This Vegan Chocolate Cake Recipe is dark, luscious, low in calories and easy to make. It’s also frosted with the BEST chocolate frosting which isn’t just mouth-watering – it’s actually healthy. Read on and I’ll show you how to make this delicious chocolate cake that won’t drive up your bad cholesterol!
The perfect Vegan Chocolate Cake
Everyone loves this cake – whether they’re vegan or not! That’s what I found out when I recently served this cake at a gallery opening. In fact, people went nuts over the frosting which – believe it or not – is actually very healthy. Nothing but wholesome ingredients in this cake.
A chocolate lover’s DREAM that is genuinely healthy
This cake not only satisfies the craving for dark chocolate, but is low in saturated fat and calories. So you can enjoy it guilt-free.
Great for parties and events!
If you aren’t vegan, you might like my Keto Chocolate Bundt Cake.
What makes this cake and frosting so healthy?
This is a healthy chocolate cake for several reasons. Instead of refined sugar, I recommend sweetening the cake with zero-calorie monk fruit which has no aftertaste. Then, in place of eggs, I use Bob’s Egg Replacers, which contain zero fat and zero cholesterol.
As for the heavenly chocolate frosting, an amazing frosting doesn’t need ingredients like butter, cream or shortening. Instead, this cake’s frosting is made with heart-healthy avocado, which imparts richness and a super creamy texture. And since avocados are high in healthy fats, this cake won’t kill you. And don’t worry, you can’t taste the avocados – they fully vanish into the cocoa powder.
INGREDIENTS FOR VEGAN CHOCOLATE CAKE
- All-purpose flour
- Granulated sweetener of choice – I recommend using Lakanto White Monk Fruit Sweetener, a natural zero-calorie sweetener that doesn’t have an aftertaste. Baking with sugar replacements such as monk fruit and erythritol radically drops a cake’s carb-and-calorie content.
- Dutched cocoa powder – I use Hershey’s Special Dark Dutched Cocoa Powder.
- Baking powder
- Baking soda
- Espresso powder – optional, intensifies the chocolate flavor.
- Egg Replacers – I use the egg replacers by Bob’s Red Mill, but if you aren’t vegan, you can use eggs.
- Milk of choice – I use unsweetened almond milk which has barely any calories.
- Oil – Avocado oil or canola oil or vegetable oil.
- Vanilla extract
- Boiling water – makes the cake moist while activating the leavening agents and bringing out the chocolatey flavor.
Healthy Dark Chocolate Frosting – it’s insanely good
- Avocado – 1-2 pureed avocados transform the frosting into a silky smooth bite of heaven that melts in your mouth.
- Powdered sweetener of choice – I use powdered monk fruit to keep the calories from the sweetener at zero!
- Dutched cocoa powder – I use Hershey’s Dutched Cocoa Powder, which is an especially dark cocoa powder for a profound chocolatey flavor and a jaw-dropping, death-by-chocolate look.
- Milk of choice – I use unsweetened almond milk, above all, because it contains zero fat, zero cholesterol and barely any calories.
- Vanilla extract
You might also like my vegan No-Bake Chocolate-Chip Almond Cookies.
How to make this Healthy Vegan Chocolate Cake
This is a summary of the steps, so please see the Recipe Card and video for the full instructions.
- Preheat the oven to 180C/350F.
- Mix together the flour, granulated sweetener, Dutched cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
- Use a spoon or mixer to mix in the egg replacers, milk of choice, oil, vanilla.
- Stir in boiling water.
- Bake at 350 F for 30 minutes.
- Cool, assemble and decorate.
Want to make it as a sheet cake?
Just use one 9×13 pan for a sheet cake.
Raspberries pair beautifully with chocolate and look great on top of the cake. You can also top it with chocolate curls or shavings – simply use a vegetable peeler to shave a chocolate bar. Or sprinkle nut slivers on top.
Equipment needed to make this cake
- 2 nine-inch cake pans or 2 nine-inch springform pans or one 9×13 pan for a sheet cake
- 1 bowl for the cake
- 1 bowl for the frosting
- 1 spoon or electric mixer or stand mixer – note that the frosting really should be whipped with an electric beater.
How to store your Vegan Chocolate Cake
To store: Store the cake for 1 day covered at room temperature. Otherwise, refrigerate for up to 4 days in an airtight plastic container.
To freeze: This cake freezes well in a sealed container for up to 2 months.
Healthy Vegan Chocolate Cake Recipe
- 2 Nine-inch cake pans or springform pans or one 9×13 pan for a sheet cake
- 1 Spoon or electric mixer
- parchment paper if your pans require it
- 1 ¾ cups All-purpose flour 245 grams
- 1 ¾ cups Granulated sweetener of choice I used 334 grams of monk fruit.
- ¾ cup Hershey's Dutched Cocoa Powder 74 grams
- 1 ½ tsp Baking powder
- 1 ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Espresso powder (optional) This enhances the chocolatey flavor.
- 2 Egg Replacers or eggs I combined 2 Tbsp of Bob's Egg Replacer with 4 Tbsp of water.
- ⅔ cup Your preferred milk I use unsweetened almond milk.
- ⅔ cup Oil (avocado oil or canola oil or vegetable oil)
- 2 tsp Vanilla
- ⅔ cup Boiling water
Healthy Dark Chocolate Frosting
- 1 cup Pureed avocado 1-2 avocados.
- 1 ¼ cups Powdered sweetener of choice I used powdered zero-calorie monk fruit.
- ⅔ cup Hershey's Dutched Cocoa Powder
- ½ cup Your preferred milk I use unsweetened almond milk.
- 2 tsp Vanilla extract
- Xanthum gum (optional to thicken frosting for piping)
- Preheat oven to 350 F.
- Grease the sides of your pan and line with parchment paper, if necessary.
- With a spoon, mix together the flour, granulated sweetener, Dutched cocoa powder, baking powder, baking soda, salt.
- With a spoon or electric mixer, mix in the eggs or egg replacers, milk of choice, oil, vanilla.
- Stir in the boiling water.
- Bake at 350 F for 30 minutes.
- Remove from oven and let the cakes cool in their pans for 10 minutes. Then run a plastic fork or similar around the edges before flipping the cakes.
- Let the cakes fully cool before assembling and frosting the layer cake.
The Chocolate Avocado Frosting
- Combine the ingredients in a bowl and mix with an electric mixer to get a nice, fluffy frosting. For a thicker frosting, add the milk gradually and sparingly. To stabilize the frosting for piping, add up to 1 teaspoon of xanthum gum to 1 cup of frosting. A little goes a long way, so I would start by adding ½ teaspoon and blend it well with a mixer. Note: For the piping on top of the cake in the photos, I set a little of the frosting aside and kept the milk content low, so I didn't need to add xanthum gum.