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5 from 2 votes

Vegan Chocolate Cake, Simple and Delicious

Dense, moist and packed with minerals, this vegan chocolate cake is the best option for crowning your holiday dinner or simply guilt-free indulging in a rainy afternoon.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Vegan
Servings: 8
Author: The Awesome Green


  • For the cake
  • 1 cup buckwheat flour
  • 1 cup plain flour
  • 1/2 cup almond meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp white vinegar
  • 1/2 tsp pink Himalayan salt
  • 5 tbsp raw cacao powder
  • 1 ripe avocado peeled, pitted and mashed
  • 3 tbsp pure maple syrup
  • 4 tbsp melted coconut oil
  • 1 cup almond milk
  • For the frosting
  • 1 cup vegan dark chocolate chopped
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • To garnish
  • Fresh blueberries raw cacao powder, chopped chocolate


  • Preheat the oven to 175C/346F.
  • Grease and flour a round baking pan.
  • Mix the dry ingredients (flours, baking soda and baking powder, cacao powder, salt) into a large bowl, then add the wet ingredients and mix to combine.
  • Transfer the mixture into the baking pan and bake for 40 minutes (use a toothpick to check, if you insert it in the cake and it comes out clean, it's ready!).
  • Remove from the oven and set aside to cool into the pan, before removing.
  • Meanwhile, prepare the chocolate frosting.
  • Heat the almond milk into a medium sauce pan over medium heat.
  • Add the coconut oil and dark chocolate, turn the heat to low, and stir until the chocolate melts completely.
  • Remove from the heat and set aside to cool.
  • Refrigerate for 20 minutes, then remove and spread it over the chocolate cake.