Vegan Chocolate Cake 

This gluten free, vegan chocolate cake is absolutely divine. Every single one of my friends who tried it was left speechless. My mom and I created the recipe together and in honor of her birthday today, I am sharing it with you all. We decided to use Simple Mill’s chocolate frosting but you can either make your own or skip the frosting. I hope you all enjoy a bit of sweetness in your life!

Vegan Chocolate Cake 

Serves 8 

INGREDIENTS 

For The Dry Ingredients:

• 2 cups almond flour, sifted 
• 1/2 cup walnuts, finely chopped 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp cacao powder 
• 2 tbsp monk fruit sweetener (coconut sugar can be used)
• Pinch of salt

For The Wet Ingredients:

• 1 (5.3 oz) container unsweetend coconut yogurt
• 1 banana, blended
• 1/2 cup strawberries, blended 
• 3 tbsp coconut oil, melted
• 1 tbsp ground flaxseed
• 3 tbsp water 
• 2 tbsp maple syrup 
• cooking spray

For The Topping:

• 1/2 container Simple Mills chocolate frosting
• 1/4 of a dark chocolate bar, grated
• berries, optional

DIRECTIONS 

• STEP 1. Preheat oven to 375 F or 190 C.
• STEP 2. In a large mixing bowl, combine the dry ingredients and mix well using a fork.
• STEP 3. Add the banana and strawberries to a blender or food processor and pulse until they are pureed. 
• STEP 4. Add all of the wet ingredients (besides cooking spray) to the dry and mix well.
• STEP 5. Line a round cake pan with parchment paper. Spray all around the edges with cooking spray so the cake doesn’t stick.
• STEP 6. Bake for 35 minutes, until you insert a toothpick and it comes out clean. Set aside for a few minutes to cool.
• STEP 7. Place the chocolate frosting in the microwave for 12-15 seconds max. Stir well with a butter knife. This will allow the frosting to loosen up and will be easier to spread over the cake.
• STEP 8. Spread chocolate frosting over the cake and grate dark chocolate over it. If you like, garnish the cake with berries. It lasts in the fridge for up to 5 days. Enjoy cold!

Tools/Products Used For This Recipe: