Simple Vegan Chocolate Cake


Today,  it’s been raining all day. Perfect day to catch up on work and stuff to do around the house. But, of course, it’s also perfect for a warm chocolate cake and coffee (even though it’s very humid outside).

I wanted a vegan cake that would be super easy and fast to prepare. And, as always, with no refined sugar. It took me 30 minutes in total to prepare and bake this cake. It’s rich, delicious but light at the same time.

Here is the recipe. I included links to the ingredients for your convenience. These are affiliate links. If a purchase is made through these links, I get paid a commission, at no extra cost to the reader.


Ingredients for the base:

– 1/2 cup pure maple syrup

– 2/3 cup unsweetened coconut milk

– 1/4 cup melted coconut oil

– 1 teaspoon pure vanilla extract

– 1/3 cup cocoa powder

– 1 cup coconut flour

– 1 teaspoon baking powder

Ingredients for the topping:

– 1/4 cup cocoa powder

– 1/4 cup melted coconut oil

– 2.5 tablespoon pure maple syrup (you may adjust this based on preference on sweetness)


Directions for the base:

– Preheat the oven to 350 degrees F.

– Combine all the wet ingredients in a bowl and mix thoroughly.

– Combine all the dry ingredients in a separate bowl and mix thoroughly.

– Pour the wet mixture into the dry one and stir well until evenly mixed.

– Grease an 8″ baking pan (square or round).

– Pour the cake mixture into the pan and press with fingers to spread evenly.

– Bake for 20 minutes. Time may vary. Insert a toothpick in the center of the cake and see if it comes out clean.

Directions for the topping:

– Mix all the ingredients in a small bowl.

– Once the base is completely cooled off, spread the topping on top.

– Let the cake sit for around 1 hour before serving.

Voila! Enjoy this deliciousness with some vegan vanilla ice cream 🙂




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