This vegan chocolate cake is full of deep, rich chocolate flavor, and smothered in sweet, creamy, chocolate fudge frosting! Made in just 1 bowl with 6 healthy ingredients, totally gluten free and fruit sweetened.
CAKE CAKE CAKE CAKE CAKE CAKE CAKE.
If you sang that in your Rihanna voice, we just became best friends.
This vegan chocolate cake is everything I ever dreamed of. Cake is absolutely my favorite dessert of all time, and if it ain’t chocolate, what’s the point? A couple weeks ago I passed my exam to officially become a certified holistic nutritionist (still makes me squeal when I think about it!), and I promptly celebrated being able to counsel clients on how to eat healthily by baking this vegan chocolate cake and eating it for dinner. Nope, I’m not joking.
PS, I made a video of that day which includes this bomb cake, so check that out on my channel here if you’re interested!
The good (AMAZING) news is that this cake can absolutely go in the healthy category!! Would I eat it every day? Nah, but it’s still made with healthy, plant-based ingredients, and it totally gives me all the nostalgic, childhood, indulgent feels that I want from cake.
This vegan chocolate cake starts with the 2 cake layers – I know I know, it’s hard to tell in the photos that it’s a double layer cake, but trust me! It’s just all the chocolate going on. Plus, the cake layers don’t rise a ton, so they’re quite thin. I don’t mind this because I just pile on tons of frosting to compensate, but if you want a thicker, fluffier cake, you might want to experiment with adding a levening agent, like baking soda or baking powder. I don’t use either in my baking usually, simply because I don’t have them around the house and don’t care enough to buy them. And it always seems strange to me to put something like that in food cause I can’t really wrap my mind around what it is…but maybe that’s just my own issue, haha.
To make the cake batter, it’s a simple mix of oat flour, cacao powder, date sugar, unsweetened applesauce, a little vinegar, and nondairy milk. The biggest difference here from most of my recipes is we’re using date sugar, rather than date paste. Date sugar is dates that have been totally dried out, then ground into sugar consistency. I was super excited to try it out, and loved that I didn’t have to use my blender to make paste, cause we all have those lazy days, right?
Once the cakes have baked and cooled, slather on some rich, fudgy chocolate frosting, and decorate however you’d like! It’s no secret that I’m not a pro cake decorator, but hey, I care more about what’s on the inside. 🙂
Guys, THIS CAKE. I don’t eat indulgent treats often, and you could even argue that this is “indulgent” because of how simple it is to bake and how healthy the ingredients are, but the point is it still felt like SUCH a treat! And honestly, you have to take this for what it is. A cake made with all healthy, whole food ingredients may not have the exact light, fluffy, traditional cake texture, but it’s just fine with me! The texture of the cake is dense and fudgy, almost like a brownie, in the best way. Pair that with the creamy, lush frosting, and I was in total chocolate heaven.
This was seriously the best way to celebrate passing my exam. Plus, eating cake for dinner made for the cherry on top of a perfect day. Just trust me on this one, guys. You need it in your life. I already cannot wait to find an excuse to make this again!
Have a happy, healthy, cake-filled day, friends!
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!