Gluten-Free Birthday Cake (Vegan)

Jump to Recipe
Three layer gluten-free vegan Chocolate Cake with Coconut Whipped Cream topped with fresh berries

A birthday cake? Yes, a birthday cake!

Why, you ask? Because it’s the eve of my 29th birthday and I’m feeling a little sappy (and vain).

Like whoa, 29 is almost touching 30. Look out world.

Using a hand mixer to make homemade Coconut Whipped Cream

First, let’s talk about the cake:

1 Bowl
Simple methods
Super chocolatey
Mega moist
Not too sweet
Adapted from this bad-boy
Brimming with coconut whipped cream
Loaded with berries

Who’s ready to party?

Coconut whip, fresh berries, and layers of cake for making homemade gluten-free vegan birthday cake

Second, in celebration of my birthday, I give you 29 things I’ve learned thus far in life:

  1. Sometimes, following your passion actually works. An obsession with food led me to create this blog (and it’s the best job ever).
  2. Ordering a double scoop ice cream sundae past high school is not sustainable.
  3. Life is about so much more than the way you look.
  4. Marrying your best friend is the best idea, ever.
  5. When in doubt, Indian takeout.
  6. (Cliche as it may be) dance whenever the mood strikes.
  7. Good friends make all the difference.
  8. Listen to your body and be your own health advocate – no one else will do it for you.
  9. Stop telling people what to do. It never works anyway.
  10. Always play with puppies. Especially the super tiny cuddly ones.
  11. Rainy days are underrated.
  12. Do the things that make you happy, even when you feel silly.
  13. Use your lady balls whenever necessary. You know what I mean, ladies.
  14. Travel often – it’s not good to live in a bubble. Besides, the world is pretty damn beautiful.
  15. Stand up for yourself even if it’s uncomfortable.
  16. Never go camping. Like, ever. (But do s’mores often.)
  17. Getting up early is overrated.
  18. Planning ahead really does help your workflow and sanity. (See my Editorial Calendar here.)
  19. Meeting internet friends in real life almost always works out.
  20. Writing a print cookbook will be one of the hardest (and most fulfilling) things I’ll ever do.
  21. Every summer, get in the water (at least once).
  22. When in doubt, go to the ocean (and order pizza).
  23. It’s OK to creep out on You Tubers (i.e. Vivianna and ImJenn). It’s my newest form of therapy.
  24. Dark chocolate > candy.
  25. Live where you love (e.g. Portland, Oregon)
  26. Life is too short to work at a job you hate.
  27. Brunch is always the answer.
  28. But first, coffee (so true).
  29. When it’s your birthday, always eat cake (it’s your one legit excuse per year – get on board).
Plate of gluten-free vegan Chocolate Cake with Coconut Whip and Berries

I went with coconut whip “frosting” for summery vibes, but you could totally opt for a traditional frosting if you prefer. A few options include my Vegan Chocolate Ganache, Vegan Cream Cheese Frosting, and Vegan Buttercream. Or, keep it simple with a dusting of organic powdered sugar or cocoa powder.

The berries kind of make it, especially in summer! So whichever frosting route you decide to go, definitely consider these as a finishing touch.

Amazing gluten-free vegan summer birthday cake resting on a cake stand

Make this cake for your own birthday (like I did), or for family and friends. It’s the perfect treat everyone will be able to partake in and fully enjoy.

If you do, let us know what you think! Leave a comment below, rate it, and tag a picture #minimalistbaker on Instagram. We love seeing what you come up with. Happy baking, friends!

Slice of gluten-free vegan Chocolate Cake with Coconut Whipped Cream and fresh berries
Plate of our 1-bowl gluten-free vegan Chocolate Birthday Cake with a slice removed

Gluten Free Birthday Cake (Vegan)

A moist chocolate gluten-free birthday cake made in just 1 bowl! Three layers of fluffy chocolate cake, coconut whipped cream, and fresh berries makes it the perfect summer birthday cake!
Author Minimalist Baker
Triple layer Vegan Gluten-Free Chocolate Cake topped with fresh berries
4.86 from 106 votes
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (frost just before serving)
Does it keep? 2-3 Days



  • 1 cup unsweetened plain almond milk (DIY recipe)
  • 1 1/2 tsp apple cider vinegar
  • 4 Tbsp flaxseed meal (to make flax eggs)
  • 10 Tbsp water (to make flax eggs)
  • 1 Tbsp baking soda
  • 1/2 cup avocado oil
  • 2/3 cup maple syrup or agave nectar
  • 2/3 cup cane sugar (I subbed half with coconut sugar)
  • 1 1/2 cups unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 cup unsweetened cocoa powder
  • 1 cup almond meal (finely ground from raw almonds)
  • 1/2 cup gluten-free oat flour (finely ground from raw oats)
  • 1 1/2 cups gluten-free flour blend*


  • 2 14-ounce cans coconut cream (or full-fat coconut milk* // chilled overnight in the refrigerator)
  • 1 tsp vanilla extract
  • 6-8 Tbsp organic powdered sugar
  • 1 cup fresh berries (strawberries, blueberries, blackberries)


  • Preheat oven to 350 degrees F (176 C) and butter three 8″ round cake pans (or line 24 muffin tins with paper liners // adjust number/size of pans if altering batch size). Dust pans with gluten free flour and shake out excess.
  • Measure out almond milk in a liquid measuring cup and add vinegar. Stir and let curdle while moving onto the next step.
  • Prepare flax eggs by mixing water with flaxseed meal in a large mixing bowl and let rest for 5 minutes.
  • Next, add baking soda to the almond milk vinegar mixture and stir. Set aside.
  • Add the oil, cane sugar, and maple syrup to the flax egg and beat/whisk to combine.
  • Next, add applesauce, vanilla, and salt and beat/whisk to combine. Then add almond milk mixture and whisk again.
  • Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour and beat/whisk to combine, making sure no large clumps remain.
  • If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
  • Divide batter evenly between the three prepared cake pans (or muffin tins). Bake cakes for 30-40 minutes (cupcakes for about 28-35 minutes) or until a toothpick inserted into the center comes out completely clean and the edges appears dry. (Time will vary if you subbed ingredients, as well as depending on the size of your pans.)
  • Let cake rest in the pans for 15 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
  • In the meantime, prepare your coconut whipped cream. Follow these instructions to make a double batch, sweetened to taste (I found 6-8 Tbsp | 42-56 g to be the right amount // amount as original recipe is written // adjust if altering batch size). Set in the refrigerator to chill/firm up while cake cools completely.
  • NOTE: Assemble just before serving so the whipped cream doesn’t over-moisten the cake.
  • To assemble, lay down one cake bottom side up on a serving plate or cake stand. Spread on a semi-thick layer of coconut whipped cream and top with second cake, also bottom side up. Frost with another layer of coconut whipped cream.
  • Carefully top with remaining cake (also bottom side up) and frost the top generously with remaining coconut whipped cream. (You may not use it all, which you can reserve for serving). Top with berries and serve immediately (or cover and chill in the refrigerator until serving).
  • Leftovers will keep covered with a cake stand or plastic wrap in the refrigerator for 2-3 days, though best when fresh. (The unfrosted cake will keep covered at room temperature for several days.)


*For the gluten-free flour blend, I’ve tested both with my DIY Blend and Bob’s Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob’s blend in terms of the cake’s texture. However, both will do!
*Nutrition information is a rough estimate calculated with generous amounts of coconut whipped cream and berries (calculated using coconut cream, not coconut milk).
*Prep time does not include chilling coconut cream or cooling cake.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 518 Carbohydrates: 58.8 g Protein: 7 g Fat: 31 g Saturated Fat: 16.1 g Polyunsaturated Fat: 3.2 g Monounsaturated Fat: 10.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 484 mg Potassium: 342 mg Fiber: 5.9 g Sugar: 29.8 g Vitamin A: 0 IU Vitamin C: 7.8 mg Calcium: 122 mg Iron: 2.3 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Rose says

    Omg I made this cake for my sons 2nd birthday this year and WOW!! Hands down the BEST gluten free cake I’ve EVER MADE!! My mom (who is SUPER sceptical of anything vegan or gluten free and doesn’t like chocolate) LOVED IT!! I even forgot to sift the cocoa powder (I used cacao actually) so there were these small cacao balls and no one noticed lol. I also subbed more gf flour and almond meal as I didn’t have oat flour. I’m making this cake for every bday now!

  2. Sasha says

    I made the recipe as is and it’s very good! I’m going to add nutmeg/ginger/clove next time. I made the cashew tangy frosting with it and it was amazingly decadent.
    I baked it in three rounds 7″ pans for 30 minutes and it came out perfectly cooked.
    This cake is a little gummy but it is more likely to happen with any carrot cake.

    • Em Lewis says

      About to make this recipe. One question though. I’m assuming the 966 mg of sodium is a typo? (Please say it’s 96!) I’m compared to another one of your GF cake recipes and it seems like it is.

      Thank you so much for this awesome blog. It’s my go to when I’m in a pinch, and always reliable.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, thank you for your kind words, Em! We’ll give the nutrition another look and update. 966 does look a bit high, but it’s likely higher than 96 g as the sodium is coming from the baking soda, baking powder, and salt. If you wanted to scale it back, you could use half the amount of salt. Hope that helps!

  3. Jenny says

    I found this recipe very easy to make and it came out great! I did sub with regular flour (3 cups in total) and I thought the cake came out nice and fluffy, which is exactly the consistency I was looking or vs. a more fudgy cake.

    I also subbed half of the sugar with coconut sugar (1/3 cup) and found that the cake was a tad less sweet than I would have liked. I’m not sure if that’s due to the coconut sugar.

    Next time I think I’ll just do all cane sugar or add more sugar to make it just a bit more sweet, otherwise a really awesome recipe, especially it being all in one bowl.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mike, we haven’t tried that, but if you do, we would recommend increasing the flour and vanilla. Or check out our vanilla cake here. Hope that helps!

