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Vegan Chocolate Cake
Vegan Chocolate Cake
  1. Serves: 8 people
  • 400ml oat milk
  • 1tbsp apple cider vinegar
  • 150g almond flour
  • 150g self-raising flour
  • 70g cacao powder
  • 1tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp xanthan gum
  • Pinch of salt
  • 150ml coconut oil
  • 1 tbsp vanilla essence
  • 1 tbsp The Coconut Collaborative Natural Coconut Yogurt
  • 300g caster sugar
  • Icing
  • 1 ripe avocado
  • 3x The Coconut Collaborative Little Choc Pots
  • To decorate
  • Mini eggs


1. Preheat the oven to 200 degrees. Line the base of the cake tin with baking paper.
2. In a measuring cup, add the oat milk and apple cider vinegar together and set aside.
3. In a large bowl, put in the caster sugar and sieve the flour, cacao powder followed by baking powder, bicarbonate of soda and xanthan gum and salt. Mix ingredients well.
4. Pour the wet ingredients into the dry ingredients. Mix together using a whisk.

5. Divide the batter between the two prepared tins. Bake for 35-40 minutes.

6. Leave to cool in a tin for 5 minutes before moving this onto a wire rack.


1. To make the icing, blend 1 ripe avocado and add the chocolate pots to the blender mix.

2. Spread an even layer of the icing on the cooled cakes and then place the other cake on top. Top the cake with the rest of the icing.

3. Decorate with mini chocolate eggs.