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Vegan Chickpea Flour Chocolate Cake {Grain-Free, 1-bowl}

The recipe you need for upcoming spring and summer celebrations: my vegan chickpea flour chocolate cake! Made in one bowl, it is grain-free, gluten-free and vegan. It’s not a miracle, but it is most definitely marvelous! close up of chickpea flour chocolate layer cake

Happy Wednesday, everyone! I hope this post finds you well and (wishful thinking for all) enjoying the first glimpses of spring.

But enough about spring. Let’s talk cake.

Namely, deep, dark, chocolate layer cake, with an equally decadent, velvety-smooth chocolate frosting.

chickpea flour chocolate layer cake with a slice cut out

Recipe Benefits

With all kinds of spring celebrations just around the corner, this is just the cake you need for gatherings big and small, especially because it is:

  • Made in 1-Bowl
  • Made without an electric mixer
  • Vegan (no eggs, no dairy)
  • Grain-free
  • Gluten-free
  • Nut-free
  • Easy

The Star Ingredient: Chickpea Flour

Chickpea flour is the solo flour in this recipe, adding perfect structure, height and texture without the addition of any other egg replacements or starches. In short, it takes the place of traditional wheat flour and eggs in one fell swoop! Pretty nifty.

A combination of full fat coconut milk and coconut oil produces lush layers that are all about the chocolate (i.e., no hint of chickpea at all, and no coconut flavor for that matter, either).

All of the ingredients for the cake are added to one bowl, and then beaten or whisked until completely smooth. Within minutes, the layers are ready to go into the oven to bake.

Chill the Layers Before Frosting Them

Once the layers (which rise high and even) have cooled, wrap them up and give them a chill in the refrigerator. This will make for easier frosting, especially the middle layer of frosting (it will not immediately squish out of the sides when the second cake layer is placed on top–pet peeve number 5 million and 73).

You can use plastic wrap or wax paper, but I prefer wrapping each layer in a clean dish towel (easy & eco-friendly).

Easy Vegan & Paleo Chocolate Frosting

And oh my heavens, the frosting! Make it in minutes with either a food processor or high speed blender using ingredients you most likely have on hand (e.g., coconut oil, cocoa powder, maple syrup). It is also naturally vegan, Paleo, grain-free & gluten-free.

Bonus: no advanced chilling is required for the frosting! Make it and use it immediately.

FAQ

How Should I Store the Vegan Chickpea Flour Chocolate Cake?

Store the frosted cake in a covered cake keeper for up to 3 days in the refrigerator.

Can I Use a Flour Other than Chickpea Flour?

No. Other grain-free flours (for example, coconut flour, almond flour or cassava flour) will not work in place of the chickpea flour in this recipe without significant reworking of the ingredient (proportions and other added ingredients) and re-testing.

Can I Make Cupcakes with this Recipe?

If you do not want to make the cake in layers, make one big 13×9 sheet cake, or 24 cupcakes (see my notes in the recipe for specific details).

Happy baking!

More Delectable Vegan Cakes to Try:

Vegan Chickpea Flour Chocolate Cake {Grain-Free, 1-Bowl}

Vegan Chickpea Flour Chocolate Cake {Grain-Free, 1-Bowl}

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Amazing chickpea flour chocolate cake that is grain-free, vegan and gluten-free! In addition, a simple cocoa-powder frosting that is paleo, vegan, grain-free and easy.

