This velvet, moist vegan Chocolate Cake recipe is all you need to satisfy your chocolate cravings. Made with almond flour, the cake is fluffy and moist. Topped with my favorite vegan cashew cream cheese frosting that is creamy and silky, this dessert is perfect for the whole family to enjoy!

A piece of almond flour vegan chocolate cake with cashew cream cheese frosting with a bite in the middle.

This Chocolate Cake is soft, moist and so chocolaty. Topped with vegan cream cheese frosting, it is like Heaven.

First of all, there’s never a bad time for chocolate so you could make this recipe for anything; holidays, birthdays, potlucks or just because!

It is so easy to make and tastes rich and delicious. You won’t even know that it is a healthier version of our favorite chocolate cake.

Ingredients for almond flour vegan chocolate cake with cashew cream cheese frosting.

Ingredients for Vegan Almond Flour Chocolate Cake

Cacao Powder is the main ingredient to make this cake “chocolatey” here. You can also use cocoa powder which will give it a more mild flavor compare to cacao powder.

Fine Almond Flour is my favorite “flour” to make with. It allows the cake to be light and fluffy.

Tapioca Flour helps to bind the cake and gives it a “gluten-y” texture although it is gluten free.

Ground Flax Seeds mixed with filtered water gel up into “flax eggs” that are used here to replace conventional eggs.

Baking Soda

Maple Syrup is the main sweetener used for this recipe. You can also add additional coconut sugar to make it sweeter to your taste.

Almond Butter gives the cake an extra gooey and tender texture. I used a smooth and unsweetened type.

The Best Cashew Cream Cheese Frosting On Top

The cashew vegan cream cheese used for this recipe is the perfect balance of tangy and sweet.

You only need a few ingredients:

  1. Raw Cashews
  2. Coconut Milk (canned)
  3. Apple cider vinega
  4. Maple Syrup

The blended raw cashews create that luxurious creamy and silky texture. Combined with maple syrup and apple cider vinegar, it creates the best dairy free version of cream cheese frosting.

You can find the full recipe for the BEST vegan cream cheese frosting Here. 

How to Make This Vegan Chocolate Cake Recipe

For my cashew vegan cream cheese frosting. All you will need are cashews, maple syrup, apple cider vinegar, coconut milk and coconut oil.

Quick note: you will need to let the cake cool at least 1 hour before frosting so that the frosting doesn’t melt. You could also make the cake a day ahead of time then frost the next day to allow for complete cooling. 

Finally, you have a super delicious vegan chocolate cake with cream cheese frosting. I can’t wait for you to try it!

What’s your favorite kind of chocolate cake? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A piece of almond flour vegan chocolate cake with cashew cream cheese frosting with a bite in the middle.
A piece of chocolate cake with cream cheese frosting with a bite in the middle. There are pecans on top.

Get the recipe:Chocolate Cake with Cashew Cream Frosting {Almond Flour}

This Vegan Chocolate Cake with cream cheese frosting is made with almond flour, sweetened with maple syrup and bursting with flavor.
4 stars (1 review)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 2 flax “egg”, 2 tbsp ground flax seeds, 4 tbsp filtered water
  • 1/4 cup smooth almond butter
  • 1/4 cup maple syrup
  • 1 cup dairy free milk
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour, 180g
  • 1/2 cup tapioca flour, 60g
  • 1 1/2 tsp baking soda
  • 1/3 cup cacao powder
  • 1/4 tsp salt
  • 1/4 cup coconut sugar*, optional for sweeter

Instructions 

  • Preheat the oven to 350 F
  • Stir ground flax seeds with filtered water and let it sit for at least 10 minutes to gel up.
  • Whisk together the wet ingredients: almond butter, dairy-free milk, vanilla extract, and flax "eggs".
  • In a separate bowl, whisk together almond flour, tapioca flour, cacao powder, coconut sugar (if using any), salt, baking soda and a pinch of sea salt. Make sure there is no clump is left.
  • Gently combine the dry mixture into the wet ingredients. Do not overmix.
  • Pour the mixture into an 8 x8 cake pan lined with parchment paper.
  • Bake 25 minutes.
  • Wait till the cake has completely cooled down before frosting.

Notes

  1. * Use 1/3 cup to 1/2 cup coconut sugar if you prefer sweeter cake.
Serving: 1g, Calories: 217kcal, Carbohydrates: 19g, Protein: 7g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 11g, Cholesterol: 21mg, Sodium: 269mg, Fiber: 4g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.