Double Chocolate Vegan Cake



This Double Chocolate Vegan Cake is for true chocolate lovers, a dream come true… It’s as healthy as it is delicious 🙂 Vegan, wheat free, refined sugar free and full of goodness.



I can never get tired of coming up with new baked vegan cake recipes, cause you know that I myself prefer them over raw ones… Not that I don’t like the raw ones, they are just too strong, overpowering for me. I can have just a tiny bit and I’m full!

This baby is actually a compromise… A vegan sponge and a raw cashew mousse as a filling.


Making a vegan sponge is easy, and if you obey the rules, it’s no fail! I promise, always works like a charm. 
For this type of vegan cake I always prepare dry ingredients ingredients and wet ingredients separately, then mix them together to make the batter. The rule here is to mix the dry and wet ingredients together very gently. This way you will get a soft fluffy cake, and not a chewy texture.

I use flax seeds for binding and the reaction between apple cider vinegar and baking soda will “rise” the cake. Don’t get scared of tasting the vinegar in the cake! You don’t, not at all. I promise 🙂 
I use either coconut oil or extra-virgin olive oil and my favourite flour is rice, buckwheat and spelt for I try to avoid wheat flour whenever I can. In this cake I used rice and spelt flour.
Spelt flour is sifted to make it lighter since this way we remove the bran.


Preparation time: 30min + baking and cooling time
Yields: 10 pieces


Chocolate Sponge

1 cup brown rice flour
1 cup sifted spelt flour (optionally use all purpose wheat flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 tbsp cocoa
1 tbsp chia seeds
1 tsp vanilla powder

1/2 cup melted coconut oil
1 cup agave syrup (or less if you prefer less sweet cakes)
3 tbsp ground flax + 9 tbsp water = 3 flax eggs
1 tbsp fresh lemon juice

1 cup oat or almond milk + 3 tsp apple cider vinegar

1 grated apple

Cashew Mousse

1 cup raw cashews (soaked for at least 3 hours)
2/3 cup water (up to 1 cup if you need more to blend it)
2 tbsp chia seeds
6 small dates
1/4 cup cocoa paste (or cocoa butter)
2 tbsp cocoa (or 4 if using cocoa butter)
1/3 – 1/2 cup agave syrup
vanilla powder,
pinch of salt
1 tbsp fresh lemon juice



1. Turn on the oven to 175°
I use the steam mode in my Electrolux steam oven for the sponges rise better. It is also great for all sorts of roastings because the food stays soft inside and crunchier on the outside 🙂
And here’s one trick – I usually place coconut oil in the oven while it’s warming up, to melt it:)


2. Mix the milk and cider vinegar and leave to stand
3. Sift the flours and mix them in a bowl with all other dry ingredients
4. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
5. Mix oil, agave syrup and lemon juice
6. Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy. Now fold in the grated apple. Alternatively you can use apple sauce (say, 1/2 cup). The batter should be fairly thick but still pourable
7. Pour the ready batter into a lined cake tin (I used 24cm tin to get a higher cake, but 27cm is for a “normal”cake )
8. Bake for 35-40 minutes. Baking time will depend on the thickness of the batter. In a wider pan the batter will be thiner and will require shorter baking time.
9. Test the cake with the tooth pick. When it’s done the tooth pick should come out clean.
10. In mean time prepare the frosting…
11. Drain and wash the cashews and place them in the blender.
12. Melt cocoa paste in a bowl over the pot with boiling water.
13. Add it to cashews and the rest of the ingredients besides cocoa powder.
14. Blend until smooth. It’s best to use a professional blender to get a very smooth consistency without needing to water it down too much. For this purpose I use my Electrolux Masterpiece blender
15. And lastly add cocoa powder and blend until nicely incorporated. Leave it in the fridge until it firms up.
16. When the sponge is cooled down you can assemble the cake.
17. It will keep in the fridge for 7 days or longer.

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And if you’re a chocolate lover, check some other chocolate recipes like Double Chocolate Raw Cake and Raw Nutella Cake.

Hope you will enjoy this one as much as me and my peeps.
Lots of love,
Maja xx