• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Avocado Skillet
  • All Recipes
  • About Me
  • Lifestyle
  • Shop
menu icon
go to homepage
  • Recipes
  • About Me
  • Lifestyle
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Lifestyle
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » dessert

    Vegan Oat & Almond Flour Chocolate Cake with Date Frosting

    Published: May 13, 2021 · Modified: Nov 3, 2022 by Kristi · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe
    vegan oat and almond flour chocolate cake with date frosting

    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
    vegan oat flour and almond flour chocolate cake with date frosting

    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?

    1. Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10-30 minutes.
    2. Preheat oven to 350 degrees.
    3. 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.
    4. Pour batter into a lined or greased 8x8 baking dish. Bake cake for 35-40 minutes.
    5. Remove cake from oven and let cool for 20 minutes.
    6. 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.
    7. 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

    • vegan pumpkin cake
    • vegan apple crumb cake
    • salted caramel banana cake

    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!

    Print

    Vegan Oat & Almond Flour Chocolate Cake with Date Frosting

    vegan oat and almond flour chocolate cake with date frosting

    This Vegan Oat & Almond Flour Chocolate Cake with Date Frosting is a delicious vegan cake recipe.

    • Author: Kristi Roeder
    • Prep Time: 10
    • Cook Time: 35
    • Total Time: 45 minutes
    • Category: dessert
    • Method: oven
    • Cuisine: american
    Scale

    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

    1. Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10-30 minutes.
    2. Preheat oven to 350 degrees.
    3. 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.
    4. Pour batter into a lined or greased 8x8 baking dish. Bake cake for 35-40 minutes.
    5. Remove cake from oven and let cool for 20 minutes.
    6. 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.
    7. 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

    More dessert

    • Salted Tahini Date Clusters with Dark Chocolate
    • Air Fryer Dessert Sweet Potato Toast
    • Vegan Olive Oil Oat Flour Brownies
    • Chocolate Chip Banana Bread Oatmeal Bars (vegan)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

    More about me →

    Trending Recipes

    • Vegan High Protein Mushroom Lentil Risotto
    • 3 Ingredient Banana Oatmeal Muffins (vegan)
    • Creamy Silken Tofu Tomato Pasta Sauce (vegan and high protein)
    • Creamy Vegan Zucchini Basil Pasta with Lemon
    • Vegan Chickpea Ratatouille Without Eggplant
    • Hot Honey Cauliflower and Chickpeas
    • Healthy and Vegan Single Serve Chocolate Chip Cookie
    • Sticky Sesame Shiitake Mushrooms

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates
    • Get my free ebook!

    Contact

    • Contact

    Copyright © 2022 Avocado Skillet