Gluten-Free Vegan Chocolate Cake with Pistachio Buttercream
This Gluten-Free Vegan Chocolate Cake with Pistachio Buttercream is a decadent, allergen-friendly dessert that’s gluten-free, egg-free, nut-free, and dairy-free. Perfect for celebrations or everyday treats, this moist, rich chocolate cake pairs beautifully with creamy pistachio frosting. Ideal for those with food allergies, it’s a crowd-pleaser that delivers on flavor and texture without compromise.
Gluten-Free Vegan Chocolate Cake with Pistachio Buttercream
8
servings20
minutes35
minutes495
kcalIngredients
Chocolate Cake
1 cup coconut or almond milk
1 tbsp apple cider vinegar
1 tbsp psyllium husk powder
1/2 cup water
2 1/4 cups King Arthur Gluten-Free Flour (with xanthan gum)
1 1/2 cups light brown sugar
1/4 cup dark brown sugar (packed)
3/4 cup cocoa powder (unsweetened)
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup avocado oil
1 tbsp vanilla extract
1 cup boiling water (up to 1/4 cup more if needed)
Pistachio Buttercream
1 cup shelled pistachios
1/2 cup dairy-free milk
1 cup softened butter or dairy-free alternative
1 tsp vanilla extract
2 cups powdered sugar
1/2 tsp salt
Directions
- Bake the Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans, line with parchment paper, grease again, and dust with cocoa powder.
- Mix dairy-free milk and apple cider vinegar; set aside. In another bowl, mix water and psyllium husk; let gel.
- In a large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- Using a hand mixer, add milk-vinegar mixture, psyllium gel, avocado oil, and vanilla to dry ingredients; mix on medium until combined.
- On low speed, slowly add boiling water until batter is smooth (add up to 1/4 cup more water if too thick).
- Divide batter between pans on a sheet pan. Bake for 35 minutes or until edges pull away and toothpick comes out clean.
- Cool in pans for 30 minutes, then unmold onto parchment-lined rack to cool completely.
- Make the Buttercream
- In a food processor, grind pistachios to crumbs. Add dairy-free milk and process to a smooth paste; set aside.
- In a stand mixer with paddle attachment, whip butter until fluffy. Add vanilla and pistachio paste; mix well.
- Sift in powdered sugar and salt; mix until creamy and full-bodied.
Serving Suggestions
Serve this Gluten-Free Vegan Chocolate Cake with Pistachio Buttercream at celebrations or as a special treat. Pair with fresh berries or a dairy-free ice cream for added indulgence. For a stunning presentation, drizzle with chocolate ganache and sprinkle crushed pistachios on top, making it ideal for birthdays or gatherings.
Why This Allergen-Friendly Cake?
This cake uses precise ingredients like King Arthur gluten-free flour and psyllium husk for a perfect crumb without gluten, eggs, nuts, or dairy. The rich chocolate flavor and moist texture make it a standout dessert, while the pistachio buttercream adds a unique, creamy twist. Versatile and delicious, it’s a reliable choice for allergy-friendly baking that everyone enjoys.
Tips for Success
- Measure dry ingredients by spooning into cups, tapping down, and leveling with a knife for accuracy.
- Use parchment paper circles in pans to prevent sticking; dust with cocoa for a seamless chocolate finish.
- Let butter soften at room temperature for 2 hours before making buttercream to ensure smoothness.
- Cool cake completely before frosting to avoid melting; bake the night before for best results.
- Add plant-based green food coloring to buttercream if desired for a vibrant pistachio hue.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
