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.
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.
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.
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.
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!
We hope you LOVE this cake! It’s:
Fudgy
Fluffy
Rich
Chocolaty
Naturally sweet
Easy to make
& DELICIOUS!
It’s perfect for special occasions (such as birthdays) and beyond!
More Vegan Gluten-Free Cake Recipes
- 1-Bowl Vegan Gluten-Free Vanilla Cake
- 1-Bowl Chocolate Hazelnut Cake (Vegan + GF)
- 1-Bowl Vegan Gluten-Free Carrot Cake
- 1-Bowl Pumpkin Cake (Vegan + GF)
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!
1-Bowl Vegan Gluten-Free Chocolate Cake
Ingredients
CAKE
- 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)
FROSTING (choose one) optional
Instructions
- 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).
Video
Notes
*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.
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.
Thanks for sharing, Kim! We appreciate the feedback.
Jared says
I followed the exact recipe and it turned out AMAZING! So moist, rich and delicious!
Yay! We’re so glad it turned out well! Thanks for sharing, Jared!
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?
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??
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!
Homegnome says
Can an electric mixer be used for this? Difficult to mix with arthritis hands.
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!
Jeanette says
OMG!! This cake is amazing! So moist, and so healthy too!
Will make again, and again.
Thanks for such a fantastic recipe!
We’re so glad you enjoyed it, Jeanette! Thanks so much for the lovely review!
Sheree says
Can I replace potato starch with tapioca starch? Thank you
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.
Valeria says
Would we possibly be able to substutute the potato starch with more cornstarch?
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.
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!
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!
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
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!
Yes! Find our recipe for applesauce here.
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
Lovely! Thanks for sharing, Jamita! SO helpful.
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 :)
Yay! We’re so glad you enjoyed it, Julia! Happy birthday!
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
Sherri
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
Yay! We’re so glad to hear it. Thanks so much for coming back to leave a review, Sherri!
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 !
Hi Lilian, we mean 1/2 cup arrowroot starch + 1/2 cup coconut flour. Hope that helps!
Sherri Neil says
Well, I posted a picture on Instagram, I was so impressed with how it turned out. The coconut milk worked fine. Thanks again for all your wonderful recipes.
Thanks for sharing, Sherri!
Michaela says
Does the tahini (sub for almond butter) change the flavor of the cake??
No, it shouldn’t be noticeable.
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.
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?
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!
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!
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.
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!
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.
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!
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
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!
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,
Simone
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!
Mai says
Hi! What other ingredient can I replace maple syrup? Thank you :)
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!
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.
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!
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!
Whoop! So glad to hear it, Emmeline! Thanks so much for sharing!
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.
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 =)
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.
Whoop! Thanks so much for the lovely review, Melissa! xo
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.
Whoop! Thanks so much for the lovely review, Raiza! xo
Danyelle says
Holy moly guacamole! This is one delicious cake!! Will be making this over and over.
Whoop! Thanks for sharing, Danyelle!
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?
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!
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!!
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!
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
Yay! We’re so glad everyone enjoyed it, Abby! Thanks so much for the lovely review!
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.
haha yay! Thanks for sharing, Nora! xo!
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.
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!
Judryn says
I don’t have potato starch. Can I substitute with something else?
Hi Judryn, we haven’t tried it, but suggest mixing coconut flour + arrowroot. Let us know if you try!
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!
AMAZING. Thanks for sharing, Judie!
Dace says
Can almond flour be substituted with chickpea flour?
Unfortunately not. It will taste like beans and be gummy.
RS says
What other flour could I use instead of almond that would be gluten free? We can’t have cashew, rice or wheat either.
We haven’t tried with any subs so we’re not certain it will work. But we’d say another light nut/seed meal? Maybe hazelnut?
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.
Lovely! Thanks for sharing, Pauline! I agree – the fluff factor is real :D
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
So great! Thanks for sharing, Emily! xo
Noa says
How much coconut flour did you use?
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!
So lovely! Thanks for sharing, Sarah!!
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!
Yeah that should work! Same temp, just watch bake time. The chocolate one, in particular, bakes pretty fast!
Rita says
My cakes came out super flat…tastes good but I followed the recipe to a t…any thoughts
Hmm, they shouldn’t have been flat. Were your leavening ingredients fresh? Make any other modifications, even slight?
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.
yay yay! Thank for sharing, Aesha!
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
Sara
New Zealand
So wonderful! Thanks for sharing your substitutions, Sara!
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!!
Yay! Thanks for sharing, Ophelia! Agreed, it’s nice even without frosting.
Fiona says
This cake was decadent, rich, and so delicious! The frosting was perfectly sweet. My whole family loved it!
So great! Thanks for sharing, Fiona!
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.
So great! Thanks for sharing, Lee!
Fiona says
This tasted good but my cake just crumbled when cut. Do you know why this would be?
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
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!
I’d say a bit more applesauce + sweet potato purée? Let us know if you try.
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.
Thanks for sharing, Gary!
Azure says
Have you tried baking this as cupcakes?
We haven’t! But other readers have done so with success!
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,
Ella
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!
Yay! Thanks for sharing, Ella!!
Shannan says
This was delicious! I halved the recipe and baked it in a loaf pan. So good. Great texture and flavour.
Smart! Thanks for sharing, Shannan!
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!!!
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?
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.
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!
So great! Thanks for sharing, Julie!
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!
Lovely! Thanks for sharing, Karen!
alexis x says
Is there another sugar I can use besides coconut sugar? I just dont have any on hand right now.
