Vegan Gluten-Free Vanilla Chocolate Chip Cake

Vegan Gluten-Free Vanilla Chocolate Chip Cake

This is the best vegan vanilla cake you make at parties, for guests, when you want to wow them and shock them that vegan, gluten-free, and oil-free can be so darn delicious! They will love you. This Crowd-Pleasing Vanilla Chocolate Chip Cake will become your favorite cake!

Finally, the day has come that this cake I created and showed you all on social media several times the past year, is here. This recipe has been written for nearly 4 months. It's TIME people. The anticipation for this cake has been so great on social media. I first shared that I was creating a cake for an online cake baking company on August 2015 on this post! Over 200 of you chimed in with voting for the flavor choices I gave and Vanilla Chocolate Chip won! So, almost a year later, here we are. I have shared teaser pics of the finished cake the last couple of months and tortured you all. Sorry about that, lol! Lots of fine details are involved though when working with a bakery, so it got delayed a bit this past month. I'm happy that we are finally here. This is a very exciting recipe and post for me!

The inspiration for this cake is my love for the classic chocolate chip cookie. So, I created a cake based on that classic cookie. Chocolate chip cookie becomes chocolate chip cake with a wonderful vanilla flavor. It has that same rich, sweet, buttery flavor that you get from the cookie, but in cake form. Even the taste testers gave this exact feedback. This should be called the easiest vegan vanilla cake ever because literally, the cake is done in 1 bowl and takes just a few minutes prep time. Vegan Gluten-Free Vanilla Chocolate Chip Cake. 

I kid you not when I say that I trialed this recipe more than ANY other recipe I've ever done. I borderline went insane. Try creating a vegan cake, but also make it gluten-free, then also make it oil-free, then here's the kicker....keep it all at 8's comical with how many epic fails I had. It also has to taste amazing and rich and buttery and not like some healthy excuse for a cake. Vegan baking is very easy, but gluten-free is much harder, then adding oil-free becomes even more challenging, without it turning out like a dry sponge. I tried all nut butters and once the light bulb went off to try coconut butter, that DID IT. It gave me the flavor, and more importantly, the texture I was after.

This cake is not the exact kind of texture you would get from an all-purpose flour cake, it is just incredible and all taste testers just couldn't get over it. I like soft cakes but with a slightly dense mouth-feel and really moist. It is moist, buttery and rich and using mainly oat flour, gives it a wonderful texture. I trialed a million different flours, flour combos, different liquids and moisture ideas and so on and so on. I ultimately decided on my oat and starch flour combo that I've used a few times here on the blog, but instead of potato starch (too crumbly and dry), I swapped it with tapioca for better structure and that was the winner. I wanted it nut-free, so that's why I trialed so much.

SO, believe me when I tell you there is no subbing without risking epic failure, I can't even begin to tell you slight variations caused disasters....that is what happens with gluten-free flours. Just skip this recipe if you cannot have oats. No two gluten-free flours are alike. I have another vanilla cake recipe on the blog that is just 2 flours, so you can always make my Dreamy Vegan Vanilla Cake if you don't use oats.

The topping is a firm, fudgy ganache, not an oily icing or frosting, but literally like biting into the center of a truffle. It's firm, yet soft enough to slice into and eat like a dream. The above picture is right after spreading the melted ganache on the cake, which is why it looks wet, this is not the finished product, as it firms and hardens as you see in the other pics.

The cake itself is just 8 ingredients (+ salt & water) and just a few minutes prep. The ganache recipe is just 1 extra ingredient needed (plant milk) to complete the whole masterpiece, as the remaining ganache ingredients are repeat ingredients that are also used in the cake.

I'm not even exaggerating when I say that this cake is so delicious on it's own, it honestly doesn't even need the ganache! It is plenty sweet and moist on it's own, but of course a cake for a party needs the ganache or frosting to really put on the wow factor!

My Dreamy Vanilla Vegan Birthday Cake I created for my daughter's birthday last year was a big hit with readers, but it left out many of you because of the almond flour. Well, this cake is not only vegan, gluten-free and oil-free, but can also be made nut-free by making my option listed under the ganache! Yay! My version that I'm sharing below is nut-free because I use "lite" canned coconut milk, but if you order the Cake In A Crate, it comes with almond milk because they do not stock "lite" coconut milk. So, obviously it won't be nut-free then, but you can still easily sub with what I have listed in the recipe below to make it nut-free. Easy peasy.

The secret ingredient used in this cake to make it buttery and moist? Coconut butter! There is just enough to give the cake some needed fat for texture (doesn't work on applesauce alone!) but not too much, so it doesn't taste like coconut. So buttery and amazing because, let's face it, nobody likes a dry cake! The rest I used applesauce for moisture and flavor. I tell you what, the most amazing vanilla cake flavor happened! It is so rich and buttery and sweet.

Sooooo, the big news about this amazing cake?! You can now BUY one of my very own cakes to make yourself at home! This is especially handy for somebody who does not bake often and does not want to go out and purchase ingredients and barely lift a finger to measure.

