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Recipes » Desserts » Unbelievably Plant-Based Double Chocolate Cake
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Unbelievably Plant-Based Double Chocolate Cake

Ingredients

  • 1 flax egg (1 ½ Tbsp flaxseed meal + 3 Tbsp water)
  • 1 cup medjool dates, soaked in boiling water for 10 minutes
  • 5 Tbsp water
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ⅔ cup + 2 Tbsp almond milk
  • 1 ½ cups gluten-free flour
  • ⅓ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

Chocolate Peanut Butter Frosting

  • ½ cup peanut butter
  • 2 Tbsp maple syrup
  • 1 Tbsp cocoa powder
  • 3 Tbsp almond milk
  • Chocolate chips, optional
  • Fresh raspberries, optional

Instructions

  • 1. Preheat oven to 350 degrees F.
  • 2. Line two 8" round cake pans with parchment paper.
  • 3. Prepare the flax egg by combining flaxseed meal and water. Set aside.
  • 4. In a blender, combine soaked dates and 5 Tbsp water. Blend until a creamy paste forms.
  • 5. Add date paste to a small mixing bowl and whisk in maple syrup, vanilla, almond milk, and flax egg.
  • 6. In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Pour the wet ingredients into the dry. Use a spatula to combine. (The batter will be fairly thick.)
  • 7. Evenly distribute the batter into the two cake pans.
  • 8. Bake for 18 minutes, or until a toothpick inserted comes out clean.
  • 9. Cool for 10 minutes in the cake pans, then transfer to a wire cooling rack to completely cool.
  • 10. To make the frosting, whisk together the first four frosting ingredients until creamy.
  • 11. Spread 2 heaping tablespoons of frosting onto one cake layer.
  • 12. Place second cake layer on the first, and spread the rest of the frosting on top.
  • 13. Add fresh raspberries and chocolate chips if desired.

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