This vegan chocolate cake is the bomb diggity!
Not only is it super easy to make, but I’m actually convinced it is flop proof! You’re going to love the simplicity of the ingredients and how well this cake comes out!
Now, there’s a particular word that I just have to use to describe it, but it’s a word that some people just hate, hahaha. That word is: moist.
Yes, this cake is moist. There’s just no other way to say it, and honestly it’s fantastic. You will just love how moist it is!
This is due to the oil in the cake which you’re able to keep to a minimum in this recipe, while still reaching that perfect state of moistness, which actually…..is just exactly what you want in a cake.
This cake is rich, tall (two layers), dark and pretty damn handsome too! Not to mention velvety and chocolatey.
Paired with a velvetyย vegan chocolate frostingย and drizzled with melted vegan chocolate and lots of vegan chocolate chips, this is a cake you’ll remember – and so will all your friends!
This is the easy route to popularity right here! Just whip up one of these babies for your friends and you’re it!
And did I mention how EASY it is to make?
There are no unnecessary extra steps involved in this vegan chocolate cake. It’s just a case of throwing in all the dry ingredients to a mixing bowl, then adding all the wet ingredients, and whisking them up together.
Then pouring the batter out into greased and parchment lined 7 inch cake tins and baking for 30 minutes!
As soon as the cakes are baked you just have to constrain your glee for a bit while they cool down, and then you get to do the super fun frosting part, and the even more fun part of throwing melted chocolate all over it in a messy (but gorgeous!) fashion.
You’ll love this vegan chocolate cake for so many reasons but particularly because it is:
- Ultra rich
- Moist
- Chocolatey
- Decadent
- Soooo easy
Keep it covered at room temperature where it will stay perfectly delightful for a couple of days, or covered in the fridge where it will stay good for up to a week, though it’s at its absolute best in the first couple of days when it’s ultra fresh.
What do you think of this fabulous vegan chocolate cake? Please let us know in the comments and please do rate the recipe too as this is so helpful! Thank you!
For more fabulous vegan cakes, check out these awesome recipes:
- Vegan Chocolate Sheet Cake
- Vegan Vanilla Cake
- Vegan Pumpkin Cake
- Vegan Coffee Cake
- Vegan Strawberry Cake
And heaps more!
Sign up to our email list as well while you’re here, you’ll get a free awesome recipe ebook as well as being the first to know whenever a new recipe is posted to the blog!
Vegan Chocolate Cake
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Prep Time: 15 mins - Cook Time: 30 mins
- Total Time: 45 mins
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Yield: 10 -
Category: Dessert, Baking -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Ultra rich and decadent vegan chocolate cake that is also so simple and easy to make! Moist, mega chocolatey and as totally divine as a chocolate cake can be!
Ingredients
For the Vegan Chocolate Cake:
- 1 and 1/2 cups (190g) All-Purpose Flour
- 1 cup (200g) White Sugar
- 1/2 cup (42g) Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Olive Oil
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 Flax Egg
For the Chocolate Frosting:
- 3 and 3/4 cups (450g) Powdered Sugar
- 4 Tbsp Cocoa Powder
- 3 Tbsp (45g) Vegan Butter
- 5 Tbsp Soy Milk (or other non-dairy milk)
- 1 tsp Vanilla Extract
For Decoration:
- Vegan Chocolate (Melted)
- Vegan Chocolate Chips
Instructions
- Preheat your oven to 350 degrees fahrenheit (180 degrees celcius).
- Sift the flour and cocoa powder into a mixing bowl.
- Add the sugar, baking soda and salt.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
- While your flax egg is waiting, add your soy milk (or other non-dairy milk), vanilla extract, olive oil and vinegar to your mixing bowl and stir.
- Add your flax egg and stir.
- Whisk with a hand whisk until well combined, but be careful not to overmix, just mix until large lumps are gone, small lumps are fine.
- Grease two 7 inch round cake tinsย and line the bottoms with parchment paper. Divide the batter evenly between the two tins.
- Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow to cool completely before frosting.
- Prepare your frosting
- Add the powdered sugar, cocoa powder, vegan butter, soy milk and vanilla extract to the bowl of an electric mixer.
- Start at low speed and then gradually increase speed until well mixed.
- If your frosting is too thin, add a little more powdered sugar, if it is too thick, add soy milk a drop at a time until you reach the right consistency. It should be very thick but still spreadable.