I was so incredibly excited and honored when I was contacted to create a cake for this company. The beautiful company is called Cake In A Crate. They are an online company in NY that sells cakes and desserts that you choose and they come all beautifully packaged and measured. That's right, no trips to the store to buy specific ingredients. Just mix and bake. How freaking cool is that? I can't tell you how many times I've had a reader ask me to just make them a cake and pay me because they didn't want to fool with making one. Well, this won't 100% cover that, but it will be close. You will just need very minimal work to make this beautiful vegan vanilla cake.

So, what do you get with your Cake In A Crate?

  • Every single ingredient beautifully packaged and pre-measured. Note: There are a couple of ingredients (noted "measured") that you will measure, simply because they send extra because they come in sealed packages for freshness. The applesauce comes in 2 packs so you will measure out 1/2 cup and the vanilla is measured in one small bottle that you will measure separately for the cake and then the ganache. The almond milk (omit and use what I've noted in the recipe below if you are allergic to nuts) is sent in a mini container, which you only need 4 Tbsp, so hey you get a bit extra on those, which is not a bad thing. Everything else is exactly measured.
  • No trips to the store to buy ingredients. If you are wanting to bake a cake and don't really bake that often and want to avoid having to buy a bunch of ingredients that you likely won't use again, this saves money overall. No extra flours or milks or sweeteners that you paid for that wouldn't get used up.
  • An incredibly easy cake to make. I created this recipe to be simple and easy. There is not a ton of steps involved. You just simply mix the cake ingredients and bake. Then mix the ganache and pour over the cake. So easy.
  • An impressive dessert to wow your family and friends. This cake was not only tested with my own multiple family and friends, but it was tested with the Cake In A Crate by two different testing groups of people and it is for sale today because of it's huge success and love that people had for it!
  • Beautiful, mouthwatering cake in a crate that will arrive at your door for just $38. Easy, fast and delicious!

This is what you want to impress guests, would you look at that topping?? Order  your kit now and get Free Shipping!


Disclosure: I have a written compensation contract with Cake In A Crate for the creation of this cake being sold from their online site at Cake In A Crate. I will earn a commission off each crate that is sold. This does not in any way change the price for you or any consumer. All products featured in the Cake In A Crate box are in partnership with Cake In A Crate, not The Vegan 8. And of course, I created this recipe as well for my blog and am offering it to you for free to make yourself!

I absolutely love this cake, love, love it. The flavor and texture make it my favorite vanilla cake to date. I hope you love it too. Be sure to leave me feedback below after you make it! Please!! I would love to see your remakes of it on Instagram using my tag #thevegan8 so it saves to my page and the only sure way for me to not miss it. Also, you can share a photo on my Facebook page. Get baking peeps!

Check out these videos I created featuring my Vegan Gluten-Free Vanilla Chocolate Chip Cake. My favorite videos to date, I had SO much fun making these! I made 2 videos. One I created specifically for the Cake In A Crate feature, so  you can see it all in action. The other I created separately for my youtube channel with just the cake-making process. Since the crate one has product placements, I couldn't put that one on my youtube channel. They are a bit different, so enjoy them both!

Cake In A Crate Box Video Feature!

And my Youtube Video, be sure to subscribe to my channel!

Yields 8 slices

Vegan Gluten-Free Vanilla Chocolate Chip Cake

This is the best vegan vanilla cake you make at parties, for guests, when you want to wow them and shock them that vegan, gluten-free, and oil-free can be so darn delicious! They will love you. This Crowd-Pleasing Vanilla Chocolate Chip Cake will become your favorite cake!

10 minPrep Time

25 minCook Time

35 minTotal Time

Recipe Image
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  • 1 1/4 cups (160 g) superfine oat flour (use a scale! see NOTE, use certified gluten-free oats if necessary)
  • 1/4 cup + 2 tablespoons (45 g) tapioca starch/flour (this is the ONLY starch that works, do not sub)
  • 2 1/2 (12 g) teaspoons baking powder
  • Scant 1/2 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons pure maple syrup filled at the rim, room temperature (224 g, use a scale!)
  • 1/2 cup unsweetened applesauce, room temperature, or slightly warm (125 g)
  • 1 tablespoon vanilla extract (10 g)
  • 2 tablespoons warm water
  • 1/4 cup + 2 tablespoons (68 g) warmed and melted liquid coconut butter (you can purchase this at Whole Foods, make sure the only ingredient is coconut. My favorite brand is Dastony. OR you can make your own by following these steps )
  • 1/2 cup (95 g) semi-sweet chocolate chips (I used Enjoy Life brand)
  • Ganache
  • 1 cup mini semi-sweet dairy-free chocolate chips (180 g)
  • 4 tablespoons canned “lite” coconut milk or homemade cashew milk (It will not be nut-free if you use cashew milk. You can use almond milk if you like, but again, will not be nut-free)
  • 1/4 teaspoon vanilla extract
  • Pinch fine sea salt
  • Optional Chocolate Curls for Garnish (recommended, duh!)
  • 1 bar dark chocolate (I used 70%)
  • NOTE: I make my own oat flour by processing quick cooking gluten-free oats in my vitamix or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results. If your flour is not fine, it will produce a more dense, gritty cake.


