This is the best Vegan Chocolate Cake EVER! Super easy to make and uses only one bowl! Refined-sugar-free, dairy-free, and egg-free with a gluten-free option. Sure to be loved by the whole family!
This is seriously the BEST vegan chocolate cake EVER!
In my family, a scrumptious chocolate cake is a birthday tradition.
Being the lover of chocolate (and cake) that I am, I knew that I could vegan-ize my family's original recipe and make the cake equally as delicious!
So, for my mom's birthday this year, I took on the responsibility of making the cake.
It was a huge hit!!! No one could even tell the difference ???
I made two batches of the recipe to make a layered cake, which made it extra decadent ?
It was pure chocolatey bliss ??
The best part: you only need one bowl!
If you like this recipe, you'll also love a few of my other favorite chocolate desserts ?
Flourless Vegan Blender Brownies
Healthy Fudgy Brownies
Single Serving Keto Chocolate Cake
Mini Chocolate Donuts
Keto Double Chocolate Cookie Dough Bites
Keto Chocolate Milkshake
Cost per serving: $0.53
Calories per serving: 228
Equipment you'll need: large mixing bowl, 9" cake pan
Ingredients: makes 12 servings
1 1/2 cups all purpose flour (or gluten-free all purpose flour)
1 cup granulated * (use discount code ANNIE for 20% off!)
1 tsp baking soda
1/2 tsp salt
3 Tbsp cocoa powder
1/3 cup coconut oil, melted
1 Tbsp distilled white vinegar
1 tsp vanilla extract
1 cup water
*Or other granulated sweetener of choice, equivalent to 1 cup sugar
For the frosting:
1 cup pitted dates, chopped
1/4 cup cocoa powder
1/4 cup coconut oil, melted
3/4 cup water
Method:
1. Preheat oven to 350F.
2. Combine all cake ingredients in large mixing bowl.
3. Bake for 30 minutes.
4. While cake is baking, combine all frosting ingredients in high-speed blender until smooth and creamy.
5. When cake has completely cooled, frost cake.
Frosting adapted from The Rawtarian.
The BEST Vegan Chocolate Cake
Ingredients
- 1 1/2 cups all purpose flour (or gluten-free all purpose flour)
- 1 cup granulated Lakanto Monk Fruit Sweetener* (use discount code ANNIE for 20% off!)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp cocoa powder
- 1/3 cup coconut oil, melted
- 1 Tbsp distilled white vinegar
- 1 tsp vanilla extract
- 1 cup water
For the frosting:
- 1 cup pitted dates, chopped
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 3/4 cup water
Instructions
- Preheat oven to 350F.
- Combine all cake ingredients in large mixing bowl.
- Bake for 30 minutes.
- While cake is baking, combine all frosting ingredients in high-speed blender until smooth and creamy.
- When cake has completely cooled, frost cake.
I have a question. I want to make this with mint... so it's a mint chocolate cake. Would you use mint extract, fresh mint or mint chocolate chips?
Hi Tina! I am really not sure to tell you the truth. I would probably go with mint chocolate chips!
This recipe is excellent! I was a little apprehensive to try it since there were no reviews yet, but it turned out wonderfully. I made just one layer since it was for a small dinner party, and I didn't want a bunch of leftovers to gorge on. I made the icing with flax milk, instead of water, and used whole wheat pastry flour, along with a sugar/stevia blend, since that's what I had on hand. It was my first time using dates as a sweetener, and first time making a vegan cake! This will be my go-to chocolate cake recipe from now on. I am tempted to try to convert it to a yellow cake recipe as well 🙂
Hi Abby! I am SO happy to hear that you enjoyed the cake! Let me know if you convert it to a yellow cake! I'd love to know how that turns out 🙂
Hi, are those quantities for one layer? And do the calories per 12th of the cake apply to a double layer or single layer cake? Thanks!
Hi Addie!
Those quantities are for one layer. Double it if you want to make two. The calories apply to one layer only. 🙂
Great, thank you!
