Vegan Chocolate Cake


If it’s cold and rainy outside, I could bake the whole day. Just give me some cocoa and maple syrup, and let me enjoy myself 🙂 Today is one of these days. I tried a little different version of a warm vegan chocolate cake and it turned out amazing.

Here is the simple 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


– 1 tablespoon ground flex seed

– 1/3 cup unsweetened coconut milk

– 1.5 cup all purpose flour

– 1/2 cup cocoa powder

– 1 teaspoon baking powder

– 1/2 cup canola oil

– 3/4 cup pure maple syrup


– Preheat oven to 350 degrees F

– Mix ground flex seed and the coconut milk in a small cup. Set aside.

– Mix the cocoa, flour and baking powder in a cup. Set aside.

– Combine the maple syrup and the canola oil in a mixing bowl and beat thoroughly.

– Add the ground flex seed and the coconut milk mixture to the bowl.

– Add the dry ingredients to the bowl. Mix well until combined.

– Grease a pan and pour the cake mixture. Even out the mixture with the back of a spoon.

– Bake for 17 minutes (you may need to adjust the timing based on your oven).

– Serve with your favorite vegan ice cream.

Voila! Easy and delicious!





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