  1. As I always recommend, use a scale for accurate results. If you must use cups, make sure to scoop the flour with your cup, lightly pat down and then level off, so there are no gaps. This will make 1 single 8 inch layer cake or 12 cupcakes. If you want to make cupcakes, then I would suggest making these with my Truffle Frosting or Strawberry Buttercream Frosting instead. Double the recipe for a double layer cake. You'll need an 8 inch round cake pan. A 9 inch will yield too short of a cake, so don't even try it.
  2. Preheat your oven to 350 degrees and spray an 8 inch round cake pan with nonstick spray. Place a round piece of parchment paper on the bottom. This is for easy removal later.
  3. Add the oat flour, tapioca, baking powder and salt to a large bowl and whisk well to make sure everything is well combined.
  4. It is important to make sure your liquids are not cold, or it will cause the coconut butter to harden into bits and not mix smoothly throughout the batter. Coconut butter hardens immediately when cold hits it. For measuring the coconut butter, you can either measure out the 68 g while it's thick or melt some to a complete liquid first and then measure 68g, but the key here is that it is 68 g because thickened hard coconut butter and melted will be look like two different amounts at 68g. If your coconut butter is thick or hard, you must gently heat it in the microwave for just a few seconds, stir around, until it is a complete liquid, the consistency of oil, BEFORE measuring. Have it melted before adding the liquids in the next step.
  5. Make a well at the bottom of the bowl and pour in the syrup, applesauce, vanilla, warm water and lastly, the melted coconut butter. Whip with an electric whisk or beater, starting very slow and then gradually increasing. You only need to mix it for about 15 seconds, just to ensure it’s a smooth batter and some air has been whipped into it. Do not overbeat the batter. Gently stir in the chocolate chips, just until combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes (for cupcakes 15-20 mins until clean toothpick, mine were done at about 17 mins), until it’s a golden color on top and a toothpick comes out clean from the center and no wet batter remains. Let cool in the pan for at least 45 minutes before removing. It will firm up a ton while cooling, so do not be tempted to move it early. Turn the cake over onto a cooling rack and cool completely before icing, about an hour. If doing cupcakes, cool 30 mins, as they will still finish cooking as they cool.
  7. Place the cooling rack over a large plate before adding the ganache. This is necessary so that the excess ganache can drip through the cooling rack and keep your cake mess-free.
  8. For the ganache, add the chocolate chips and milk into a bowl and heat in the microwave for 30 seconds, stir and then another 15-30 more seconds until it’s almost completely melted. Stir for several seconds until all the chocolate is totally smooth and no more bits remain. Stir in the vanilla and salt. Pour all the ganache over the cooled cake, directly over the center. Using the back of a spoon, gently spread the chocolate out to the sides evenly, dragging the spoon gently back and forth, while guiding it along to drip down the sides. Rotate the cake to make sure you are guiding the chocolate evenly around to cover the sides. Take a knife and drag along the sides to smooth the edges. Do not stress about it being messy at the bottoms and sides, you will be cutting that off and covering any imperfections with curled chocolate...or fruit or whatever you like!
  9. Place in the fridge to firm the ganache for about 30 mins to an hour, so it's not longer hot and wet and you can add the chocolate curls on top. If you let the ganache get too firm, then the chocolate curls will not adhere as well. Keep in mind this is NOT a frosting, but a very firm ganache, so it will not be wet. Using a metal spatula, carefully glide a thin metal spatula underneath the cake, gently releasing the hardened chocolate drippings from the bottom rack. Don't rush, it's a bit tricky but once you slide it around underneath the cake, transfer it to a serving stand or plate. Hide any imperfections with curled chocolate/fruit. Do not add the cake back to the fridge or it will dry out the cake. Keep covered in a cake dome container or loosely secured with foil at room temperature until serving. Keep leftovers stored (at room temp) in an airtight container to keep it moist.
  10. To make the chocolate curls, simply place a bar of dark chocolate on a plate and place in the microwave for 15-30 seconds, just to soften it enough to make the curls. Overheating it will make the chocolate too soft to peel, let it firm up a bit if that happens. Use a peeler and drag it along the sides of the chocolate, making curls, and dropping them all over the finished (and cooled) ganache topping. If you want to decorate the sides, you can place some curls in your hand and press them up along the sides of the cake. Refer to video for instruction.


Nutrition of cake (per slice, based on 8): 292.5 calories, 10.9 g fat, 4.8 g protein, 45.5 carbs, 4.5 g fiber, 23.9 g sugar, 263.4 mg sodium
Ganache: 126.1 calories, 7.9 g fat, 1.6 g protein, 13.8 carbs, 1.5 g fiber, 10.5 g sugar, .17 mg sodium


ENTER THE GIVEAWAY (Contest is now closed)

Now, THREE of you will have your very own chance to win your own Cake In A Crate Box! Cake In A Crate is graciously allowing 3 of my wonderful readers the chance to win one of these amazing boxes of the Vanilla Chocolate Chip Cake that I created! Must be a US resident. To qualify, you must be subscribed to my blog, which you can do so by subscribing in the red box below or on my sidebar. All entries will be verified. Simply enter the giveaway next and that is it! GOOD LUCK!

