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–+ servings
easy vegan chocolate cake

Vegan Chocolate Cake with Warm Chocolate Sauce.

Kelly Roenicke
This chocolate cake is super moist and delicious even without any eggs. A warm chocolate sauce on top is the perfect finishing touch.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 9
Calories 435 kcal

Ingredients
 
 

For the Cake:

For the Chocolate Sauce:

Instructions
 

  • 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).
  • Place the white spelt flour, sugar, cocoa powder, baking soda and salt in a mixing bowl.
  • Add the melted vegan buttery spread, vanilla, vinegar, and water, and stir well. Stir in the chocolate chips
  • 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.
  • 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.
  • Drizzle the warm chocolate sauce over individual cake pieces prior to serving.

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

Calories: 435kcalCarbohydrates: 57gProtein: 7gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 2mgSodium: 312mgPotassium: 256mgFiber: 7gSugar: 33gVitamin A: 337IUVitamin C: 1mgCalcium: 35mgIron: 4mg
Keyword moist, rich
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