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.
Yummmmm this looks seriously delicious and so photogenic too! I want to try this out for a BBQ on Monday!
xx Annie
http://www.somethingswellblog.com/
Wonderful Annie! I can’t wait to hear what you think, thank you!
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 🙂
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!
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!
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!
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!
I made this cake a few days ago and everyone loved it. We polished it off and my kids are vegan converts ( at least with desserts). I added some rum extract to the chocolate which was divine.
i would make the cake for my parents!
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!
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!
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.
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.
This sounds sooo exiting, Brandi! Congrats!! 🙂 And this cake simply looks amazing!
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
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!
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!
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!
Looks delicious! And just in time for my birthday!!
I would make this cake for my sister who is five months pregnant and CRAVING sweets!
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!
I would make this for my family – just because! We are die hard chocolate chip cookie fans and this recipe sounds amazing!
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!
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!
When I make this cake I plan on sharing it with my co-workers so they can taste how awesome plant based is?
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!!
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!
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! 🙂
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!!
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!
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.
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!
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 ?)
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!
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 🙂
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!
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!
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!
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!!
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!
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 🙂
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 🙂
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!!
Don’t know if you will see this in time but…. I’m making this today for Christmas (tomorrow). You say to leave it at room temperature. Will it be okay to leave at room temperature until tomorrow afternoon or should I put it in the fridge?
Hi Linda! Yes, you can leave it out at room temperature until tomorrow, just keep it well covered. That should be just fine! Let me know what you think of it!
I have made this cake so many times. It has pretty much become our go to cake. It’s super fast, moist and just down right delicious. Rave rave reviews by any and all non vegans too.
Thank you so much Estee for the lovely review!
I’ve made this quite a few times since you came up with it and every time it’s been amazing! I love a good chocolate chip cake especially one that can be easily thrown together. My kids love it too!
Thank you so much Sophia, so glad you and the kiddos love it, thank you!
Love this! Took me awhile to find coconut butter, but glad I did. I needed a birthday cupcake my two allergic kids could eat and the rest of us (family of 5) could also enjoy. I made this cake into cupcakes without frosting and they were amazing! Delicious, tender, and light. Thank you for all your hard work creating these recipes!
Yay! I’m so thrilled you and your whole family loved these as cupcakes! Thank you so much for making them and the wonderful feedback! Thank you Monica!