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If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.


  1. Hi Brandi. This looks and sounds sooo good! If I wanted to make cupcakes would the baking time still be the same or less? Also, while you write coconut butter and not oil would any other nut butter work or does it have to be coconut? (I'm asking since it looks like this is the only ingredient I don't have...)
      Hi Milda! Yes, you definitely need the coconut butter. I tried nut butters and also all applesauce the texture was too dense and not pleasant at all and the coconut butter made a HUGE different in the flavor and texture. Definitely get that! I cannot wait to hear what you think Milda, as always thank you for making my recipes!
      • I just saw your reply to another reader that I can make my own coconut butter. Yay!!! How about cupcake bake time though? Would it be the same as for the cake or less ?
          Hi Milda, I'm so sorry, yes you can make them as cupcakes! I'd say 15-20 minutes, just check for a clean toothpick :)
          • So finally the weekend came and I got a chance to make the cupcakes using your recipe (twice) 😏 First time as a trial run to see how they will taste the next day since I wanted to make them for my friend at work (her birthday is this week). While fresh ones tasted better of course to me they tasted great the next day too. A teensy bit too sweet for me personally but it's just me (as my husband preferred the sweetness). Made a second batch today to take to work tomorrow. I hope my coworkers (and especially the birthday girl), non of whom is vegan or even vegetarian, like them too. Super simple and I used your suggestion and made my own coconut butter (which was also super simple) and quick (except for the waiting period at the end 😜). Another great recipe, bookmarked👍 I will keep this handy and make it as a birthday cake (hopefully with layers) when the need strikes 🙃 My pics of the cupcakes are on Instagram.
            So happy to hear that Milda, thank you so much for the wonderful feedback! Yes, I went all out on this cake because I'm always wanting to prove to all people, not just vegans, that desserts aren't bland or a sacrifice of amazing flavor. 3 testing groups tested this cake and most were not vegan and even some readers made this for a large group of non-vegan coworkers and all LOVED it, so I think and hope yours will too!! :)
  2. I would make this for myself and family
  3. This looks so good, Brandi!
  4. Any sub for applesauce?
      Hi Melody, no I wouldn't recommend subbing the applesauce. It is there for both the flavor and moisture texture aspect. It is super cheap at nearly any grocery store so you shouldn't have an issue finding any.
  5. Oh woooow, that cake looks like the best thing ever! I really wished I'd be living in the US and could order one :D Also, can the coconut butter be substituted somehow? I live in Germany and I haven't seen coconut butter in our stores yet!
      Thank you Mara! There is no sub for the coconut butter, it is a key ingredient in both the taste and texture of this cake. If you can't find it anywhere, you can easily make it at home, I show you how here on this post. Just make sure it is processed to a complete RUNNY liquid before measuring it for the cake.
  6. Brandi, I'm so happy and excited for you! Big, big congratulations! Just watched the video and everything looks and sounds so beautiful! I could only imagine how delicious this cake must taste. Your last picture I want this big slice now I'm drooling and you know I'm all about chocolate:)
      Thank you so much Florian, I really enjoyed making this video, the whole experience has been just amazing!!
  7. This is your best recipe and video yet. Thank you for the countless trials and errors to bring the perfect product. I know people are always looking for subs but I trust that your use of only coconut butter (and all other ingredients) is for a specific reason or you would have given more subs. I cannot wait to make it and have a very special family in mind who is in dire need of sweetness in their life and will enjoy this cake box very much.
      Thank you so much Estee!! Thank you so much for your kind words and as always, your amazing support!! xxx
  8. Such an amazing accomplishment for you Brandi! You can tell you have put your heart and soul into this project. I'd love to try make this cake for friends and family.
  9. Oh my! I would make this for my daughter and her husband. They are vegetarians and I love to make special desserts for them, and my husband to0. What a wonderful product!
  10. This looks absolutely amazing! I would love to try this and make it for my husband who will be having hip surgery a few days before his birthday. It would be a special treat to pick up his spirits.
  11. BRANDI!!! This cake looks FABULOUS and Cake in a Crate sounds so so fun!!! Congratulations on developing what looks like an AMAZING recipe for them! Ugh I NEED to get my hands on some coconut butter. What's your favorite place to get it from? I WANT THIS CAKE!!
  12. I would bake this cake for my friend Tina who is gluten free. It will be nice for these vegan to eat dessert with her for a change!
  13. I really like the cake in a crate option. Looks yummy!
  14. This looks so good! I would make it for my husband, who doesn't believe vegan foods can be yummy.
  15. Family. Birthdays or extended family dinners, it would be perfect.
  16. This looks amazing! I am going to make it this weekend.
      Can't wait to hear!!
  17. Can't wait to try this! I will be making it for my family. My daughter and I are gluten free and vegan and my husband is newly gluten free so I think we will all enjoy this!
