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!

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