This is the best Vegan Vanilla Chocolate Chip 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!
VEGAN GLUTEN-FREE VANILLA CHOCOLATE CHIP 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 kit 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! A year later, here we are.
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.
This cake is moist, buttery and rich and using mainly oat flour, gives it a wonderful texture. 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.
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 Vegan Gluten-free 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.
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.
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.
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.
UPDATE: I’m no longer selling the cakes, so just use the recipe below!
OTHER VEGAN CAKE RECIPES TO TRY:
- Vegan Gluten-free Vanilla Cake
- Vegan Funfetti Cake
- Vegan Mango Caramel Cheesecake
- Vegan Lemon Cake
- Vegan Chocolate Cookie Dough Fudge Cake
- Vegan Cinnamon Caramel Bundt Cake
- Vegan Gingerbread Cake
Vegan Gluten-Free Vanilla Chocolate Chip Cake
- 1 1/4 cups (160g) superfine oat flour (use a scale! see NOTE, use certified gluten-free oats if necessary)
- 1/4 cup + 2 tablespoons (48g) tapioca starch/flour (this is the ONLY starch that works, do not sub)
- 2 1/2 teaspoons baking powder
- Scant 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 1/2 cup (120g) unsweetened applesauce, room temperature, or slightly warm
- 1 tablespoon (15g) vanilla extract
- 2 tablespoons (30g) warm water
- 1/4 cup + 2 tablespoons (90g) warmed and melted liquid coconut butter
- 1/2 cup (120g) dairy-free semi-sweet chocolate chips (I used Enjoy Life brand)
- 1 cup (180g) mini semi-sweet dairy-free chocolate chips
- 4 tablespoons canned “lite” coconut milk
- 1/4 teaspoon vanilla extract
- Pinch fine sea salt
OPTIONAL CHOCOLATE CURLS
- 1 bar dark chocolate
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- 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. If you want to make cupcakes, then I would suggest making these with my Truffle Frosting instead. Double the recipe for a double layer cake.
- Preheat your oven to 350 degrees and spray an 8 inch round (9 will yield too short a cake) cake pan with nonstick spray. Place a round piece of parchment paper on the bottom.
- Add the oat flour, tapioca, baking powder and salt to a large bowl and whisk well.
It is important to make sure your liquids are not cold, or it will cause the coconut butter to harden. The oil tends to separate from the coconut meat in the jar, so I like to empty the coconut butter in a separate container, warm up for just a few seconds in the microwave until it is warm and soft enough to stir. As you stir it, the warmth will melt it and make it more runny. Stir until completely smooth and runny, like the consistency of oil, then measure.
- 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 slow and then gradually increasing. You only need to mix it for about 15 seconds, just to ensure it’s a smooth batter. Do not over-beat the batter. Gently stir in the chocolate chips.
Pour the batter into the pan and bake for 25-30 minutes (for cupcakes 15-20 mins until clean toothpick, mine were done at about 17 mins), until a toothpick comes out clean. Cool in the pan for at least 45 minutes before removing to firm up.
- 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.
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 melted. Stir until smooth. 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. Take a knife and drag along the sides to smooth the edges.
- Place in the fridge to firm the ganache for about 30 mins. Then keep covered in a cake dome container or loosely secured with foil at room temperature until serving.
- 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. Use a peeler and drag it along the sides of the chocolate, making curls.
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