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
This Vegan Chocolate Chip Cake is so buttery, moist and fluffy and absolutely perfect for parties, especially birthdays! I love a classic vegan vanilla cake but this chocolate chip cake is such a fun special cake!
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.
MORE 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 Almond Butter Cake with Chocolate Frosting
Note: This recipe used to be sold as a cake kit through Cake In A Crate, however, they are no longer in business. Enjoy the free recipe below!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Gluten-Free Vanilla Chocolate Chip Cake
Ingredients
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 (60g) warmed and melted liquid coconut butter
- 1/2 cup (120g) dairy-free semi-sweet chocolate chips (I used Enjoy Life brand)
GANACHE
- 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
NOTE
- 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.
Instructions
- 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 and be very hard, and it's imperative that it's mixed back up properly before measuring. Otherwise, you run the chance of getting too much of just the oily part or just the meaty part, which will affect the end result. So I like to slightly warm up the jar (like 10 seconds) and empty the coconut butter in a separate container, warm up for just a few more seconds if too chunky still in the microwave until it is warm and soft enough to stir. It should be soft, but don't overheat the coconut butter or it will burn and ruin it. 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 the weight.
- 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. Otherwise, use a large spoon to gently mix the batter until all moistened and no more flour is visible. Do not over-beat the batter. Gently stir in the chocolate chips.
- Pour the batter into the pan and bake for 25-30 minutes 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.
Cake looks great, love the video! 😉
SO glad you loved the video Christopher, thank you!
I would make this for my husband & kids if I won 🙂
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.
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!
This is such a great idea!! I’ve been looking for a perfect birthday cake and I think I found it!
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!!
Looks yummy! I can’t wait to try it!!
I would definitely make this for myself and my family, my kids would love this!
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!
This looks amazing! I am going to make it this weekend.
Can’t wait to hear!!
Family. Birthdays or extended family dinners, it would be perfect.
This looks so good! I would make it for my husband, who doesn’t believe vegan foods can be yummy.
I really like the cake in a crate option. Looks yummy!
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!
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!!
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.
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!
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.
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
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!!
Oh woooow, that cake looks like the best thing ever!
I really wished I’d be living in the US and could order one 😀
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.
https://thevegan8.com/2013/10/14/homemade-coconut-butter/
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.
This looks so good, Brandi!
I would make this for myself and family
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!! 🙂