  4. Regina says

    Hi there! I want to try using your chocolate and vanilla vegan gluten free cakes to make a 4-layered carved birthday cake for a friend. I’m currently trying to choose between this chocolate birthday cake recipe and the chocolate hazelnut cake recipe. Will you please let me know their differences, as well as your recommended recipe to follow for my project? Also, will using chia seeds in place of flax seeds make a substantial difference? Thank you for sharing your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Regina, they are very similar, but this one will be a little more light and crumbly and the hazelnut will be slightly more fudgy/moist (from the additional applesauce). Either would be lovely! Chia seeds should work, but you may need to grind them first. Let us know how it goes!

      • Regina says

        Thanks for the reply and the recipes! I couldn’t decide which to use so I tested both, dividing this batter by half instead of thirds and following the hazelnut chocolate cake bake times (+/- for doneness). I opted to use this birthday cake recipe rather than the hazelnut chocolate cake recipe. Because this is slightly airier and lighter, its crumb had space to become moist yet not overly sticky after 2 nights of refrigeration. I baked these sponges on Sunday, wrapped them in plastic wrap once fully cooled, then carved and assembled my cake on Tuesday. It was a hidden design cake and these sponges held together well. Also, I used ground chia seeds without issues.

  5. Meira says

    This came out amazing … swapped out the GF flour for whole spelt (made the cake a little crumbly but thats pretty expected with spelt)
    Topped it with chocolate butter cream frosting

    And as always with your recipe was amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Meira! So glad you enjoyed. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, We don’t have any tips for high altitude baking but there was a comment below regarding that: “I wanted to share an adjustment I made for high altitude- I live in Boulder, CO, which is about 5000ft. I added and additional 1/4 cup of gluten free flour and 1/4 cup of water. This is what most box cake mixes suggest for high altitude baking, and it worked well for me with this recipe.” Hope this helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could but we haven’t tried it and I’m not sure if it would work! Scan the comments to see if others have had success.

  6. Paula says

    Hi Dana! You’re an absolute rockstar and I love your blog. It’s my #1 recipe blog I go to when I need guidance.
    I’m making this cake for my bday party tomorrow and in Argentina coconut cream doesn’t even exist but I found some milk instead. I’m just not sure it’s as fatty as the ones you find abroad so I also bough agar agar and was wondering if I could add some to the cream to make sure it does yield. What would you suggest? I also have coconut oil that could work too?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks for your kind words, Paula! We would suggest scooping off and using the cream portion (and only bit of the more liquid part) of 3-4 cans of full fat coconut milk. Hope that helps!

  7. Tiffany Albert says

    This cake is incredible. I am gluten and dairy free along with my kids and I made this in May for my son’s birthday and it has been requested over and over again by family. It’s absolutely delicious. I didn’t have time to make the frosting so I bought vegan cool whip and added vanilla extract and it was delicious. The cake texture is unbeatable.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tiffany. We are so glad you and your family 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

  8. Danielle says

    This looks delicious! Can I use something else instead of the gf flour ? More oat flour or a sprouted spelt flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, We haven’t tried it that way, but another reader used 1 ½ cups oat flour and 1 ½ cups spelt flour in place of all three flours. Hope that helps!

  9. Elsa says

    This looks so good! Since I don’t have gluten free flour or oat flour, could I add 2 cups of regular flour (oat and gluten free amount) and the almond flour instead? Thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! Or for best results, we’d suggest keeping the oat flour. Let us know if you do some experimenting!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Hailey! We haven’t tried this without the oat flour, but we are pretty sure it would work if you simply increase the almond flour and the gluten free flour blends (1/4 of each in place of 1/2 cup oat). Let us know how it goes if you give it a try!

      • Karina Sawyer says

        Would this recipe work if I subbed the applesauce for mashed banana? The sweetness may mean I don’t need to add maple syrup/as much extra sugar?

  10. Celia Yarwood says

    The consistency of the cake was incredible. BUT the avocado oil I used must have not been right because we could taste it throughout the whole cake and it did ruin it. Next time I’ll try coconut oil like some other people have tested.

  11. Lindsay says

    Making this for my boyfriend’s moms birthday. I’m vegan and she’s gluten free but she also has an almond allergy- can I sub the almond meal with another nut like cashew? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, we haven’t tried that, but we think it might work! Or hazelnut meal might be another good option. Let us know if you try it!

  12. Brittany Manley says

    Do I need to add in xanthan gum with making your flour blend? I see that it is optional in your flour blend recipe. Do I need it in the cake recipe? Or will it be okay without it ?

  13. Jessica says

    Seriously the best gf cake I have ever had. Thank you!!! I’d like to make this again without the chocolate flavor for my son. Is that possible? I have also made your 1 Bowl Vegan Vanilla cake and didn’t like the texture as much. Can this one be a vanilla flavor?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jessica! We haven’t tried making this a vanilla one so we’re not sure. You could maybe try increasing the vanilla and subbing more flour for the cocoa powder? Let us know if you do some experimenting!

  14. Jaimee says

    I’ve made this cake a couple times and it has always turned out wonderfully. Do you know if it can be made ahead of time and frozen?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! I’d say bake (be sure not to overbake), freeze (well wrapped / sealed), and thaw 24 hours before serving. I wouldn’t add the whipped coconut cream until serving for best results.

  15. Lea says

    Made this cake yesterday for my partner’s birthday and it was a huge success! Definitely a new go-to. I was a bit nervous to dry out the cake because mine ended up taking closer to 60 minutes and the toothpick never ended up coming out perfectly clean as the recipe states. It ended up being a perfect, moist texture.

    • Mahnoush says

      Delicious!!! I’m dairy and GF (no one else in my family is), and wanted to make a birthday cake for my daughter that we could all enjoy. It’s such a pain always making separate food for myself. I gave this cake a try with a vegan chocolate frosting from one of your other recipes and everyone loved it… even my son who isn’t into chocolate cake at all (he asked for a second slice). I used 3 jumbo eggs because I had a lot of eggs to use up and didn’t feel like making flax eggs. Thanks for always putting out great recipes!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Mahnoush! Thanks so much for your kind words and lovely review!

  16. Janet says

    My son cannot eat nuts. Can I substitute almond milk with Oat milk ? Also, what should I do about almond meal? Is there something I can use Instead? Many thanks!

  17. Emily says

    Alright I did make a couple substitutions, coconut oil instead of avocado, eggs instead of flax, whole milk instead of almond. And added a banana because I didn’t have quite enough applesauce… But consistency is PERFECT and flavor is great! Love this recipe. Will absolutely use it again. Thank you. My son’s 3rd bday is tomorrow and he will be so happy to have this cake! All your recipes are so good. Made your Blissed out Thai salad earlier tonight (not the first time). So good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Emily =) Thanks so much for sharing!

  18. Sofia says

    I’m planning to make this for a birthday this weekend. Do you think coconut flour would do well as a sub for the almond meal?

    • Vicki says

      Sofia, If you are needing a nut free cake, sunflower seed flour! I have substituted sunflower seed flour in this recipe with beautiful results. Just put raw sunflower seeds in a blender and pulse, scraping often. Be careful not to over do it, though. You don’t want to turn it into sunflower butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we haven’t tried it, but other readers have done so with success! Let us know if you try it!

  19. Ashley says

    Making this now. Hopefully it tastes better baked. Had a little lick of the spoon and it was just awful. Not good at all and I followed the recipe to a tee. Fingers crossed!

  20. Nikki says

    I made this for one of my son’s birthdays and it was amazing! I cut 1/3 cup of the agave because I paired it with a vegan chocolate buttercream frosting. Not everyone in my house eats gluten-free but everyone loved it! I don’t think my kids could tell that it was any different than the cake they are used to!
    For my other son’s birthday, I was going to make this recipe but at the last minute he decided he didn’t want chocolate. I didn’t want to look for another recipe so I made this one again, cut 1/2 cup of agave and all of the cocoa, and added 1/2 tsp more vanilla extract and it was just as wonderful! It tasted just like a graham cracker! I frosted it with a vegan vanilla buttercream and the reminded me of making graham cracker and frosting “gingerbread houses” when I was a kid! You could totally post this again as a gluten-free graham cracker cake!
    Thanks for the amazing recipe. It will be used for years to come!

  21. Sabrena says

    I’ve been gluten free for several years and had pretty much given up on having a decent cake, especially after going vegan. This cake is delicious! My kids and husband (not gluten free, not vegan) loved it. It’s moist, delicious and has a good texture.
    I made the ganache for the layers, and added berries.

  22. Cooking with Kyle says

    Loved the recipe thank you so much. If I give you proper credit for the recipe would it be okay if I make a youtube trying the recipe out?

  23. Melanie says

    This is the best chocolate cake recipe I’ve ever made – gluten-free or not! So moist! Thank you❤️❤️❤️

  24. Sarah says

    We had this today—it was delicious! Is there a flour we can use instead of the gf blend and oats? My mom can’t eat any grains…could we sub the grain flour for cassava flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps! We haven’t tried that but let us know if you do! Buckwheat or cassava are worth trying.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work! Pumpkin or beet purée may also be options. Let us know if you try it!

  25. Anna says

    I am 11 years old turning 12! and I wanted to bake a cake for my birthday because I’m gluten-free and dairy free, it’s hard to find a good cake out there. So I went to your site and found this recipe! I think anybody could make this. This is one of the best cakes that I have ever tried! Thank you so much for giving out this recipe!! Do you have any recipes for Non-bread? I tried recipes before for non-bread and non-bread is really good. Now that I know your site I’m definitely going to make more at your site! Thank you again for putting up this recipe.