- Frost the cake and then decorate with drizzles of melted chocolate and chocolate chips (optional).
Notes
*My cake tins are 7 inches round.ย If you want to double this recipe just bear in mind that results are variable, it can be tricky to double a recipe and it doesnโt always come out right.
*Weigh your flour for the most accurate results.
*Chocolate Frosting is from this recipe.
*Nutrition information includes frosting but excludes melted chocolate decorations.
*Recipe inspired by Vegan Baking
*This recipe was updated – the original version contained whipped coconut cream in the center, but the cake recipe is identical. If you want to make it the way it was originally, all you need to do is use whipped coconut cream in the center, and make only half of the chocolate frosting recipe to use on top. Decorate the cake with fresh blueberries and dollops of whipped cream.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 436
- Sugar: 64.2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 84.4g
- Fiber: 3.1g
- Protein: 4.3g
Keywords: vegan chocolate cake
Mmm that cake looks delicious! Will certainly be giving it a go (hopefully this weekend!).
And looking for a recipe for my Mum’s birthday in November and this might just be perfect! Thanks Alison x
Awesome! It’s really SO good! And perfect for a birthday. I made it for my sister’s birthday the other day, was a huge hit!
hi lovely Alison,, lovely morning to you, i just want to thank you for sharing your vegan chocolate cake, it’s so delicious and healthy too, i made the cake at work, by the the way, my name is FIDEL, I am a chef in a restaurant, one day we had a vegan guest, and they wanted a delicious vegan dessert, i found your website, searching for vegan chocolate CAKE, YOUR RECIPE IS REALLY EASY TO FOLLOW, I TURNED YOUR CHOCOLATE CAKE RECIPE INTO A VEGAN BLACK FOREST CAKE, VERY MOIST, I MADE VANILLA COCONUT CREAM FROSTING WITH FRESH RASPBERRIES,,AND I MADE CHOCOLATE GANACHE with black cherries and then topped it with chocolate frosting, fresh berries on top, like blueberries and strawberries, cherries and blackberries, really yummy i am confident to say that is the best chocolate vegan desserts in the universe, hehehehe,, thank you again, love, peace and light, LOVE YOU!
That’s so awesome Fidel, black forest sounds amazing! So glad you were able to adapt this recipe to a delicious black forest cake! Thanks for sharing! ๐
I followed this recipe exactly as written & the cake was such a hit! No one could believe it was vegan since many non vegans associate vegan cakes with carboard tasting baked goods. Not so with this recipe! The cake was not cloyingly sweet, just sweet enough which I liked & it was by no means dry. Very delicious & so easy to make! I highly recommend this recipe.
★★★★★
Thanks so much Rose, so happy it was a hit! ๐
Hi – I would like to make this cake today for tomorrow’s birthday party. Will the cake be best left out or refrigerated?
thank you!
As long as it’s covered, either/or is fine. If the weather is very hot, then refrigerated as the frosting will do better in the fridge, but if it’s not hot, then room temperature would be fine.
Hi Alison
Yum yum! My favourite chocolate. May I know what can I substitute for the oil?
Thanks for your time.
Well, the oil is what is creating the moistness, and we’ve kept it to a minimum in this cake. You could always try another wet ingredient like apple sauce but I don’t know if it would turn out quite as well.
Hi Alison
So sorry. Do u think it’s possible to substitute buckwheat flour for all purpose flour?
Thank you so much.
Hi Shereen! I haven’t tried that, but always fun to experiment! If you try it, let me know how it turns out. ๐
Hello. Could I use coconut oil instead?
Also do you think it will work gluten free?
I think switching out the oil for coconut oil should work fine. I’m definitely going to do a gluten-free version of this in future ๐
Made this yesterday – didn’t fill and decorate as just a trial run for me and hubby before making as birthday cake for my Mum! Delish!
I did actually use gluten free flour as that was all I had in the cupboard and it seemed fine. Thanks again Alison ?
That is really good to know! Thanks so much for posting Linda! I am excited to try a gluten free version myself.
looks amazing! is it possible to replace the olive oil for coconut oil?
Hi Jen, this should work fine. Just make sure the coconut oil is melted when it goes in to your mix. ๐
Made the cake today, super easy & yummy! I used organ egg substitute instead of the flax-egg and I used apple cider vinegar instead of white as white vinegar is derived from milk (well my bottle of it is anyway).
