This velvet, moist Chocolate Cake recipe is all you need to satisfy your chocolate cravings. This recipe is Paleo, Gluten-Free, and Vegan, low in sugar bust still bursting with decadence. Topped with my favorite cashew cream cheese frosting, this dessert is perfect for any occasion. 

Anything chocolate speaks my love language when it comes to dessert. From my Hot Chocolate Brownies (Gluten Free) to No Bake Peanut Butter Chocolate Balls, I don’t know what took me so long to finally share the most classic expression of chocolate.

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.  

Cashew Cream Cheese Frosting

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

It is the frosting for many other desserts as well:

  1. Vegan Gingerbread Cake with Cashew Cream
  2. Paleo Morning Glory Muffins (Gluten Free)

You only need 5 ingredients:

  1. Raw Cashews
  2. Coconut Milk (canned)
  3. Apple Cider Vinegar
  4. Coconut oil
  5. Maple Syrup

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

How to Make this Vegan Chocolate Cake Recip

First, you will need to prepare for the flax “eggs”, which requires ground flax seeds and filtered water. Here is the formula:

1 tablespoon of ground flax seeds + 2 tablespoon of water = 1 flax “egg.

Second, mix all the wet ingredients in one bowl. And all the dry ingredients in a separate bowl. 

Then, whisk the wet and dry ingredients together. (The texture should appear gooey and slightly runny).

Lastly, pour the batter into a parchment paper linked 8×8 Baking dish. 

For my cashew vegan cream cheese frosting. All you will need are cashews, maple syrup, apple cider vinegar, coconut milk and coconut oil. If you want to make this keto-friendly, substitute the maple syrup with this keto maple syrup, or your favorite keto sweetener.

Quick note: you will need to let the cake cool at least 2 hours 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 healthy 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 chocolate cake with cream cheese frosting with a bite in the middle. There are pecans on top. Pinterest Image
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 Cream Cheese Frosting

This Gluten-Free and Vegan Chocolate Cake with cream cheese frosting is made with all clean ingredients, low in sugar and bursting with decadence.
4.50 stars (2 reviews)

Ingredients

  • 2 flax “egg”, 2 tbsp ground flax seeds, 4 tbsp filtered water
  • 1 tbsp apple cider vinegar
  • 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, packed
  • 1/2 cup tapioca flour, packed
  • 1/4 cup coconut sugar*
  • 1 1/2 tsp baking soda
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 tbsp beet powder, optional **

Instructions 

  • Gingerbread Cake
  • Preheat the oven to 350 F
  • Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
  • Whisk together the wet ingredients: almond butter, dairy-free milk (I used my homemade cashew milk), apple cider vinegar, vanilla extract, and flax "eggs".
  • In a separate bowl, whisk together almond flour, tapioca flour, cacao powder, beet powder (if using any), coconut sugar, salt, baking soda and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
  • Spread the mixture into an 8 x8 cake pan lined with parchment paper. Bake 25 minutes.
  • Cashew Cream Frosting – Find the Full Recipe in this Post.
  • Wait till the cake has completely cooled down (2+ hours or overnight) before frosting. Take the cashew cream frosting out of the fridge and spread onto the cake. Sprinkle with toasted pecans and cinnamon.
  • Enjoy!

Notes

  1. * Use 1/3 cup to 1/2 cup coconut sugar if you prefer sweeter cake.
  2. ** Beet powder is optional, it will not change the taste or texture significantly. 
  3. The nutrition facts below does NOT include the cashew cream cheese frosting.
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.