  26. Maria Visconti says

    Question. Do you think I can make the cake part a day in advance and assemble day of? I have to do a lot of cooking day of (Pizza party for 30) and I want to balance off my work a bit if I can.

  27. Malika says

    This looks SO GOOD! Can I sub the almond milk with another dairy alternative, say coconut milk or homemade cashew milk (we have to avoid any gums)? Also is there a grain free flour substitute for both the oat and gluten free blend flours? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another non-dairy milk will work! We aren’t sure of a grain-free substitute that works well. You might be able double up on almond meal, and then search online for a GF blend without grains to sub for our DIY blend. Let us know if you do some experimenting!

  28. Venus Bond says

    Hi there, love your recipes! I have a question about this GF Vegan birthday cake recipe. Could I use actual eggs instead of the flax eggs?

  29. Isobel Dixon says

    I don’t usually leave comments on recipes but I feel I absolutely have to. This cake is by far the best gluten free cake I have ever made! And the fact that it’s vegan too is a major bonus. I made it today for a birthday and everyone enjoyed regardless of whether they are vegan or gluten free or just eat an ‘ordinary diet’. My mum has been gluten free for well over a decade and finding good, reliablee gluten free recipes is like finding a needle in a haystack. This is definitely one of those needles and will be bookmarked for when I need a cake for an occasion! Thank you so much for posting it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Isobel. We are so glad you enjoy 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

  30. Emily says

    I had to wing it a bit as I was a bit low on almond meal and maple syrup, but I topped off flour with more oat flour, and maple syrup with more coconut sugar. I then made your ganache recipe and spread 2/3 of it in the middle. Then I halved your buttercream icing recipe, and added the rest of ganache. What happened was the most amazing experience of my life. This was the best damn cake I have ever made, and I have made a TON! My husband and I couldnt even talk while we were eating it. Once again you knocked it out of the park. Thanks Dana!

  31. Laura says

    It’s hard to find a GF Vegan recipe that’s not dry or a weird texture. We had this cake for my son’s birthday and loved the flavor, texture and moistness. Just a small note, I’m sensitive and did notice the flax flecks in it, but no one else in my family did. And I still thought it was the best GF V cake I’ve ever had.

  32. Kit says

    STOP LABELLING OAT BASED RECIPES AS GLUTEN FREE. It’s so dangerous! As someone with celiacs who had the worst gluten experience of her life thanks to oats this is INFURIATING. This lax attitude to gluten issues is insane.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A 9 x 13 pan should work. It may take longer to bake- perhaps 45 minutes? Use a toothpick at 35 minutes and adjust bake time accordingly. Let us know how it goes!

      • Lyndsey says

        It was amazing! I increased the recipe by 50% and used a 12 x 18” baking dish for 50 minutes. I also substituted aqua faba for the flax eggs. It was the best cake I’ve made so far. Super moist and fluffy!!!
        Also, my daughter (4yo) has celiac and she’s just fine with certified gluten free oats in recipes. No problem!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, yes, real eggs should work just fine! 1 small chicken egg per 1 flax egg. Hope that helps! If you give it a try, we would love to hear how it goes!

  33. Gabriela Monge says

    This is my go-to cake. My non-GF, omnivore family says this is the best cake they’ve ever had TO DATE including all types of cake they’ve ever eaten. It’s always requested.

    My question is….. can I make this same recipe as a cupcake? (Not layered)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabriela! We’re so happy to hear this! Thanks for sharing! You can make cupcakes with this recipe. Cook time for cupcakes is included in step 9. Hope that helps!

  34. LM says

    This cake was a huge hit! I made it for a launch party for our gf/v option and everyone loved it. The texture is perfect–sometimes GF cake is beany or gritty or dry, but this was soft, moist, and held together well. I refrigerated it after icing and before transport (I added skewers for stability during the drive). Thanks for making our event awesome–I’m going to post pictures on my blog soon with a link.

  35. Stephanie Jones says

    I made this cake for my husbands bday and it was heaven! I want to make it for my daughter this weekend, do you think I could sub the almond meal for more oat four?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Stephanie! So glad you enjoyed it. We haven’t tried that substitution – we find the nut meal adds a bit of crumble / airiness to the cake. But if you try it let us know!

  36. Naomi says

    Holyyyyy cow! I was so hesitant about this (gluten free baking is not my forte) but this exceeded EVERY EXPECTATION. Everyone said they never would have guessed it was gluten free, leg alone gluten free and vegan (so moist! so good!). I used your flour blend for the first time and I’m never going back! I did a layer cake with peanut butter frosting in the middle and chocolate on the outside and it was out of this world good. THANK YOU for this amazing, moist, undetectably gluten free and vegan recipe!

  37. Stephanie Letzring says

    Love all of your recipes. You are my go to for most things. Is there a good substitute for oil? When I make cookies I usually use a avocado blended with aquafaba but not sure if it would be right for a cake

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that! Liquidy nut butter would be our preferred substitute for oil. But I wonder if you could modify this cake by swapping out some of the almond flour for cacao?

  38. Ana says

    Hi! I have I question about coconut cream. How long doest it keep on room temoetarure before it starts melting? My cake will be probably at room temoerature about an hour before serving. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ana, we would estimate that it would start melting after about 20-30 minutes, give or take a little depending on the temperature of your space.

  39. Claudia says

    I made this cake for a gluten-free friend’s birthday. I made my own frosting, but the cake itself was incredible. Moist, decadent, but not dense. And not at all tasting vegan, or gluten-free! Other bakers asked me for the recipe, and I directed them here. A few of them said, “I love that site!”

    Thanks again for being my go-to recipe site. Your recipes are always dependable and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind review, Claudia! We are so glad you enjoy this recipe and our site! xo

  40. Ilise says

    I’ve made this cake several times. It always gets raves and requests for the recipe. Love how moist it is. No one can tell it’s gf!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabelle, we haven’t tried that and aren’t sure how it would work! We would love to hear how it goes if you do some experimenting!

      • Isabelle says

        It came out fantastic, thank you! Subbed cassava flour for the gf blend. I added a smidge extra apple sauce in hopes that it wouldn’t be too dry. My husband does not eat treats like ever, but he ate about 3/4 of the cake on his birthday, so it was a win!

  41. Julie says

    I am SO amazed at how delicious this cake is!! People at our party couldn’t even tell that it wasn’t a regular egg-dairy-gluten-filled cake! Next time I make it I will coat the greased pans with cocoa powder instead of flour though. I had to frost the whole cake (instead of just the tops) bc the sides of the layers were white from the flour. Oh – and the coconut whipped cream…. yummy! Thanks so much for this recipe!

  42. Anna Viehbeck says

    Made it, bomb results! The tweaks I made:
    1. Sub maple syrup with sugar syrup (cane sugar+some water);
    2. Sub GF blend with AP flour
    3. Sub almond milk with 10% cream+water
    AND I also made a mistake, fixed it, and it did not affect the cake — I mixed the batter and put it to the pan, but then saw that I forgot the milk mix! So I scraped the batter back into bowl and added the milk mix.
    Overall, a magically tasty cake. After overnight in the fridge it was even better — melt in your mouth goodness! I had to force myself to stop eating it!

  43. Anna Viehbeck says

    Hey Dana! Thanks for amaze recipes:) a question — can I use honey instead of maple? OR maybe make a sugar syrup (brown sugar+water)? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, we haven’t tried those sweeteners, but we think honey should work. Let us know if you give it a try!

  44. Kadiann says

    Thank you so much for the inspiration. I made this cake for my 5 year old’s birthday and it was beautiful. The recipe was so easy to follow and it turned out perfect. Thank you so much for sharing. I love your site! I come here all the time to be inspired.

  45. Monica says

    My husband and I made this today for our daughter’s 6th birthday. We all love chocolate cake and have tried other gf/vegan recipes and dare I say this is possibly the best one! Compared to the others there was nothing to fault, it was just perfect. And to think we didn’t make the cream as we didn’t want to bother with the powdered sugar. So it was just the cake and it was perfect! It is not overly sweet (just the way we like our desserts); it is very light and moist (what a combo). Our girls had theirs with smooth pb spread on top ? If you have a sweet tooth definitely make it with the whipped cream – we’ve made it to go with the vanilla cake and it should complete it nicely.
    As for substitutes we used coconut oil instead of avocado oil. I also
    didn’t have enough apples to make the full amount of applesauce so whatever I lacked was substituted with coconut oil.
    We really enjoyed this, thank you! Looks like we’ve found our favorite go-to cake recipe.

  46. Amanda says

    Hi! I can’t have apples :/ and several other fruit purees right now. What is the applesauce for in this recipe? Could I just do more sugar and fat? Looks great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, it helps provide moisture. You could try a veggie puree such as beet or pumpkin and use this recipe as a guide. Hope that helps!

  47. Pari says

    Can I replace the gluten free flour mix with a normal all purpose flour whiteor wholegrain flour? I just went out and bought all ingredient and saw the GF flour mix… I don’t have GF intolerance but want to make sure it will work since I’m making this for my husband birthday tmrrw. Thanks a lot.

  48. Josh says

    I made this for my wife and friend for their birthdays and it was a big hit. I made the recipe exactly as described, using two 9” pans and buttercream frosting (used Miyoko’s butter).

    Thanks so much!

  49. Michelle says

    Hi! This cake looks amazing! Oats, however, upset my stomach. Is there another flour or blend you’d recommend I replace the oat flour portion with?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, we haven’t tried it, but you may be able to sub additional almond meal in place of the oat flour. If you give it a try, we would love to hear how it goes!

  50. Debra Julin says

    Hi, I can eat eggs. How many eggs is 4 batches of flaxseed eggs? I’m assuming it will work ok with real eggs. Thank you for the insight.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debra, yes, real eggs should work just fine! 1 small chicken egg per 1 flax egg. Hope that helps! If you give it a try, we would love to hear how it goes!

