This chocolate cake is amazing. That’s just all there is to it! It’s fluffy and light, while still being rich, chocolatey, and super moist. It’s perfect for layering with vegan frosting or served warm with a scoop of vegan ice cream and lots of fresh summery berries on top 🙂

My friend Taylor made me this chocolate cake in cupcake form a few months ago and I immediately asked for the recipe. We ended up developing this vegan version together and had an amazing time creating this ganche-glazed beauty just in time for Mother’s Day. Step-by-step details can be found in the recipe video below.

I hope you guys love this cake recipe as much as we do!

Serves 10

• 2 tbsp ground flax seeds
• 6 tbsp water
• 1 3/4 cup all purpose flour
• 3/4 cup cacao powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 1/2 cup melted coconut oil (you’ll want to use refined for this)
• 1 cup unsweetened almond, soy, or hazelnut milk
• 2 1/4 tsp vanilla extract
• 1 cup boiling water

Pre-heat oven to 350 degrees. Combine ground flax and water in a small bowl. Stir and set aside to thicken. Next, add flour, cacao, baking powder, baking soda, sugar, and salt. Whisk well and set aside.

In a large bowl, add coconut oil, almond milk, and vanilla. Then add the flax “egg” mix well. Slowly add the flour mixture, a little at a time, while mixing with a hand mixer.

Then add hot water and mix one last time. Transfer the cake batter to a greased bundt pan and drop it on the counter a few times to release any air bubbles. Bake for about 35 minutes or until a toothpick comes inserted into the center comes out clean.

Let the cake cool for 10-15 minutes and then transfer to a cake plate. Cool completely before frosting.

Chocolate Ganache Frosting:

I mix about 1.5 cups of vegan chocolate chips and 1 vegan chocolate bar (broken into pieces) with about 2-3 tbsp of almond milk (add more almond milk if needed, adding 1 tbsp at a time)

Then I microwaved it for 20 seconds. Stirred, and microwaved for another 10 seconds. Then I mixed well until it was fully melted and drizzled it generously over the cake. Be careful not to overheat the chocolate.

This can also be done in a double boiler or you can use this delicious frosting recipe from the Minimalist Baker: https://minimalistbaker.com/how-to-ma…

Let the cake cool and then make the ganache. It should be made and drizzled on the cake immediately because it will firm up too much to pour if you let it sit.

I recommend topping this cake with fresh berries, especially raspberries. They work so well with this recipe! A few mint sprigs makes it look pretty too 🙂

Enjoy!