  18. I would definitely make this for myself and my family, my kids would love this!
  19. Looks yummy! I can't wait to try it!!
  20. I would make this cake for my daughter if I were to win. I never got a chance to make her a cake this year for her birthday and this would be it. I think she would absolutely love it!!
  21. This is such a great idea!! I've been looking for a perfect birthday cake and I think I found it!
  22. Oh how exciting! My sister and I host a party every fall for our cousins, and this cake would be a perfect compliment to the SAD cheesecake that my sister always makes. I can't wait to try it! Thank you Brandi for all your wonderful work!
  23. This cake looks and sounds amazing! I would love to make it for my husband and use it to tempt him to eat more vegan foods.
  24. I would make this for my husband & kids if I won :)
  25. Cake looks great, love the video! ;)
      SO glad you loved the video Christopher, thank you!
  26. This cake sounds (and looks) so delicious! I don't eat a lot of desserts, so if I won the crate, I'd probably share the cake with my mom and dad, my landlady and/or my church. :)
  27. I would make this for my family...just need to find coconut butter.
      Hi Wilma, I updated the recipe above regarding the coconut butter :)
  28. Congrats girl!!! You can see all the LOVE you put into creating these cake kits! They are absolutely gorgeous :)
      Thank you so much my friend!! I can't take credit for that part, that was all Cake In A Crate! I designed the recipe and tested it a ton and they brought it all together. It's an amazing partnershp!
  29. This looks amazingly delicious! My birthday is coming up very soon and I would love to have this cake!
  30. WOW!!! Brandi!!! I am so THRILLED for you!!! I think this cake, and your connection to "Cake In A Crate", are just the BEGINNING for you to receive some of the returns (and widespread acclaim!) you SOOO deserve for all your dedication and hard work, as well as your commitment to the highest standards of healthier vegan culinary creation (in the form of ALL of your amazing recipes). It's wonderful for any of us to be able to actually LIVE our passion in life, whatever that passion may be; to "follow our bliss" so to speak. But it's the "icing on the cake" (pun intended...haha!) to actually be REWARDED in various ways for doing so. I know, first-hand, how much perseverance and commitment it takes for an artist such as you are to try to live her or his passion in this difficult, competitive world, and you deserve every good thing that comes your way! I WHOLEHEARTEDLY believe this is just the "tip of the iceberg" for you. CONGRATULATIONS!!! Just don't forget all of your devoted and adoring fans when you make it to "the big-time"!!! Because we'll all still be here, rooting for you!!! Now, if I were to be lucky enough to actually win one of these three cakes from "Cake In A Crate", I would bake it and eat the entire thing MYSELF, first, then I'd BUY one, too, because it'd just be plain NASTY of me not to share! (Seriously, I'd PROBABLY not really eat it all myself, but I am CERTAIN I would WANT to!!!) You continue to absolutely AMAZE us all!! Love and devotion from one of your most loquacious and tirelessly expressive fans......Daryl PS: As usual, just like ALL of your recipes, I KNOW this one is gonna be worthy of a 5-star rating, so I'm gonna go ahead and give it that rating IN ADVANCE!!! (I cannot WAIT to try the recipe, though.....FOR REAL!!!!....I think I'll go get the ingredients TODAY!!!!)
      Daryl, you are the best! Thank you so much for always saying the most kind things to me and taking the time to write so much from your heart, I really appreciate al of your support! I can't wait to hear what you think of this cake!
  31. I can't even. This looks just so ridiculously amazing. Seriously. Thank you!!!!!!!!!!!!!!!!
      Thank you so much Olivia!
  32. Brandi, you are an inspiration! Well done for making this happen - it sounds AMAZING. I'd heard of Cake in a Crate before and love the whole concept. So exciting <3
  33. It looks delicious! Cake in a crate sounds like a good partnership and opportunity! I would love to make it for my husband without needing to make a trip to the store.
  34. I've been looking for a recipe like this for a while now!!! I've just got myself into baking and you have definitely inspired me with all of your amazing desserts! I CANT wait to make this! Looks great. Thank you so much for sharing The Vegan love ❤️ Charisma
  35. If I were blessed enough to win this, I'd make it for my son and daughter who's birthdays are 4 days apart and coming up soon. Thanks for sharing the recipe and for the chance to win, We adore your recipes!
  36. This is awesome. I am very happy for you. I wish you great success with this joint venture. You deserve all the success you want you have incredible recipes and we are very lucky that you share them with us. What you do is very much appreciated by lots of people. And wow that cake looks insane. I can imagine that it taste even more insane. You just out do yourself time and time again. Thanks for sharing your talent with the world :D
  37. I would make this for my niece. She is kind, smart, funny and a beautiful soul. Just graduated from college and is spending the month in Thailand volunteering to work with underpriveleged children. She comes home soon and we already agreed we are making your vegan nachos together. What better way to top off a homecoming than preparing a meal and ending it with that spectacular cake!!!
  38. Thank you very much for sharing such an awesome cake!!!!
  39. This looks incredible, I'm always so inspired by your amazing recipes!
      So sweet, thank you so much!
  40. I'd make it for all my vegan friends!
