making it for my anniversary but Im allergic to banana. So wanted to know what can i use instead.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yes, you’d cook the sweet potatoes then mash. The banana adds sweetness and moisture. Also helps bind. Let us know if you try!

  67. Annalisa says

    Hi, could you let me know what I could substitute the banana for? I am intolerant.

    I thought coconut yogurt or aqua faba? But I don’t know the quantities.

    Thank you, also I love your recipes!!

    • Support @ Minimalist Baker says

      Hi Annalisa, we think you could try subbing a little more applesauce + sweet potato purée. Let us know if you try it!

  68. Pavitra says

    I wanted to try a chocolate cake for my daughters birthday and I am so glad to have found this recipe. It was everything I was hoping it would be …moist and decadent!! The date ganache is just heavenly!! I disagree with some of the comments. There is no smell or taste of bananas. We loved the recipe so much I cannot wait to make it again for my husbands bday! I will be baking this regularly regardless of any occasions, it is that good!! Thank you Minimalist Baker for all the wonderful healthy recipes you share! I do not miss out on store bought unhealthy treats at all ..thanks to you! God Bless!

    • Ena says

      I have made it for my birthday with the oil free chocolate frosting and it turned out amazing! Fluffy and moist, intense chocolate flavour but not too sweet or heavy.
      I ended up needing slightly less then 2 cups of almond flour to reach the desired consistency.
      I am definitely not experienced in vegan and gluten free baking, which means that this cake is very easy to make.
      This could be my new favourite cake :)

  69. May says

    hi! does it matter that I only have sweetened applesauce and also would a mix of apple sauce and yoghurt be okay? thanks!

    • Support @ Minimalist Baker says

      Hi May, you may want to reduce the other sweeteners if using sweetened applesauce. A mix of the two should work well!

  70. Deanne Duraes says

    Tried this following the exact recipe but used 0.25 cup of maple syrup. Texture – beautiful, colour – rich and dark, taset- I just can’t shake the banana flavor being so prominent. My banana was not even that ripe. If I try again I am going to sub with sweet potato puree.

  71. DB says

    All I taste is banana. All I smell is banana. And not just me. Everyone who ate it was like hhmm it’s good but banana ?? gross. My bananas were ripe. I measured. I don’t know how others haven’t had the same experience. Not my favorite recipe.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience! Is it possible the banana was too ripe? If not, you could try subbing sweet potato purée.

  72. Amb says

    Has anyone had success using a DIY almond flour? I was thinking of using the raw almonds I have (not blanched) and making them as fine as possible in a food processor…….. Just curious!

  73. Linda Schwandt says

    Thank you so much for this cookbook! My husband is on the Dr. Dean Ornish diet for heart health. He is limited to 25 fat grams per day. There are so many good ideas and options here. I haven’t made any of these recipes yet, but we have been enjoying some of your other recipes like the watermelon ice dream. Thank you for all you are doing.

  74. Holly says

    This recipe was so easy to follow. The texture of the cake is moist and not too dense. I used Costco/Kirkland Almond Flour. 28min was perfect for me. And the vegan chocolate ganache was the perfect accompaniment. I even had to improvise as I didn’t have enough mashed banana. I was just shy of the required amount so I topped up with more applesauce and luckily it worked. My non GF/vegan brother was skeptical but he loved it and said it tastes like regular cake. And my 13yr daughter who hates cake (weird right?) also licked her plate clean.
    Next time I will follow your suggestion and try this with beet puree to see if I can make a red velvet version.

  75. Jen says

    I have made this cake and adore it! I’d love to be able to make it for some good friends who also happen to have severe allergies to tree nuts and potato (in other words, the flours in the original recipe could actually kill them). So..in the interest of doing no harm I’d love to know if there’s any way to make this nut-free? I imagine I could substitute potato starch for arrowroot. Thank you!

    • Support @ Minimalist Baker says

      Hi Jen, maybe a seed meal such as sunflower? We haven’t tried it though and can’t guarantee results. Let us know if you do some experimenting.

  76. Holly says

    Is there a way I could make this a red velvet version? Maybe sub in some beetroot powder for some of the cocoa powder?

    • Support @ Minimalist Baker says

      Hi Holly, maybe? But we think beetroot powder might make it too bitter. You might be able to sub some of the applesauce/banana for beet purée. Let us know if you do some experimenting!

