This gluten free dairy free chocolate cake is my grandmother's recipe, recreated with simple swaps so everyone can enjoy it. It's a super simple recipe that comes together in one bowl, bakes in a 13x9 cake pan, and works for birthdays, cake picnics, or an everyday life treat, because sometimes we need cake on a random Tuesday!
I have been gluten free for about ten years now, and one of the first things I mourned when I stopped eating gluten was this cake. Not a fancy restaurant cake, not a bakery cake. My grandmother's chocolate sheet cake. The one that showed up at every birthday, every holiday, every Sunday dinner where somebody needed a reason to smile.
It took me a while to get this right. I tested different gluten-free flour blends, played with the type of oil, tried coconut sugar and monkfruit and everything in between. I've made a dense cake version of this more times than I'd like to admit.
But after many rounds of testing with my husband Nick as my very willing recipe tester, this version is it. A moist, fudgy, delicious cake that tastes like a regular cake. No one at a birthday party is going to know the difference.
For more gluten free dairy free desserts try these paleo friendly Champagne Cupcakes or make a batch of my Vanilla Protein Ice Cream in your Ninja Creami to pair with your cake!
Why You'll Love This Recipe
- It's a super simple recipe. One bowl, no stand mixer, no complicated steps. This is the kind of easy gluten-free baking that actually fits into everyday life.
- It's completely dairy free. Made with vegan butter, oat milk, and a neutral oil, it's a great option for anyone avoiding dairy without giving anything up.
- It works for every occasion. Birthday cake, Valentine's Day, a cake picnic with friends, or just because. No special occasion required.
- The frosting is genuinely dangerous. A chocolate hazelnut dairy-free buttercream that is so good it might be the main event.
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Ingredients & Tested Substitutions
For the Cake:
- Gluten-Free 1:1 Flour. A 1-to-1 gluten-free baking flour is the best way to get results that taste like a regular cake. I use and recommend Bob's Red Mill 1-to-1 or King Arthur, which already contains xanthan gum to help bind the batter the way all-purpose flour would. Single free flours like almond flour, coconut flour, tapioca flour, buckwheat flour, or rice flour will not work as a straight swap here. Gluten-free flour blends behave differently from one another too, so sticking with a trusted 1-to-1 gluten-free baking flour gives you the most consistent results.
- Cacao or Natural Cocoa Powder. Either works well here. I prefer a good quality unsweetened natural cocoa powder for the deepest, most chocolatey flavor.
- Granulated Monkfruit. This recipe skips added sugars and refined white sugar entirely by using monkfruit, which bakes similarly to a combination of sugar alternatives without the blood sugar spike. Coconut sugar is also a great option if that's what you have. I don't recommend liquid sweeteners like maple syrup in this one, as they'll affect the texture of the batter.
- Baking Soda. This is what gives the cake its lift. Non-negotiable.
- Almond Oil. A light, neutral oil like almond oil that keeps the crumb perfectly moist. I do not recommend using light olive oil or extra-virgin olive oil as they will add a strong flavor to the cake that you don't want. Avocado oil or vegetable oil will work depending on your preferred type of oil. Keep the quantity the same regardless of which you choose. I have not tested this recipe using coconut oil.
- Cold Water. Yes, cold. This is directly from my grandmother's original recipe and produces the best results. Hot water changes the batter consistency.
- Vanilla Extract. Use a good quality pure vanilla extract. It makes a difference.
- Vinegar. This reacts with the baking soda to give the cake lift and a light crumb. Don't skip it even though it feels counterintuitive. A small amount of lemon juice can sub in a pinch.
For the Chocolate Hazelnut Buttercream:
- Dairy-Free Butter. Make sure it's softened and at room temperature before you start or it won't cream properly. This is the most common mistake I see with dairy-free options for frosting.
- Vegan Chocolate Hazelnut Spread. The secret weapon in this buttercream. It adds richness and dark chocolate depth that makes this frosting absolutely next level.
- Powdered Monkfruit Sugar. Keeps the frosting free from added sugars. Regular powdered sugar works if you prefer.
- Cacao or Cocoa Powder. Added to the frosting for extra depth. Natural cocoa powder gives good results here.
- Oat Milk. Thins the buttercream to the perfect spreading consistency. Almond milk or canned coconut milk are also solid dairy-free milk options.
Expert Tips for Best Results
Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to a month. Once frosted, keep it in an airtight container at room temperature for 2 to 3 days. For best results, slice as you go rather than all at once.
Use a good 1-to-1 gluten-free baking flour. Not all gluten-free flour blends behave the same way. A blend with xanthan gum already built in is the best way to avoid a dense cake or crumbly texture. I've tested this with Bob's Red Mill & King Arthur Flour and it consistently delivers moist crumbs and a light, even bake.
Don't overmix the cake batter. Once the wet ingredients go into the dry ingredients, mix on medium-low just until a thick batter forms. Overmixing leads to a tougher crumb.
Line the bottom of the pan with parchment paper. Let it hang over the sides of your cake pan slightly so the whole thing lifts out cleanly after cooling.
Room temperature butter matters for the frosting. Cold vegan butter will not cream. Pull it from the fridge at least 30 to 45 minutes before you start.
Let the cake cool completely before frosting. A warm cake melts the buttercream and you'll end up with a soup situation. I've learned this the hard way.
Gluten Free Dairy Free Chocolate Cake Step by Step Instructions
1. Prepare to bake. Preheat your oven to 350°F. Line a 13x9 cake pan with parchment paper, letting it hang over the edges slightly for easy removal, and set aside.
