What is better than chocolate cake? I think nothing. Growing up it was my go to dessert when we went out to eat and I always had a chocolate birthday cake. These days I am still a chocolate fiend! This Vegan Oat & Almond Flour Chocolate Cake with Date Frosting is the perfect cake for a chocolate lover.
Since I am vegan, chocolate cake is not always available, so I wanted to develop my own. I made this vegan chocolate cake as healthy as a chocolate cake can be but you would never know it. The combination of oat and almond flour gives the best texture and adds fiber and healthy fats to this recipe. Since I made this cake on a thursday morning for fun (lol) I wanted to make the frosting a little cleaner than traditional buttercream so I made it from dates! The result is so fudgy and decadent but gives less of a sugar rush!
This cake is pretty easy to make, you just need a bowl and a food processor. It takes less than an hour to make including cool time so I would say it is a pretty fuss free but delicious cake option. My boyfriend tried it and he gave it the non vegan stamp of approval.
This vegan chocolate cake recipe is
- gluten free, refined sugar free and vegan
- easy to make (made in one bowl!)
- healthy for you
- delicious
What ingredients do I need for a vegan and gluten free chocolate cake?
- flax seeds
- maple syrup
- coconut sugar
- plant milk
- sweet potato
- coconut oil
- vanilla
- oat flour
- almond flour
- cacao
- baking powder
- baking soda
- dates
- cashew butter
How do I make a vegan oat flour and almond flour cake?
- Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10-30 minutes.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together your wet ingredients until fully combined. Pour in dry ingredients, using a sift if flour and cacao is clumpy. Mix the batter with a spatula until fully combined.
- Pour batter into a lined or greased 8x8 baking dish. Bake cake for 35-40 minutes.
- Remove cake from oven and let cool for 20 minutes.
- While cake is cooling, make your frosting. Add all ingredients to a food processor or blender and blend until smooth, scraping down the sides as you go. It took me about 3 minutes and 3-4 times scraping the sides to get my frosting fully blended.
- Once cake is cooled, top with frosting. Let sit refrigerated for 20-30 minutes to let the frosting fully set.
Substitutions
- coconut sugar can be subbed with brown sugar
- cashew butter can be subbed with almond butter
- coconut oil can be subbed with another oil
Other vegan cake recipes to try
If you make this Vegan Oat & Almond Flour Chocolate Cake with Date Frosting, please leave me a rating and review on this blog post. This is the best way to support me!
PrintVegan Oat & Almond Flour Chocolate Cake with Date Frosting
This Vegan Oat & Almond Flour Chocolate Cake with Date Frosting is a delicious vegan cake recipe.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
Wet
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- ½ cup + 1 tablespoon plant milk (I used soy)
- ½ cup cooked and mashed sweet potato
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Dry
- 1 ½ cups oat flour
- 1 cup almond flour
- ¼ cup cacao
- 2 tsp baking powder
- ½ tsp baking soda
Frosting
- 12 softened dates*
- ½ cup + 1 tablespoon plant milk (I used soy)
- ½ cup cashew butter (or sub another nut butter)
- ¼ cup cacao
- ½ tsp vanilla extract
- pinch salt.
Instructions
- Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10-30 minutes.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together your wet ingredients until fully combined. Pour in dry ingredients, using a sift if flour and cacao is clumpy. Mix the batter with a spatula until fully combined.
- Pour batter into a lined or greased 8x8 baking dish. Bake cake for 35-40 minutes.
- Remove cake from oven and let cool for 20 minutes.
- While cake is cooling, make your frosting. Add all ingredients to a food processor or blender and blend until smooth, scraping down the sides as you go. It took me about 3 minutes and 3-4 times scraping the sides to get my frosting fully blended.
- Once cake is cooled, top with frosting. Let sit refrigerated for 20-30 minutes to let the frosting fully set.
Notes
*If your dates are already soft and juicy you can skip this step. I pulled mine from the fridge so I let them sit in water for about 20 minutes. Another option is microwaving them for 10 seconds.
Keywords: chocolate cake, vegan cake, vegan chocolate cake, gluten free cake, vegan and gluten free chocolate cake
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