  77. Cassie says

    I made this cake, and it is the closest gf cake recipe I’ve come across that mimics the fluffiness of a wheat flour cake. The chocolate ganache icing is pretty darn amazing and my only tweak was to add a tablespoon of almond butter to the ganache that went between my cake layers for an added flavour dimension. It is soooo good. Thanks!

  78. Kirstin says

    Phenomenal! I have made this twice for my kids birthdays and it’s been a huge hit. No one had any clue it was vegan. My dad is very particular about chocolate cake and said it’s one of his favorites. I will definitely be making it again. Thank you for another fantastic recipe, huge fan of minimalist baker!

  79. Sofía says

    Hi! Can I replace the potato starch with cornstarch or something else?
    Thank you! I love your recipes! I’m from Argentina :)

  80. Monica says

    Thank you so much for your wonderful recipes!
    Can I use Tapioca flour (which is starchy) instead of potato starch?

    • Support @ Minimalist Baker says

      Hi Monica, Tapioca can make things gummy. 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

  81. Michelle Duncan says

    SO good. Made this for a friends birthday into cupcakes, it made 28 but I could have filled the tins a little fuller and made 24. I am at high altitude and the only thing I did differently was bake for 14min. I also use Costco’s almond flour and it works great. My friend loved them and ate 4 in one sitting!! Will make again for sure!!

  82. Julie says

    Tasty! I’m new to vegan recipes and this recipe is really good. I subbed brown sugar for the coconut sugar as well as all-purpose flour for the coconut flour (couldn’t find them). I also added about 2 tbsp of instant coffee and 1/2 bag of dairy-free chocolate chips. YUM! Going to try this in a trifle with whipped coconut cream and cherries. Definitely a repeat recipe! 👍🏼👍🏼

  83. Alpha says

    I love your recipe easy and so good. I used arrowroot as a substitution of potato flour and it still good. Thank you so much for the recipe

    • Support @ Minimalist Baker says

      Hi Anne, we haven’t tried it, but we think the best alternative for the banana would be subbing more applesauce. Let us know how it goes!

  84. Amanda Fullam says

    I was sceptical that I would stuff this up.. had sweet potato starch not potato starch and made oat flour to sub for almond flour and it worked out beautifully. Very chocolatey. Added vegan ganache and some raspberry/apple sauce and it was magic. I’m so impressed with myself (and this recipe).

    • Support @ Minimalist Baker says

      We’re so glad it turned out well, Amanda! And love the raspberry addition. Thanks so much for sharing!

    • Della Nicole says

      This is such a great recipe! But for some reason mine is always crumbly when we go to cut it ( I have the same problem with the vanilla version ) any ideas what could be going wrong? Over baking? Needs more moisture?

  85. Audrey says

    I love the recipe and will make it soon, but right now I am looking for a chocolate cake recipe for a nut-allergic friend. Do you have anything? I considered switching the almond butter for tahini, and the almound flour for ground oats… but maybe you have some tested-and-tried recommendations instead?
    I would love your help!
    And I do love your blog!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m wondering if you could do a blend of GF flour and a seed meal, such as sunflower? You could also try light (untoasted) buckwheat flour perhaps?

      • Tara says


        Could you sub oat flour for the almond flour?
        My friend cannot have almonds, so I would replace almond butter with cashew and use cashew or oat milk?

        Thank you!

        • Support @ Minimalist Baker says

          Hi Tara, we haven’t tried it with oat flour, but it looks like another reader did so with success. And yes, those other subs would work well. Let us know how it goes!

  86. Abby says

    This looks wonderful! I want to have it for my birthday party this weekend :) I am not gluten free and don’t have some of those flours on hand could I use white whole wheat flour instead of the almond flour and potato starch? Usually I use less whole wheat flour because it tends to create a denser crumb, or I increase the applesauce or liquid. Would you recommend doing either of those things? Thanks so much for all the wonderful recipes!

    • Support @ Minimalist Baker says

      Hi Abby, Happy birthday! We haven’t tried this recipe with those modifications so we aren’t sure whether they would work. We’d suggest checking out this recipe instead. Hope that helps!

      • Shweta Bajee says

        I tried this recipe today, only modification was honey instead of maple syrup. (There’s none on the market, go figure covid)
        The cake was moist and came out beautifully. My only concern was it was really heavy, good thing I paired it with a light vanilla whipped cream. A ganache would have made it even heavier. Any idea where I might have messed up?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Really heavy as in dense? It is a dense cake for sure. Gluten-free cakes don’t rise quite as much so they are more dense. However, how did it taste?