  51. Julianne says

    I am planning on making this cake for a two tire wedding cake. Do you think it will be dense enough? If not do you have any other chocolate GF/egg free recommendations?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julianne, we think that will work! We would suggest using a firmer frosting such as ganache. Hope that helps!

  52. Ann Aislabie says

    Made this yesterday. Both daughters vegan and rest of the family not vegan. Everyone loved it and one of the best cakes ever made. I omitted the oat flour and used 2 cups gluten free flour from the local health shop. I also substituted the vanilla extract for peppermint essence which added a lovely additional element to the taste. Perfect and vegan or not – I’ll be making again.

  53. santhipriya says

    I like this very much. I made it for my sister ’s birthday last night, everyone loved it! Thank you so much for sharing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! 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

  54. Kasha says

    I made this with a mix of coconut flour, and quinoa flour and wheat flour (we are not GF). I had to add more almond milk but it was delicious. Thanks for the great directions.

  55. Rita Wilcox says

    I have made this many times for my kids’ birthdays and it’s always a hit! I just got distracted and added the almond milk and vinegar to the egg without the baking soda… is it better to scratch it and start over or will it affect the outcome if I add it in now? (I imagine it will be fine but I don’t want to get done and have any surprises.) Thank you for your time and wonderful recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should be okay, but let us know how it turns out! We’re glad you have enjoyed this recipe many times!

  56. Jenessa Hall says

    I made this as written with your vegan chocolate ganache recipe and also did a layer of pureed raspberries with the chocolate ganache between layers and also on the top, on top of the chocolate ganache. (I just threw a whole bag of frozen raspberries in a saucepan with some unmeasured amount of sugar and stirred them up/cooked them down a little.) It was the best cake I’ve ever eaten in MY LIFE. I made it for my birthday and I also happened to have a baby a week before my birthday so I’ve been ravenous and really craving chocolate cake while nursing and I was sort of worried this wouldn’t turn out because I wanted it to taste amazing because I’ve been sending my husband out to get vegan/gf cake slices from bakeries all week and they were not doing it. Anyway, this did it, it was so damn good and rich and moist, I could cry. Also, it was easy. Which is just as important. YOU’RE THE BEST! I love you forever. And I’m making this next week for my vegan bro-in-law’s birthday ???

  57. Jo W. says

    This cake was AMAZING!!! You are always my go to for vegan and gluten free and you never disappoint! This cake though, truly amazing! Most, rich but light, the coconut cream frosting and the fruit combined perfectly with the cake. It was even a hit with the non-vegan gluten eaters! Thanks girl!

  58. Rebekah says

    I just finished making this cake and something went terribly wrong. I followed all the directions as written and bought all new ingredients to make it so that I wouldn’t worry about my baking powder or soda being too old. My only guess is that the metric conversions aren’t accurate. The cake didn’t rise at all. So sad!

  59. Rafaela says

    I am trying to convert everything in ml an gr as I am not using US measurements.
    I can see that you are saying 4tbsp flax seeds equal 28gr? Google gives me 56.7gr.
    I just want to make sure I am using the correct scale (conerted everything using google) so I can do the recipe correctly.

    Many thanks,

  60. Janice says

    Is the almond meal different from almond flour made from blanched almonds? Can’t wait to make this for my daughter’s 11th birthday coming up this Saturday.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Almond meal and almond flour are both finely ground almonds and there is no huge difference between the two. The terms can be used interchangeably. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.

  61. Tatjana says

    Hey I want to suprise my mom for her birthday and she recently switched her diet up which is vegan orientated but she also doesn’t want to eat anything with soy in it so my question is if the cake is also soy free? I hope you can help me quick because the cake looks bomb

  62. Leah says

    With regard to flax eggs, I have yet to be successful at this and I wondered if you have any tips. I am new to GF and vegan baking and it might be because the Flax Meal I bought was on a clearance rack a while back. By the way I live in the OC, just southeast of PDX. If you teach classes I would be interested in attending.

  63. Danielle says

    This recipe sounds delicious! just a question about the sugar. Can I sub all the sugar for coconut sugar ? Also wondering if I can use all oat flour and coconut milk if I want it to be nut free

  64. Michelle says

    So you have a suggestion for how to make this nut free? My bf is on an elimination diet and can’t eat eggs, dairy, gluten, or nuts, so this cake is great other than the almond meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! I’d recommend subbing rice milk for the almond milk, and for the almond meal, sub a 1/2-1/2 mix of gluten free oat flour and gluten free flour!

  65. Carolina says

    Best vegan gluten free chocolate cake! Didn’t expect much from it but wow so fluffy and moist and tastes amazing. I love your recipes so much I bought your cooking book!
    Only thing I changed was the frosting. Not a big fan of powdered sugar so I just made a coconut cream + chocolate chip frosting and yumm best cake I have had since i turned vegan. Thank you!!

  66. Lilly says

    this is my favorite cake. I bake it in 9 x 13″ oblong cake pan and slice it with teeth floss and make Melt vegan butter with almond flour and maple syrup for frosting or cashew and some fruit with maple syrup or cashew with vegan butter dates and maple syrup or with out dates
    really love this cake…..thank you

  67. Sabra says

    Have you tried this with almond flour instead of almond meal? Would you recommend it? Or should I make a trip to the grocery store?

  68. Sana says

    This was a trial cake for my daughter’s birthday and it turned out beautifully! Moist and chocolaty and an absolute hit.

    I used AP flour in place of GF and went with buttercream frosting from one of your other recipes. Will be making it again in a week’s time!

    Thank you!

  69. Laura M says

    This cake looks ah-mazing! Thanks for sharing. Do you think the layers would be freezable? I tend to bake my layers in advance and freeze to save time; however, I’m new to gluten-free baking so not sure if it will work. Thanks :)

  70. Christine P says

    2 Questions – I am planning on making this cake for my 60th this weekend. Is it possible to substitute for real eggs (just looking for GF)? We are at 9000′ altitude what if any adjustments would I need to make to the amounts in the recipe or do you even suggest attempting?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, real eggs should work just fine! 1 small chicken egg per 1 flax egg. We don’t have any tips for high altitude baking but there was a comment above regarding that: “I wanted to share an adjustment I made for high altitude- I live in Boulder, CO, which is about 5000ft. I added and additional 1/4 cup of gluten free flour and 1/4 cup of water. This is what most box cake mixes suggest for high altitude baking, and it worked well for me with this recipe.” Hope this helps!

  71. Rhea says

    I made this cake and followed the exact recipe and it is disgusting. Tasted like burnt liquor. I don’t know why.

  72. Jessica says

    Hi there! I just made this for a party tomorrow – should I store the baked cakes on the counter or in the fridge tonight?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will keep covered with a cake stand or plastic wrap in the refrigerator for 2-3 days, though best when fresh. (The unfrosted cake will keep covered at room temperature for several days.)

  73. Xiadani says

    Hi, Dana! I am planning on making this cake for my husband’s birthday.
    Could I substitute all purpose flour instead of the gluten-free flour blend?

  74. Jaime says

    Looking forward to trig this one! Can I sub whipped aquafaba for the flax eggs as I’ve seen in your other recipes? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried for this recipe, but it should work! Report back if you give it a try!

  75. Rose Davis says

    I made this cake yesterday for a vegan friend. It was easy to make and turned out perfectly! I wasn’t sure how it would turn out as baking can be tricky sometimes, and without all the traditional ingredients, wasn’t sure how it would bake and how it would taste. I was so pleasantly surprised–everyone at the birthday party loved it. The taste was awesome–chocolatey without the traditional over-sweetness. The frosting was perfect–light, fluffy and tasty.
    I will definitely make this again.

  76. Rebecca says

    This was incredible–I used Bob’s Red Mill eggs instead of flax and earth balance instead of vegetable oil.
    When I tried to put the 3rd tier on, it started to break though!! I let them cool for quite a while and this still happened. Do you know how I could stop this from happening in the future?

  77. Marie-Pier says

    I made this for a coworker for their birthday. I could only do 2 layers, but Wow! Best chocolate cake I’ve ever had. Vegan, and non-vegan! You are a genius! :D

  78. Maria says

    I made this cake today for my mom’s birthday. It was great….delicious, healthy. My sister has Hashimoto thyroiditis, so this cake was perfect. The only thing I didn’t add was the baking powder. The cake puffed up great without it. My kids enjoyed it as well. Love it!

  79. irene says

    hi Nana, i hope everything is going great for you. I am leaving this comment to let you know you save my life now. i got make this kind of dessert for my boss and I didnt have any idea for that. so i ll bake it and let you know how was that . thanks

  80. Antoana says


    I have a lot of ripe bananas and no apple sauce – do you think I can substitute them? Would it be the same amount of banana?


  81. Melissa says

    I have so many Enjoy Life chocolate chips. How would this recipe do if I, instead of using cocoa powder, melted down the chocolate chips and used that instead? I know they contain sugar and cocoa butter so I’m afraid it’ll throw off the cake some, but not sure. What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! For one tablespoon of cocoa powder use one square of melted chocolate or .33 ounces and reduce the fat by one teaspoon and the sugar by one tablespoon if the chocolate is sweetened. Hope this helps!

  82. Sara says

    I made this cake for my husband’s birthday, he’s not a big fan of sweets, so I wanted to make sure the family could help him eat it. Our son is lactose intolerant & I have Celiacs Disease. I was so happy to find this recipe& grateful for how amazingly yummy it was! My husband appreciated it more than he normally would a cake, it wasn’t too sweet for him. Our kids LOVED it. My mother-in-law thought it was beautiful, as well as tasty& my father-in-law ate & finished it never even knowing it was vegan & gluten free(he is not a fan of these types of eating). Thank you so very much!

