Vegan Chocolate Cake
User Reviews
5
Vegan Chocolate Cake
Description
This Vegan Chocolate Cake features a blend of rice and buckwheat flours combined with cacao powder and coconut sugar for a gluten-free and refined sugar alternative base. The recipe replaces eggs with ground flaxseed soaked in water, and peanut butter adds richness and moisture. Apple cider vinegar works with baking soda and powder to create lift. The batter is portioned into two 9-inch round pans and baked until a toothpick inserted comes out clean.
The resulting cake layers have a tender crumb with subtle nutty notes from the peanut butter and a deep chocolate presence from the cacao powder. The frosting uses refrigerated coconut cream’s solid part whipped with freshly melted vegan chocolate to create a dense, creamy topping that solidifies when chilled.
The cake can be decorated with additional dark chocolate chips and fresh berries for visual contrast and fresh flavor. It suits vegan diets and offers a moist, chocolatey treat without dairy or eggs, suitable for celebrations or everyday dessert.
You may vary decoration as desired. Ensure the coconut cream is well chilled before whipping for best texture.
Ingredients
For the cake
- ½ cup coconut sugar + 2 tbsp
- ⅔ cup rice flour
- ½ cup cacao powder
- ½ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup peanut butter room temperature
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 tbsp Flaxseed ground
For the frosting
- 1 cup coconut cream canned, refrigerated for 24 hours (measure just the solid part)
- 5 oz vegan chocolate melted just before using, of choice
For decorating - optional
- dark chocolate chips
- fresh berries
Instructions
- Firstly, preheat the oven to 350 degrees F / 180 degrees C. Lightly grease two 9 inch round cake tins. You can also line them with parchment paper (optional), if you often have trouble with cakes sticking to your pans.
- In a small bowl, prepare the "flax eggs". To do this, simply soak the ground flaxseeds in ¼ cup water for 5 minutes
- Whisk together the coconut sugar, rice flour, cacao powder, buckwheat flour, baking powder and baking soda in a mixing bowl.
- In a separate mixing bowl, whisk together the wet ingredients. Start with the peanut butter, then gradually add the plant based milk, using a handheld whisk to break apart any clumps. Then, add the apple cider vinegar and the flax eggs.
- Add the wet ingredients to the dry and mix them together really well, before transferring to the two cake tins. Bake in the preheated oven for 20-25 minutes.
- Meanwhile, prepare the frosting. First, melt your chocolate. You can do this in a double boiler or simply melt in the microwave. (I microwave in 30 second increments, stirring between each, until it's melted.)
- Drain away the liquid from the coconut cream, then whisk using a handheld electric whisk while pouring in the melted vegan chocolate. (Remember to leave the coconut cream in the fridge for 24 hours beforehand, and only measure the solids!)
- If the frosting looks too liquidy, leave it in the fridge for around 10 minutes to thicken up.
- Once the cake is ready, allow it to cool to room temperature. Spread a thick layer of frosting on one of the cake layers. Place the other layer on top followed by another layer of frosting, and frosting the sides. Decorate as desired, and serve!
Notes
- Decorate the cake with dark chocolate chips and fresh berries or use other toppings of your choice.
- For best frosting texture, use coconut cream refrigerated for at least 24 hours and scoop only the solid part.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Sodium | 259mg | 11% |
| Potassium | 353mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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