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Vegan Chocolate Cake

This Vegan Chocolate Cake allows for so many dietary and allergy restrictions. It has a fudgey mud cake like texture and can be topped with your favourite frosting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12



  • 1/2 Cup Coconut Flour
  • 1/2 Cup Cocoa
  • 3/4 Cup Arrowroot
  • 1 teaspoon Baking Soda
  • 3 teaspoons Baking Powder
  • 1/2 Cup plus 1 Tablespoon Maple Syrup Rice Malt Syrup can be substituted
  • 1/3 Cup Oil I used Olive Oil but another mild flavoured oil would work
  • 4 teaspoons Vanilla Extract
  • 1 teaspoon Vinegar
  • 1 Cup minus 1 Tablespoon Water



  • Preheat the oven to 180C/375F. Line and grease a 20cm/8 inch round cake tin.
  • Take a medium/large mixing bowl and add all the dry ingredients and using a hand whisk lightly whisk to combine.
  • Take another medium mixing bowl and add the wet ingredients and using a hand whisk lightly whisk to combine.
  • Make a well in the centre of the dry ingredients and add the wet ingredients and whisk (you'll need a few muscles!) until well combined.
  • Pour the cake batter into a the tin and bake for 20 minutes, or until cooked through.
  • Remove from the oven and allow the cake to cool before removing from the tin.
  • Frosting with Healthy Chocolate Frosting or Whipped Coconut Cream.


Adapted from Taste