Hi Alexis. Cane sugar or white sugar should work.
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.
Thanks for sharing, Lori!
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
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!
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 :)
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.
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.
haha yay! Thanks for sharing, Kelsey!
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**
We’re so glad you enjoyed this recipe, Rina! Thanks so much for the lovely review! xo
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?
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!
Simone Briggs says
Hi there, did you try subbing for AP flour (for the potato starch and/or the almond flour)? If so, how did it go and any tips to share?
Bee says
I did try subbing all purpose flour for all the flour listed. It went well – the cake was dense (but I think it might be that way normally?), but delicious! I would make it again with the all purpose flour… just know it is thick for sure but that just made each slice taste extra rich in my opinion!
Ashley says
Can i replace potato starch with tapioca, arrowroot or corn?? Thanks.
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.
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!
I think so! The chocolate flavor may not be as intense, but it should still work. Keep us posted!
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?
What about subbing cashew flour? Or another nut/seed meal that’s light? Let us know if you try!
Shamani says
Hi, i am keen to try this. Unfortunately I don’t tolerate potatoes. Is there something else I could use? Thanks.
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!
Evalata says
Super excited! I have a big bag of arrowroot powder, can I sub for the potato starch? 🤎🌻
We haven’t tried that but may suggest mixing coconut flour + arrowroot for best results. Let us know if you try!
Amanda says
Any subs for potato starch? I have everything but that…
It’s kind of a key ingredient, but the closest sub would be a blend of arrowroot + coconut flour?
Dharma Mateu Carril says
Hi!
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…
Thanks!
Our best suggestion is a blend of arrowroot and coconut flour! We haven’t tried it, though, and can’t guarantee the results!
Caroline says
This sounds great – is there something I could substitute for the potato starch like tapioca starch or arrowroot powder? TIA!
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.
Caroline says
Thanks! Sounds good, I will let you know if I give it a go 😎
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.
Perhaps! That or even sweet potato puree? Let us know if you try!
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!
Yay! Thanks for sharing, Elizabeth!
D says
May I know if its possible to sub the bananas for something else?
Thanks
Perhaps trying some sweet potato puree? We haven’t tested other ingredients so let us know how it goes!
Wendy says
Hi there,
Is there a way for us to make it nutfree?
We aren’t sure. Perhaps using a seed meal instead of almond meal?
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!
Perhaps! We haven’t tried it. Let us know if you do!
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?
That may work! Let us know if you try, Monica!
Monica says
Thanks, Dana. I will let you know.
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!
Perhaps, but we tested it only with these ingredients / quantities, so let us know how your variations go!
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.
Thanks!
Amy says
Can coconut palm sugar be used for the coconut sugar?
Should work!
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!
That should work! As for frosting, you could try this ganache!
Christine says
I got the email with the recipe today and started making it right away! We all loved it!
Yay! Thanks for sharing, Christine!!
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 :)
Perhaps butternut squash or beet puree?
Marci says
Hi there…this looks super great! Wondering if I could sub arrowroot or tapioca flour for the potato starch??
We haven’t tried that but let us know if you do! Our best recommendation would be a blend of arrowroot and coconut. xo!
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!!
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!
Abby says
Hi Dana!
Do you think I could use regular flour in the same amount and Oat milk instead of Almond?
The oat for almond milk should be fine. We haven’t tried regular flour – let us know if you do!
Lisa says
Is there a substitute for potatoe starch
We’d recommend a blend of arrowroot and coconut. But we haven’t tried it! Let us know if you do.
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?
Hmm, that’s tough! Perhaps you can omit? It will be more dense for sure. Let us know if you try!
NC says
Hi. You can make your own baking powder with baking soda and cream of tartar that way there’s no corn starch in it.
Thanks for the tip!
Beth Ann says
Hello!
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. 🙏
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!
Shilpa says
Hi Dana,
Can I use tapioca starch in place if potato starch ?
Thank you !
🌟🌈
I’d probably suggest arrowroot instead as tapioca can make things gummy.
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!!
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.
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.
I’d say either a GF blend, or coconut flour and arrowroot starch mixed together. Let us know if you try!
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.
That could work? I’m suggesting to others to try a GF blend, or arrowroot + coconut flour!
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?
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!
Brittny says
What else could I substitute the almond flour for?
Cashew flour or another nut or seed meal, perhaps?
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,
Kiriakitsa
Hmm, we haven’t tried that but perhaps trying stevia or monkfruit instead?
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!
Hmm, we’ve never cooked with monkfruit sweetener. I’d say add to taste!
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?
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!
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?
regular sugar should work. As for potato starch, I’d recommend a GF blend, or arrowroot + coconut flour.
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?
Perhaps! Or try sweet potato puree?
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?
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!
Anna says
Have you made this into cupcakes? If so, how long would you bake them for?
We haven’t! But I’m guessing same temp for 10-ish minutes less bake time?
Claire says
Hi
What can I substitute almond flour with ? The recipe sounds great but I have an allergy to almonds .
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!
That reduction should work! Just play with the dry ingredients as needed to compensate for thicker batter.
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.
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 😅
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.
Sruthi says
Is potato startch absolutely necessary? Can I skip it?
It is from our experience, but we haven’t tested it otherwise. Let us know if you experiment!
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!
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?
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.
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
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!
Deborah says
Hello! Can I use oat flour instead of potato flour for this recipe? Also, can I sub eggs for the applesauce?
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!
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!
I wouldn’t recommend. Tapioca can get gummy. I’d say a GF blend, or arrowroot + coconut flour? Let us kow if you try!