Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream".
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist vegan chocolate cake with a creamy chocolate-almond butter frosting that tastes indulgent despite containing no eggs or dairy. The pumpkin and maple syrup add moisture and subtle sweetness. A dessert that impresses both vegan and non-vegan diners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups almond (coconut or your milk of choice, at room temperature)
- 2/3 cup melted coconut oil (you can also use canola or olive oil)
- 2 teaspoons vanilla extract
- 1 3/4 cups organic sugar or coconut sugar (I used coconut sugar)
- 3/4 cup pumpkin puree (Gena's recipe uses 1 cup)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/2 cup almond or cashew butter (Gena's recipe only used 3 tablespoons)
- 1 teaspoon vanilla (optional)
- 12 ounces bittersweet chocolate (chopped finely)
- 1 cup canned full fat coconut milk
- 2-4 tablespoons maple syrup
- Flaky sea salt (for topping)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 652mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 207mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 652MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.