★★★★★
Hey Monique! Yes, apple cider vinegar is totally fine to use too. So glad to hear it came out well and thanks for sharing!
Where do you find the vegan butter? Is it something that I can find in supermarkets or did you make it on your own? ๐
★★★★
Hi Erra, it depends on where you are as to what would be available to you. In Dubai we get an Australian brand called Nuttelex and they have ones made from coconut oil and olive oil. In America they have Earth Balance brand of vegan butter. It’s definitely something I buy and don’t make myself. Just go to the butter/margarine section of the store and read labels until you find one, it may be that it isn’t labeled ‘vegan’ but actually is. Any spread that states it is ideal for baking, will work.
I made this cake it came out very thin! and quite hard, like frisbees! I used gluten free flour but i did everything else right! any ideas what i did wrong?
thanks
Beth
Hi Beth, in my experience doing a straight swap of flours to make a recipe gluten-free does not work out that well. If you look at my Gluten-Free Chocolate Cake (http://lovingitvegan.com/gluten-free-chocolate-cake-with-chocolate-ganache-frosting/) you’ll see that it’s adapted from this recipe to be gluten-free and there are quite a few changes that I needed to make. Regarding the cakes coming out thin, did you use the same size cake tins (7 inches)? Any bigger size and it would be pretty thin. So if your cake tins are bigger I recommend doubling the recipe or times it by 1.5.
I actually made the cake in 9″ tins and just baked it for 20 minutes and it came out perfect. It’s a little flatter but still came out amazing. I can’t comment on taste yet as the cake is for my boss’s birthday tomorrow.
Good to know Francesca, thanks for posting!
I have so much experience with gluten free flour. And yes, if you use plain gluten free flour, you will always end up with very hard cake or sponge..I would suggest trying to use self raising gluten free flour instead, and skip the bs and bp. I got better outcome using self raising. Hope that helps..
Hi there is it ok to skip white vinegar? And is there any replacement for a flax egg? Attempting to make it for my vegan friends birthday. Thank you!
Hi there, no the vinegar is a crucial ingredient. You can swap it for apple cider vinegar though. The flax egg is also necessary in this recipe. If you can’t use a flax egg then maybe consider making something like my vegan vanilla cake that doesn’t use a flax egg. Just do a search on my site to get the recipe. All the best!
Wow this is the best cake I’ve ever made. I did substitute a few things. I used almond milk, egg replacement powder instead of flax seeds and vegetable oil instead of olive. Just because those were the ingredients I had in hand but I’m sure with the original recipe it would be perfect too.
★★★★★
Great Soeh! Glad to hear! Thanks for posting. ๐
Do you have any thoughts about how long it would take to cook if I made cupcakes instead? Thanks!
Yes, it’s around 25 minutes. I’ve adapted this recipe for cupcakes here: http://lovingitvegan.com/vegan-chocolate-cupcakes-mint-buttercream-frosting/
Can you use cake flour instead of all purpose?
Hi Esther, cake flour usually doesn’t work quite as well in vegan baking since it has a lower percentage of gluten, meaning it doesn’t hold together as well. That being said, I have not tried this recipe with cake flour so can’t say for sure. It might work out fine!
Hi,
Just wanted to say I have just made this and it turned out perfectly! The only vegan cake that doesn’t require fancy ingredients and is extremely simple to make.
Thanks ๐
Kate
So good to hear Kate! Thanks for posting!
Hey, just seeing this now. I got here from your frosting page and I was curious how your recipe compares to mine. I thought it was rather interesting that your recipe for chocolate cake is so similar to mine except in a few areas. I got my recipe from my grandmother and it uses cold water rather than soy milk, I use vegetable oil instead of olive oil (I think that’s just a matter of taste), but the big difference is that I don’t make the “vegan egg.” Literally, there are even the same measurements for basically everything. I don’t know if you have access to it, but I’ve found that Bob’s Red Mill All Purpose Gluten Free works really well with my recipe. I just thought you’d be interested in an ever so slightly different take on the recipe.
Hey Melissa – what a coincidence! Yes, I have used Bob’s Red Mill GF all purpose to make a gluten free version of this cake and it came out wonderfully! Thanks for posting! ๐
Hello! I know this is an older post, but I am hoping to bake this cake for my husband’s bday party this Saturday. What adjustments would you recommend if using gluten free AP flour? Many thanks!