  41. You go with your bad cake making self! Don't you just love the magic of coconut butter? I took a break from it for a bit (remember my obsession? LOL!) but just started using it in a ton again, and was reminded of it's magical ways. Love your cake, it turned out gorgeous! I still remember all the trials you did and the messages and pictures of the hard work. SO happy it has finally come to fruition and your baking dreams are coming true! Would you just open your own damn bakery already?
      Omg, I realized I never responded to your comment girl! I'm so sorry, this was one crazy week and it looks like I missed a bunch of comments to respond to even though I read them. Thank you so much! This cake was quite the work but it turned out so damn good, it was worth it, haha!
  42. Cake <3 And it just looks so simply beautiful!! Any big baking...creation, like cake, is just SO FUN to make. I love spending the time in the kitchen working on one thing, just one big lovely sweet delicious thing like a cake! Haha! O....and the reward ;)
      Thank you so much Rebecca, so kind of you!
  43. Well...I would absolutely have to make this for my husband....and we would need to invite someone over to share it with! This looks SO FUN!!!
  44. This is so incredible Brandi, and I am sooooo happy for you! Cake in a Crate sounds like an absolutely amazing company too, what they do is so inspiring I love their website. Your cake sounds and looks so delicious, I really can't wait to try your recipe! It's definitely chocolate heaven!
  45. DJ
    I would make it for my hubby.
  46. Yummmmm this looks seriously delicious and so photogenic too! I want to try this out for a BBQ on Monday! xx Annie
      Wonderful Annie! I can't wait to hear what you think, thank you!
  47. Um MYSELF!!!! Duh!! Make this perfect chocolate-coated cake beauty and give it away?? I think not! I bet you know this recipe by heart at this point. All those trials and tests and months absolutely paid off though, it looks completely incredible! I'm so happy you went with oat flour on this one too, the texture looks just the way I like it. And the Cake in a Crate concept and partnership is so neat, I am really excited for you. Getting your name out here and the GF oil-free goodness to more people in more forms is fantastic! Plus chocolate chip vanilla cake is the perfect flavor for me because I can never choose between chocolate or vanilla cake :)
  48. This cake looks dreamy! I need it in my life, and we have so many birthdays coming up! Sometimes specialty flours and other ingredients are hard to come by where I live, so it would be so great to have everything I need come to me in a box!
  49. That's such a fun idea Brandi and that cake looks beyond amazing! I'm not usually a cake fan, but with such a good chocolate to cake ratio going on there, I'm totally drawn in!
  50. I made this recipe into cupcakes tonight and baked them for 15 min. They turned out great! I wanted a plain vanilla cake, so I left out the chocolate chips. We also made a coconut whipped cream chocolate frosting with them. They were wonderful! Thank you for the recipe! Is the base of this recipe different from the funfetti cake recipe photo on your Instagram?
      Yay!! So awesome to hear Sammy! Thank you so much for the feedback, so glad you loved them!
      Oh, forgot to answer your question, sorry, yes, the base is completely different from the funfetti!
  51. I'd make this for my parents and my in-laws, who are just beginning to see that vegan baking can be just as good as traditional!
  52. i would make the cake for my parents!
  53. Made this cake and it turned out perfect! Tastes sooo good! My hubby loves it too!
      Yay Lil!! Thank you so much for the feedback, so glad to hear you and hubby loved it!
  54. What a gorgeous looking cake. I just love chocolate and vanilla together! What an exciting venture working with Cake In A Crate is for you. It's such an awesome idea!
  55. Mini chocolate chips...necessary? I can't find the mini dairy free ones by me (I could order the others if I have to). Can't wait!
      Hi Vanessa, no you can use other vegan regular ones! Some may have a slightly different melting effect, but Trader Joes has a good one and there are other dairy-free ones out there at stores, you just have to read the label. Make sure to get ones without milk in them. The ones with cocoa butter cocoa powder or chocolate liquor are best.
  56. This is so much fun! It really takes the intimidation factor out of gluten free baking. If I won, I'd bake a cake for my birthday later this month.
  57. This sounds sooo exiting, Brandi! Congrats!! :-) And this cake simply looks amazing!
  58. I am soooo trying this cake! Love the idea of using oats flour, I've used oatmeal in cake before, and it was delish, so I can only imagine how good this must taste! And how awesome is the idea of cake in a crate!?! Well done Brandi! X
  59. I would definitely make this for myself (I'm craving all the chocolate just looking at the pictures!!), though I would most certainly share with my non-vegan family. It looks awesome. Need to make this soon!
  60. A wonderful family member ordered a Cake in a Crate for my birthday! I am so excited to try this cake and I know I will have all the ingredients on hand - LOL. You go girl!
      Hah! I can't wait to hear what you think of it Peggy!
  61. I would make this cake for my boyfriend because he has an incredible sweet tooth and he will eat literally anything!! :) Thank you for the giveaway!
  62. Looks delicious! And just in time for my birthday!!
  63. I would make this cake for my sister who is five months pregnant and CRAVING sweets!