  83. Anca says

    Just made this for New Year’s. Skipped the cocoa and used wheat pastry flour. Great results! Made a vegan chocolate ganache and decorated with compote sour cherries. I think I will skip the maple syrup next time and see the result.

  84. Alicia says

    Made this for my husband’s birthday dessert and it was a hit! I used the frosting from the funfetti cupcake recipe. My husband commented it was the best gf cake I’ve made! Thank you!! I give it 5/5 stars (it’s only allowing me to choose 4).

  85. Jahnavi says

    I love this recipe! I’ve made it a few times now both as chocolate and vanilla cakes. It turns out great every time and people don’t even know it’s gluten free. I generally use chia eggs instead of flax and it works just the same.
    I have a question about sweetener. Can I replace the sweeteners with stevia??

  86. Daniella says

    Hi! Making the cake now, don’t know if you’ll have a chance to answer, but my almond milk isn’t curdling. Not sure what to do, don’t want it to affect the outcome of the cake. Couldn’t find any info online. Thanks!

  87. Jahnavi says

    This cake turned out amazing! I’ve baked it twice now and have loved it both times. Do you have a vanilla version?? I am desperately looking for a vanilla vegan gluten free cake recipe! Thanks!

  88. Jennifer Zouak says

    Thanks, this was delicious and just like a traditional cake. It’s moist and doesn’t turn into crumbles on day two!

  89. Mariam says

    Hey Dana small question how do I make this a nut free recipe. Meaning what can can substitute this almond flour for. Baking for a friend

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I would recommend a mix of GF flour and oat flour to compensate for the almonds! Otherwise, you could try subbing a ground seed, such as sesame!

  90. Jen Ferrara says

    Hey! love your recipes, so great to have blogs like yours that offer so many amazing options! Quick question though, as for flax eggs, can you make a 1:1 substitution with whole eggs? We are dairy free and have many friends who are gluten free but we all eat eggs. I’ve noticed that flax eggs are in most of your baking recipes so just wanted to see if you’ve experimented or heard of someone who has come out with good results using whole eggs? for this recipe? and as a general rule of thumb? Thanks!

  91. Mariam says

    Hi Dana love ur recipes and the looks of those cakes.. i have made this quite long ago but i need to try this in cupcakes may I know how many large size cupcake does this batter yield.

  92. Lynda says

    Daughter made this yesterday for family birthday. Absolutely delicious!!! The texture and flavor of the cake itself are terrific. We had with the coconut icing and berries, which is quite yummy. However, I can well imagine it with a different frosting. This recipe is a keeper.

  93. Laura says

    If I want this to be just a vanilla cake is omitting the chocolate all I need to do? Is there more I should do to get that vanilla cake flavor? Thanks!

  94. Jenn says

    Hi Dana,
    Was hoping to make this for my husband’s birthday tomorrow, but there are a couple of people in my family that have a nut/oat allergy. Wondering if it turns out as well with just the GF flour mix, or if I should be adding in some other texture somehow. I saw the sub for almond meal was to add more of the GF and oat flour, and to use the rice milk…

  95. Peggy thompson says

    I made this (twice) for both of my adult children for their birthdays in August 2017. Huge success! Thank you for sharing your recipe. It is a keeper for sure. ❤️

  96. Valentina Sounds says

    I made this, followed the recipe to the letter and it came out perfect! If you’re short on round baking pans a large cookie sheet will do and you’ll get a two layers cake (that’s what I did). If you want to make it into a white cake I suggest subbing the cocoa powder for more gluten free flour. Thank you Minimalist Baker !

  97. Chia says

    Hi, I made this cake for my son’s birthday party. He is allergic to nuts, wheat, dairy and egg so I replaced the almond meal with half sunflower seeds meal and coconut flour; also used soy milk instead of almond. It turned out so good and he is very pleased. I feel that I finally can give him a proper birthday cake that not even himself but the guests enjoyed a lot. Thank you very much.

    p/s: My husband who has no diet restrictions at all asked for the same birthday cake after, that says a lot.

  98. Amy says

    Hi Dana,

    I’d love to make this recipe (for me!) and I try to follow a very low/sugar free diet

    Do you know what I could switch the cane/coconut sugar out for? Would stevia work?

    Thank you – I hope I can modify and make soon! X

  99. Elisha Ford says

    I am so thankful to have found this recipe. I found out just weeks before my daughters third birthday that my newborn can’t have dairy, eggs or gluten. As I was searching for a good cake recipe, a friend suggested your blog. The cake was fantastic! Everyone loved it and no one could tell it was vegan/gf. An added plus for my three-year-old: She LOVES berries!

    As someone who is new to GF/V baking, I especially appreciate how easy this cake was to make!

  100. Obaid says

    Hi Dear,
    I was searching something else relate your topic. Recently, I’ve seen your article and read it. You’ve explained very good. I really liked it. In my view you are a perfect article writer. So, keep up the good work.

  101. Carolyn says

    Fantastic recipe! I made this for my son’s birthday. We don’t have Celiac’s so instead of gluten free I used .75C plain floor, .75C spelt. I baked to he cake a week early and after it cooled completely, I froze the separate layers to take to grandparents house. I made the whip while the cake thawed. It was a HUGE hit. Thank you!

  102. LauraLynne says

    I was so excited to find this because I was looking for a cake that I can share at the office while meeting the dietary restrictions of my co-workers (gluten free & dairy free). There’s just one problem… I’m allergic to flax seed!! Is there something I can substitute for the “flax eggs”? It’s the only think in the world that I’m allergic to. I know, it’s weird. Hoping you have some ideas!

  103. Lyndsay says

    I made this recipe for my meatatarian friends over the weekend (I made you “buttercream” icing from your chocolate cake recipe to go with it ) NO ONE could believe this was gluten free and vegan!!! Literally everyone raved about it. For a gluten free cake it was actually so moist and delicious! I am super impressed and will definitely be making it again. You never disappoint Dana!!!! Thanks

  104. Beth says

    I am just wondering if I can use my own gf flour blend along with the oats, how much xanthan gum should I use for the total cups of flour called for in your recipe? Thanks!

  105. Jessie McDaniel says

    I made this for a co-worker who has gluten, egg, and dairy sensitivities. Got soooo many compliments on the flavor, texture, and look of this cake! If I hadn’t told anyone, they would never have know it was gluten free and vegan! I followed the recipe exactly and my only issue was that there wasn’t quite enough coconut cream for my taste, I just whipped up a quick ganache and everything was great.
    This is a keeper for sure!

  106. Carla says

    Yum, what a delicious recipe! Thank you so much! For the DIY flour, I only had brown rice flour and tapioca flour (starch), so doubled them to make up for the white rice flour and potato starch. With the added almond meal and oat flour, it worked out beautifully! A little crumbly but so light and moist! Topped with vegan chocolate ganache. I often refer to your recipes, Dana, so thank you so much!

  107. Jacky says

    I just made this Friday for my birthday. It was quite ambitious for my first bake in years and my first ever cake.

    I did make a few modifications. I used actual eggs (I’m not vegan, I have trouble supporting that diet with my health issues, but I can’t eat gluten, dairy or most legumes. Also I had eggs and I did’t have flaxseed). I couldn’t find baking powder so I had to add extra baking soda and vinegar (I looked up the conversion ratio) and GF oat flour, of even GF oats don’t seem to exist here on the Island of Hawaii, so I made some quinoa flour instead. On top of that I forgot that the brand of coconut milk we get here needs to go in the fridge (the brand I got on the mainland was completely seperated at roomtemp) until the morning of, so it only got about 6 hours ish in there and didn’t seperate well. So instead of coconut whipped cream I got some pretty tasty coconut vanilla icing. To top it off I had decided to top it with local fruit such as champane mangoes, papaya, banana and pineapple, since the berries here taste like sacrilige after growing up in the Pacific Northwest. However I didn’t make it to the farmer’s market, and with the failed whipped cream I decided to have between the layers a mango, orange and passionfruit jelly we happen to have in the frigde, and I topped the cake with the coconut vanilla icing.

    It was delicious. Utterly, beautifully delicious. My roommate had a slice with Irish Creme Liquor last night (he has no qualms with dairy) and assures me it makes a lovely booze cake that soaks up all the alcohol and flavor without getting soggy. I might try a small slice with rum tonight.

  108. Laura says

    I want to make this for my daughters birthday, which so happens to be during passover. Do you think I can sub regular milk for almond milk , and real eggs for the flax eggs?

      • laura says

        So I made the cake, will assemble it tonight! Do you think that by using real eggs and milk changes the bake time and consistency? I baked at 350F for about 40 mins, but it had a tough time coming out the pans, and I’m unsure if it cooked through. Poking it came out with a bit of crumbs at 40 mins, and tops cracked. Cake tastes good though, a little dense. Also, if I were to make this again but vanilla, do you know how I can change it?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Using milk and eggs should not change the consistency at all, Laura! If you’re wanting to adapt this to a vanilla cake, leave out the cocoa and you may need to add slightly more flour. Hope this helps!

    • Jacky says

      I just made this a couple days ago with actual eggs and that worked beautfully.

      As for the dairy, I think buttermilk would probably sub in better, and you wouldn’t need nearly as much or possibly any applecider vinegar. But I can`t have dairy, so that’s based off when and how the almond milk is used more than me testing it.

  109. Patricia says

    What an amazing cake. Sincerely the best cake I’ve ever made/had. Hands down. Like, if I could have 1 last piece of cake before I die, this would be it! Made it for kiddo’s first Bday and my parents in-law loved it so much, they had seconds (and they are NOT desert fans)! Haven’t been able to make the coco whip though, so I had to buy the frozen coco whip I found at the grocery store. But I will try it again! The frozen stuff was pretty good, but I’m sure the homemade whip must be SO much better! Thanks for sharing this delightful recipe! Cheers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tamar! Not yet, but you could probably tweak the recipe to achieve that flavor! If you give it a try, report back on how it goes :D

  110. Lori says

    Hi, could I use regular eggs instead of flax egg? Im out of flax and we don’t have egg allergies (not vegan either)…if so would I use 4?
    Thanks! Looking forward to trying this!

  111. Angela says

    Hi – love your – always reliably delicious. I’m a novice baker so for this recipe if I wanted to make into cupcakes – are their any changes I’d need to make to ingredients? Bake time would be different – do you know approx?

  112. msmarymack says

    Hi, I am making this cake for a crowd in a 9″ x 13″ metal pan. Would I double the recipe? How much longer should it bake? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You’ll be good in terms of having enough batter! Bake at the same temperature and let it cook a little longer. It will be ready when a toothpick comes out clean! Hope this helps!

  113. Wendy says

    This looks like a great recipe, but I would substitute coconut oil for canola,which is not a healthy oil. Please research; we’ve been brainwashed.
    PS: Happy Birthday! Wish I was 29 again.

  114. Lauren says

    I admit, as I was mixing this up I had my doubts. But when you need a gluten free, dairy free, and but free treat for 12+ people, this was the best recipe I found. And my doubts were COMPLETELY unfounded, as they came out fabulously with oat flour and soy milk. And paired with your vegan chocolate ganache and strawberries…they got rave reviews from everyone that tried them. I didn’t even get any to take home, sadly!!

  115. Jen says

    I made a modified (non-vegan) version of this and it was AMAZING! The texture & density were absolutely perfect – flavorful, light, and cakey! Modifications to ingredients, using what I had on hand, were: whole milk in place of almond milk, 4 eggs in place of flax eggs; I also used grape seed oil and maple syrup.

    I baked three layers (dividing batter between two round 8″ pans & one 9″ round pan that I trimmed to 8″ size after baking/cooling) at 350 for about 30 minutes.

    For a dairy whipped cream topping, I made a chocolate version using: 1 1/2 C. heavy whipping cream, 3 Tbsp. cocoa, 3 Tbsp. sugar, 1 1/2 tsp. vanilla, whipping with a stand mixer until thick. I then topped each layer as shown in the original recipe.

    If memory serves, I also followed your recommendation by using Bob’s Red Mill Gluten Free 1:1 Baking Blend.

    Thank you for giving me another *keeper* for my gluten free recipe box!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could either turn this into a 4-layer cake with 6-inch pans or keep it 3-layer and pour a little more batter into each to make the layers thicker (as you will have more batter left over in using 6-inch pans rather than 8-inch) Hope this helps!

  116. Swarna says

    Hi Dana,

    Cake looks yum! Would you happen to have an alternative for a vanilla birthday cake recipe by any chance? My son is turning 6yrs next month and he is egg free, dairy free and GF…and not very fond of chocolate cake. Please advise if this can be converted into a vanilla cake by omitting the chocolate powder. Thanks in advance! And thanks for sharing such wonderful recipe! Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! How about these? You could either make them as cupcakes or as cake.
      For cake: I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired! Hope this helps!

  117. Gemma Agustines says

    Hello Dana,

    I’ve recently become dairy free and gluten free due to thyroid concerns. I am allowed to eat eggs though. If I were to do this with eggs instead of the flax seeds, would that be 2 or 3 eggs? Can’t wait to try it for my daughter’s bday:} She is mostly dairy free too and doesn’t mind eating what I make since she has noticed her skin is better without eating dairy:}

    Thank you,

  118. Sarah says

    Hi, I tried out the recipe for my son’s birthday cake and was generally pleased with the end result. They were ok. The coconut cream was the best part!
    As I was going through it, I had some questions about the quantity of the ingredients. For examps, I used 1 Tablespoon of the baking soda as stated but that was 14g (recipe shows 7g); I had to use almost 2 cups of cocoa to equal the grams shown in the recipe.
    I’m very new to your blog but loving the recipes. Please let me know in the future should I follow the recipe based on the volume or mass? Thanks!

  119. Sophia says

    Any suggestions for a substitute for the almond flour? Making it for a birthday and one of the kids has a nut allergy…

  120. Jocelyn says

    Hi Dana,

    I made this cake for my sister’s birthday in November and the whole family LOVED it. And they are all people who quite frequently eat milk, dairy, eggs, etc. And my sister is gluten free, so all were happy :) THANK YOU! YOU ARE A BAKING QUEEN!

    Anyways, I am making this recipe as cupcakes for a huge crowd tonight. What’s the best way to make this NOT gluten free?

    Thank you much,


  121. Lynda Morris says

    My daughter & her best friend just made this cake for my 50th birthday and it was DELICIOUS!!!! With a laundry list of allergies, including wheat, dairy, eggs and more, it’s been a LONG time since I’ve had something so tasty. Thanks for this… it’s going to pop out of our recipe files on our special occasions from now on!

  122. Jessi Chadd says

    I love this cake! It meets my dietary needs (no wheat and no eggs) and tastes so good. I was wondering if I can make this a traditional “white” cake by just leaving out the cocoa powder. Making a “cinnamon roll” cake and need a more plain base. Thank you for this recipe!


  123. KL says

    Amazing recipe thank you! This has become my go to cake and I’ve made it loads of times, both chocolate and vanilla. I’ve tried it with eggs instead of flax and it works great. For vanilla version I just omit the cocoa and reduce the liquid / add a bit of flour blend.

  124. Megginoregon says

    This is possibly the best chocolate cake I’ve ever made. Fantastic job!! If I wanted to make this a vanilla cake, could I omit the cocoa powder, increase the gf flour blend, and double the vanilla? In my mind that would work but I’m not sure.

  125. Chris says

    This might be a weird one but… Can you use Masa for the flour?

    Love the recipe, just also love playing around and experimenting!

  126. Lauren says

    This recipe looks awesome! But could I use 2 deep dish cake pans instead? Should I be adjusting bake time and/or oven temperature? thanks :)

  127. Debbie says

    OMG! Made this for my hubby’s birthday….sooooo yummy! The coconut cream transcends it to another level! Love it. Can’t believe it’s vegan and gluten free. I used coconut flour and the rest of the called for ingredients. I cut the sugar a little and put stevia in my coconut milk vs. powdered sugar. LOVE! Thank you for the recipe…onto the treadmill to burn it off.

  128. Ana says

    Hi Dana! This cake is absolutely delicious! I followed your recipe and the cake turn out moist and spongy better than any other recipe I’ve tried for vegan chocolate gf cake. The coconut whipped cream and berries go perfect with the cake. I used strawberries from my garden and local bluerries on top like yours, looked beautiful! Hope I could send you a pic.

  129. Kristie says

    Forgive me, I am neither vegan or gluten-intolerant so I have no experience in this but… The first instruction says to “butter” a cake pan…. I’m assuming you mean vegan butter? Is there such a thing??

  130. Nicci says

    Looks amazing for me to make for daughters 16th BUT I am allergic to apples & nuts, can I replace them is with yoghurt and extra gf flour?

  131. Amy says

    This looks amazing! I love baking but felt like a hit a road block when my husband developed a gluten allergy this past year, the xanthum gum everywhere is daunting. His birthday is in a few days and I fully share your sentiment so I have to overcome my fears and I think I found the perfect recipe to do it.
    I’m wondering if your coconut frosting would hold up to the traditional frosting method of doing the sides or if it would be too runny?

  132. Tatiana says

    Delicious cake recipe! I made it for my baby’s first birthday last night, everyone loved it! Thank you so much for sharing.

  133. Dawn says

    I can’t say enough good things about this recipe! Everyone I’ve made it for has absolutely loved it!

  134. Marie-France says

    Yay, thanks to your recipe, I made a really yummy cake!!! I opted for homemade regular bday cake icing as I wanted it iced the night before and it tasted great! I love your recipes!

  135. Catherine Patin says

    My older daughter made me this amazing cake per my birthday request, since I hadn’t partaken in a birthday cake in years! We all agreed it was not only one of the most lovely looking cakes, but also the most incredibly moist and flavorful ones any of us had ever eaten! Thank you so much for sharing this recipe Dana. I have the feeling it will be one made time and again, for our future dessert needs.

  136. ika says

    Wonderful! I am always tempted to substitute, but having little experience with gluten free I followed Dana’s recipe. Guests at my 2-year-old son bday party enjoyed it very much – all kids included. Thank you!

  137. Julia says

    Hi Dana
    Thankyou so much for this recipe. My coeliac daughter has been vegan for 6 months and I have never suceeded in baking her anything edible since then. All those yummy gluten free Nigella recipes are no use anymore with their 6 eggs. But this was superb, I made it for her 16th birthday today and it was perfect. Followed it exactly, even managed to get hold of bob’s red mill flour thanks to Wholefoods now being in London. It was delicious, i used the low end of sugar for thefrosting and it was not too sweet, smothered with raspberries and blueberries, it looked as good as it tasted. Not really minimalist, and more than one bowl but so worth the effort for a special occasion. Thankyou

  138. Natalie says

    This may be an obvious question but, I want to make this for my sons first birthday. I want a white cake instead of the chocolate. I am assuming I can just omit the cocoa?

  139. Bettina says

    thank you! I totally want to try this for an upcoming party!! do you think I could use coconut oil or ghee instead of the mentioned oils? I’m always a little bit worried with geating other oils..

  140. Libby Neves says

    I made cupcakes with this recipe for my granddaughter’s pre-birthday celebration today. We love it! We used a dollop of Chibani vanilla yogurt with mature blackberries on our individual cupcakes. Both batches of 12 were done, but “sad” on the bottom.
    I like crisp texture so after they had rested and well cooled, I broiled all 24 upside down on a cookie sheet. 500 degrees with the cookie sheet in the middle of the oven for five minutes. Perfect.
    And this is real food!
    I am 64, a 3 time cancer survivor, yoga doer, gardener, running around with my grandchildren. Food is very important to our family.
    Thank you, Dana.