Hiya! I'm going to make this for my stepson's birthday tomorrow. His father can't have any sugar or dairy so this is perfect. I've never baked with Stevia before, and was wondering if you used liquid or granular stevia?
Inge
I used stevia for baking in this recipe. It is granular. The brand is called Stevia in the Raw. You can also use Truvia for baking!
Hi, is the ratio of water in the frosting recipe correct? I mixed the cocoa powder and coconut oil first, the blend is already quite runny.
HI Diana! This is what worked for me. Have you added dates yet?
the cake is very good but too sweet for me so I'd suggest adding less stevia (maybe go for 1/2~2/3 c and taste the batter before baking). I used granulated stevia.
I also made this cake with spelt flour which was the only change I made.
As for the frosting, the given quantities seem to be for double layer so if you want to frost the top only you can safely make half the amount of frosting.
All in all, a very nice recipe and apart from the 1 c of stevia, all the quantities worked perfect for me.
Thanks for sharing the recipe 🙂
Hi Jinnie!
Thanks so much for sharing your experience! I think the different brands of stevia also have different sweetness 🙂 Glad you enjoyed!!!
Best!
Annie
Hi Annie,
I have Truvia on hand.
Would you use the same amount as you would with Monkfruit sugar?
Thanks,
Isabelle
Hi Isabelle! Check out this link on truvia conversions - I'm not sure which kind you're using: https://www.truvia.com/conversion-charts
The monk fruit sweetener is a 1:1 conversion with regular sugar 🙂
Hey!
Do you think you could make this withou the oil?
Hi Heather! I've actually never tried in this particular recipe, but I often use applesauce or pureed squash to replace the oil successfully. For the frosting, I'd try using tofu to replace it! Or try the filling from my whoopie pie recipe and add cocoa powder 🙂 https://www.vegannie.com/recipes/vegan-whoopie-pies
I just made this recipe exactly shown, is it normal for the batter to be super runny? Also the cake looked really dark on top and really light in the middle. It tasted really great but it was a tad rubbery. This is my 1st time ever eating anything gluten free as far as desserts close. Any advice?
Hi Lisa! What kind of gluten-free all purpose flour did you use? That could be it. The batter isn't super runny for me - just smooth. Also, sometimes using cups for measuring results in differences - you can try weighing it out in grams next time! The one I link to in this recipe is 34g per 1/4 cup, you for the whole recipe you would use 204g. I'm sorry that it didn't turn out quite right but happy that it still tasted ok 🙂 You'll get it!!!
Hi Annie. Thanks for the reply. I used Bob's red mill gluten free and used exact measuring cups. The cake tastes great but the texture and consistency seems off. The cake is crumbly now that I refrigerate it and them warmed it up. It tastes so good though. The frosting is to die for yum
Hi Lisa,
Thanks for letting me know. I'm so sorry it didn't turn out perfectly!!! Glad you enjoyed the frosting 🙂
What should the consistency be like before baking exactly? Mine was thin, so you think that would explain that the bottom was a light color?
The batter shouldn't be super thin - just like a normal cake! I would try starting with half a cup of water and slowly adding more until the right consistency is reached. Not thick, but definitely not thin. Hope this helps!!!
Hello I was wondering how long does this cake last out of the refrigerator? Does it need refrigeration? Thank you.
Hi Lisa! I'm actually not sure how long it would last out of the fridge - I've only brought this to gatherings and never had leftovers! I'm thinking it would last at least 2 days outside of the fridge and more like 5 or 6 in the fridge.
Thanks Annie. I didn't use Avacado for the frosting just dates, cocoa powder, coconut oil and water. Does the actual cake need refridgeration since it is vegan and had no eggs or dairy?
Hi Lisa! I apologize, I was thinking of the wrong frosting when I typed that out! I'm actually not sure how long it would last out of the fridge - I've only brought this to gatherings and never had leftovers! I'm thinking it would last at least 2 days outside of the fridge and more like 5 or 6 in the fridge.