This 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, let me surprise you with this healthy chocolate cake! A one-bowl cake recipe made with:
- No eggs
- No dairy
- No Gluten
- No flour
So let’s see how you can make a healthy chocolate cake with only a few ingredients.
What’s A Vegan Birthday Cake?
A vegan birthday cake is a dairy-free and egg-free dessert made with plant-based ingredients.
It means it’s free from dairy products like milk, butter, or cream and doesn’t require any eggs.
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.
All you need are:
- Rolled Oats – use certified gluten-free oats if needed.
- Unsweetened Cocoa Powder
- Almond Butter or tahini or cashew butter or peanut butter.
- Unsweetened Apple Sauce – the apple sauce bring sweetness without the need for powdered sugar.
- Melted Coconut Oil or any vegan vegetable oil you love.
- Vanilla Extract – to bring a delicious vanilla taste.
- Plant-Based Milk 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.
- Baking Powder
- Baking Soda
- Maple Syrup or any liquid sweetener you like including agave syrup, date syrup, or coconut nectar.
- Apple Cider Binegar or lemon juice.
There’s nothing easier than this birthday cake.
All you need is a high-speed blender. Place all the liquid and dry ingredients in the jug – 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.
Baking The Birthday Cake
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.
Making Layered Cake
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 time in your oven. I recommend baking them for half the time on a rack, then swapping the rack and keep baking.
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.
You can frost this healthy chocolate cake using one of my vegan frosting recipes below.
- Protein frosting – 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.
- Cashew Frosting – this 4-ingredient frosting is made of vegan yogurt and cashew for a very healthy alternative.
Assembling Cake Layers
For a two-layer cake, you need to double up 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.
Making Birthday Cake Layers Ahead
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.
Decorating The Birthday Cake
You can decorate the top of the cake with any of your favorite cake decorations, including:
- Red fruits – strawberries and raspberries marry well with chocolate.
- Sprinkles – 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.
Storing Cake Leftovers
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.
Frequently Asked Questions
Can I Use All-Purpose Flour?
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.
Can I Use Ready-Made Oat Flour?
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 how to make oat flour.
Can I Use Any Oats?
Not exactly. This recipe works with quick oats or rolled oats. You can’t use steel-cut oats.
Can I Make A Vegan Vanilla Cake With This Recipe?
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.
Did you try this birthday cake recipe? Share a review or comment below,
Vegan Birthday Cake
Shop My Tools
- ½ cup Soy Milk - or non-dairy milk of choice
- ⅓ cup Maple Syrup
- 2 teaspoons Vanilla Extract
- ¼ cup Melted Coconut Oil - or any vegetable oil
- ⅓ cup Almond Butter
- ½ cup Unsweetened Apple Sauce
- 1 teaspoon Apple Cider Vinegar
- ⅓ cup Unsweetened Cocoa Powder - scooped, slightly packed, level up
- 1 ½ cups Old-fashioned Rolled Oats - or quick oats
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Frosting – for one cake layer
- 1 batch Vegan Buttercream Frosting
- 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.
- Preheat the oven to 350°F (180°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.
- Store up to 4 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.