If you’re looking for a rich, indulgent, and completely plant-based dessert, this Vegan Chocolate Cake with Coconut Whipped Cream is the perfect choice. This cake is not only delicious but also easy to make, making it ideal for any special occasion or just a sweet treat.
Chocolate Cake with Coconut Whipped Cream
Why This Vegan Chocolate Cake is the Best
- Rich and Chocolaty: This cake is packed with deep chocolate flavor, making it a hit for any chocolate lover.
- Moist and Fluffy: Combining plant-based ingredients ensures a moist and fluffy texture.
- Coconut Whipped Cream: The coconut whipped cream adds a light, creamy contrast to the rich chocolate cake.
- Easy to Make: With simple ingredients and straightforward steps, this cake is perfect even for beginners.
This Vegan Chocolate Cake is inspired by traditional recipes but with a plant-based twist. Even without eggs or dairy, this cake offers all the comforting flavors you expect. The texture is light yet satisfying, and the coconut whipped cream brings the whole dessert together. Whether you’re a vegan or simply looking to cut back on animal products, this chocolate cake is the perfect choice for everyone to enjoy.
Ingredient Notes
Cake
- Almond milk: Provides moisture and a subtle nutty flavor.
- Flax eggs: Serve as a binding agent, adding moisture.
- Baking soda: Helps the cake rise for a light texture.
- Avocado oil: Adds moisture and healthy fats for a tender crumb.
- Maple syrup or agave nectar: Provides natural sweetness and moisture.
- Cocoa powder: Imparts rich chocolate flavor.
- Gluten-free flour blend: Ensures structure and texture without gluten.
Coconut Whipped Cream + Berries
- Coconut cream: Creates a rich, creamy texture for the whipped cream.
- Powdered sugar: Sweetens the whipped cream.
Serving Suggestions
- With Fresh Berries: Top with fresh strawberries or raspberries for a burst of color and flavor.
- Paired with Coffee: Enjoy a slice with a cup of coffee or espresso for a delightful treat.
- Dusting of Cocoa Powder: Sprinkle a light dusting of cocoa powder over the top for an elegant finish.
Tips for Success
- Chill the Coconut Milk: Make sure to chill the coconut milk overnight to separate the cream from the liquid.
- Don’t Overmix the Batter: Stir until just combined to avoid a dense cake.
- Let the Cake Cool Completely: Ensure the cake is completely cool before frosting to prevent the whipped cream from melting.
A Decadent Vegan Dessert
This Vegan Chocolate Cake with Coconut Whipped Cream is a decadent, guilt-free treat that everyone will love. It’s rich, moist, and perfectly balanced with the light and fluffy coconut whipped cream. Perfect for birthdays, holidays, or any time you need a chocolate fix!
Be sure to check out these other delicious cake recipes!
White Chocolate Almond Raspberry Cake
Strawberry Cake
Blueberry Cream Cheese Coffee Cake
Carrot Cheesecake Bundt Cake
Chocolate Cake with Coconut Whipped Cream
Whenever you’re in the mood for a decadent dessert, this Chocolate Cake topped with fluffy Coconut Whipped Cream combines rich chocolate layers with a light, tropical twist, creating a truly indulgent treat for any celebration.
Ingredients
CAKE
- 1 cup unsweetened plain almond milk
- 1 1/2 teaspoon apple cider vinegar
- 4 batches flax eggs 4 Tbsp (28 gr flaxseed meal + 10 Tbsp (150 ml) water as original recipe is written)
- 1 Tbsp baking soda
- 1/2 cup avocado oil
- 2/3 cup maple syrup or agave nectar
- 2/3 cup cane sugar I subbed half with coconut sugar
- 1 1/2 cups unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup unsweetened cocoa powder
- 1 cup almond meal finely ground from raw almonds
- 1/2 cup gluten-free oat flour
- 1 1/2 cups gluten-free flour blend
COCONUT WHIPPED CREAM + BERRIES
- 2 14- ounce cans coconut cream or full-fat coconut milk, chilled overnight in the refrigerator
- 1 teaspoon vanilla extract
- 6-8 Tbsp organic powdered sugar
- 1 cup fresh berries strawberries, blueberries, blackberries
Instructions
- Begin by preheating your oven to 350°F (176°C). For a layered cake, butter three 8-inch round cake pans; if you're making muffins, line a 24-cup muffin tin with paper liners. Adjust the number and size of pans based on your batch size.
- Next, dust the pans with gluten-free flour, ensuring to shake out any excess.
- In a liquid measuring cup, combine almond milk with vinegar. Stir the mixture and let it curdle while you move on to the next steps.
- To create flax eggs, mix water with flaxseed meal in a large mixing bowl and let it rest for about five minutes.
- Once rested, add baking soda to the almond milk and vinegar mixture, stirring well. Set this aside.
- In the bowl with the flax eggs, incorporate oil, cane sugar, and maple syrup, beating or whisking until well combined.
- Then, mix in applesauce, vanilla extract, and salt, whisking until smooth. Follow this by adding the almond milk mixture and whisking again until fully combined.
- Finally, incorporate baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour. Mix thoroughly, ensuring there are no large clumps. If the batter seems too thick, add a little more almond milk to achieve a pourable consistency that resembles a semi-thick batter.
- Evenly divide the batter among the prepared cake pans or muffin tins.
- Bake the cakes for approximately 30 to 40 minutes (or 28 to 35 minutes for cupcakes). They are ready when a toothpick inserted into the center comes out clean and the edges appear dry. Baking times may vary based on ingredient substitutions and pan sizes.
- Allow the cakes to rest in the pans for about 15 minutes. Afterward, carefully run a butter knife around the edges, then invert the cakes onto cooling racks to cool completely. Meanwhile, prepare your coconut whipped cream.
- For a double batch, sweeten to your taste—around 6 to 8 tablespoons (42 to 56 grams) usually works well, but adjust as needed based on your preferences. Chill the whipped cream in the refrigerator while the cake cools completely.
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Chocolate Cake with Coconut Whipped Cream