Questo Chocolate Vegan Birthday Cake is the easiest, healthy one-bowl chocolate cake you will ever make. If you are after a quick vegan gluten-free cake for your next birthday party, that’s the recipe you want to try.
Last year I shared a lovely vegan funfetti cake for my partner’s birthday. But this year, I wanted something more refined. As chocolatey as my Torta al cioccolato senza cottura con soli 2 ingredienti, but as fancy as my Torta Di Carote Vegana. So I went for this healthy chocolate cake! It’s a one-bowl vegan cake recipe made with:
- Niente uova
- No prodotti lattiero-caseari
- glutine
- No wheat flour
I love baking healthy cakes and have been making them for more than 15 years now with alternative flours like almond flour or coconut flour, so you can trust this recipe is both healthy and super easy to make. Let’s see how you can make a healthy chocolate cake with only a few ingredients.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Torta di compleanno vegana
Ingredienti
- ½ bicchiere Latte Di Soia - or non-dairy milk of choice
- ⅓ bicchiere Sciroppo d'acero
- 2 cucchiaini Estratto di vaniglia
- ¼ bicchiere Olio di cocco fuso - o qualsiasi olio vegetale
- ⅓ bicchiere Burro di mandorle
- ½ bicchiere Salsa di mele non zuccherata
- 1 cucchiaino da tè Aceto di sidro di mele
- ⅓ bicchiere Cacao in polvere non zuccherato - scooped, slightly packed, level up
- 1 tazza Fiocchi d'avena vecchio stile - o fiocchi d'avena veloci
- 2 cucchiaini Lievito in polvere
- ½ cucchiaino da tè Bicarbonato di sodio
- ¼ cucchiaino da tè Sale
Frosting – for one cake layer
- 1 partita Glassa vegana al burro
Istruzioni
- This recipe makes one 9-inch cake layer. Repeat the recipe for a two-layer cake.
- Line a 9-inch round cake pan with parchment paper at the bottom. Grease the bottom and side of the pan with coconut oil. Set it aside.
- Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above, making sure you don't put melted coconut oil in contact with cold milk, or the oil will solidify and form lumps.
- Blend on high speed for about 20-25 seconds, or until it forms a consistent chocolate batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent. It will always look slightly grainy but you shouldn't see big pieces of oats ever.
- Transfer the batter to the prepared pan and rest in the cake pan while preheating the oven.
- Preriscalda il forno a 350 ° C.
- Bake for 25-35 minutes or until the top is set and crackles and a pick inserted in the center of the cake comes out with a little crumb on it. This means the cake is still moist in the center. Don't over-bake, or the cake will be dry.
- Cool the cake down immediately on a cooling rack. Wait for a few hours before frosting.
Smerigliatura
- Frost the birthday cake using my vegan protein frosting or vegan chocolate buttercream recipe. If you are making a two-layer cake, double the frosting recipe as well.
Archiviazione
- Store up to 4 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.
Attrezzatura
Alimentazione
Ingredienti e sostituzioni
Tutto ciò di cui hai bisogno è:
- fiocchi d'avena – use certified gluten-free oats if needed.
- Cacao in polvere non zuccherato
- Burro di mandorle or tahini or cashew butter or peanut butter.
- Unsweetened Apple Sauce – the apple sauce bring sweetness without the need for powdered sugar.
- Olio di cocco fuso or any vegan vegetable oil you love.
- Estratto di vaniglia – to bring a delicious vanilla taste.
- Latte vegetale of choice. I love calcium-fortified soy milk. It makes baked goods moist and not dry. Of course, you can use almond milk or oat milk, but the cake texture will be less rich with these options.
- Lievito in polvere
- Bicarbonato di sodio
- Sciroppo d'acero or any liquid sweetener you like including agave syrup, date syrup, or coconut nectar.
- Aceto di sidro di mele o succo di limone.
- Sale
How To Make Vegan Birthday Cake
It’s very easy to make this healthy birthday cake. However, to make this recipe, you need a blender. It’s a blender cake, so it can’t be made without it.
- Place all the liquid and dry ingredients in the jug of a high-speed blender – the order of the ingredients doesn’t matter.
- Blend on the high-speed setting for about 20-25 seconds or until the batter is smooth. The batter looks slightly grainy because of the oats, but it should be too thick, or you shouldn’t see big pieces of oats. If so, scrape down the sides of the bowl and blend again until the mixture is smooth.
- Preheat the oven to 350°F (180°C). Line one 9-inch cake pan with parchment paper. Lightly oil the bottom and side of the pan with coconut oil. Pour the cake batter into the pan and spread it evenly with a silicone spatula.
- Bake in the center rack of the oven for 25 to 35 minutes. The vegan chocolate cake is ready when a toothpick inserted in the center of the cake comes out with a few dry crumbs on it. Don’t overbake the cake, or it will be dry and crumbly.
- Let the cake cool down on a cooling rack immediately after removing the pan from the oven. It then needs to fully cool down to room temperature for a few hours before frosting. You can use this recipe to make a one-layer 9-inch cake. I recommend making the recipe twice for a two-layer cake, as seen in the pictures. You can bake both cakes at the same time in your oven. I recommend baking them for half the time on a rack, then swapping the rack and continuing to bake. This prevents one layer from baking faster than the other. Otherwise, bake one layer, and set aside the second layer at room temperature until the oven is free to bake the second layer.