  64. delicious looking recipe! I would make this cake for my boyfriend's birthday coming up in August, he has a dairy allergy so this would be perfect!
  65. I would make this for my family - just because! We are die hard chocolate chip cookie fans and this recipe sounds amazing!
  66. First let me say how FANTASTIC it is that Cake in a Crate is offering others the opportunity to find out how scrumptious vegan, gluten & oil-free baking can be, but more importantly, how amazing YOU are, Brandi! While I continue to spread the word about you, your site, and your magic recipes, I am only one person. :) I am incredibly excited for you, Brandi! You definitely deserve this recognition and opportunity and I wish you all the best. I made this recipe using the cupcake option and made your chocolate truffle frosting (sans the espresso) as a good luck for my daughter with an important appointment she has today. She was delighted! The coconut flavor was devine with the truffle icing (which, btw, is phenomenal beyond words!) and was super easy to put together! Thanks so much for adding the link to make coconut butter, because it had been a few months since the last time I used your method to make some and it was very convenient not to have to search for it. You're always thinking of your readers. :0) This recipe will be bookmarked like so many others of yours. Thanks, Brandi!
      Thank you so much for the amazing feedback Colleen, so glad you loved this cake as cupcakes and the chocolate truffle frosting so much! Thank you so much for your sweet words, I truly appreciate it and all of your wonderful comments you continue to leave on my blog!
  67. This cake looks really good! My mother, husband and myself all have a birthday within 10 days of each other. I think this will have to be our birthday cake this year. You can't go wrong with anything chocolate! I have just come across your website and Facebook page and look forward to exploring many more of your recipes. I also love that most are gluten free. Thanks for sharing your talent with us!
  68. When I make this cake I plan on sharing it with my co-workers so they can taste how awesome plant based is😋
  69. A quick update. These cupcakes were a great success with my coworkers. Therefore another set of 5 stars 😋
      Thank you so much Milda, I am so happy to hear that!!
  70. I would make this for an upcoming family gathering, and win them all over to vegan living [including our gluten free family members!] <3 Thanks so much for all of your amazing recipes, Brandi!
  71. This looks incredible! My birthday is coming up and I want to make this for my family.
    • Ps. Theo chocolate is my favorite! I have a soy allergy so Theo has been a lifesaver! :)
  72. Seriously one of the best gluten free, vegan and refined sugar free cake recipes I have ever tasted! It's easy, delicious and totally amazing!!!! I made the cupcake version and they were devoured within 10 minutes. 100% recommended!!
      Yay! So happy to hear that Morgan, thank you so much for letting me know and sharing it on Instagram!!
  73. I love all your recipes, so easy and always incredibly delicious! I've always been hesitant about baking in general, especially with experimenting with new ingredients and being new to vegan. I wanted to make this cake to show my family you can have a healthy lifestyle and still have desserts that are actually vegan and yummy! Once again, you hit it out of the ballpark with this! Please don't stop creating and sharing because you have made my transition to being vegan very yummy and easy and now my kids and hubby have become vegans!
      Thank you so much Jenn! I'm so very happy to hear you are loving the recipes and they help so much! I'm so glad to hear this recipe was such a hit too, thank you so much for taking the time to leave feedback, I really appreciate it!
  74. Since beginning with the plant-based way of living last summer, I have not made even one sweet dish - cake, pie, cookies, etc. I LOVE, LOVE, LOVE chocolate, but I'm afraid nothing will taste like the "real" thing. I might try the recipe you have here.
  75. Since beginning with the plant-based way of living last summer, I have not made even one sweet dish - cake, pie, cookies, etc. I LOVE, LOVE, LOVE chocolate, but I'm afraid nothing will taste like the "real" thing. I might try the recipe you have here after reading all of the comments posted!
  76. This looks amazing! Great idea for a product and giveaway 😊 I would definitely make this for my mom, she would flip out and have everyone try it (if we could keep ourselves from eating it first 😅)
  77. Oh my GOODNESS Brandi, this cake looks fabulous. I would make it for my husband! I just found out I'm pregnant with our second child, and I've had such righteously bad morning sickness, I haven't been able to make us any of the treats we're craving! I wanted to make your low fat brownies so badly last night but I ran out of cacao and I can hardly go anywhere like this.. I was devastated! 😂 Congrats on this new endeavor for you!
      Aww thank you so much Megan! Hahaha! Your comment made me laugh out loud about the brownies!
  78. Glad I saw this giveaway in time! I hope I win! I would make this cake for my sister, brother and dad to share. I help my sister with her cupcake company and I hope she and I could make this cake together :)
  79. OMG!!!!!!!! Brandi!! First of all, this cake looks INCREDIBLE! Absolutely gorgeous - especially with those chocolate curls on top! Just, wow. Literally drooling and can't get over how beautiful it is! Second...Congrats! What an amazing opportunity for you! I'm loving this idea of having all the ingredients pre-measured and set to go - genius! Such a great concept and I know that this specific "crate" will get tons of sales - it's rare to find a cake that's not only gluten-free and vegan, but oil-free too! I am beyond proud of you!!! So awesome, my friend ❤️❤️❤️