Hi Denise, I have made this into an awesome gluten-free chocolate cake with just a few adjustments, click here for the recipe! All the best!
Oooh excellent!! Cannot wait to make it! Thank you so very much, Alison!
Hi,
thank you for this recipe!
made the cake for my birthday.
As i was in a hurry the coconut cream melted in between the warm cakes. So really have to wait until they cool down (if you have the time…)!!!
For my taste it was much too sweet so i will try next time to make it with less sugar.
Hahaha yes, got to wait till those cakes cool down, it’s not easy when it smells so good! ๐
Hi, thank you for this recipe! I really want to try it! I was wondering for how long can I keep it after I make it and if I have to keep it in the fridge? I want to make it on Monday and eat it with my family on Tuesday. Thank you ๐
You can keep it covered at room temperature and it will be good for a few days. If you want to keep it longer (up to a week), then it will need to go in the fridge.
Hi Alison, I want to try this vegan chocolate cake since I have tried others recipe which are a flop. can you please let me know if I can use a pan of 8 inch – not to divide the cake all the batter into 1 pan…?
Also what do you mean by powdered sugar? Is it icing sugar or grind sugar in mixer?
Hi Roumi, if you use 8 inch pans the cakes just might be quite thin that’s all, though I can’t really advise as I haven’t tried this cake in 8 inch pans. If you use one 8 inch pan it would require a longer baking time and I’m not sure how that would affect the outcome. Any change you make to a cake recipe can have quite a big impact on the outcome, so it’s at ‘own risk’ so to speak, though it’s always worth trying things as that’s how you find what works. Powdered sugar and icing sugar are the same thing.
Hey Alison, this is a very good recipe, you explain in great detail about the cake making. I can not wait to try at home.
Great, thanks! Let us know how it goes when you make it. ๐
Hello Alison,
My daughter’s birthday is this Friday, August 18th and I’m going to make this cake for her. I know you stated you like to use unpretentious food, but I did want to let you know one thing that might seem pretentious (this is not how I want it to come across, at all) lol! My daughter is a die hard Vegan (took me awhile to learn how to cook/bake for her) and she won’t use Regular confectioner’s sugar due to the bone char they use for the whitening process of the sugar so I will be using the Vegan version of confectioner’s sugar. I know a lot of Vegans don’t care about the bone char but I also know that an equal amount don’t know about it in confectioner’s sugar.
I can’t wait to make this cake!!! I think she will really love it so thank you for making your site and making it so easy for me to bake her a cake!
Awesome Heather! ๐ So cool that you support your daughter so fantastically. I think she will love the cake too! ๐๐
Does the coconut whipped cream hold up with out refrigeration? I want to make it Friday and serve it Saturday. Also, is the consistantsy of the coconut cream strong enough to pipe with decorators bag so I can put a border on the top and write happy birthday?
Whipped coconut cream is a bit tricky because it really depends on the brand you use for how firm the result is. I would be more inclined to use regular frosting to be on the safe side.
I just wanted to let you know that after several failed attempts with other recipes, that this one is a winner!! And boy am I glad since it was for my Hubbyโs birthday! I added 1/2 cup brewed coffee, another 1/2 cup of cocoa powder (for a total of 1 cup) and another 1/8 cup of flour. It was rich, delicious and most importantly MOIST! My husband thought I was tricking him with a non-vegan cake!
★★★★★
That’s wonderful Amanda! Yes, the best thing is there isn’t any difference between a ‘regular’ cake and this vegan cake. Thanks for sharing! ๐
I just made this and used a different vegan frosting. It turned out way more amazing than I ever imagined. Plus I subbed 1C almond flour and 1/2C arrowroot powder instead of the flour and you’d never know it wasn’t made with actual flour ๐ Thanks for this beautiful recipe.
★★★★★
That’s really good to hear Myna, thanks for posting! Very interesting as well that almond flour and arrowroot worked out as a sub! Very helpful info, thanks! ๐
So pleased with the results I obtained. I have made it twice, the first time with olive oil, the second with veg oil. I used less sugar the second time. I put some cherry jam in the middle along with the cream ( icing sugar and soya spread)
Looking forward to trying other recipes. Thank you.
