Vegan chocolate cake recipe

Looking for a chocolate cake recipe that's so good you won't notice it's plant-based? Try Faye James keto-friendly chocolate cake recipe – it's super moist, super indulgent and just one slice won't do.

By Faye James

Ingredients for vegan chocolate cake recipe

For the cake

2 cups almond meal

1/2 cup cocoa powder

1/4 tsp Himalayan pink sea salt

1/2 tsp baking powder

1 flax egg (1 tablespoon of flax with 3 tablespoons of hot water rested for two minutes)

1/2 cup of coconut yogurt, unsweetened

3 tablespoons of stevia

1/3 cup of coconut oil

1 tablespoon of apple cider vinegar

Ingredients for the frosting

1 cup of coconut cream

2 cups of unsweetened dark chocolate chips

Method to make vegan chocolate cake recipe

Preheat oven to 180 degrees. Mix all the dry ingredients together, then whisk in wet ingredients to make a smooth batter. Pop batter into two round cake tins and bake for about 30 minutes until the top is springy and the knife comes out clean.

Let cool completely. Make the frosting by melting the chocolate chips in the microwave and add the coconut cream. Chill in fridge then whip until creamy.

Citro food tip:

Remember, while vegan chocolate cakes can be a delicious part of a balanced diet, moderation is key.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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