Double Chocolate Cake

This Vegan Double Chocolate Cake is refined sugar-free and brimming with rich flavors! Crafted with a thoughtful blend of ingredients, this cake is a testament to the creativity and possibilities within vegan baking. It also makes a great birthday cake topped with raspberries!

Flavors & Textures

The cake itself is a marvel of moistness and deep chocolate flavor. It's achieved without a granule of refined sugar in sight. Instead, maple syrup, with its natural sweetness and subtle woody notes, serves as the perfect alternative. It enhances the chocolate's richness without overwhelming it. This choice not only makes the cake healthier but also adds a layer of complex flavor that refined sugar simply cannot offer.

Applesauce as the Frosting Base

Applesauce plays a pivotal role in the frosting. It acts as a brilliant substitute for eggs and butter. In the frosting, it provides a silky-smooth base that pairs wonderfully with the cocoa powder. It creates a luscious spread that's hard to believe is dairy-free.

Chocolate!

The use of dark chocolate and cocoa powder ensures that every bite is packed with an intense chocolatey goodness that will satisfy even the most ardent chocoholics. Moreover, the cake's refined sugar-free nature means you can indulge in an extra slice without the guilt often associated with traditional desserts.

But the crowning glory of this vegan masterpiece is its topping—a generous scatter of fresh raspberries. The raspberries, with their tart brightness, cut through the richness of the cake, offering a refreshing contrast, while the additional chocolate drizzle doubles down on decadence.

Vegan Double Chocolate Cake

This vegan double chocolate cake is refined sugar free and makes the perfect birthday cake when topped with raspberries and flowers!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 12

Ingredients

  

• 1 cup almond milk or any other non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 cup whole wheat flour
• 1 cup white flour
• ¾ cup cocoa powder
• 2 teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ cup melted coconut oil
• 1 ¼ cup maple syrup
• ⅔ cup applesauce
• 1 tablespoon vanilla
• 1 cup boiling water

Chocolate Frosting

• ½ cup coconut oil melted
• 5 tablespoon maple syrup
• ½ cup cocoa powder
• 1 cup applesauce unsweetened

Toppings

• edible flowers if you'd like to top!
• optional fruit to top raspberries

Instructions

 

Cake

• Preheat your oven to 350F and grease your 2 9-inch cake pans (you can also put parchment paper on them if you'd like)
• Combine your almond milk and vinegar, stir then set aside, it will curdle (this creates a vegan buttercream).
• Add your dry ingredients and mix. Add your wet ingredients to the bowl and mix with a standing mixer until well combined.
• Lower the speed then pour in your boiling water. The batter may be runny, which is fine!
• Pour the mixture into your pan and bake for 30-40 minutes.
• Let it cool for 15-20 minutes then take out of the pans and let it cool completely before frosting.

Chocolate Frosting

• While the cake is baking, combine all ingredients except the apple sauce in a blender (or by hand if you'd like) then add the apple sauce and combine until smooth
• Refrigerate for at least 20 minutes then pipe on the cake!
• -Enjoy!

Dive into this vegan cake, and don’t forget to share your thoughts, rate, and review.

If you're looking for another double chocolate treat, check out this gooey brownie cup bites!