Vegan Almond Shortbread

Name: Classic Vegan and Gluten-Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1½ tablespoons of flaxseed meal (ground flaxseed); 3 tablespoons of water; ½ cup (4 oz.) of vegan butter, slightly softened (see notes for oil-free option); ½ cup (100g) of organic cane sugar; ½ cup (100g) of organic light brown sugar firmly packed; 1½ teaspoons of vanilla extract; 1½ cups (222g) of 1 to 1 gluten-free baking flour (like Bob’s Red Mill); ½ teaspoon of baking soda; ½ teaspoon of fine sea salt; ¾ cup (135g) of dairy-free chocolate chips

April 25, 2022 by Carol Clayton in dessert

Vegan Almond Shortbread / Gluten-Free

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This Vegan Almond Shortbread is rich and buttery with an irresistible melt-in-your-mouth texture. Made with almond flour, it’s gluten-free with a subtle nutty flavor. Enjoy at tea time or anytime!

What was the first cookie you ever baked all by yourself? I’m guessing the ingredient list was short, the recipe uncomplicated, and the results utterly satisfying. That describes my first solo attempt at shortbread. The original recipe I baked came from our trusty, dog eared copy, of The Joy of Cooking which I still have to this day. Many years and many batches later, I still crave this tender cookie with its fine, sandy crumb and melt-in-your-mouth texture.

Just like traditional Scottish shortbread, this Vegan Almond Shortbread has minimal ingredients, is simple to mix into a dough, and makes a rich buttery cookie that is impossible to resist.

How do I make almond shortbread vegan and gluten-free?

Shortbread, pause of appreciation here, is very easy to make vegan and gluten-free. Because it is a “short” bread, meaning it has a high percentage of fat, you don’t have to worry about rising. This is a big plus in gluten-free baking. You can also work the dough to your hearts delight without worrying about that pesky gluten creating tough cookies.

The first easy swap is gluten-free flour for all purpose four. I use a combination of 1 to 1 gluten-free flour and blanched almond flour in this recipe. Why almond flour? With its fluffy texture and nutty taste, almond flour balances the slightly metallic taste of all-purpose gluten-free baking flour. It also compliments the almond extract in our Vegan Almond Shortbread.

For trouble-free shortbread, and baking in general, I highly recommend using a kitchen scale for accurate measuring.

The next easy swap is vegan butter for dairy-based butter. Vegan butter has come such a long way in the past 5 years that you really can’t taste the difference in baking. I purchase vegan buttery sticks at our local natural grocer, but you can always make your own at home if you’re enthusiastic. There is a lot of butter in this recipe and the flavor will shine through, so use a good quality vegan butter instead of margarine.

Vegan butter is softer than dairy-based butter. It should make a slight dent when you press it with your fingers but still feel cold when you cream it.

(Scroll down to the ingredient list for links to recommended products.)

What pan should I bake my almond shortbread in?

There are 2 ways to bake your shortbread. One is in a standard 9 x 9” baking pan (or size equivalent). The other is to use a mold. Either way, you’ll need to lightly grease the pan before baking.

If you are using a standard pan, simply coat it lightly with oil and press your dough into the bottom, patting it flat with your fingers. Have fun pricking the top all over with a fork (this is called docking) and pop it into a medium-low oven for 30 minutes (325 F / 165 C). Once baked, let it cool for 10 minutes, and cut the shortbread into 9 squares.

If you are using a mold, spray it lightly with cooking spray, and use your fingers to work the oil into all the cracks and crevices of the pan. You’ll thank yourself later when you unmold it. Then press the dough, in sections, into the bottom of the pan to see that all the details of the mold are filled. Keep patting the dough until it is flat on the top and you are sure there are no air pockets. Then prick the surface all over and bake it in a medium-low oven for 30 minutes (325 F / 165 C).

To unmold your shortbread, let it cool for 10 minutes so it can release from the sides of the pan, and flip the pan over onto a cutting board. This action should be enough to unmold it. You can tap stubborn shortbread on the cutting board to set it free. Cut it into 9 squares while it’s still warm.

I used a heavyweight cast aluminum pan in these photos which you can view here.

Can I make this almond shortbread oil-free?

The short story, yes. Here’s the long story: I recipe tested with this store-bought coconut butter (or manna) in place of vegan butter which felt more like a middle school science project than baking shortbread. The dense consistency of the coconut butter created a stubbornly crumbly dough. After warming it in the microwave, I was able to get the dough to stick together enough to pat it into the pan and bake it. The result? Tasty but overly dense and crumbly. I did, however, enjoy the subtle coconut flavor balanced with the almond. I feel if coconut butter is melted to a spreadable consistency and then creamed with sugar, it will work as a substitute for vegan butter. If you’ve had success baking with coconut butter, I’d love to hear all about it!

Why you’ll want to make this Vegan Almond Shortbread again and again, it’s:

Simple to make
Rich and buttery
Great for gift giving
Perfect for tea with a friend
Gluten-free
Addictively delicious!

Take a look in your pantry, you might have all the ingredients you need to make a batch right now! That bakery shop aroma filling your kitchen is just the icing on the shortbread!

Keep scrolling for step-by-step instructions and photos!

Ingredients for Vegan Almond Shortbread

1¾ cups (259g) of 1 to 1 gluten-free baking flour (I use Bob’s Red Mill)
¾ cup (84g) of superfine almond flour, blanched
¼ teaspoon of fine sea salt
1 cup (8 oz.) of vegan butter, dent-able but still cold to the touch (see post for oil-free suggestions)
¾ cup (75g) of powdered sugar, sifted
½ teaspoon of almond extract
½ teaspoon of vanilla extract

Makes 9 shortbread squares

How to make Vegan Almond Shortbread

pan for vegan almond shortbread — Steps 1-2

1. Preheat your oven to 325 F / 165 C / gas mark 3. Use cooking spray to lightly coat the inside of a 9” x 9” baking pan or shortbread baking mold. If you are using a mold, use your fingers to make sure all the cracks and crevices in the design are greased.
2. Wisk the gluten-free flour, almond flour, and salt in a medium mixing bowl and set aside.

creamed butter for vegan almond shortbread — Step 3

3. Using a stand mixer with the paddle attachment (or a hand-held mixer), cream the butter until light and fluffy. Then add the extracts, mix, and gradually add in the sugar. Start at low speed and work your way up to medium-high speed, scraping down the sides of the bowl as needed. This will take about 2 minutes

vegan almond shortbread dough — Step 4

4. Gradually add the flour, using the low-speed setting at first, to keep it from flying out of the bowl. Stop to scrape down the sides as needed. Increase to medium speed and mix until it forms a dough.

vegan almond shortbread dough in a pan — Steps 5-6

5. Scoop the dough into the prepared baking pan and press it down firmly, taking care that all the cracks and crevices in the mold are filled. Pat the top nice and flat with your fingers.
6. Use a fork to prick the top all over with a fork. This helps prevent air bubbles.

vegan almond shortbread in a pan — Step 7

7. Bake for 30 minutes. Remove from the oven and let cool for 10 minutes so that it will release from the sides of the pan.

removing vegan almond shortbread from a mold — Step 8

8. To remove the shortbread from the mold, flip it over onto a large cutting board and, if necessary, tap the pan on the cutting board to release it.

vegan almond shortbread cut into squares — Step 9

9. Cut into 9 squares while still warm. Serve straight away or let cool and store in an airtight container.

This recipe is based on an Almond Shortbread Cookies recipe I received in Kate McDermott’s newsletter which you can find on Substack. I highly recommend subscribing!

And while you’re in cookie mode, try these delectable recipes!

Classic Vegan and Gluten-Free Chocolate Chip Cookies

Oatmeal Breakfast Cookies

Almond Cacao Biscotti

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Yield: 9 shortbread squares

Author: Carol Clayton

Vegan Almond Shortbread / Gluten-Free

( 0 reviews )

This shortbread recipe is rich and buttery with an irresistible melt-in-your-mouth texture. Made with almond flour, it’s gluten-free with a subtle nutty flavor. Enjoy at tea time or anytime!

Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min

Ingredients

1¾ cups (259g) of 1 to 1 gluten-free baking flour (I use Bob’s Red Mill)
¾ cup (84g) of superfine almond flour, blanched
¼ teaspoon of fine sea salt
1 cup (8 oz.) of vegan butter, dent-able but still cold to the touch (see post for oil-free suggestions)
¾ cup (75g) of powdered sugar, sifted
½ teaspoon of almond extract
½ teaspoon of vanilla extract

Instructions

Preheat your oven to 325 F / 165 C / gas mark 3. Use cooking spray to lightly coat the inside of a 9” x 9” baking pan or shortbread baking mold. If you are using a mold, use your fingers to make sure all the cracks and crevices in the design are greased.
Wisk the gluten-free flour, almond flour, and salt in a medium mixing bowl and set aside.
Using a stand mixer with the paddle attachment (or a hand-held mixer), cream the butter until light and fluffy. Then add the extracts, mix, and gradually add in the sugar. Start at low speed and work your way up to medium-high speed, scraping down the sides of the bowl as needed. This will take about 2 minutes.
Gradually add the flour, using the low-speed setting at first, to keep it from flying out of the bowl. Stop to scrape down the sides as needed. Increase to medium speed and mix until it forms a dough.
Scoop the dough into the prepared baking pan and press it down firmly, taking care that all the cracks and crevices in the mold are filled. Pat the top nice and flat with your fingers.
Use a fork to prick the top all over with a fork. This helps prevent air bubbles.
Bake for 30 minutes. Remove from the oven and let cool for 10 minutes so that it will release from the sides of the pan.
To remove the shortbread from the mold, flip it over onto a large cutting board and, if necessary, tap the pan on the cutting board to release it.
Cut into 9 squares while still warm. Serve straight away or let cool and store in an airtight container.

Notes

For step-by-step instructions, baking tips, and photos, see blog post!

Nutrition Facts

Calories

351.5

Fat (grams)

25.87

Sat. Fat (grams)

13.29

Carbs (grams)

28.96

Fiber (grams)

3.37

Net carbs

25.59

Sugar (grams)

10.98

Protein (grams)

4.57

Sodium (milligrams)

227.02

Cholesterol (grams)

54.23

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Classic Vegan and Gluten-Free Chocolate Chip Cookies

February 21, 2022 by Carol Clayton in dessert

Classic Vegan and Gluten-Free Chocolate Chip Cookies

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These Classic Vegan and Gluten-Free Chocolate Chip Cookies are irresistibly soft inside with that slightly crispy exterior we all know and love. Packed with gooey chocolate chips and made with just 10 ingredients, they’re ready to devour in under 30 minutes!

Call me old fashioned, but I still enjoy baking from a recipe card that you can pull out of a well-loved and moderately organized recipe box, kind of like checking out a book using a paper library card. (Anyone remember those?!) The card with the most splatters, bent corners, and scribbles in my box is a classic chocolate chip cookie recipe that came with my decades old Kitchen Aid. It’s priceless and I guard it with my life.

Now that my family is vegan, it was high time to put this recipe back into action by making a few simple changes. I’m very pleased to report that the flavor and texture of the original recipe shine through in my vegan / gluten-free version. So, grab your aprons my friends and let’s make cookie history!

classic vegan and gluten free chocolate chip cookies with milk

How do you make these cookies vegan?

Create a flax egg

A flax egg replaces chicken’s eggs in this recipe and helps the dough stick together. To make a flax egg, scoop 1½ tablespoons of flaxseed meal (which is ground flaxseed) into a small bowl. Then add 3 tablespoons of water and whisk like your life depended on it. In a short amount of time, the flax egg will froth and gel, looking viscous. Set aside to thicken while you prep your other ingredients. Then use it just like you would use a regular egg.

Use vegan butter

Plant-based butter is made by mixing water with a combination of plant-derived oils. (palm fruit, canola oil, and olive oil) Other ingredients are added such as pea protein and natural flavor. It performs remarkably similarly to dairy-based butter. I use Earth Balance Vegan Buttery Sticks in this recipe. The brand is well trusted and easy to find.

Let the butter soften slightly before creaming. You want to be able to gently press your finger in it and make a dent while the butter still feels cold. Vegan butter is much softer than dairy-based butter, even straight from the fridge. If your butter would spread easily on toast, it’s too soft and needs to firm up in the fridge a bit.

