Soft, rich cake topped with smooth and luscious frosting. This vegan chocolate cake with cream cheese frosting is irresistible! Made with healthy ingredients, gluten free and naturally sweetened.
HI FRIENDS! Hope you’re having a lovely day so far. It’s about to get even better because I’ve got this VEGAN CHOCOLATE CAKE WITH CREAM CHEESE FROSTING for you! Cake is literally ALWAYS my number one choice when it comes to dessert. It’s special, comforting, and indulgent. Cake is great in any and all situations, really, but especially for celebrations.
While we don’t have any major celebrations around here for awhile, I’m celebrating a new, fun work opportunity! I’m now a new media intern for The Humane League, an absolutely incredible vegan animal rights organization doing amazing work.
I’ve been vegan for almost three years, but over the past year especially the ethical component has become huge for me. I feel such a passion and sense of urgency to help as many animals as possible, which means spreading the word about the amazing vegan lifestyle to as many people as I can, just like I’m trying to do with these yummy vegan sweets on this lil blog! I’ve been a fan of the Humane League’s for a long time now, and I can’t express how much I love and support the work they’re doing. I’ll be helping to grow their social media accounts (follow them on Insta, Twitter, Facebook and Pinterest!) and working very closely with a lot of other passionate people, which is an awesome perk.
I’m so happy to get the chance to really make an impact, to talk to people who are thinking about going vegan and looking for that last little push or some more support and resources. I’m sitting here with a giant smile on my face just thinking about getting started. SO happy. So grateful!
Guess what else I’m grateful for? This vegan chocolate cake with cream cheese frosting. I am SO IN LOVE WITH THIS CAKE I COULD JUST SCREAM. I’m so happy with how it came out. So rich, fudgy, and that creamy frosting…I just can’t. And by can’t, I mean I definitely can, eat a copious amount of it as quickly as possible.
Pardon me while I forcibly shut my jaw to prevent drooling. You’re looking at what may be my new favorite dessert I have EVER made. Drama queen alert, but also the truth.
This cake starts with a few simple dry ingredients. In the past I’ve used a couple of different flours mixed, or sometimes all one type of flour. For this cake I went with a new combination: banana flour and almond flour. I wanted the almond flour for a richness and soft texture, but knew I’d need a bit of something else to hold the cake together. For that I went with banana flour, which is probably my favorite flour ever!
I wasn’t sure how it would come out, but I ended up loving this combination and plan on using it in all my cake recipes moving forward! To the flours, we’ll add some cocoa powder for deep, chocolate flavor.
To the dry ingredients, all you need to add is some date paste, applesauce, and almond milk! The date paste is the only sweetener in the cake, and as always, they’re perfection. The unsweetened applesauce is for moisture, and the almond milk brings the cake batter together.
Pour into a nonstick circular pan, and bake for about 50 minutes. Make sure not to over bake, as the cake will firm up quite a bit while cooling. Let the cake cool for about 30 minutes in the pan, then turn it out to continue to cool completely, while you make some vegan cream cheese frosting, also known as healthy vegan crack.
This frosting…oh my GOODNESS. I don’t know what else to say, you just have to experience it yourself. I made a version of cream cheese frosting a few weeks back to top a banana bread, and it was divine. But I decided if I really wanted to achieve authentic looking cream cheese frosting, I’d have to sweeten with stevia rather than dates – this is mostly a color thing. The dates turn the frosting a bit brown, which affects nothing when it comes to flavor, but I wanted a bright, white frosting to contrast this cocoa cake!
So, the frosting is a simple mix of soaked cashews, almond milk, stevia, and apple cider vinegar. The vinegar is what gives it the tanginess that a traditional cream cheese would have, so depending on how much tang you want, feel free to add a bit more or less. Simply blend everything in the food processor and you’ll have rich, luscious, vegan cream cheese frosting! No dairy derived from animal suffering necessary.
To decorate, I spread the icing over the top of the cake only, then just sprinkled some chocolate chips on top. Super simple, but I think it turned out pretty cute, if I do say so myself! Feel free to get fancy with it and pipe your frosting or spread on the sides, too.
This vegan chocolate cake with cream cheese frosting is equally as tasty as it is beautiful! If you need an impressive, show stopper treat, this is the cake for you. Also, if you need a mouthful of chocolate with some luscious frosting, this is the cake for you. If you are human, this is the cake for you.
Sigh. I love cake.
Have a happy, healthy (cake-filled!) week!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!