Allergy-Free Chocolate Cake That Tastes Like the Real Thing! {Gluten, Dairy & Egg-Free!}

Allergy-Free Chocolate Cake

Guest Post by Erin of The Humbled Homemaker

I’ve been on a quest for a good allergy-free chocolate cake for a while now. My little girl absolutely loves chocolate and cake, but I made a big brownie for her birthday this past year because I still hadn’t found a good gluten, egg, and dairy free recipe that I liked.

All the recipes I tried yielded something either really gritty or something hard as a brick or something that would crumble as soon as I cut into it.

Until now…

chocolate cake ingredients

This chocolate cake recipe uses freshly-ground garbanzo bean flour. I had heard a lot of mixed reviews about using bean flours to bake with, but my experience has been nothing but positive.

This cake is moist, delicious and, best of all, holds together as well as any cake from a boxed mix.

I’ll be using this recipe for special occasions and birthdays from here on out!

cupcakes in oven

Allergy-Free Chocolate Cake–That Tastes Like the Real Thing!

{Gluten, Egg, Dairy, & Nut Free Adaptions}

Adapted from this recipe at Cupcake Project


  • 2 3/4 cups freshly-ground garbanzo bean flour, sifted twice
  • 1 3/4 cups granulated sugar (sucanat, organic evaporated cane juice or white sugar)
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 “flax eggs” (2 Tbsp. flax meal + 6 Tbsp. warm water that has set or “gelled” together for a few minutes before adding to the recipe. If not egg-free, simply add two eggs here.)
  • 2 teaspoons vanilla
  • 1/2 cup olive or melted coconut oil
  • 1 cup almond, rice or coconut milk (I used almond. Use rice or coconut if nut free.)
  • 1 cup boiling water


1. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. Add in flax “eggs,” vanilla, oil, and milk.

3. Mix in water.

4. Fill approximately 24 cupcake liners or two greased 8 in. round cake pans.

5. Bake at 350 F for about 25 minutes.

6. Let cool about 5 minutes before moving to a wire rack to finish cooling. Let cool completely before icing.

Made as cupcakes, these freeze very well! I’ve frozen a container to be able to pull out individual cupcakes for when my girls need them to take to parties, etc.!




About The Humbled Homemaker

Erin is a Jesus-loving, cloth diapering, natural birthing, real-food eating, breastfeeding natural wife and mama to three little redheaded girls. She writes for her local newspaper, blogs about her far-from-perfect homemaking at The Humbled Homemaker and edits eBooks at Your eBook Resource.
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