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Gluten Free Vegan Chocolate Cake

Servings: Serves 24


2 cups Gluten-Free Flour
1 cup Cocoa Powder, Organic
1 ½ cups Beet Sugar, Organic
½ teaspoon sea salt
1 teaspoon baking soda
1 cup rice milk
1 cup hot water
1 teaspoon vanilla extract
½ cup Sunflower Oil, Organic


  1. Heat oven to 350°F (325°F convection). Grease and flour one 9-inch round baking pan.
  2. In a large bowl combine: flour, cocoa, sugar, sea salt, and baking soda and set aside.
  3. In stand mixer using paddle attachment combine rice milk, hot water, vanilla extract, and canola oil.
  4. Add the dry ingredients until batter is consistent.
  5. Pour batter into prepared pan.
  6. Bake for 45 to 50 minutes or until the wooden pick inserted is clean.
  7. Cool for 15 to 20 minutes and finish with berry compote.



  1. Line 24 cupcake cups with paper liner.
  2. Fill prepared cupcake cups 2/3 full with batter.
  3. Bake cupcakes in preheated oven for 15 to 20 minutes, or until wooden pick inserted is clean.
  4. Cool for 10 minutes and finish with berry compote or frosting.


Serving Size: 1 Cupcake (55 g)

Calories: 120
Total Fat: 5 g
Saturated Fat: 0 g
Protein: 1 g
Total Carbohydrate: 26 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 110 mg
Calcium: 17 mg


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