        • Latifa A. says

          I’m on an ultra restrictive low fodmap diet right now and unfortunately apples and ripe bananas are a no-go. Any ideas for something that would act similarly? Pumpkin maybe?

          Toying with the idea of using eggs…my stomach hasn’t been tolerating eggs scrambled/fried/etc. but it’s seemed to be okay in baked goods.

          Thanks for the help. You’re my go-to for recipes of all kinds.

          • Support @ Minimalist Baker says

            Hi Latifa, Maybe? But we think this recipe might be a better fit. A few readers have subbed pumpkin purée in it with success. Let us know if you try it!

  87. Ana says

    I forgot to add almond flour but I’ll let y’all know how it turns out. Next time I won’t try to multi-task while baking but I did sub coconut flour and arrowroot starch for potato starch. It just won’t be as fluffy as it could have been if I remembered the almond flour. It looks like a brownie but I could still work with it and it still tastes great.

  88. Wakami Hagiwara says

    I made this and was amazing result. I didn’t bake for so many years because of my family’s Different diet restrictions . Yesterday we could Enjoy all together to celebrate my son’s birthday. Thank you,thank you

    • Support @ Minimalist Baker says

      Aw, we’re so glad everyone was able to enjoy it! Thanks so much for the lovely review, Wakami!

  89. Kim says

    Thank you for this recipe! It was very easy, love the one-bowl, and the texture is amazing. I was bummed I could still taste the banana. I did read another reviewer could taste it, too so I made sure to use a banana with no yellow spots and even added a little extra vanilla and some espresso powder to help mask the flavor. That pesky banana still came through. Maybe I’m just extra sensitive to the taste… or maybe it’s just in my head ;) Either way, I’ll still eat it (and probably share) and am determined to try again, maybe with the sweet potato substitution next time.

  90. Dominique says

    Making this cake tomorrow for my sons birthday! The only thing I don’t have is applesauce. Is there a substitute you recommend or am I able to use more banana?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think more banana would work! Either that or sub finely grated apples. Or even beet or sweet potato purée. Let us know how it goes!

    • Zuzana says

      The cake is very lovely! I used the vegan ganache icing and it was great together :) I like less sweet things, so I used bit less sugar and maple syrup, (not much, I was worried it would mess up the cake structure), but still found it bit too sweet. I will try to cut some more next time (yes, there will next time :P ) Any recommendation how much is safe to cut??

      • Support @ Minimalist Baker says

        Hi Zuzana, we haven’t tried reducing it, so we’re not sure! But we’d say probably not less than half. Let us know how it goes!

    • Support @ Minimalist Baker says

      Oh that should work well! We’d suggest the whisk attachment to start and then switch to the paddle. Let us know how it goes!

  91. Jeanette says

    OMG!! This cake is amazing! So moist, and so healthy too!
    Will make again, and again.
    Thanks for such a fantastic recipe!

    • Support @ Minimalist Baker says

      Hi Sheree, Tapioca can make things gummy. 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.

        • Support @ Minimalist Baker says

          Hi Valeria, we haven’t tried that and can’t guarantee results. Potato starch is pretty unique in its texture so we would recommend using it if at all possible!

          • Hannah says

            I was SO excited to make this but was disappointed by how much money tasted like banana. Did anyone else notice the same with theirs? I’m wondering if my banana was too ripe, or if I should substitute it for sweet potato purée next time.

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Hmm, the banana here should be subtle, as the chocolate is definitely the star flavor. Next time I’d recommend a slightly less ripe banana! We’re not sure if sweet potato works but if you try it let us know!

  92. Lisa Fiorello says

    What a wonderful cake! I made this for my daughter’s birthday. It was so delicious. I did substitute the potato starch with arrowroot starch and coconut flour as suggested in the recipe. I used the vegan ganache frosting recipe and topped the cake with fresh berries. My vegan and non vegan family members all loved it. Thank you Dana. We love your recipes!

    • Support @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Lisa. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. Sheree says

    Hi! I don’t have store bought apple sauce so is there a replacement for that or an easy way to make applesauce. Thank you!

