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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! 
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.
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:
- Vanilla Almond Flour Cake {oil-free}
- Vegan Coconut Flour Chocolate Cupcakes (oil-free, nut-free, GF)
- Vegan & Grain-Free Vanilla Layer Cake
- Easy Cashew Cheesecake
- Vegan Coconut Flour Cupcakes
- Gluten-Free & Vegan Vanilla Bundt Cake
- Vegan Red Velvet Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake
Vegan Chickpea Flour Chocolate Cake {Grain-Free, 1-Bowl}
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 oz can full fat coconut milk (at room temperature)
- 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
- 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).
- In a large bowl, whisk the chickpea flour, coconut sugar, cocoa powder, baking soda, and salt until no lumps remain.
- Add the coconut milk, hot water, coconut oil and vanilla to bowl. Vigorously whisk until completely smooth. Divide batter evenly into prepared pans.
- 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.
- 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.
- 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
12Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Sukhmanpreet Kaur
Thursday 6th of May 2021
Hi, this sounds like a delicious recipe. If possible, can you provide a nutritional chart for this recipe?
Silas
Wednesday 10th of March 2021
Hi I tried this (halved recipe) and the texture is phenomenal! You wouldn't know it is vegan or gluten-free (: However the chickpea flour leaves a taste for me, and I don't want to increase the sugar to mask it - do you recommend subbing some of it for almond flour or cornstarch maybe? any idea about ratios?
Sierra
Friday 15th of January 2021
Can this be made as a vanilla cake by replacing the cocoa with additional CP flour? I saw you had a vanilla cake with Chickpea Flour but it included almond Flour and I'm making for a friend with a nut allergy.
Thank you 😊
Camilla
Sunday 17th of January 2021
Hi Sierra, I am not sure. It will be heavy with all chickpea. Can she do coconut flour? You might want to try half the amount of coconut flour to replace the cocoa powder, plus a tablespoon of starch (e.g, tapioca of potato)
Carine
Monday 11th of January 2021
Hi Camilla. I want to make a cake for my toddler’s birthday and since he is allergic to dairy, eggs and gluten, it’s been a bit of a challenge to come up with a recipe. I was wondering if I could use a can of chickpeas in place of the chickpea flour & if yes, how do I modify the recipe. Thanks.
Camilla
Thursday 14th of January 2021
Hi Carine! Alas, I do not have a method for converting chickpea flour in a recipe to cooked chickpeas. So sorry! If you do decide to give chickpea flour a try, it is inexpensive (always a plus when tryin a new flour) and very versatile (I have a lot of vegan chickpea flour recipes here ).
Vegan Coconut Flour Chocolate Cake {grain-free} | powerhungry®
Friday 4th of December 2020
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