Food Recipes

Decadent Vegan Chocolate Cake

I always laugh when people ask me what vegans eat. “They just eat grass” “Rabbit food” “Must be boring.”

I guess it’s not their fault though- they simply don’t know all the foods there are to eat. Anything that you eat now can be made into a vegan version: cake, waffles, burgers, pancakes, hot dogs, ice-cream, chocolate bars, pizza; you name it, vegans can make it.

photo 3(1)The best way to introduce your family and friends to veganism is by showing them how amazing the food is. People are always so shocked when they try something vegan I’ve made. “Oh, this is vegan!?? Wow, this actually tastes good.” Or, “Oh, it tastes good for something vegan.”

IMG_0092Vegan baking is literally just baking without the use of eggs or milk. Or honey if you use that. And you can easily substitute any dairy milk with a non-dairy milk. (Almond, coconut, oat, hemp, rice, etc). Eggs are easily substituted as well. (Mashed banana, apple sauce, chia seed egg, flaxseed egg, etc) And as for honey; well, there’s maple syrup (my favourite), agave syrup, rice malt syrup, date syrup, and so many other vegan syrups.

Long story short, vegan baking is not boring, and it is not gross. It is freaking delicious.

So enough rambling from me. Let’s get right into the recipe, shall we?


Decadent Vegan Chocolate Cake
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 3 cups oat flour
  2. 3/4 cup coconut sugar
  3. 1/2 cup carob powder
  4. 2 tbsp. baking powder
  1. 1 cup almond milk (or any non-dairy milk)
  2. 2 tsp. apple cider vinegar
  3. 1 cup apple sauce (or mashed banana)
  4. 1/4 cup melted coconut oil
  5. 2 tbsp. pure maple syrup
  6. 2 tsp. vanilla extract
  1. Preheat your oven to 350 degrees Fahrenheit and take out two circular pans.
  2. In a large mixing bowl, add in all of your wet ingredients, (almond milk, vinegar, maple syrup, vanilla extract, melted coconut oil, apple sauce) and whisk together
  3. In a separate bowl, mix together your dry ingredients. (oat flour, coconut sugar, carob powder, baking powder)
  4. Add your dry ingredients gradually into your wet ingredients while whisking it together
  5. Grease your two pans with a tiny bit of coconut oil and pour your mix in.
  6. Place them in the oven and bake for 30 minutes.
  7. Once finished, remove the cakes from the oven, stick a toothpick in the center, and if it comes out dry, they are all done.
  8. Let cool for an hour before cutting or icing.
  1. In a blender or food processor, add in 1 cup of pitted dates, 3 tbsp. of chocolate peanut butter (or nut butter of your choice), 1/2 cup almond milk, 2 tbsp. carob powder, and 1 tbsp. maple syrup.
  2. Once mixed together, let it sit in the fridge for 10-20 minutes to thicken up, then spread evenly over your cake.
  1. Keep in the fridge for optimal results
Mindfully Bliss
2015-09-07 001 2015-09-07 010photo 2(1) photo 4


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  • Reply
    September 19, 2015 at 12:30 pm

    I totally agree with you! You can now veganize anything! There are just some things I don’t like using such as vegan butter, unnatural egg substitutes and vegan mock meats because they’re not very healthy šŸ˜€
    Anyways, the chocolate cake looks to die for! I’ve actually been wanting a good vegan and wholesome chocolate cake recipe for my birthday coming up in a few months! Thank you so much!

  • Reply
    Sina @ Vegan Heaven
    September 23, 2015 at 3:40 pm

    Wow! This cake looks absolutely gorgeous, Katrina! šŸ™‚

    • Reply
      October 4, 2015 at 10:19 am

      awe thank you <3

  • Reply
    May 6, 2016 at 3:40 am

    Hello!! I’ve used this recipe before and I love it so much!! But I’m thinking of making it again and the recipe’s not on the site anymore? :”””(

  • Reply
    May 20, 2016 at 10:23 pm

    Wow! I need to make this! How did you manage to make an all-oat-flour cake not crumble apart?! Brilliant! Saw you post this on Instagram and raced over to get the recipe:)

    • Reply
      Katrina Nerisse
      May 21, 2016 at 3:31 pm

      I’ve never experienced oat flour crumbling. I find it works the same as regular flour šŸ™‚

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