As soon as the leaves start crunching beneath my boots and the scent of cinnamon drifts through the air, I know it’s time to bake my annual Black Cat Chocolate Cake. This spooky-sweet dessert is more than just chocolatey goodness it’s become a tradition in my home, especially around Halloween.
There’s something about the rich, dark crumb paired with playful cat decorations that makes everyone kids and grown-ups alike light up when they see it. Whether you’re throwing a party, baking with little ones, or simply want to curl up with a fork and a blanket, this cake hits every fall note. Plus, it’s completely gluten-free, and if you need dairy-free too, I’ve got you covered.
This recipe has earned its place among other autumn favorites like my Mini Gluten-Free Vegan Apple Muffins and cozy Gluten-Free Apple Cinnamon Overnight Oats. Ready to bring some magic to your kitchen?
Black Cat Chocolate Cake
Equipment
- mixing bowls
- Electric mixer or whisk
- measuring cups and spoons
- Two 8-inch round cake pans
- parchment paper
- cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups almond milk or oat milk
- 1 tablespoon apple cider vinegar
- 2 large eggs
- 3/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 1/2 cups coconut sugar or packed brown sugar
- Dairy-free ganache or coconut frosting (for decorating)
- Licorice sticks, candy eyes, blackberries, or melted chocolate (for cat face features)
- Black cocoa (optional, for darker color)
- Crushed gluten-free chocolate chip cookies (optional for ears or whiskers)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 5–10 minutes to curdle into dairy-free buttermilk.
- In a large bowl, sift together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
- In another bowl, beat the eggs and sugar until smooth. Add melted coconut oil, vanilla, and the buttermilk mixture. Stir gently.
- Add wet ingredients to dry. Mix just until no flour streaks remain. Batter will be thick and glossy.
- Divide batter between pans and smooth the tops. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks and cool completely before decorating.
- Frost cake with ganache or frosting. Decorate with candy eyes, licorice whiskers, cookies or berries for ears, and melted chocolate features.
Notes
Nutrition
Why You’ll Love This Recipe
- Festive & Fun: Perfect for Halloween and fall birthdays.
- Gluten-Free: Made with a tested 1:1 gluten-free flour blend.
- Moist & Rich: Deep chocolate flavor with a tender crumb.
- Customizable: Easily make it dairy-free or add streusel topping for crunch.
Ingredients for Black Cat Chocolate Cake
You’ll need mostly pantry staples. Just make sure your cocoa is high-quality it really makes a difference.
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1 ½ cups almond milk or oat milk
- 1 tbsp apple cider vinegar (to curdle the milk)
- 2 large eggs
- ¾ cup melted coconut oil
- 2 tsp vanilla extract
- 1 ½ cups coconut sugar (or packed brown sugar)
Optional Decorations
- Dairy-free ganache or coconut frosting
- Licorice sticks, candy eyes, blackberries, or melted chocolate for features
- Black cocoa for deeper color
- Optional: crushed Gluten-Free Chocolate Chip Cookies for ears or whiskers
How to Make Black Cat Chocolate Cake
1. Prepare the Pans
Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Make the Buttermilk
In a small bowl, stir together the almond milk and apple cider vinegar. Let it sit for 5–10 minutes to curdle into a dairy-free “buttermilk.”
3. Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa, baking soda, baking powder, salt, and cinnamon. Whisk to combine evenly.
4. Combine the Wet Ingredients
In another bowl, beat the eggs and sugar until smooth. Add the melted coconut oil, vanilla, and buttermilk mixture. Stir gently.
5. Bring It All Together
Add the wet ingredients to the dry and mix just until no streaks of flour remain. The batter will be thick and glossy.
6. Bake
Divide the batter between the pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to a rack to cool completely.
Looking for another cozy dessert while it cools? Try my No-Fail Gluten-Free Brownies they’re fudgy and quick!
Decorating Your Cake (The Fun Part!)
Once cooled, frost your cake with a smooth layer of chocolate ganache or dairy-free whipped frosting. To transform it into a black cat:
- Use blackberries or halved gluten-free cookies for ears.
- Add licorice strings for whiskers.
- Use candy eyes or pipe white chocolate for the eyes and nose.
- Sprinkle crushed Gluten-Free Shortbread Cookies around the base for texture.
Tips for the Best Results
- Measure by weight when possible for accuracy.
- Don’t overmix the batter stop when it’s just combined.
- Let the cake cool fully before frosting to prevent sliding.
- Use black cocoa powder if you want a darker “cat” color without food coloring.
For more Halloween-ready desserts, my Gluten-Free Chocolate Truffle Pops are also a spooky hit!
Variations to Try
Make it dairy-free: Just use almond or oat milk and coconut cream for the ganache.
Add a cinnamon streusel: Sprinkle a mix of almond flour, cinnamon, and coconut sugar over one layer before baking for a coffee cake twist.
Make it mini: Use the batter for cupcakes and decorate each as individual cat faces.
Or for another creative spin, turn leftovers into a frozen dessert with my Chocolate Cottage Cheese Ice Cream.
Storage Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps well in the fridge for 4–5 days.
- Freeze: Wrap unfrosted layers in plastic and freeze up to 2 months.
Final Thoughts
The Black Cat Chocolate Cake isn’t just a dessert it’s a memory in the making. It’s the kind of recipe you’ll look forward to each year as the weather cools, and the pumpkins appear. Fun to bake, joyful to decorate, and even better to eat, this cake has earned its spot in your fall baking lineup.
Happy Halloween baking!