This whole foods plant based chocolate cake recipe is made with simple healthy ingredients to create a rich decadent vegan dessert. This healthy vegan chocolate cake recipe is: refined sugar-free, oil-free, gluten-free, dairy-free, and even includes a hidden vegetable!
Make your flax egg and set aside to solidify. Sift together dry ingredients in a large bowl. Add the applesauce, plant based milk, apple cider vinegar, vanilla extract, and cashew butter in a small bowl and whisk together. Add to the dry goods and stir until combined.
Pour into your sprayed cake dishes and bake for about 30 minutes. Allow to cool before taking out of the pan. I like to freeze mine wrapped in aluminum foil to absorb the moisture. Make sure the cake is COMPLETELY cooled before frosting.
To make the plant based chocolate frosting:
In a high speed blender, combine all ingredients and blend until smooth. Allow to cool in the fridge for 30 minutes before using. Enjoy!