Easy Vegan Frosted Chocolate Cake

Plantie Picks

Grande Cuvée Nummer 6 Nouvelle Vague Trockenbeerenauslese 2001

Get your just desserts! If you’re looking for a rewarding experience, this very intense sweet wine is the perfect drink after a...

Casanova di Neri Tenuta Nuova Brunello di Montalcino

An award-winning Brunello that just keeps getting better! On the nose, ripe red fruits, violets, licorice, herbs and tobacco, with hints of...
View this post on Instagram

A post shared by Natalie (@feastingonfruit)

Vegan Frosted Chocolate Cake


Easy Chocolate Frosting is the BEST frosting for cakes, especially birthday cupcakes!! It’s simple to whip up and so creamy! Thank you so very much to Feasting on Fruit for the great recipe!

Ingredients Needed:

  • 2 cups (240g) oat flour
  • 1 cup (80g) cacao powder
  • 3/4 cup (90g) tapioca starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup (360g) almond milk
  • 1/2 cup (130g) almond butter
  • 1 1/2 cup (360g) applesauce
  • 1 tbsp apple cider vinegar
  • 3/4 cup (105g) coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp coffee extract (optional)
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (20g) cacao powder
  • 1 1/2 cup (180g) raw cashews soaked overnight
  • 1/4 cup(50g) coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt


For the cake:
  1. Preheat the oven to 350F.
  2. Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
  3. In a blender combine the almond butter, coconut sugar, applesauce, non-dairy milk, apple cider vinegar, vanilla extract, and coffee extract.
  4. Add the wet ingredients to the dry and stir to combine. Don’t over mix.
  5. Pour into a 9-inch cake pan (round or square).
  6. Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely.
For the frosting:
  1. Combine all the ingredients in a high-speed blender.
  2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
  3. Refrigerate until firm and spreadable (at least 2 hours).
  4. Once the cake is cool, frost, top with chocolate shavings, and enjoy!

Related Article: Delicious Fluffy Vegan Vanilla Cake


Reiki 101: The What, Why & How

Advice from a Reiki Practitioner There are thousands of chronic health and mental...

All About Ayahuasca: Retreats, Trips & The Truth

Imagine a medicine that could clear out your trauma, make space for healing and renew your connection with life. There are some...

Reduce Your Carbon Footprint With These Food & Kitchen Hacks

Did the blazing heat of summer come on a little too hot for you this year? You’re not alone. 

Microdosing Mushrooms: The How, When & Why According To Active Users

(all names in this story have been changed for anonymity purposes) “Buy the ticket, take the ride.” 

Are You Drinking the Wrong Water?

Alkaline, vitamin-enhanced, with or without electrolytes? Here’s the best water for our health.

More For You