"The Little Black Dress" of the Cake World 🍫❣️
🍫 An Irresistible Chocolate Cake
Chocolate cake is, without a doubt, the "little black dress" of the cake wardrobe.
And although we already have a chestnut chocolate cake, a Nutella cake, and even a raspberry-topped chocolate tart —
until today, the blog didn’t have a classic chocolate-chocolate cake, with a glossy glaze and a sprinkle of colorful joy on top.
The roots of this cake trace back to a beloved 80s recipe, now refreshed with a vibrant vegan twist — and here it is: soft, rich, melt-in-your-mouth deliciousness, ready to light up any celebration 🎉
🌟 What's the secret to a truly perfect chocolate cake?
A blend of high-quality chocolate and rich cocoa powder.
Applesauce and almond butter (or tahini) instead of eggs — for an extra soft and luscious texture.
A shiny, tempting chocolate glaze.
And a colorful sprinkle topping that turns every slice into a party.
🍰 How to make the most delicious chocolate cake ever?
Baking this cake is pure joy — and a perfect project to share with kids!
You melt chocolate with cocoa powder, mix up a rich, velvety batter,
pour it into a baking pan, and let it bake until the whole house fills with the heavenly scent of warm chocolate.
While the cake is still warm, you coat it with the glossy glaze and scatter colorful sprinkles over the top,
adding a playful pop of joy to every slice.
Give it a little time to set, and you’ll discover a vegan chocolate cake that’s soft, melty, and bursting with deep chocolatey flavor.
In my opinion — it’s the ultimate chocolate cake.
✨ Little tips to upgrade every bite
Melt the chocolate gently — using a double boiler or short microwave bursts.
If you don’t have applesauce — natural pear puree works beautifully.
For a super-smooth glaze — pour it while it's still warm over the warm cake, not after it cools.
The warmth helps the glaze spread beautifully and set into a silky layer.
Toppings? Let your imagination play: fresh berries, strawberries, chopped nuts, or festive sprinkles.
🎉 How to serve it
As it is — with a cup of tea or coffee.
Next to a scoop of vegan vanilla ice cream.
With a drizzle of fresh strawberry sauce or passionfruit-vanilla sauce.
💛 I'd love to hear how it turns out!
If you make this cake, I’d be thrilled to hear about it!
Feel free to leave a comment here, or share a photo 📸🍫❣️
PJ says:
"Sometimes, the tastiest recipes are the ones that leave us a little messy — and a lot happy." 🍫😉
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Vegan Chocolate CakeDry Ingredients
- 1⅔ cups all-purpose flour
- ⅓ cup coco powder
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 100 gram dark chocolate broken to cubes
- ⅓ cup olive oil
- ⅔ cup sugar
- 2 Tablespoon almond butter or tahini
- 113 gram apple sauce unsweetened
- 1 teaspoon pure vanilla extract or rum extract
- 1 cup water or more milk
- 1 cup un-sweetened plant based milk almond, soy, or oat milk
- ½1 Tablespoon apple cider vinegar
Chocolate Topping
- 100 gram dark chocolate broken to cubes
- ⅓ cup un-sweetened plant based milk almond, soy, or oat milk
- 3 Tablespoon maple syrup or agave syrup
- 2 Tablespoon olive oil
- 1 teaspoon pure vanilla extract
- pinch salt
- candy sprinkles for cake decorating optional
Early Preparation
- Prepare all the ingredients for the cake in advance so that they are at hand.
- Grease a 20 cm x 30 cm (8-inch X 12-inch) rectangular pan; if you choose an aluminum pan - line it with baking paper and brush it with oil.
- Preheat oven to 170 degrees Celsius - 338 Fahrenheit.
Cake
- Sift flour, cocoa powder, baking powder, baking soda and salt into a deep bowl, mix well and set aside.
- Melt chocolate cubes and olive oil in the microwave for a minute, take out and mix well, if the chocolate doesn't melt completely, put it back in the microwave for a few more seconds. Transfer with a spatula to another bowl.
- Add sugar, almond butter (or tahini), applesauce, and vanilla extract to a bowl and mix well. Add water, milk and apple cider vinegar and mix well.
- Add the flour mixture gradually and mix with a whisk until the flour is completely incorporated into the batter.
- Pour into the mold and use a good spatula to clean the bowl. Place in the center of the oven and bake for 60-75 minutes, until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and place it on a wire rack; pour the frosting over it while it is still warm.
Chocolate Topping
- Melt chocolate and milk in the microwave, take them out, and mix well. Add maple syrup, olive oil, vanilla extract, and salt. Mix well until you get a smooth and shiny cream. Pour the cream immediately over the warm cake. If necessary, tilt the mold from side to side for complete distribution.
- When the frosting cools, sprinkle small candies. Allow the cake to cool completely in the pan at room temperature before slicing.
Serving Options
- You can serve the cake as is or upgrade it to the next level with vanilla ice cream, whipped cream, strawberry dressing, or vanilla-passion-fruit dressing (recipes coming soon)
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