Rich Vegan Chocolate Cake
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
An incredibly moist and decadent vegan chocolate cake. This unique recipe uses avocado to create a luxuriously smooth and healthy chocolate glaze that you won't believe is vegan.
This vegan chocolate cake is surprisingly moist thanks to a smart blend of oat and all-purpose flour. It bakes up rich and tender with a deep chocolate crumb, no eggs or dairy anywhere. The cake that makes vegans and skeptics agree.
🥄 Ingredients
- 🫗 2 cups oat flour
- 🫗 1 cup all-purpose flour
- 🫗 5 cups sugar (adjust to preference)
- 🫗 2/3 cup cacao powder
- 🫗 2 tsp baking powder
- 🫗 1 tsp salt
- 🫗 2 cups vegan milk
- 🫗 2/3 cup oil
- 🫗 2 tsp apple cider vinegar
- 🫗 2 tsp vanilla extract
- 🫗 1 cup avocado, mashed
- 🫗 1/3 cup sugar
- 🫗 2 tbsp cacao powder
- 🫗 2 tbsp vegan milk
- 🫗 2 tsp vanilla extract
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat & Prep:** Preheat your oven to 180°C. Grease and flour a cake pan.
**Mix Dry:** In a large bowl, whisk together the oat flour, all-purpose flour, sugar, cacao powder, baking powder, and salt.
**Mix Wet:** In a separate bowl, combine the vegan milk, oil, apple cider vinegar, and vanilla extract.
**Combine:** Pour the wet ingredients into the dry. Whisk until just combined (do not overmix, or the cake will be dense).
**Bake:** Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
**Glaze:** Blend the mashed avocado, sugar, cacao powder, vegan milk, and vanilla in a food processor until completely smooth and creamy. Spread over the cooled cake.
🎥 Video Tutorial
Rich Vegan Chocolate Cake
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Sugar Quantity: The original recipe calls for 5 cups of sugar, which is very high for a standard cake. Consider reducing this to 2.5–3 cups unless you prefer a very sweet dessert.
- ✕
Glazing too early: If you glaze the cake while it's still warm, the glaze will melt and soak into the cake rather than sitting on top. Be patient!
🔄 Variations
Mocha Twist: Replace the 2 tbsp of vegan milk in the glaze with 2 tbsp of strong brewed coffee for a deeper, coffee-chocolate flavor.
Nutty Crunch: Top with crushed walnuts or hazelnuts for texture contrast.
🧊 Storage
- 📦
Store in the refrigerator due to the avocado-based glaze. It will stay moist and delicious for up to 4 days.
💡 Chef Tips
Avocado Glaze: Make sure your avocado is perfectly ripe. If it has any lumps, the glaze won't be silky smooth. Use a high-speed blender or food processor for the best texture.
Flour Blend: The mix of oat and all-purpose flour creates a texture that is light yet sturdy enough to hold the weight of the glaze.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →