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Home » Desserts » Vegan Chocolate Cake with Warm Chocolate Sauce.

Vegan Chocolate Cake with Warm Chocolate Sauce.

May 8, 2022 by Kelly Roenicke · 6 Comments

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easy vegan cake

This chocolate cake is so good, you would never guess that it’s vegan! This vegan cake is moist and delicious, and the warm chocolate sauce will make chocolate lovers sing!

dairy free chocolate cake with hot fudge

Chocolate cake is always a good dessert to make. It’s perfect for a simple dinner party as well as a birthday celebration. This vegan chocolate cake is a good recipe to have around when you don’t have eggs on hand.  

And who knows…if you have a friend who is vegan, or has an egg allergy, it’s always nice to know you can make something that everyone can eat. Until we had to cut out eggs, I had no idea that you could bake delicious cakes and cookies without eggs. But you can, and it’s really easy to do.

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  • Taste
  • Ingredient Notes
  • Step by Step Instructions
  • Variations
  • Storage
  • Recipe

Taste

This chocolate cake with chocolate sauce is rich,moist, and delicious. The texture of the cake is fluffy and tender. A very simple but decadent chocolate sauce adds an added level of richness to this dairy free dessert.

Ingredient Notes

  • Flour – I like to use white spelt flour, which is similar to all-purpose flour. All-purpose flour will also work well here. If you need this to be gluten free, that should be fine. Use a cup for cup gluten free flour blend for best results.
  • Vegan Buttery Spread – I like to use melted Earth Balance Soy Free Vegan Buttery Spread in this cake, but you could also use canola oil or coconut oil.
  • Sugar – Use your favorite type of sugar – turbinado sugar, coconut sugar, or cane sugar will all work just fine.
  • Sunbutter – Sunbutter adds a deliciously nutty flavor to the warm chocolate sauce. If you can have peanuts, feel free to use peanut butter.
vegan chocolate cake with chocolate sauc on a blue plate

Step by Step Instructions

  1. Place the dry ingredients in a mixing bowl. Add the vegan buttery spread, water, vinegar, vanilla, and chocolate chips and stir well.
vegan chocolate cake batter

2. Pour the cake batter into an 8 inch cake pan.

chocolate cake before baking

3. Bake at 350 degrees for 27-32 minutes. Allow the cake to cool before slicing.

vegan chocolate cake after baking

4. Place the dairy free chocolate chips in a microwave safe bowl and heat in the microwave until melted. Stir in the sunbutter.

vegan chocolate sauce in a small bowl

5. Drizzle warm chocolate sauce over slices of the cake before serving.

slice of chocolate cake with chocolate sauce

Variations

  • You can choose to frost this cake with vanilla buttercream or chocolate buttercream frosting.
  • Serve with fresh berries and ice cream.
  • Sprinkle dairy free white chocolate chips over the cake before baking.
  • Drizzle dairy free caramel sauce on the cake instead of chocolate sauce.

Storage

Store leftover chocolate sauce in the refrigerator. Store leftover cake at room temperature tightly covered with plastic wrap. It should stay fresh for about 5 days.

chocolate cake with dairy free ice cream

Disclosure: This post contains affiliate links.

Recipe

easy vegan chocolate cake
5 from 2 votes
Print

Vegan Chocolate Cake with Warm Chocolate Sauce.

This chocolate cake is super moist and delicious even without any eggs. A warm chocolate sauce on top is the perfect finishing touch.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword moist, rich
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Calories 435 kcal
Author Kelly Roenicke

Ingredients

For the Cake:

  • 1 ½ cups white spelt flour all-purpose flour will work in this recipe, or gluten free flour
  • 1 cup turbinado sugar or cane sugar, or coconut sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • â…“ cup melted vegan buttery spread or coconut oil or canola oil
  • 1 teaspoon vinegar
  • 1 ½ teaspoons vanilla extract
  • 1 cup water
  • ½ cup dairy free chocolate chips

For the Chocolate Sauce:

  • 1 cup dairy free chocolate chips
  • 3 Tablespoons sunbutter or peanut butter, or any seed or nut butter you like
US Customary – Metric

Instructions

  1. Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment paper so that it hangs over both sides. (You can skip this step if you like, but if you want to make it easy to cut slices and remove them, the parchment can help).

  2. Place the white spelt flour, sugar, cocoa powder, baking soda and salt in a mixing bowl.

  3. Add the melted vegan buttery spread, vanilla, vinegar, and water, and stir well. Stir in the chocolate chips

  4. Pour batter into the prepared pan and bake at 350 degrees F for 27-32 minutes. (Gluten free flour may take longer). Let the cake cool fully before cutting into squares.

  5. Microwave the chocolate chips for 45 seconds and stir. Then microwave for 15 second intervals, stirring in between until smooth. Add the sunbutter and stir.

  6. Drizzle the warm chocolate sauce over individual cake pieces prior to serving.

Recipe Notes

Nutrition facts are for one slice of cake with chocolate sauce.

Store leftover chocolate sauce in the refrigerator. Store cake tightly wrapped at room temperature. It should stay fresh for about 5 days.

Nutrition Facts
Vegan Chocolate Cake with Warm Chocolate Sauce.
Amount per Serving
Calories
435
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
2
mg
1
%
Sodium
 
312
mg
14
%
Potassium
 
256
mg
7
%
Carbohydrates
 
57
g
19
%
Fiber
 
7
g
29
%
Sugar
 
33
g
37
%
Protein
 
7
g
14
%
Vitamin A
 
337
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Easy No Mayo Potato Salad.
Quick Vegan Chocolate Chip Zucchini Snack Cake. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Sesame Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
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Reader Interactions

Comments

  1. Reta

    December 01, 2022 at 12:36 pm

    What could I use in place of sugar?

    Reply
  2. Heidi

    October 13, 2022 at 4:42 pm

    5 stars
    Can you sub applesauce for oil in this recipe? This recipe looks like a winner and thanks for sharing.

    Reply
    • Kelly Roenicke

      October 15, 2022 at 4:44 pm

      Yes, that will be fine!

      Reply
  3. Darryl

    May 08, 2022 at 8:13 pm

    5 stars
    This is a very easy cake recipe! We love it.

    Reply
  4. sarah {on the brightside...}

    January 16, 2013 at 1:31 pm

    Oh my! It looks so rich & yummy!! Thanks for sharing! :)

    Reply
  5. Meeling

    January 16, 2013 at 10:30 am

    Yum Kelly! That looks sooooo good! Must give that a try.

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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