This is another recipe we did with Layla, inspired from her simple chocolate cake, the non-vegan version. The main differences are that we used less sugar here, more dark chocolate instead of semi-sweet, and replaced butter with cashew milk.

You can also check the vegan chocolate oat cakes, which are gluten free and only use the sugar naturally present in each of the ingredients.

Vegan chocolate cake

This easy vegan chocolate cake recipe uses plant-based ingredients and with a cover of creamy chocolate frosting and fresh berries.

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Course: Dessert

Cuisine: Vegan

Keyword: Plant-based chocolate cake, Vegan chocolate cake

Prep Time: 15

Cook Time: 30

Cool down: 30

Total Time: 45

Servings: people

Calories: 440kcal

Author: Nicolas Pujol

Ingredients

Vegan chocolate cake

1.5 cups all-purpose flour
5 tbsp unsweetened cocoa powder
0.5 cup sugar
0.25 tsp salt
1 tsp baking soda
6 tbsp avocado oil
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup water at lukewarm temperature

Vegan chocolate cake frosting

6 oz cashew milk
5 tbsp avocado oil

Vegan chocolate cake toppings

Fresh berries

US Customary – Metric

Instructions

Pre-heat the oven to 350 F (175 celsius) and lightly grease the cake mold using a few drops of oil and a small piece of paper towel.
Sift the flour in a medium bowl.
Add the chocolate powder and sugar and mix them well.
Add in the salt and baking soda.
Continue with adding the vinegar, vanilla and oil.
Add the water and mix it all.
Once you have a smooth batter you are ready to transfer it to the mold and put it in the oven.
Bake for 30 mins until fully cooked.
In the meantime prepare the frosting by melting the dark chocolate with the oil and gently mixing the two over low heat.
Gently remove the chocolate cake from the mold and apply the frosting evenly.
Finish the decorating with your choice of fresh berries.