- For a two-layer cake, you need to double the protein frosting recipe. Start by placing the first cake layer on a plate or a cake turntable.
- Add dollops of buttercream to the center of the cake, and using a spatula or large flat tool, turn the cake and press the frosting down to spread it evenly on the cake.
- When well frosted, add the second layer on top. Repeat the step above until the vegan cake is fully covered with chocolate frosting.
- Spread the frosting on the sides as well if desired.
Smerigliatura
You can frost this healthy chocolate cake using one of my vegan frosting recipes below.
- Glassa proteica – this is an oil-free chocolate frosting made from coconut yogurt and protein powder for an extra boost of protein in your cake.
- Vegan buttercream frosting – this is made of vegan butter and cocoa powder, a classic vegan chocolate buttercream delicious for any cakes and cupcakes.
- Glassa di anacardi – this 4-ingredient frosting is made of vegan yogurt and cashew for a very healthy alternative.
Raggiungere il successo
You can make these birthday cake layers ahead. Let them cool down to room temperature after baking them, then wrap them in plastic film wrap. Then, if you made them more than 24 hours before making the cake, store the layer in the fridge until the next day.
If you made them more than 24 hours ahead, freeze the cake layers and thaw them at room temperature on a wire rack the day before assembling them.
Decorazione
You can decorate the top of the cake with any of your favorite cake decorations, including:
- Frutti rossi – strawberries and raspberries marry well with chocolate.
- Spruzzatori – there’s a wide range of vegan sprinkles available.
- Shredded Chocolate – I used a 78% dark chocolate tab and rubbed it with a knife to make my own chocolate curls.
- Panna montata vegana
Archiviazione
This vegan birthday cake with frosting can be stored for up to 3 days in the fridge in an airtight cake box or container. Otherwise, wrap the cake and freeze it for up to 3 months. Thaw cake slices in the fridge the day before serving them.
Domande frequenti
No, you can’t add all-purpose flour to the blender. It will make a gummy cake. If you want to make a vegan chocolate cupcake using regular flour, follow my vegan chocolate cupcake recipe and bake it in a 9-inch round cake pan.
Sure, if so, blend all the ingredients except the oat flour. Place the oat flour in a large bowl, pour the blended ingredients on top and stir with a spatula to combine. You will need 1 1/2 cup of oat flour. Read my recipe to learn come preparare la farina d'avena.
Not exactly. This recipe works with quick oats or rolled oats. You can’t use steel-cut oats.
Yes, skip the cocoa powder and double the vanilla extract. Add some sprinkles to the batter to make a vegan confetti cake or use my Vegan Funfetti Cake recipe.
Altre ricette di dolci vegani
I love baking vegan cakes, muffins, and more. Below are some more vegan cake recipes for you to try.
Hi, I made this cake for the first time yesterday and have to admit I was curious if it really would turn out as everyone said. But I followed your instructions to the letter and, hey presto, a delicious cake, great taste and with lovely crumb! Thank you so much for this wonderful recipe I will be making as my new favourite plant based chocolate cake.
My pleasure! Thanks for the lovely comment.
Tastes great!! Really enjoyed it!! Made single layer with your vegan buttercream frosting recipe. I thought the cake layer came out a little thin (I used a 9″pan) and I was going to make a second layer for it. I went ahead and frosted it and changed my mind. It was fine as is, tasted great and looked great too!! Thanks for the great recipe-will make again!!
Thank you for this lovely comment.
My 1 year old daughter has many allergies and I tried this cake for her first birthday. It’s an absolute hit! We enjoyed every bite of it! Since nuts are also a problem, we’ve used tahini based on somebody else’s recommendations and worked out perfectly. Thank you!
I did this layer cake in the 28cm baking form (not with separate pans) – simply cut it in half and layered with frosting. I tripled the amount of dough recipe and baked 45 min. The consistency was moist and tender.
I also decreased amount of sugar for frosting to 2cups and worked perfectly fine.
Dear Carine, thank you for your work, you’re such an inspiration! It feels good and tastes good cooking your recipes! Best regards 🙂
This is most beautiful comment thank you for trusting my recipes, and happy birthday to your 1 year old.
Made this birthday cake and it was DELICIOUS! So moist and good. Thank you!
I am so glad you love the cake, thank you!
can I use already blended oat flour for this instead of the oats?
I haven’t tried that and can’t recommend on precise measurement if you do.
I made the cake in a 9” cake pan as instructed. It came out only 3/4” high. Did I do something wrong or should I use an 8” pan for more height?
The cake doesn’t rise much since it has no gluten. It’s a two layer cake, you have to bake the recipe twice for a taller cake, or yes, bake in a 8-inch pan.
can I use yogurt instead of Unsweetened Apple Sauce ?
It should work, but the cake will be more dense, less fluffy.
Can I sub coconut milk from a can for depth of flavor??
I am excited to try this!
It will add more fat, and make the cake a bit more packed and dense.
i usually use nut butter instead of fat. is there any need for oil as well?
I understand, but this recipe is very special, it doesn’t use regular flour and must have some kind of oil or it will be super dry and crumbly.
Wow !! Excellent !! Ce gâteau est délicieux !! Very delicious 🙂
La ringrazio molto!