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Small Batch Chocolate Layer Cake

  • Author: Natalie
  • Prep Time: 1 hour
  • Cooling Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 3 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
  • Diet: Vegan


This small batch chocolate cake is so RICH and CHOCOLATEY, with a fluffy gluten-free texture and fruit-dyed pink vegan buttercream. Perfect for a sweet Valentine’s Day treat, or any other occasion!



Vegan Gluten-Free Chocolate Cake

  • 1/4 cup (50g) coconut oil, melted
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)*
  • 1 1/4 cup (300g) almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 3/4 cup (135g) coconut sugar
  • 3/4 cups (84g) almond flour
  • 1/3 cup (40g) coconut flour
  • 3/4 cup (93g) gluten-free flour
  • 3/4 cup (60g) cocoa powder
  • 1 tsp espresso powder (optional)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Pink Buttercream Frosting**

  • 1 cup vegan butter, softened (2 sticks)
  • 4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 23 tbsp non-dairy milk
  • 2 tsps pitaya powder***


For the cake:

  1. Preheat the oven to 350°F and grease two 6 inch cake pans (heart shaped ones I used).
  2. Prepare the flax eggs and set aside to gel.
  3. Stir the apple cider vinegar into the almond milk, and set aside for 10 minutes.
  4. In a large mixing bowl, combine flours, cocoa powder, coconut sugar, baking powder, baking soda, espresso powder, and salt. Whisk to sift/combine.
  5. In a separate bowl, combine the coconut oil, flax eggs, almond milk mixture, and vanilla. Whisk together.
  6. Add wet to dry, and stir to form a thick batter.
  7. Divide evenly between the two prepared pans (I like to use a scale for this), and smooth the tops.
  8. Bake for 28-30 minutes, or until the center of the cake bounces back when lightly pressed.
  9. Cool for 30 minutes in the pan, then flip/remove from the pans and transfer to a wire rack to cool completely. (Preferably wrap and refrigerate overnight before frosting, it will make frosting easier, but not essential)

For the frosting:

  1. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter on high until fluffy.
  2. Add powdered sugar slowly on low speed
  3. Once it is mostly incorporated, add the vanilla, milk, and pitaya (dragonfruit) powder.
  4. Turn the mixer up to high speed and whip for an addition 30 seconds.
  5. Frost and layer the cooled cakes, top with berries or decor of choice. Slice and serve.


*Or real eggs if not vegan, tested with both.

**Or try this pink raspberry frosting that is made with raw cashews if you are looking for something without refined sugar/vegan butter.

***This is my favorite natural pink food coloring, but you can use beet powder (not as vibrant) or food coloring as well.

Keywords: Valentine's Day, mini, layer, frosting, pink, dairy free, gluten free, almond flour, dragonfruit, pitaya, buttercream