Vegan Chocolate Cake
A rainy Sunday calls for slowing down, staying in, and baking something that feels a little special. With the windows fogged, coffee brewing, and nowhere urgent to be, we wanted a treat that felt indulgent and comforting—rich chocolate, soft crumb, that unmistakable scent of cake in the oven—but without relying on refined sugars. This vegan chocolate cake was born out of that exact moment: a craving for something decadent that still felt aligned with how we like to eat.
Chocolate cake is often reserved for celebrations, but rainy days deserve their own kind of ceremony. We wanted a recipe that could be made with simple pantry staples, that didn’t require fancy techniques, and that felt nourishing as well as satisfying. By using maple syrup instead of refined sugar, this cake gets a deep, caramel-like sweetness that pairs beautifully with cocoa, while applesauce keeps it moist and tender without eggs or dairy. The result is a cake that feels lush and indulgent, yet balanced enough to enjoy without the sugar crash.
This is the kind of cake you make barefoot in the kitchen, with music playing softly in the background and time stretching a little longer than usual. It’s perfect with a cup of tea in the afternoon or as a cozy dessert after a simple Sunday dinner. Whether you’re vegan, avoiding refined sugars, or just looking for a more mindful way to bake, this recipe proves you don’t have to give up comfort to eat well.
Rainy Sundays invite us to pause, to care for ourselves in small, tangible ways. Baking this cake is one of those rituals—a simple act that fills the house with warmth and turns an ordinary gray day into something quietly memorable.
Vegan Chocolate Cake
Ingredients
Dry Ingredients
1 ¾ cups all-purpose flour (or spelt flour)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
Wet Ingredients
¾ cup pure maple syrup (or coconut maple syrup)
½ cup unsweetened applesauce
½ cup neutral oil (avocado or coconut oil, melted)
1 cup unsweetened almond milk (or oat milk)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Optional Add-Ins
½ cup dairy-free dark chocolate chips (sweetened with coconut sugar)
1 teaspoon espresso powder (enhances chocolate flavor)
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
In a large bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix wet ingredients: maple syrup, applesauce, oil, almond milk, apple cider vinegar, and vanilla.
Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in chocolate chips if using.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Vegan Chocolate Frosting
Ingredients
½ cup full-fat coconut milk (solid part)
¼ cup unsweetened cocoa powder
3–4 tablespoons maple syrup (to taste)
1 teaspoon vanilla extract
Pinch of sea salt
Instructions
Whisk or blend all ingredients until smooth and creamy. Chill briefly if needed to thicken, then frost the cooled cake.
Optional: add a layer of natural blueberry jam between layers of the cake before frosting. Top with roughly chopped dark chocolate
