Vegan Chocolate Cake – Mindfully Bliss

We’ve been looking for a kickass chocolate cake recipe for some while now, so when our friend Katrina from Mindfully Bliss brought our attention to her awesome recipe, we just had to share it.

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You will need:


3 cups oat flour

3/4 cup coconut sugar

1/2 cup carob powder

2 tbsp. baking powder


1 cup almond milk (or any non-dairy milk)

2 tsp. apple cider vinegar

1 cup apple sauce (or mashed banana)

1/4 cup melted coconut oil

2 tbsp. pure maple syrup

2 tsp. vanilla extract


1 cup of pitted dates

3 tbsp. of chocolate peanut butter (or nut butter of your choice)

1/2 cup almond milk

2 tbsp. carob powder

1 tbsp. maple syrup

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Preheat your oven to 350 degrees Fahrenheit and take out two circular pans.

In a large mixing bowl, add in all of your wet ingredients, (almond milk, vinegar, maple syrup, vanilla extract, melted coconut oil, apple sauce) and whisk together

In a separate bowl, mix together your dry ingredients. (oat flour, coconut sugar, carob powder, baking powder)

Add your dry ingredients gradually into your wet ingredients while whisking it together

Grease your two pans with a tiny bit of coconut oil and pour your mix in.

Place them in the oven and bake for 30 minutes.

Once finished, remove the cakes from the oven, stick a toothpick in the center, and if it comes out dry, they are all done.

Let cool for an hour before cutting or icing.

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In a blender or food processor, add in 1 cup of pitted dates, 3 tbsp. of chocolate peanut butter (or nut butter of your choice), 1/2 cup almond milk, 2 tbsp. carob powder, and 1 tbsp. maple syrup.

Once mixed together, let it sit in the fridge for 10-20 minutes to thicken up, then spread evenly over your cake.

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We hope you like this one as much as we do. Don’t forget to tag both us @fresheather and Katrina @katrinanerisse_ if you give these a go!
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