  94. Jamita says

    I don’t usually write comments, but felt inspired by the flavors to do so. There were many comments about using other flours due to nut allergies. I used 1 cup brown rice, 1/2 c ground flax, 1/2 c ground pumpkin seeds, and 1/2 c teff. I loved them. Texture and taste are amazing. Thanks for sharing your tricks of this sweet and sometimes sticky way. Oh also did cupcakes bakes for 20 minutes

  95. Julia says

    I made this cake for my birthday and it was a-mazing!!! I did the substitution for the potato starch and it turned out great. Can’t wait to make it again – but will have some self-control and wait a bit :)

  96. Sherri Neil says

    Hi Brandi, I just realized this called for potato starch. I did find arrowroot powder, but is that the same as arrowroot starch? I was also wondering if I could sub coconut milk for almond since I just made some for the frosting, which by the way is delish? If the arrowroot won’t work is there another sugar free cake recipe that would go good with the frosting? I’m making this for my friends birthday tomorrow. Thanks so much for your help

    • Support @ Minimalist Baker says

      Hi Sherri, yes, arrowroot starch and powder are the same. We haven’t tried this one with coconut milk, but it should work. Depending on the fat content of the coconut milk, it may end up more rich. Let us know how it goes!

      • Sherri says

        Oh shoot, a year later and I just realized I never told you how great this turned out (posted it on Instagram though) the substitutions worked great and my friends all loved it. Thanks for helping me give my friend her favorite birthday present

  97. Lilian says

    Hi, for the potato starch, when you indicated that it’s possible to sub 1/2 arrowroot start, 1/2 coconut flour.

    Do you mean I can sub the potato start for 1. 1/2 arrowroot starch + 1/2 coconut flour or
    2. Sub it with either 1/2 arrowroot start OR 1/2 coconut flour ?

    Thanks for the clarification in advance !

  98. Robin Dryden says

    I made this cake as a three layer cake. I used home made raspberry jam and vegan vanilla cream cheese frosting between the layers and vegan chocolate ganache on the cake exterior. The cake looked and tasted wonderful but it was impossible to slice. Every slice crumbled, it was terribly disappointing as it’s not a cheap cake to make.

    • Support @ Minimalist Baker says

      Hi Robin, we’re so sorry to hear that! Did you make any modifications to the cake ingredients? Or is it possible it was baked too long?

  99. Md says

    Can you make this without the banana? Or is the a sub for it? My son is allergic to bananas. Also, can you use regular sugar instead of coconut sugar as he is also allergic to coconut. Thank you!

    • Support @ Minimalist Baker says

      We haven’t tried with these changes so can’t guarantee results. But we think the best alternative for the banana would be subbing more applesauce and regular sugar should be okay. Let us know how it goes!

  100. Sparrow says

    Could you bake this cake in two 2 1/2- 3 inch circular cake pans? I only have two, and I’m wondering if this cake would be to wet if it’s baked in to deep of a pan/pans.

    • Support @ Minimalist Baker says

      Hi Sparrow, are you referring to the height or diameter of the pans? If diameter, those would be too small. We’d recommend two standard 8-inch round cake pans, one 9×13-inch pan, or three 6-inch round pans. Hope that helps!

  101. Melanie says

    That looks so gorgeous! I am looking for a gluten free devil’s food cake, and I know the devil’s food distinction vs just regular chocolate cake can be kind of subtle. Does this cake have a red tint in real life as it does in the photos? I imagine the type of cocoa you use makes a difference (I believe Dutch process would not produce a red tint but “natural” cocoa might). Also if anyone has tried substituting more applesauce for the banana I would love to hear how it went.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t have a red tint in real life. It’s a rich chocolate brown color. But yes, dutch process will naturally have a more red hue. You could also try adding some beet purée for that affect!

  102. Alex says

    I don’t have potato starch could I just sub cornstarch? I read the comments about using coconut flour and arrowroot starch but don’t have the arrowroot starch either! Thanks

    • Support @ Minimalist Baker says

      Hi Alex, we haven’t tried that and can’t guarantee results. Potato starch is pretty unique in its texture so we would recommend using it if at all possible!

  103. Simone says

    Hi there, going to make this on Friday for a going away party.

    If I plan to use normal all purpose flour, do you think it’s a 1:1 substitution? I have a lot of AP flour on hand, and would prefer to use instead of buying almond flour (which is quite pricey and the ‘fineness’ of the product seems to vary by brands here in Australia). I do plan to use the potato starch as instructed.

    Many thanks in advance,

    • Support @ Minimalist Baker says

      Hi Simone, 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!

    • Support @ Minimalist Baker says

      Hi Mai, we haven’t tried with other sweeteners, but maybe agave (or honey if not vegan). Let us know if you do some experimenting!