Use dairy-free chocolate chips

This is the fun part and there are SO many choices, so go with chocolate chips that speak to you. I love Enjoy Life chocolate chips but I’ll also use dark chocolate chips from the bulk section at my local natural grocer.

vegan and gluten free chocolate chip cookie on a glass of milk

How do you make these cookies gluten-free?

Use 1 to 1 gluten-free baking flour

Gluten-free flour has come a long way in the past 5 years, making it really easy to swap out regular flour for a gluten-free variety with consistent results. The flour I use in this recipe is Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour. There are loads of gluten-free flours out there but stick with this one (or a similar mixture) for perfect texture.

I highly recommend using a kitchen scale to measure your flour and sugar, if you have one. Then you’ll know you’re baking with the correct amount. If you are using a measuring scoop instead of a scale, spoon the flour into your scoop and then level off the top with the flat end of a knife. For brown sugar, pack the sugar firmly into the measuring scoop and level off the top.

Is your mouth watering yet? Mine sure is!

These irresistible cookies are:

Perfectly sweet
Slightly crispy on the outside and soft on the inside
Loaded with gooey chocolate chips
Easy to make in under 30 minutes
Eat the whole batch, delicious!

Even with Valentine’s Day and all the chocolate last week I still couldn’t resist whipping up a batch to share. I feel like I’m walking down memory lane with each mouthwatering bite. I hope this recipe brings you as much joy as it has for me and my family!

vegan and gluten free chocolate chip cookie dunked in a glass of milk

Keep scrolling for step-by-step instructions and photos!

Ingredients for Classic Vegan and Gluten-Free Chocolate Chip Cookies

1½ tablespoons of flaxseed meal (ground flaxseed)
3 tablespoons of water
½ cup (4 oz.) of vegan butter, slightly softened (see notes for oil-free option)
½ cup (100g) of organic cane sugar
½ cup (100g) of organic light brown sugar firmly packed
1½ teaspoons of vanilla extract
1½ cups (222g) of 1 to 1 gluten-free baking flour (like Bob’s Red Mill)
½ teaspoon of baking soda
½ teaspoon of fine sea salt
¾ cup (135g) of dairy-free chocolate chips

Makes 16 cookies using a 3-tablespoon sized scoop. This recipe can easily be doubled.

How to make Classic Vegan and Gluten-Free Chocolate Chip Cookies

flour and flax egg for baking vegan and gluten free chocolate chip cookies — Steps 1-3:

1. Pre-heat oven to 375 F (190 C / gas mark 5). Line 1-2 cookies sheets with parchment paper.
2. Create your “flax egg” by energetically whisking the ground flaxseed meal with water in a small bowl. Set aside to gel and thicken. You can use a fork or a small whisk for this task.
3. Sift or whisk the flour, baking soda, and salt into a separate bowl and set aside.

batter for baking vegan and gluten free chocolate chip cookies — Step 4:

4. In a medium mixing bowl, using an electric mixer, cream the vegan butter, cane, and brown sugar until there are no lumps of butter and it looks fluffy. Stop and scrape down the sides of the bowl as needed. This will take about 3 minutes. Then add in the flax egg and vanilla and blend until well light and creamy, 1 minute more.

unbaked vegan and gluten free chocolate chip cookies — Step 7:

7. Use a 3-tablespoon scoop (or a spoon) to make 16 same-sized cookie dough mounds. Place them on your prepared cookie sheets spaced 2” apart. They will spread out as they cook, so there is no need to flatten them.

freshly baked vegan and gluten free chocolate chip cookies — Steps 8-9:

8. Bake on the middle oven rack for 12 minutes.
9. Remove from the oven and let cool for 3 minutes before transferring them to a wire rack to finish cooling. They will look poofy and undercooked straight from the oven. This is totally normal. The cookies will “settle” into that classic cookie shape and texture as they cool down.

Enjoy warm, for a gooey, chocolate chip melty cookie experience. Or when cooled for a crispy on the outside, irresistibly soft on the inside cookie.

