Healthy chocolate cake

This is the first vegan recipe that I’ve made that’s actually cooked. Vegan bakers – well done to you guys! Cooking without eggs is challenging.


– 2 1/2 cups of spelt flour (spelt flour is not gluten free. You could try subbing it with cassava flour,which is gluten free, but I’m not sure how it would turn out. I haven’t tried it)

– 1 cup of coconut sugar

– 2 bars of vegan chocolate (I used Gaylenes Decadence chocolate and Loving earth)

– 1 1/2 tsp of baking powder

– 1 cup cocoa powder ( I used 1/2 cup cocoa powder and 1/2 cup chocolate protein)

– 1/4 cup almond butter or any nut butter

– 1 1/2 cup almond milk or coconut milk

– 1/3 cup coconut oil

– 1/3 cup warm water

– a pinch of salt


– Preheat the oven to 180 degrees Celsius.

– melt one bar of chocolate carefully and let it cool

– in a bowl add: coconut oil, nut butter and sugar. Then add the melted chocolate.

– in a separate bowl add the cacao powder, flour, baking powder and salt

– slowly and one by one add the milk, water and flour to the chocolate mixture

– I greased a loaf tin with coconut oil and baked the cake for 45 mins


– I melted a bar of loving earth chocolate and poured that over. Any chocolate will do.

– I then added some dried berries

– Nanuki Boom Bar

– Some caramelized Buckinis (activated buckwheat) If I had fresh blueberries and strawberries I would have added those too!

You can add whatever suits you!

It is quite a dense chocolate cake as eggs are absent. I would suggest having it with fresh fruit and a little bit of vegan ice cream or coconut cream. Enjoy!


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