2. Mix the dry ingredients. Add the gluten-free flour, cacao powder, monkfruit, salt, and baking soda to a large mixing bowl. Mix gently with a fork until the dry ingredients are evenly combined.
3. Add the wet ingredients. Pour the cold water, almond oil, vanilla extract, and vinegar directly into the bowl with the dry ingredients. Using an electric hand mixer on medium-low speed, mix until fully incorporated and a thick cake batter forms. Don't overmix.
4. Bake. Pour the batter into the prepared pan and smooth it out evenly with a silicone spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Baking time can vary slightly by oven, so start checking around the 28-minute mark.
5. Make the buttercream. While the cake is baking, add softened vegan butter and vegan chocolate hazelnut spread to a large mixing bowl. Using an electric hand mixer on medium speed, cream together until fluffy, about 1 to 2 minutes. Add the powdered monkfruit and cacao powder and mix on low until almost combined, then pour in the oat milk and continue mixing on medium-low for another 2 to 3 minutes until smooth. Store at room temperature until the cake is ready.
6. Cool and frost. Allow the cake to fully cool before frosting, at least one hour. Spread the buttercream evenly over the top, slice into squares, and add your favorite toppings. A scoop of dairy-free ice cream and some dark chocolate shavings make this feel very special-occasion even when it's just a Tuesday.
Frequently Asked Questions
Can I bake this in round cake tins instead of a 13x9? Yes. Divide the batter between two round cake tins for a layered birthday cake situation. Reduce your bake time by about 5 minutes and start checking for doneness early.
Can I use a springform pan? You can, though a standard 13x9 cake pan or two round cake tins are the better choice for this recipe. A springform pan works best for denser flourless chocolate cake-style bakes.
Can I use a different sweetener? Coconut sugar works great in a reduced amount. I don't recommend liquid sweeteners like maple syrup for the cake itself as they affect the batter consistency. For the frosting, if you use regular powdered sugar instead of monkfruit, it will taste a bit sweeter but still works well.
What dairy-free milk works best in the frosting? Oat milk, almond milk, and canned coconut milk all give good results. Use whichever dairy-free milk you have on hand.
How do I store leftovers? Keep frosted cake in an airtight container at room temperature for up to 2 to 3 days. Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or frozen for up to a month.
This is the kind of cake that belongs in your regular rotation. The kind that fits into everyday life and also rises to the occasion when you need it. My grandmother made it without a second thought, and now I make it the same way, just with a different gluten-free flour blend and a dairy-free buttercream that I genuinely think she would have approved of.
If You Liked This Recipe You Might Also Enjoy:
- Paleo Champagne Cupcakes
- Fudgy Paleo Brownies
- Easy High Protein Carrot Cake
- Flourless Chocolate Protein Cookies
- Protein Monster Cookies
- Chocolate Banana Bread
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Decadent Gluten Free Dairy Free Chocolate Sheet Cake
Ingredients
For the Vegan Chocolate Cake
Dry
- 3 cups gluten free 1:1 flour
- ½ cup cacao or cocoa powder
- 2 cups granulated monkfruit
- 1 teaspoon kosher salt
- 2 teaspoon baking soda
Wet
- 2 cups cold water
- 1 scant cup almond oil just under 1 cup
- 2 teaspoon vanilla extract
- 2 teaspoon vinegar
For the Vegan Buttercream Frosting
- 1 cup vegan butter softened
- ½ cup vegan chocolate hazelnut spread
- 2 cups powdered monkfruit sugar
- ⅓ cup cacao or cocoa powder
- ⅓ cup oat milk or non dairy milk of choice
Instructions
- Pre-heat oven to 350F and line a 13x9 cake pan with parchment paper.
- In a large mixing bowl, add all dry ingredients first and mix gently with a fork to combine.
- Next, add in all wet ingredients to the dry and using an electric hand mixer, mix on medium low speed until all ingredients are fully incorporated and a thick batter forms.
- Pour the cake batter into the 13x9 cake pan and smooth out evenly using a silicone spatula.
- Bake for 30 minutes or until a toothpick comes out clean.
- While the cake is baking, make the buttercream frosting. Add softened butter + chocolate hazelnut spread to a large mixing bowl. Cream together using an electric hand mixer on medium speed until fluffy, about 1-2 minutes.
- Next, add powdered monkfruit sugar and cacao powder and continue mixing with an electric hand mixer on low speed. Once powdered sugar and cacao are almost fully incorporated into the chocolate hazelnut spread + butter, add the oat milk and continue mixing on medium low speed another 2-3 minutes. This can be stored at room temperature until cake has cooled. Allow cake to fully cool before frosting.
Notes
Frequently Asked Questions
Can I bake this in round cake tins instead of a 13x9?Yes. Divide the batter between two round cake tins for a layered birthday cake situation. Reduce your bake time by about 5 minutes and start checking for doneness early. Can I use a springform pan?You can, though a standard 13x9 cake pan or two round cake tins are the better choice for this recipe. A springform pan works best for denser flourless chocolate cake-style bakes. Can I use a different sweetener?Coconut sugar works great in a reduced amount. I don't recommend liquid sweeteners like maple syrup for the cake itself as they affect the batter consistency. For the frosting, if you use regular powdered sugar instead of monkfruit, it will taste a bit sweeter but still works well. What dairy-free milk works best in the frosting?Oat milk, almond milk, and canned coconut milk all give good results. Use whichever dairy-free milk you have on hand. How do I store leftovers?Keep frosted cake in an airtight container at room temperature for up to 2 to 3 days. Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or frozen for up to a month.
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