Notes:

Oil-free option:

You can use chilled coconut cream in place of vegan butter in this recipe. The cookies will spread out a bit more but will taste just as delicious. To get coconut cream, scoop the hard cream from a chilled can (13.5 oz. / 398 ml.) of full-fat coconut milk. (the kind that comes in a can not a carton) The can will need to chill in the fridge for at least 24 hours for the cream to separate and harden.

Storage:

The cookies will continue to firm up as they sit and are best eaten within a few days. Store, when cool, in an airtight container. To freeze the cookies, place them in single layers, separated with a piece of parchment, in an airtight container or freezer bag for up to 3 months. Gently thaw and enjoy!

Flour substitutions:

Feel free to swap regular all-purpose baking flour for the gluten-free baking flour. If you are using gluten-free flour, I would stick with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour or a brand that has the same mix as Bob’s for a consistent cookie texture. For tips on measuring flour accurately, see blog post.

Sugar substitutions:

I’ve tested this recipe using beet sugar in place of cane sugar, which was indistinguishable. I also tested coconut sugar in place of brown sugar which had a similar texture but a less sweet and caramelly flavor. Date sugar will not work in this recipe.

More gluten-free bakery treats to fall in love with!

Vegan Mini Chocolate Bundt Cakes

Gluten-Free Cinnamon Currant Scones

Vegan Pumpkin Spice Blender Muffins

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

vegan and gluten free chocolate chip cookie dipped in milk

Vegan Mini Chocolate Bundt Cakes

January 10, 2022 by Carol Clayton in dessert

Vegan Mini Chocolate Bundt Cakes / Gluten Free

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Calling all chocolate lovers! This Mini Vegan Chocolate Bundt Cakes recipe is almost as easy as using a mix but looks super fancy in the mini cake molds. It’s super moist, cakey, and full of rich chocolatey flavor, all while being vegan & gluten-free. Drizzle the top with a simple yet decadent chocolate ganache for any special occasion!

vegan mini chocolate bundt cakes with chocolate ganache

I’ve been on a gluten-free baking kick lately in my quest to find the perfect cake to celebrate my January 6th birthday which is also on 12th night. (double celebration!) Soooo, I’m ecstatic to share this vegan chocolate cake recipe with you that ticks all the dessert boxes and is super easy to make too!

vegan mini chocolate bundt cakes on small plates

This is the first cake recipe to come to VegetaFull, next to Vegan Strawberry Shortcake. I love it because you can mix all the ingredients in one bowl and then decide what kind of cake you want to make: mini bundt cakes, cupcakes, or a single layer cake. I’m also sharing a ridiculously easy, 2 ingredient, chocolate ganache that you can make in the microwave. It’s the ultimate finishing touch drizzled over the tops of the cakes!

Let’s talk about texture

The key to a moist and cakey gluten-free cake is balancing the amount of wet to dry ingredients. If the batter is too wet, the cake will turn out gummy. If it’s too dry it will bake up overly dense. I tested this recipe 7 times and found that the ingredients listed make the most “authentic” tasting vegan chocolate cake. The texture is moist, cakey, slightly fudgy, and the taste is pure chocolate heaven.

vegan mini chocolate bundt cakes held on a small plate

Oil-free options

The best oil-free option for this chocolate cake recipe is using melted coconut cream in place of the canola oil. You can buy a can of coconut cream or scoop the solid part out of a chilled can of full-fat coconut milk. I also tested melted cacao butter which mixed up weirdly foamy and tasted more like cacao butter than chocolate. (lol) The coconut cream will have a more fudgy texture than a cakey texture, but it will still be moist and delicious.

mini bundt cake pan dusted with cocoa powder

Prepping your pans!

That’s the secret to beautiful bundt cakes! Prep your mini bundt pan by greasing the insides of the molds with coconut oil, vegan butter, or shortening. Reach into all the grooves with your fingers to make sure the cake doesn’t stick. Then dust the insides with sifted cocoa powder, flip the pan over and tap out any excess. Use silicone molds for oil-free. I used a heavy-weight cast aluminum bundtlette pan which you can view here.

It’s also important to let the cakes cool for at least 20 minutes before turning them out of the pan. They naturally release from the molds and firm up as they cool.

