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Decadent Vegan Chocolate Cake
This is a delicious, decadent cake with just the right amount of sweetness to it. It is a vegan cake but trust me, you won't taste the veganism in it! Baking has always been part of my family.  I was about 4 years old when I started baking with my mom. At the time, I was more interested in licking the batter off the spatula than anything else, but I have grown into loving baking. Back then, there was no such thing as "healthy" desserts. We were using eggs, cream, butter, sweet chocolate and we were adding full fat cream and maple syrup on top of the chocolate cake, just to make sure it was sweet enough (yes, that was a thing. I think some of my uncles still do that today!). Time has changed and I also changed. I no longer eat dairy products or refined sugar. I still like my sweets but I am now carefully selecting the ingredients I cook and bake with.
Decadent Vegan Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a delicious, decadent cake with just the right amount of sweetness to it. It is a vegan cake but trust me, you won't taste the veganism in it! Baking has always been part of my family.  I was about 4 years old when I started baking with my mom. At the time, I was more interested in licking the batter off the spatula than anything else, but I have grown into loving baking. Back then, there was no such thing as "healthy" desserts. We were using eggs, cream, butter, sweet chocolate and we were adding full fat cream and maple syrup on top of the chocolate cake, just to make sure it was sweet enough (yes, that was a thing. I think some of my uncles still do that today!). Time has changed and I also changed. I no longer eat dairy products or refined sugar. I still like my sweets but I am now carefully selecting the ingredients I cook and bake with.
Servings Prep Time Cook Time Passive Time
12slices 15minutes 40minutes 2-3hours
Servings Prep Time
12slices 15minutes
Cook Time Passive Time
40minutes 2-3hours
Ingredients
  • Cake Batter
  • 2 2/3 cups almond milk
  • 1/2 cup melted coconut oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 3/4 cup maple syrup
  • 2 cups white flour
  • 1 cup coconut sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Icing
  • 1 can (400ml) full fat coconut milk use coconut milk without guar gum (like Aroy-D brand)
  • 2 cups (or a bag of 283g) semi-sweet chocolate chips I used vegan one (Enjoy life brand)
Servings: slices
Units:
Ingredients
  • Cake Batter
  • 2 2/3 cups almond milk
  • 1/2 cup melted coconut oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 3/4 cup maple syrup
  • 2 cups white flour
  • 1 cup coconut sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Icing
  • 1 can (400ml) full fat coconut milk use coconut milk without guar gum (like Aroy-D brand)
  • 2 cups (or a bag of 283g) semi-sweet chocolate chips I used vegan one (Enjoy life brand)
Servings: slices
Units:
Instructions
    Cake
    1. Preheat the oven to 350°F and line 2 round 8" baking pans with parchment paper.
    2. In a large bowl, add all the dry ingredients (flour, coconut sugar, cocoa powder, baking powder, baking soda and salt) and mix well until combined. Set aside.
    3. In a medium bowl, mix all the liquid ingredients (almond milk, melted coconut oil, maple syrup, apple cider vinegar and vanilla extract) and mix well until combined.
    4. Add the liquid mixture to the dry ingredients and gently mix with a spatula or wooden spoon. Be careful not to mix the batter too much as it will make the cake hard and dense.
    5. Pour the batter equally in the parchment lined pans and bake for 40 minutes. *To know if the cakes are completely baked, insert a toothpick in the middle of the cakes. It the toothpick comes out clean, your cakes are ready.
    6. Let the cakes cool completely before putting the icing on it. If you don't, the icing will melt, it will make a big mess and you won't like the look of it.
    Icing
    1. In a small pan, bring the coconut milk to a boil. Add the chocolate chips in a glass or stainless bowl.
    2. Remove coconut milk from heat and add to the chocolate chips. Mix until completely melted and combined.
    3. Refrigerate for 3 hours. (the center might still be a bit liquid but it is ok).
    4. Whip the icing until it thickens (about 30 seconds with an electric mixer).
    5. Add icing on top of one cake. Place the other cake on top and add some icing as desired. Refrigerate until ready to serve.
    6. *Keep the cake refrigerated for the icing to stay thick and not melt.
    Recipe Notes

    Hope you enjoy this cake. I made it for my son's birthday and we all enjoyed it. If you like it, make sure to leave a comment below and rate the recipe.  You can follow me on Pinterest and Instagram (@vic.r_c) as well for more recipes and health tips.

    Thanks and Enjoy!

    1 serving = 1 slice

    Nutrition Facts
    Decadent Vegan Chocolate Cake
    Amount Per Serving
    Calories 490 Calories from Fat 225
    % Daily Value*
    Total Fat 25g 38%
    Saturated Fat 18g 90%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Sodium 639mg 27%
    Potassium 248mg 7%
    Total Carbohydrates 67g 22%
    Dietary Fiber 6g 24%
    Sugars 37g
    Protein 6g 12%
    Vitamin A 2%
    Calcium 23%
    Iron 43%
    * Percent Daily Values are based on a 2000 calorie diet.