Paleo Vegan Chocolate Cake (GF, DF, EF, RSF)

Here is another super easy recipe – my paleo vegan chocolate cake. The words paleo and vegan rarely go hand in hand and can be tricky to master, but this is a crowd pleaser. We’ve certainly become partial to in my house. For my other recipes, check out my food archive here

As eggs and dairy are a no-no for my eldest because of allergies, a lot of my family baking is currently vegan. My biggest problem with most vegan recipes, however, is the amount of sugar they call for. I like to use natural sugars to ensure we’re getting all the goodness and not just empty calories, so mainly use fruit as a substitute.

Although the treats aren’t nearly as sweet as what they would be using regular sugar, they’re plenty sweet enough for us, so it’s all good.

I’ve used cups to measure out the dry ingredients, as I find it can be easier when the kids are helping me in the kitchen – especially when they’re both demanding to sit on the island at the same time. This cake is very moist, and very dense, so a little goes a long way.

Paleo vegan chocolate cake, to serve 8-10

1c dates
1.5c ground almonds
1/3c cacao powder
1 tsp baking powder
120ml light olive oil
100ml non-dairy milk
200ml apple juice
Tbsp vanilla (I use crushed pods)
Tbsp white wine vinegar
1-2 Tbsp maple syrup
paleo vegan chocolate cake
not the best photo, but it perfectly depicts how moist this cake is!
– preheat oven to 175C
– if you have a powerful blender or food processor whiz all the ingredients together, except for the maple syrup
– if your equipment will struggle, whiz together the dates, vanilla, juice, milk, vinegar and oil. In a bowl mix together all the dry ingredients. Pour over the liquid and combine well
– pour the batter into a well greased 8inch cake tin or mould
– bake for 30 mins
– remove from the oven, and when it’s cool enough to handle transfer to a plate or cake stand
– spread the maple syrup over the top while still hot, so it soaks into the sponge
– serve as is, or with free-from frosting, cream or ice-cream
– the icing in the photo above is my cashew icing from this post here. Simply add two tbsp of cacao powder when blending, and swap the honey for maple syrup 

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16 thoughts on “Paleo Vegan Chocolate Cake (GF, DF, EF, RSF)

  1. Yummmmmmm. You are so good at free from recipes. I am so impressed yet again! Thank you for linking up to #recipeoftheweek. It’s always appreciated 🙂 I’ve Pinned and Tweeted this post and there’s a new linky just gone live – would love you to join in x

  2. Thanks so much for your lovely comment. This cake was a bit of an accident really, after lots of trial and errors… always the way in my kitchen 🙂 The dates are fab, and provide fudgey-ness when they’re blended into a smooth paste with the liquids. Let me know how you get on if you give it a go!

  3. Definitely, I meant to write that into the post. Dove’s free from flour mix is a great substitute – unfortunately it has maize in it so no good for my 4yo 🙁 I’ve used it loads in the past though 🙂

  4. This looks like a really nice free-from cake actually (I always find them rather inedible normally). Jumpy is allergic to wheat, do you think the recipe would work with plain “free-from” flour from Doves’ farm? Pinning right now. Mel

  5. What a lovely recipe! I’m a great fan of apple sauce and white wine vinegar as egg replacements 🙂 never tried apple juice though – much simpler as my Little Man gets through all the apple sauce too quickly!
    I love that you have dates in here, that must add such a fantastic depth to the flavour.

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