  104. Sarah says

    Amazing recipe! Fantastic texture! I’m just wondering if anyone else felt that the bicarb was a little bit too much? I could feel it in the final product even with a frosting on top.

    • Support @ Minimalist Baker says

      Hi Sarah, sorry to hear that! We didn’t notice it, but we’ve heard some people can taste it more than others. Let us know if you experiment with the amount!

  105. Emmeline says

    Wow! Not only was this delicious, but even more importantly it was easy enough to make with my 3, 5, and 6 year olds “helping.” This will definitely be a repeat dessert in my household!

  106. anna says

    I made this with the kids and it came out GREAT! It is dense and moist. You need to drink water with it or use a whipped cream but since we are trying to avoid dairy, I mixed together coconut from the can and coconut sugar and smeared a little on top and then paired it with a juicy plum. I’m thinking coconut with frozen berries in the processor may be good, too, but haven’t tried that yet. the no-oil frosting tasted badly – too much peanut butter taste. I tried again without pb and a little coconut oil and it came out wrong again. I’m new to the vegan/plant-based world.

    But anyway, the recipe came out awesome and we tried it in ramkins and also as cupcakes. just less baking time. I think it was 20 min. I cook/bake by smell, taste most of the time. I put unsweetened shredded coconut on mine with a pinch of coconut sugar over it and it was great. totally recommend this recipe.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Anna! We’re so glad the cake turned out well. Sorry to hear the frosting wasn’t as successful. We’d recommend a creamy cashew butter for best results next time. But coconut whipped cream also sounds like a lovely alternative =)

  107. Melissa says

    Best recipe for GF vegan cake I’ve come across. The cake is so flavorful and moist; the ganache frosting is out of this world! Thanks for another amazing recipe. I’ll definitely be making this again soon.

  108. Raiza Hammoud says

    Oh man oh man oh man! What a cupcakes!! I made them for a friend who eats gluten free and man oh man! These are the most amazing chocolate cupcake I ever did eat. Pff!! Will DEFINITELY remake them over and over and over and over and….well you get the point. If I could, I would give it 35 stars.

  109. Lisa Rutigliano says

    This cake came out great. I used more applesauce in place of the bananas just because that was on hand. I read that the starch may cause it to dry out after a couple of days. Would xantham gum help the moisture or would it hurt the texture of the cake?

    • Support @ Minimalist Baker says

      Hi Lisa, we’re so glad it turned out well with the applesauce! Hmm, we’re not sure about xanthan gum helping with moisture as it’s more for binding. But let us know if you try it!

  110. Amy says

    This cake, paired with your vegan ganache, was outstanding! I used coffee instead of milk. I am wondering how to eliminate the taste of the banana. It’s subtle but it’s there. I will definitely make this cake again! Delicious!!

    • Support @ Minimalist Baker says

      Hi Amy, we’re so glad you enjoyed it! You could try using a less ripe banana or maybe subbing applesauce? But we haven’t tried that, so not certain it would work. Let us know if you do some experimenting!

  111. Abby says

    This recipe is perfect, it made the BEST chocolate cake I have ever eaten. My non-allergy/vegan family and friends would not believe me that it was gf/vg. 10/10!
    Living in the UK I had to get some of the ingredients from Amazon, but it is totally worth it as I don’t believe it would have worked this well with substitutions

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it, Abby! Thanks so much for the lovely review!

  112. 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.

  113. 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!

  114. 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!

  115. 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.

  116. 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

  117. 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!

  118. 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?

  119. 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.

  120. 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

  121. 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!!

  122. Fiona says

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

  123. 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

  124. 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!

  125. 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.

  126. 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!

  127. Shannan says

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

      • Michelle says

        Hi! What can I sub for almond flour as I am making it for someone with an almond allergy?
        Also love love love all of your recipes I’ve made as does my husband.

        Thank you!!!

        • Support @ Minimalist Baker says

          Aw, we’re so glad you both enjoy them, Michelle! What about subbing cashew flour? Or another nut/seed meal that’s light? Let us know if you try!

          • Michelle Higgs says

            Thank you! Do I just sub one for one if I am using something like A sunflower seed flour?

          • Support @ Minimalist Baker says

            We haven’t tried it, so we can’t say for sure! But yes, we’d say 1-1 and adjust from there until it looks like the photos.

  128. 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!

  129. 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!

  130. 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.

  131. 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!