Vegan Chocolate Cake Heaven



  • 1 cup of wholemeal buckwheat flour
  • 1 cup of gluten-free oat bran
  • 1 cup of almond flour
  • ¼ cup of raw cacao powder, unsweetened
  • 1 tsp of gluten free baking powder (make your own with brown rice flour, cream of tartar and bicarbonate of soda)
  • 1 pinch of good quality salt (e.g. pink Himalayan)
  • 1 tsp of pure vanilla bean, ground (unsweetened)
  • 1 cup of rice malt syrup
  • 1 large ripe banana
  • 2 TBSP of raw apple cider vinegar
  • 3 TBSP of almond milk
  • ½ cup of coconut oil

Chocolate Layer:

  • 1 Bar of organic 75% dark chocolate, melted

Top Layer:

  • 10 organic Medjool dates, soaked, pitted, drained.
  • 1 cup of organic cashew nuts, soaked, drained.
  • Pinch of salt.
  • Juice of ½ lemon.
  • 1-3 TBSP of almond milk.


  1. Preheat your oven at 180 degrees and prepare your baking dish with baking paper.
  2. For the base: Mix all your dry ingredients in a large bowl.
  3. Add your wet ingredients and combine with your dry cacao-flour mixture until well combined.
  4. Pour your chocolate batter into your prepared baking dish and bake for about 30-35 minutes (depending on your oven – it takes 30 minutes in mine).
  5. In the meantime, prep your top layer by processing all of your ingredients in your blender until creamy and set aside.
  6. Let your base cool before topping with your melted chocolate.
  7. Top with cashew nut mixture and let set for 30 minutes before cutting.
  8. Enjoy!

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