★★★★
Great to hear it came out well Gilly! Thanks for sharing! ๐
This recipe was such a delight! I made this to surprise my boyfriend when he visited me and he inspired me to follow a vegan lifestyle. And with recipes like these, the transition has been so smooth. Thanks a lot and keep up the good work ๐
Awesome! So glad to hear your transition has been going so well! Thanks for sharing! ๐
OMG. Best vegan cake ever.. Thanks for sharing the recipe..
★★★★★
Fantastic news!! Thanks so much! ๐
Could I substitute the flax eggs for egg replacement powder?
I think that should be fine.
Did you try it with the egg replacement powder? If so, how did it turn out? I’m looking for the best recipe to make a birthday cake for someone with multiple allergies. Thanks!
Thank you Alison for this cake recipe! I have made this cake twice, and each time the cake comes out perfect! I am vegan and I love baking. I like to experiment with my own recipes. But this is my go to chocolate cake recipe. You are right it is so moist! Being vegan can sometimes be a challenge. But making your own food is rewarding and you can make sure only the things you want will be in your food.
★★★★★
Thank you Linda! So happy to hear it’s been a success! You are so right, it is SO rewarding to make your own food from scratch! Thanks so much for sharing! ๐
Hey @lovingitvegan!
1st thank you for sharing:D
2nd can I sub cocoa powder for cacao powder? Any measurement changes?
3rd can I sub flaxegg with applesauce instead? Any measurement changes?
4th can I sub coconut oil in place of vegan butter?
5th Thank you in advance!
Cacao powder should be fine as a sub. Applesauce as well, probably around 3 Tbsp of applesauce would be equivalent. I’m not a fan of coconut oil in place of vegan butter for frosting, it tends to get too runny at room temperature and too hard in the fridge, but others have used it and think it’s fine so that’s a personal preference thing. As with any substitutions though, sometimes what you think will be just fine can surprise you, so hopefully all these subs will be fine, but there’s always a risk when you change up a recipe. all the best!
First time trying the recipe – very nice! I will be adding this to my favourites ๐
★★★★★
Whoop! So happy to hear! Thanks for posting! ๐
Would chocolate soy milk work??
Sure!
Hi Alison,
Iโm planning on making this recipe for my daughters birthday party, but want to use this recipe for cupcakes. How long do you think I should bake them for?
Hi Erin, check out my chocolate cupcake recipe based on this cake: vegan chocolate cupcakes. ๐
Made this for my mom’s birthday. My mom and everyone else loved it.
The only problem was that the icing was kind of gritty. I made the first batch and noticed that, so I made another batch, sifted the cocoa powder and icing sugar, and it was still gritty – like you were chewing on some sugar granules. I’m sure this was my mistake somehow.
Nobody complained about that part. Everyone had seconds. The taste and texture of the cake was so awesome!
★★★★★
Hi Kari! So glad you loved the cake! I’m not sure what would have caused that with the frosting though, did you make it in an electric mixer? Sorry I don’t really know what to advise there as I can’t think what would cause it other than if you did it without a mixer. Thanks so much for your awesome review! ๐
I mixed it with my Kitchenaid stand mixer, but I think I maybe didn’t let it go long enough? Next time I will use my hand electric mixer and see if that does the trick. I also made the icing sugar in my vitamix, so maybe I didn’t get it fine enough. Doesn’t matter though, it still tasted good!
Oh I see! Yes I am thinking that would be the issue, I have never tried making icing sugar myself, so I have no experience there, but I definitely think that it being a bit too coarse would completely explain the grittiness.
I donโt typically leave reviews but this cake is so decadent I just had to leave a note and tell you how much I love it. My whole family loves it for that matter. Incredible recipe!! Before we became vegan I had a killer chocolate cake recipe that used buttermilk and eggs and I never thought Iโd be able to get a vegan cake that tasted as good as that one. You have proven me wrong. This cake is simply delicious. Thanks for the fantastic recipe!!
★★★★★
Stephanie, that is the best comment to read! Thank you so much! I am thrilled you love the cake and that it tastes as good as your old favorite. Thanks so much for your awesome comment and rating! ๐
Can I use maple syrup instead of sugar? should I use the same amount or lowering at 100gr?
Hi Frederica, maple syrup is a wet ingredient so if you swapped the sugar for maple syrup the whole recipe would need to be adjusted, since I haven’t ever made it this way I can’t advise.
Looks amazing ! What type of sugar did you use? Can I use coconut sugar?