Ingredients

  • Cake Layers:
  • 2 and 2/3 cups (320 g) chickpea flour
  • 1 and 1/2 cups (240 g) coconut palm sugar
  • 1 cup (140 g) unsweetened cocoa powder
  • 1 and 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 13.5 ounce can full fat coconut milk (385 grams or 400 mL)
  • 1/2 cup (60 mL) hot (not boiling) water
  • 1/2 cup (118 mL) virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • Chocolate Frosting:
  • 1 and 1/3 cups (325 mL) virgin coconut oil, solid (not melted)
  • 2/3 cup (150 mL) maple syrup
  • 2/3 cup (54 g) unsweetened cocoa powder
  • 1 tablespoon (15 mL) nondairy milk (more, if needed)
  • pinch of salt
  • Optional: 1 teaspoon vanilla extract

Instructions

  1. Cake Layers: Preheat oven to 350F (180C). Oil or spray the bottom and sides of two 9-inch (22.5 cm) round cake pans (with 2-inch sides).
  2. In a large bowl, whisk the chickpea flour, coconut sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Add the coconut milk, hot water, coconut oil and vanilla to bowl. Vigorously whisk until completely smooth. Divide batter evenly into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool 15 minutes before inverting onto racks. Cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
  5. Chocolate Frosting: Place the coconut oil, maple syrup, cocoa powder, milk and salt in a food processor or high speed blender. Process, stopping to scrape down sides of bowl several times, until completely blended, thick and smooth, adding a bit more milk, if needed.
  6. Place one chilled cake layer on a cake plate or stand and spread with half of frosting. Top with second cake layer and spread top with remaining frosting. Serve, or refrigerate until ready to serve.

Notes

Storage: Store the frosted cake in a covered cake keeper for up to 3 days in the refrigerator.

Chickpea Flour: Note that other grain-free flours (especially coconut flour) will not work in place of the chickpea flour in this recipe without significant reworking of the ingredient (proportions and other added ingredients) and re-testing.

Frosting: The frosting will hold in a cool room for about 1 hour. If the temperature is warm, keep the frosted cake in the refrigerator until just before serving.

Cupcakes: The cake batter can also be made into 24 cupcakes. Bake at 350F for about 13 to 17 minutes.

13x9 Cake: The cake batter can be made into one 13x9-inch sheet cake. Bake at 350F for about 35 to 40 minutes.

Nutrition Information
Yield 12
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Did you make this recipe?

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Doug Amir

Sunday 4th of February 2024

Hi, The cake looks great and I'm keen to try this recipe but I dont have coconut sugar-would it work with white or brown sugar? Thanks!

Doug Amir

Tuesday 6th of February 2024

@Camilla, Thanks!

Camilla

Sunday 4th of February 2024

Hi Doug, yes it would work with either of those sugars.

SKM

Saturday 27th of January 2024

Hello Camilla

Just a few queries please as I am new to baking...

1. Is 1 tsp of baking soda equal to 4 or 5 gms?

2. Can I use olive instead of coconut oil?

3. Can I use plain brown sugar instead of coconut sugar?

4. Instead of coconut milk, can I use almond or soy milk please?

Thank you so much,

SKM

Camilla

Sunday 4th of February 2024

Hi SKM, There are different answers with baking soda. Some argue it is 4, others 6. I go with 5 grams.

Yes, yes, and yes to the remaining 3 questions :)

jana

Sunday 19th of November 2023

hi! can i substitute all the coconut sugar for powdered stevia sugar?

Camilla

Friday 1st of December 2023

Hi Jana, I am not sure if it would work exactly as written by substituting Stevia for all of the coconut sugar. But I'm not sure since I've never used it for this recipe is this a special Stevia that's meant for baking? If so, you might want to try adding a little bit more liquid to the recipe since sugar adds moisture to the recipe as well as sweetness. I would love to know how it turns out.

Mahshid

Saturday 18th of February 2023

I made this today and it is great! Thanks for the recipe.

Camilla

Thursday 2nd of March 2023

Fantastic, Mahshid! So glad you like the cake :)

Eda Aktaş

Saturday 10th of December 2022

Hello, I don't understand what is this ons? How many grams of coconut milk should I use? You are Wonderfull. Thank you very much?

Camilla

Monday 12th of December 2022

Hi Eda! Sorry for the confusion. Ozs is an abbreviation for ounces. In metric, 13.5 ounces is 385 grams or 400 mL. I have added it to the recipe :)

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