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Vegan Chocolate Cake

Fluffy, moist, and subtly sweet oil-free & vegan chocolate cake. Healthy enough for a snack but also tasty enough for dessert.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Vegan
Servings: 6


  • ½ cup flour spelt, AP, whole-wheat, gluten-free all work
  • ½ cup almond meal
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ¼ cup cocoa powder
  • pinch of salt
  • 1 tbsp lemon juice or vinegar
  • ½ cup plant-based milk
  • 38 grams dark chocolate melted
  • 1 tbsp ground flax
  • 3 tbsp water
  • ¼ cup peanut butter
  • cup applesauce or mashed banana


  • Preheat oven to 350°F. 
  • Grease an 8" x 6" rectangular baking dish and set aside. Or, if you want to make a big, full-sized cake, double the recipe and use a normal cake pan. 
  • Mix flax and water together in a small bowl and set aside.
  • Melt chocolate by microwaving in a microwave-safe bowl for 30 seconds and then in 10-second intervals until melted. Mix between each interval.
  • Once chocolate is melted, pour in plant milk and heat again for 30 seconds. Mix together until chocolate and milk have combined.
  • Sift together dry ingredients (up to salt) in a large bowl. 
  • Mash banana or pour applesauce into a bowl, then add peanut butter. *Note, your peanut butter should be runny, so if it's too solid then microwave until soft.
  • Add in the chocolate/milk mixture, flax egg, lemon juice, and mix together until combined.
  • Pour the wet ingredients into the dry and gently mix until combined. Be careful not to overmix.
  • Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean.