Vegan Chocolate Cake
I was in need of a dessert for Passover Seder when I stumbled upon Minimalist Baker’s 1 Bowl Chocolate Hazelnut Cake. I made a couple minor adjustments; baking two separate one layer cakes and utilizing macadamia nuts. Here is my Vegan Chocolate Cake.
Ingredients:
- 4 Flax eggs (4 tbsp flax seed & 10 tbsp water)
- 1 1/2 cups Almond milk (1 cup for the cake & 1/2 cup for the frosting)
- 1.5 tsp Apple cider vinegar
- 3 tsp Baking soda
- 1/2 cup Agave nectar
- 2/3 cup Sugar
- 3/4 cup Coconut oil-melted (1/2 cup for the cake & 1/4 cup for the frosting)
- 1 tsp pure vanilla extract
- 2 cups Applesauce
- 1/2 tsp Sea salt
- 1 cup Cocoa powder
- 1 cup Almond meal- I used my food processor to grind raw almonds
- 2 cups Oat flour
- 1 1/4 cups Dairy free semi-sweet chocolate-chopped
- 1 1/4 cups Powdered sugar
- 2 cups Macadamia nuts
Step 1- Pre heat oven to 350 and grease two cake pans, I used Pyrex dishes
Step 2- Measure out almond milk and add vinegar:
- 1 cup Almond milk
- 1.5 tsp Apple cider vinegar
Set aside
Step 3- Prepare flax eggs in a large mixing bowl and set aside for 5 minutes
Step 4- Add baking soda to the almond milk and vinegar mixture, stir
Step 5- Add the following ingredients to the flax eggs:
- Almond milk mixture
- 1/2 cup Agave nectar
- 2/3 cup Sugar
Whisk to combine
Step 6- Add the following ingredients to the flax eggs mixture:
- 3/4 cup Coconut oil-melted
- 1 tsp pure vanilla extract
- 2 cups Applesauce
- 1/2 tsp Sea salt
- 1 cup Cocoa powder
- 1 cup Almond meal
- 2 cups Oat flour
Whisk to combine
Step 7- Divide batter evenly between cake pans
Step 8- Bake cake for 40 minutes or until a butterknife inserted into the center comes out clean
Step 9- Let rest in the baking dish for 20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks
Step 10- Frosting– heat 1/2 cup of Almond milk in the microwave for 1 minute
Step 11- Add chocolate to warm milk and let rest for 3 minutes
Step 12- Using a wooden spoon add 1/4 cup of melted coconut oil
Let rest untouched for another 10 minutes
Step 13- Whisk the mixture together and then add 1 cup powdered sugar, mix again, and place in fridge for 20 minutes
Step 14- Remove mixture from fridge and whisk again. If the mixture is too thin, add 1/2 cup powdered sugar and whisk until fluffy
Step 15- Transfer cooled cake to a serving dish. Spread a generous layer of frosting to the cake and top with macadamia nuts
The cake will keep well-covered at room temperature for several days.

