Vegan 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
Scale
Wet
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- 1/2 cup + 1 tbsp plant milk (I used soy)
- 1/2 cup cooked and mashed sweet potato
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Dry
- 1 1/2 cups oat flour
- 1 cup almond flour
- 1/4 cup cacao
- 2 tsp baking powder
- 1/2 tsp baking soda
Frosting
- 12 softened dates*
- 1/2 cup + 1 tbsp plant milk (I used soy)
- 1/2 cup cashew butter (or sub another nut butter)
- 1/4 cup cacao
- 1/2 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