Vegan Chocolate Cake Recipe – How To Make Vegan Chocolate Cake – Moist Vegan Chocolate Cake


  • 2 C. all purpose unbleached organic flour
  • 1 C. organic whole wheat pastry flour (or you could just use 3 cups all purpose flour)
  • 2 and 3/4 cups organic coconut sugar (or Sucanat)
  • 3/4 C. Cocoa Camino fair trade organic cocoa powder
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 C. sunflower oil
  • 2 C. water
  • 1/4 cup vinegar
  • 2 tsp. vanilla
  • 2 medium (or 1 large), ripe banana


  • Lightly oil two round cake pans and flour the sides to avoid sticking.
  • Turn oven on to 350 degrees F.
  • Mix all dry ingredients well (making sure to break up any sugar lumps).
  • Combine your bananas, water, oil, vinegar and vanilla in a blender. Secure lid and blend until smooth. Add this mixture to your dry ingredients and fold all together gently with a spatula, scraping down the sides of the bowl as you go. Avoid over mixing.
  • Divide the batter between your two prepared cake pans, and place both on the same rack in your pre-heated oven.
  • Bake for thirty minutes before testing with a toothpick (or a sharp knife.) If it doesn’t come out clean, give the cake another 5 minutes and test again. It should spring back to the touch.
  • Cool before decorating with chocolate frosting. I make mine with unbleached organic sugar ground to a fine powder in my Vitamix. Add organic coconut butter, a dash of vanilla and melted Cocoa Camino unsweetened chocolate in your food processor, and thin with a little almond or soy milk as needed.

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