  141. Shayna says

    Super duper awesome. My quick cake story: I took on the anxiety-inducing task of making a cake for my best friend’s surprise birthday party, but needed more than just an 8″ 3 layer cake (expected around 30 people). So I multiplied and made 1.5x the recipe and divided between two 9×13″ cake pans. I accidentally overbaked it a little because I thought the toothpick wasn’t coming out clean enough. It would have been good at around 50-55 min and just not get a totally clean toothpick right in the center. So I trimmed the edges as they were a little crispy (but still tasty), then realized my coconut cream still wasn’t hard enough to whip yet (I totally did not plan my day well). In a rush I ended up filling it with raspberry jam and covering it with a super quick imperfect chocolate ganache made with melted enjoy life chocolate chips + a few spoonfuls of coconut cream. Then I panicked because I didn’t think it would be enough cake for everyone so I stopped at whole foods and bought ANOTHER regular round tuxedo cake! Despite all the feeling crazy and worried about it on my end, everyone at the party still PREFERRED the vegan + GF cake and I got a ton of compliments on it (for which I totally credited your blog)! Major win. Thanks for another wonderful recipe!

  142. Courtney says

    This recipe is easily the best gluten free cake I’ve had! (Honestly one of the best cakes I’ve had, period!) Thanks so much for sharing!

    Out of curiosity though, if I wanted to play with the flavor, could I substitute more GF flour for the cocoa powder to give me a “blank slate” to add different flavors to? I’ve had this work in traditional baking, but would it be a complete disaster with this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Courtney! You can certainly try it that way, but I haven’t done any testing on cocoa to flour ratio. Let me know how it works if you give it a try!

  143. Marie-Christine says

    I have to tell you something very shameful: I’ve been following a vegan-GF diet for 2 years now and I’ve never been able to bake correctly a cake. No need to tell you I had very low expectations when I tried this birthday cake but… it has been a REAL SUCCESS this time. Thank you so much Dana! I am eternally grateful, either is my stomach! This recipe is a little miracle :-)

  144. Michele B says

    Don’t you find Bob’s Redmill gf flour having a severe garbanzo beans flavor for baking anything? And having a heavy texture. It is awful. I tried and tried to use that flour for baking. But from biscuits to scones, it was not at all tasty. I have found through trial and error that rice flour, gf oats and a small amount of coconut flour thrown in my food processor for a couple of minutes on high makes way better baking flour. You can add tapioca starch to this mix to eliminate the gums usually found in gf flour.

    • Gina says

      If you buy bob mills baking flour blend with the blue label…it is delicious. It is different from the garbanzo blend

  145. Marc says

    Thanks for the beautiful recipe. I made this for my six year old’s birthday today, and everyone loved it. Turned it really beautifully.
    Following a traditional (German) birthday cake my dad used to make for us, I made some minor adjustments :
    I baked the ‘sponge’ as one (thick) one, then cut it into 3 layers.
    When assembling, I spread thin layers of fruit jam onto each sponge layer, to (a) give a bit of extra taste and (b) protect the sponge from becoming soggy by not allowing the cream to soak into it…
    My only struggle was the coconut cream : I couldn’t get it hard, so ended up thickening it with a pectin-sugar-water mix. But in the end all turned out fantastic. Thanks so much !!!

  146. Diana says

    Ooooh looks so delicious! I’m gonna try this for my partner’s birthday in two days.
    Will use 4 eggs instead of flaxseed and all-purpose flour instead of gluten free & oat flour. Also buttermilk frosting.
    Wish me luck!

  147. GraceAnne says

    Thanks for this great recipe! I made it yesterday for my 20th birthday party, and it tasted delicious- my guests said it was better than the “regular” cake I made!

    I wanted to share an adjustment I made for high altitude- I live in Boulder, CO, which is about 5000ft. I added and additional 1/4 cup of gluten free flour and 1/4 cup of water. This is what most box cake mixes suggest for high altitude baking, and it worked well for me with this recipe.

  148. Laura says

    This cake was fantastic! Definitely worth making for my mother’s birthday. She’s avoiding both gluten and dairy but this cake was a huge hit with the whole family. Unfortunately in the middle of making it I realized my oats were not gluten free, so I subbed equal parts almond meal and my gluten free flour blend (King Arthur). Wonderful taste, texture, and presentation. Even the family members who turned up their noses at the word “vegan” and the young kids gobbled it up. Thank you!

  149. Lindsay says

    Tried this as a pre-birthday attempt. Turned out great. I used a gluten-free flour blend from Costco, and quinoa flour instead of oat flour. I also made chocolate icing from icing sugar, almond milk, vanilla and vegan butter (cant’ remember the brand right now). Everyone loved it. Will definitely make for my daughter’s 4th birthday next month, but maybe try as cupcakes.

  150. Kisha says

    Made this cake for my boyfriends birthday and he loved it! Not only did it look delicious but it tasted OH SO YUMMY! Making another one this weekend for my mom to try :) So simple, so delicious. Thank you for this amazing recipe!

  151. Nora says

    Thank you so much for the recipe. I made this for my daughter’s 17th. It was a HUGE hit. The flavor is phenomenal and the cocunut cream came together beautifully.

  152. Dowe says

    I made the cake yesterday, and assembled it before serving today. It was a hit! Thank you and my Gf, Soy free, vegan friend thanks you! I have to make another for someone else:) Thank you, again for your in depth work on this lovely cake!

  153. Lindsay says

    Does this cake cut/shape easily? I’m wanting to make it for my 4 year old’s birthday but want to make a shape, not just a round or square cake.

  154. Sarah says

    I can’t wait to try this cake! Question though, is the flax eggs a 1:1 replacement for regular eggs? I’d like to use regular eggs if at possible. Thanks!!

  155. Stacy says

    is the almond milk the refrigerated kind or the aseptic carton kind? I’m making this for a party and really don’t want to mess up! Thanks!

  156. Jess says

    I know this is a long shot, since you posted this MONTHS ago! But I am making this for my mom who just found out her and gluten do. not. mix. I’m wondering if I use real eggs, can how many? BTW I cant wait to make this. it looks AMAZING!

  157. Liora (Allthingsloveli) says

    I just made this cake for my birthday and it was by far, the best gluten free birthday cake I have ever made!! Seriously could not be more excited about it- even my gluten eating family was impressed. My uncle, who says he doesn’t even like chocolate cake, went back for seconds! I used the chocolate icing from the one bowl vegan chocolate cake and love them together. Thank you for this amazing recipe!!!

  158. Sophie says

    Hi! I’d like to use your cake recipe to try and recreate my dad’s annual christmas log cake! I’m now vegan, and I have a gluten allergy so I thought I’d try to make a v/gf friendly version of his cake :) But I don’t know if I can roll this cake without breaking it. What do you think? And how do you suggest baking a single layer? I’ll be baking it on a tray or rectangle pan. How long should I bake it? Any advice or tips would me MUCH APPRECIATED! Thank you so much! I LOVE LOVE LOVE your recipes and my family does too!

  159. Katja says

    It’s sooo good <3<3 I took the risk to substitute some ingredients:
    1:1 beet puree instead of apple made the cake beautiful dark red,
    didn't have any syrup so used just cane sugar + a bit more water,
    for flour I used 1½ cups oat flour and 1½ cups spelt flour and
    soy milk instead of almond milk.
    It worked really nice!

  160. Erin says

    Hi, this looks delicious. Would it taste the same if I didn’t make it gluten free and used regular pastry rather than the gluten free blend?


  161. Becca says

    Hi Dana! Your blog is a source of weekly inspiration and recipes for my own cooking! Thanks for what you do :)

    I’m vegan, but not gluten-free (mainly out of laziness). Do you have an idea of the flour measurements for this recipe if just using all-purpose flour?

    Thank you, and I hope you had a rockin’ 29th!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would keep the almond meal and oat flour, and use all purpose in place of the GF blend. Otherwise, skip the oat flour and sub the entire amount of oat flour + GF blend for all purpose. Good luck and thanks for the kind wishes!

  162. marcia osbourne says

    Just to pass on compliments from 30 people! I made this today and times the recipe by 4 – everyone loved this cake so I am passing on the blessings………….thank you.

  163. Svetlana says

    Hi, this looks wonderful! I would like to make this for my son’s birthday, but slightly bigger. My baking knowledge is minimal, so I’m wondering if you maybe have any tips for making different size cakes easier? I’m willing to do the math in recalculating the amount of ingredients, but maybe there’s a quick tip on how to approach this? Or if there are any other vegan gluten free recipes for bigger gluten free vegan cake that you can recommend? Thanks in advance!

    • Svetlana says

      I got so excited, can I say vegan gluten free cake like 10 more times in one sentence? :D Thanks again! This cake really has everything I’m looking for in a cake!

  164. Derya says

    Hey! I want to make this cake for my Chiefs Birthday in thursday-I’d like to know if there is any substitute for the applesauce, or if I can make it myself!? WE live in Germany and it’s not a common thing you can buy in our food stores:(

  165. Wendy Berkeley says

    I meant to say, “not dense, nothing like a chunk of rock,” like some of the GF/vegan cakes I’ve had to endure!

  166. Wendy Berkeley says

    This turned out really fabulous! Possibly the best GF/vegan cupcakes I’ve ever tasted! Super moist, rose up great and not dense, like a chunk of rock. Saved me from making two separate versions for my kid’s birthday party: GF vs vegan, as several kids/parents at our preschool are on these diets. We are actually not GF/vegan ourselves, but trying to make sure those who need/choose to be are included, but I’d be into baking this again just because it’s really yummy, and why not?! Thank you so much for sharing this!

  167. Roxanne says

    Hi Dana! I’ve made this cake a few times already and it’s ridiculously delicious (many friends and family members agree) and so easy. Do you know what I could substitute for the almond meal to make it nut free? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Roxanne! I would recommend a mix of GF flour and oat flour to compensate for the almonds! Otherwise, you could try subbing a ground seed, such as sesame!

  168. rachel says

    question in regards to your gluten “Free Birthday cake…..
    what does this mean…….. •4 flax eggs (4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water)

    do you mean to add 4 eggs…… as well as 4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water
    or are the 4 eggs equal to the 4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water
    instead of real eggs.

    Thank you

  169. Ashley says

    Hi Dana!

    This cake just looks delicious. My 29th birthday (also!) is in a couple of weeks and I’ve been looking for a dessert to enjoy with my family with some recent health changes – this is perfect! However, I can’t have any grains at this point so I’m looking for substations for the GF Oat Flour and GF Flour Blend. Any suggestions?

    Thanks so much!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ashley! Happy early birthday. Unfortunately I haven’t tested it with any other flours. But I think you could probably double up on almond meal, and then search online for a GF blend without grains to sub for my blend. Best of luck!

  170. Jenny says

    Thanks very much for this. I’m a terrible baker. Always have been. I was stressing about my daughter’s third birthday party until I found your website and this cake.

    My 1 year old son is gluten free and my daughter is egg and dairy free so I can’t just go and buy a cake… This cake was easy enough for me (though I didn’t quite bake for long enough), looked fantastic (I used chocolate ganache icing and jelly beans to decorate) and the kids loved it. A huge hit.

    Thank you, thank you, thank you!

    (The kids allergies are helping me learn more about food!)

  171. Sara says

    Hey Dana! Today marks one year vegan and I want to celebrate with one of your cakes! Do you think pumpkin purée would work in place of the applesauce without giving a pumpkin flavor? If not, do you have any other cake recipes that work with pumpkin or no purée of any kind at all? Thanks so much!

  172. Channing says

    This cake was so delicious! It was a total hit! The icing was a fav, but I struggled a bit with it. The cream was really hard when I took it out of the fridge. It didn’t yield that much. Suggestions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you use two cans? I used coconut cream so it yielded extra. Perhaps try looking for coconut CREAM next time instead of coconut milk. It will yield more!

  173. Caitlin says

    I’ve been toying with vegan baking for a while now but have been cheating and still adding eggs. This recipe convinced me to go for it and the results were fantastic. I made the cake for a dinner party on the weekend and everyone vegan or not LOVED it. The coconut cream and berries really make it but I was most impressed with the texture of the cake. It holds together really well and although it is substantial it doesn’t feel dense. This will definitely be a go to recipe for special occasions. Thanks!

  174. Felicie says

    Must try this cake for my daughter-in-law!! How many eggs would I use to sub in for the flax? Thank you- Hoping your birthday was special and memorable. So great to embrace each birthday as the gift that it is!!

  175. Becky C. says

    Looks fantastic, as always! My twentieth birthday is this Sunday, and I’m making your chocolate cupcakes (for the third time– yum!!) and this cake. I’m stoked! :)

    P.S. I had a laugh about your “No Camping” attitude– ironically that’s how I’m spending my birthday this year lol! ;-)

  176. Sara says

    So, my mom is cane sugar and dairy intolerant, and I wanted to make something special for her birthday tomorrow. I just took the cakes out of the pans and tested a piece – it’s going to be great! I made it gluten free too, just for kicks. I subbed the cane sugar with coconut sugar (1:1 ratio) and used real eggs instead of flax eggs. I’ll admit, the batter smelled and tasted a little like dirt when I was pouring into the pans (like actual dirt from the ground) but it baked nicely and now tastes like chocolate cake! It’s on the denser side of cakes, but it’s not dry at all. Thanks for sharing your recipe, I can’t wait to add the coconut cream!

  177. Eileen says

    My grandma’s birthday is tomorrow and this is the cake I’ve been searching for!! Is there any way for me to make this with gluten though? I don’t have the gluten-free flours (I was thinking of maybe subbing in your other chocolate cake recipe? But making it with three layers? Idk)

    P.S Happy Birthday!!

  178. Manon says

    Ah I wish I found this recipe earlier because my bithday was the 24th :’)
    Well, maybe I’ll make it anyway because it looks too good not to!

  179. Emily @ dont miss dairy says

    I just turned 29 too! And I have to say, I love your list of 29 things you have learned in life. I can definitely relate. Can’t wait to make this cake–so much yum!!

  180. Tammy Thiele says

    Happy Birthday lady! I loved your list (so many favorites…esp. #13!) and wish you well in this new birth year! And so glad you followed your foodie dreams…you have touched so many lives in such a fun and wonderful way with your passion! All the best to you!

  181. Elizabeth @ Pineapples and Polka Dots says

    This looks oh so delicious, and is so beautiful! I love the combination of chocolate, coconut, and berries. Thanks for sharing the recipe, and happy birthday!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha, thanks Brian! Miss you guys too. Hopefully we’ll see you sometime later this year!

  182. jane says

    Happy birthday, young lady!!! You’re still very young! Remember its just a number and vegans look and feel younger than omnivores, yay!!!!?
    I love your list, I love your recipes and I love your positive attitude! Happiest 29th to you, Dana! I want your birthday cake.

  183. Michele @ Two Raspberries says

    LOVE this! and HAPPY BIRTHDAY! I hope it’s awesome ;-) this cake is definitely the perfect b-day cake I mean helloo CHOCOLATE you can’t ever go wrong with that! ;-) and by the way loved the Edititorial Calendar link in here I hadn’t seen that yet and havn’t listened to that interview yet so I’m totally gonna do that! thanks for all the great tips your the best! ;-) hope you have a bomb weekend!

  184. Nicole {} says

    Happy Birthday, Dana! This cake looks ridiculously amazing! I love your list, I should make one for my b-day this year only it would have to be a bit longer haha. #9 is good advice, I really need to enforce that one : )

  185. Sarah | Broma Bakery says

    Happy BIRTHDAY, BEAUTIFUL! Hope you have a fantastic day and eat cake for breakfast. I love your 29 things you’ve learned thus far. Contemplating printing it out and putting it on my wall. Seriously.

  186. Rosanna says

    HAPPY BIRTHDAY DANA!!!! So happy for you and thank you for sharing the 29 life-teaching lessons so far.. I think I share like 25 of them! Your cake looks delish and so easy to assemble!.. Don’t sweat your age.. trust me I’m 53 and can’t be any happier!.. ;)

  187. Emily says

    I’m allergic to nuts and gluten intolerant (I know, I know, the horror!)….is there a way to make this without anything almond-related in it?

  188. jenna @ just j.faye says

    Happy birthday! I love your list of life lessons and the recipe for this cake – what a great way to celebrate! I hope you have a fabulous day!!

  189. Dawn @ Florida Coastal Cooking & Wellness says

    Happy birthday Dana!!! Girl. 30’s are the BEST years so don’t worry about getting closer. You’ve got such a creative gift. Thank you for bringing it to the world. What a blessing to have followed your passion and be able to make a business out of it. Something very few people can do – or have the courage to do.

    Keep doing what you’re doing!


  190. Amanda @ Sweets and Greens says

    Happy birthday lovely lady xx
    You’ll find that turning 29 is not so bad. The 30th thing to add to your list next year is that each year gets better than the last.
    I wish I could make cake to join in the celebrations with you but I’m renovating my kitchen and have no oven.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Amanda! I think 30 is still a little scary, but I’m feeling more ready to embrace it all the time!

  191. George in Quito says

    Happy Birthday! #25 caught my attention. I agree. That’s why I’m in Quito. Portland? Really? That’s where I went to culinary school. Great town! Have a great 29th year.

  192. Kathryn - The Scratch Artist says

    Since I was little, my father has treated Birthdays with a reverence that I still hold with me today. For me, Birthdays have always been a day to honor that a person I love began existing. Thinking of it that way is always profound for me. Although I feel a bit strange saying this to someone I have never met in person, here goes: I am grateful for the day you came to be and for all that you have done, not done, been, not been in order for you to arrive right here at this moment to turn 29 years old.
    I know you will probably shrug this off (as I probably would) but you truly and significantly inspired me to start my blog. Before I stumbled across your blog I had no inclination or desire or even really knew what blogging was and then I saw what you were creating and I so wanted to be a part of it. Now I have a little, baby, infant blog that I LOVE. I have learned so much, grown in ways that I am thrilled about, and I am on my way towards continuing to build a life that I truly want and that is because of you and what you shared with the world through your blog. So, THANK YOU.
    ANNNND HAPPY BIRTHDAY (I’m 29 this year too!). Digging your whole list. And feeling depressed about #2.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, Kathryn – so kind! Thanks so much for sharing! I’m so glad to hear that we’ve somehow inspired and encouraged you to pursue something you love. All the hugs, coming your way! xo

      • Monika says

        My daughter egg, gluten and milk intollerance. Everything year before her birthday I was testing recipes that she eventually did not like and eat. No one else liked what I did. Mot any more – I tested this as cupcakes plus did a whipped coco Creat with cocoa. A big hit- I will do a birthday cake next week for the actual celebration. THANK YOU!!!!!

  193. Timaree says

    Happy Birthday!

    This cake sounds good. I’ll have to try it because:
    1. It’s gluten free for my daughter and granddaughter
    2. It can be soy free as long as I use your gluten free blend (Bob’s has xanthan gum
    which can be soy related and it does bother my inability to handle any soy.
    3. It’s vegan which my son and his girlfriend are.

    So I have lots of good reasons to give this a try. I can have the cream and fruit on the side as one granddaughter doesn’t like coconut and another is allergic to raw fruits except blueberries. I could have regular whipped cream for them.

    Hope you have a great day. From my perspective (almost 62) you are still a young thing even when you hit 30!