If you don’t want to fuss with a bundt pan, this recipe will make 9 standard-sized cupcakes (cook for 20-22 minutes, or (1) 8” layer cake (cook for 30 minutes). Double the recipe for a 2-layer cake.

Easy Vegan Chocolate Ganache

This is the literal icing on the cake! Simply melt dairy-free chocolate chips with full-fat coconut milk in the microwave or on the stove top, cool until drizzle able, and then pour over the cooled cakes.

This Vegan Mini Chocolate Bundt Cakes recipe is:

Gluten-free
Moist and cakey
Rich and chocolatey
Easy to make
Perfect for any celebration!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Vegan Mini Chocolate Bundt Cakes

1½ cups (188 grams) of gluten-free baking flour
¾ cup (100 grams) of coconut sugar
¼ cup (25 grams) of unsweetened cocoa powder, sifted
1 teaspoon of baking soda
½ teaspoon of fine sea salt
1 cup of cold water
1/3 cup (80 ml.) of canola oil (or melted coconut cream as an oil-free option)
1 tablespoon (15 ml.) of distilled white vinegar
1½ teaspoons of vanilla extract

Ingredients for Easy Vegan Chocolate Ganache

6 tablespoons (60 grams) of dairy-free chocolate chips
¼ cup (2 oz. / 59 ml.) of full-fat coconut milk

Makes 4 mini bundt cakes or 9 standard sized cupcakes.

How to make Vegan Mini Chocolate Bundt Cakes

mini bundt cake pan — Step 1:

1. Preheat your oven to 350 F / 180 C / gas mark 4. Prep your mini bundt pan by greasing the insides with coconut oil, vegan butter, or shortening. Then dust the insides of the molds with sifted cocoa powder. Flip the pan over and tap out any excess cocoa. You want all the little grooves in the pan greased and coated so the cakes won’t stick. Use a silicone bundt pan as an oil-free option.

dry ingredients for vegan mini chocolate bundt cakes — Step 2:

2. Whisk the flour, coconut sugar, cocoa powder, baking soda, and salt in a medium mixing bowl, making sure there are no lumps.

vegan mini chocolate bundt cakes batter — Step 3:

3. Make a well in the center of the dry ingredients and pour the water, canola oil, (or melted coconut cream for oil-free) vinegar, and vanilla. Mix by hand, until combined and smooth.

vegan mini chocolate bundt cakes batter in a pan — Step 4:

4. Carefully spoon the batter into prepared molds. You should be able to fill 4 (1 cup) capacity molds ¾ full of batter. Give the pan a tap on the counter to let the batter settle into all the grooves and release any air bubbles.

vegan mini chocolate bundt cakes baked in a pan — Step 5:

5. Bake for 30 minutes. You’ll know they’re done when a toothpick inserted into the cake comes out clean. The tops will look cracked but will spring back when pressed. For standard sized cupcakes, bake for 20-22 minutes.

vegan mini chocolate bundt cakes on a cutting board — Step 6:

6. Let the cakes cool for a full 20 minutes before unmolding. Then, invert the pan so the cakes can easily slide out.

easy vegan chocolate ganache — Step 7:

7. To make the ganache, add the chocolate chips and coconut milk to a dish and microwave, at 20-second intervals, stirring in between, until melted, smooth, and glossy. You can also melt the ganache in a small saucepan, on the stovetop, over medium heat.

vegan mini chocolate bundt cakes topped with chocolate ganache and raspberries — Step 8:

8. When the cakes are completely cool, drizzle the tops with easy vegan chocolate ganache and decorate with fresh raspberries! (optional)

Storage:

Store in an airtight container in a cool place for 5 days or in the fridge for 2 weeks.

vegan mini chocolate bundt cakes on cake stands

We’ve been eating this over-the-top delicious cake nonstop around here (birthday week and beyond!) and I hope you get a chance to make it for your next celebration!

More gluten-free baking recipes you will love!

Vegan Pumpkin Spice Blender Muffins

Gluten-Free Cinnamon Currant Scones

Vegan Strawberry Shortcake

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

This recipe is my gluten-free adaptation from the Chocolate Cake recipe in Colleen Patrick-Goudreau’s The Joy of Vegan Baking which is an adaptation from Jennifer Raymond’s recipe in her book Peaceful Palate.