I haven’t made it with coconut sugar, but since it’s also a granulated sugar it should work fine as a straight swap.
Hi Alison,
Thanks for posting this. I am going to try to make this cake for my daughters birthday but we have 70 guests (30 are 5 and under) coming. I am planning to use 2 sheet trays, 12 x 18″ at 2 inch deep. This will be my first time baking a cake so i am not sure if i should do 2 inches or 1 inch for each layer. What do you recommend? (The temperature will be in the 90s if that matters). Also, do you know what the measurements would be for this size cake?
Thanks so much
Sorry! I just saw this link, https://lovingitvegan.com/chocolate-sheet-cake-with-chocolate-fudge-frosting/
Would the fudge frosting on the sheet cake be better than this frosting in 90 degree weather? I am personally not a fan of fudge because its too thick to my liking and would prefer this frosting but if you think it will hold up better in the high temperature, i would go with it. Thanks again.
Hi Ray, I think the fudge frosting would hold up better since it’s super thick, though both should really hold up especially since it’s a sheet cake so you’re not piping it or anything. Hope it goes super well! ๐
We just made the cake! The cake was delicious and moist. Only critque we received was that the icing was too sweet and thick. Is there a way to make it less sweet and more airy?
Hello
I made this the other night.
I used apple sauce instead of Fax Egg
Apple Cider Vinegar instead of Vinegar,
Self Raising Flour instead of Plan Flour,
Brown rice syrup instead of Sugar,
Almond Milk instead of Soy Milk
Cacao Powder instead of Cocoa
The taste of the cake was bitter. Cake was moist though..
Can you please let me know why the bitterness.
Thanks
I made this for my daughters work, where majority of workers there are vegan, they couldnโt believe it was a vegan cake, many thanks and I personally loved the cake, I made three cakes to give it some height, covered in that gorgeous vegan buttercream โค๏ธTopped with strawberryโs.
That’s wonderful Linda, always so great when vegan cakes are indistinguishable from ‘regular’ cakes. Thanks so much for sharing! ๐
Could the recipe be doubled?
I need to make a large sheet-cake birthday cake for my daughter’special day…
This recipe looks really simple,which is what i want this year ๐
Hi, I have made a sheet cake version of this already! ๐
hello again, i have a question as well for this one. why are you using flax egg in the chocolate cake and not using it in your white cake and vanila cake? whats the difference here? Can we skip it from this recipe? cant we use a little bit more of vinegar instead? thanks again.
★★★★★
I sometimes use flax eggs and sometimes don’t. They are not required in a cake recipe, but can be nice to use as well. When I have created a recipe that does use a flax egg then it is important to the recipe and can’t just be omitted without replacing with something else and then that’s at your own risk. ๐ Definitely don’t use more vinegar though that wouldn’t be nice. If you want to try other replacements then something like applesauce can be a swap for this.
This recipe is amazing!
I made it for my pops b’day.
beautiful and fluffy. Moist perfect!
★★★★
Awesome, thanks Grace! So glad you enjoyed the recipe. ๐
I LOVE this recipe! I made it for my husband’s birthday! I’m not sure what size my cake pans are, but as I was filing them, it was really obvious there wasn’t enough batter for two layers. I quickly scraped it all into one pan. It baked with no issues, and came out a little over 2″ tall. After it cooled, I cut it in half with a serrated knife to make layers! I then filled the middle with chocolate hazelnut spread. To save calories, I made half of the frosting and only frosted the top of the cake. The frosting is WONDERFUL, but I hardly ever eat sugar, so less is better for me. I used whole wheat pastry flour instead of white (it’s what I had) and used coconut sugar instead of white. Even with the whole wheat flour, the cake was light! So moist, too. I suggest splurging on a really good cocoa powder.
★★★★★
Hi Jackie, that sounds awesome, thanks for sharing your adjustments! ๐
Hi Alison and Jaye! I am Luciana from Argentina, but I am living in Toronto, Canada since one and half year ago, with my boyfriend and our doggy Luna. You are amazing guys! My argentinian friends will be happy to know you! ( We have a Whatsapps Group to share vegan recipes, the name is the Food Revolution haha) Thank you very much for who you are guys! with love, Lu!
★★★★★
Hi Luciana! Awesome to hear from you and glad you found our blog! Thanks so much for your kind words, very much appreciated! ๐