      Aww thank you so much friend for the sweet compliments! I'm so happy how this cake turned out, it was so much trial and error, that I'm thrilled it's finally here! Thank you so much!
  80. This was amazing – thanks Brandi! I don't usually make gluten-free cakes (just vegan) but this was so easy and demolished by the entire family. I subbed the chocolate chips for some vegan white chocolate I had kicking about and it was great. As always, I look forward to your upcoming creations!
      Oh wow Michelle, white chocolate sounds so amazing too! Thank you so much for the feedback, I'm so happy to hear everybody loved this cake so much!
  81. OMG, this cake looks beyond amazing! My favorite cake growing up was my dad's chocolate chip cake (he is an incredible baker!), now I'm not vegan or gluten free, but I do have issues digesting wheat and some dairy so always looking for great gf dessert recipes. One of my favorite flours to bake with is oat flour and I happen to have a jar full of Tapioca starch so this recipe will be perfect. I'm also going to send it to my dad (who makes all the family celebration cakes) to try out for my niece's next birthday cake since she recently became vegan, I'm expecting this will be a hit! One question, I make my own coconut milk which I skim the cream off the top of, do you think this would be a suitable replacement for the canned lite coconut milk? BTW, the coconut milk is even easier to make then almond milk, and I love spreading the coconut cream that I skim off the top on gf muffins, so yummy!
      Hi Jen, thank you so much for your kind words!! I hope you love this as much as all my other readers :). Yes, your own homemade coconut milk should work fine as long as it's not too thick! Let me know when you make it!
  82. Wonderful cake! My family loved it. It's definitely on my "make again" list. Thanks for all your great recipes!
      So happy to hear that Laura, thank you so much for the feedback!!
  83. Amy
    I love this cake! I ordered it in the cake in the crate. It came quickly and was beautifully packaged. The directions were well written and easy to follow. Came out amazing!!! I will be ordering another!
      SO, so happy to hear you loved it Amy! Thank you so much for ordering the cake kit, I really appreciate it!
  84. Hi Brandi, Can't wait to try this cake. Have been looking for a basic vegan, GF vanilla cake recipe for sooo soooo long! But can I sub tapioca flour for tapioca startch? Don't get the startch here in India! Or any other suggestions? I we get potato startch. And arrowroot. Would either of them work?
      Hi Renuka! Yes, actually tapioca starch and tapioca flour are the same thing, so use that. It should be the same thing, just many times they are labeled one or the other. Can't wait to hear what you think!
      • Really? That's super! I should be able to get tapioca flour here. I thought I read somewhere that they as different as potato flour & potato starch. Will try this with tapioca flour and let you know. Couldn't try your other vanilla cake cause again - no almond flour here. Thanks Brandi! P.s - Lol. Just realised what my spelling of starch looks like in my previous post!!!
          Yes, potato flour and potato starch are VERY different, but not the case for tapioca, thankfully!
          • Hi Brandi, would arrowroot flour work in place of tapioca flour / starch?
            Hi Renuka! Hmmm, I've typically not liked the results of taste or texture in baked goods that have arrowroot. It leaves an off taste and can be rather tough. I cannot say whether it would work or not in this cake since I haven't tested it. I just don't know. You can try it and let me know! Otherwise, definitely find the tapioca :)
  85. Hello Brandi, Thank you for this recipie. I am going to try it first time in couple of days time for my Birthday. I have a question about the cooling time though. You initially suggest 45 min before removing it but then you mention to turn it over and cool 1 more hour ! is that right? Does it need 1 hr 45 min cooling time? Also, when I make toppings for my raw banoffee pie with coconut milk, I find it still very watery, runny, no matter which coconut milk that I used , so I am a little concern whether mixing the choco chips with coconut milk for ganache is gonna be as tick as it looks on your website. Does it ticken up like that? Can you advice please before I start making this? Many thanks Amura
      Hi Amura-an! Yes, I recommend it for the double cooling because it needs to be 100% cooled down before adding the chocolate frosting, otherwise it'll melt all over and not adhere to the cake properly. So, yes, just follow my directions and you should be good. I tested this so many times so it's important to follow them :) The ganache is correct, there isn't a whole lot of coconut milk in there but the chocolate chips as you know, are hard, so they need the coconut milk in order to soften. The amount is correct. I've had dozens of people make it all with success. The ganache is thin while you are making it of course because the chocolate chips are melted, but once it cools, it firms up and thickens back up. Everything is noted very detailed in the directions, so just follow them and you should be fine :)
  86. Incredible cake!!! It's simple and the result is amazing!! Very good job !!! All recipes that I made are very good and elegant!!! 😘
      Thank you so very much Lola for the amazing feedback! So happy to hear how much you loved it!!
      Thank you so much Lola for the amazing feedback! This made me so happy to hear!

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