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Gluten Free and Vegan Chocolate Cake

Try this deliciously moist gluten free chocolate sponge that is also free from egg, and can be made vegan and free from dairy using our suggested ingredient swaps!

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


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  1. Line two 20cm/8” deep cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Sieve the self raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
  3. Put the sugar, oil, and banana into another bowl and beat until smooth.
  4. Add the water and vanilla and beat together well.
  5. Stir in the prepared flour mixture.
  6. Divide the mixture between the prepared cake tins.
  7. Bake for 25-30 minutes.
  8. Turn the cakes out on to a wire rack to cool.


  1. Put the butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
  3. Spread the filling over one sponge and place the other on top.


  1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
  2. Add the yogurt and mix to a paste.
  3. Spread over the top and sides of the cake.


2x20cm/8” round cake tins


190˚C, Fan 170˚, 375˚F, Gas 5

Cooking time

25-30 minutes
Amazing recipe worked beautifully! The cake actually rose and didn’t then sink when cooking. Kids were delighted
By Felicity
30 Jan 2019

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