Plant-Based Swedish Chocolate Cake

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Swedish Chocolate Cake

Jill Dalton
Indulge in a slice of pure chocolate bliss with this luxurious plant-based chocolate cake! This recipe is a decadent delight, featuring a rich, moist chocolate cake made with whole food, vegan ingredients. Each bite is a symphony of cocoa goodness and velvety texture, perfectly paired with a luscious chocolate frosting that's both dairy-free and delicious. Whether you're celebrating a special occasion or just craving a sweet treat, this plant-based chocolate cake is sure to impress!
5 from 2 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American, swedish
Servings 8
Calories 225 kcal

Ingredients
 
 

Cake

Frosting

Instructions
 

Cake

  • Preheat oven to 350°F
  • Add the oat flour, almond flour, cocoa powder, baking powder and espresso powder to a mixing bowl and stir well.
  • Add the dates, vanilla, apple cider vinegar and half of the soy milk to a blender and blend until smooth.
  • Pour blended mixture into the mixing bowl with the dry ingredient along with the remaining soy milk and mix well.
  • Pour into a 9 inch springform pan lined with parchment paper.
  • Bake for 18 minutes.

Frosting

  • Let the dates soak in the hot water for at least five minutes to soften.
  • Add remaining frosting ingredients and blend util the dates are completely pulverized. If there are still chunks of date in the mixture after blending well, you can strain the frosting through a strainer to remove the chunks.
  • Once the cake is finished baking gently pour the frosting onto the center of the cake and swirl it out towards the edge, but not over the edge, with a spoon and let it rest for at least 15 minutes before serving.
  • Keep in the fridge for up to 5 days.

Nutrition

Calories: 225kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 141mgPotassium: 450mgFiber: 6gSugar: 23gVitamin A: 248IUVitamin C: 4mgCalcium: 184mgIron: 2mg

13 thoughts on “Plant-Based Swedish Chocolate Cake”

    1. Hi jill I used a silicon pan instead of the pan you used also could you please make whole foods plant based granola bars ok

  1. Sounds fabulous! Thanks for sharing this recipe.
    If I only have Medjool dates, should I still use 1 1/4 cup of them in the cake?
    Have you tried poking holes in the cake with a skewer before pouring the sauce on top?
    Should leftovers be refrigerated?

    1. Yes, medjool dates would be the same measurement. Poking the holes isn’t really necessary ( you will see once you eat it). Store the leftovers covered in the fridge. Enjoy =)

  2. Did you place the parchment paper only on the sides or bottom also?
    In the video you removed only the sides, so I’m asking.

  3. Hi Jill
    I want to try this recipe, but have a query, I use pitted dates, would it be helpful if I soak the pitted dates in given amount of milk, as the dates I use are not very soft. I always think if I can do so in most of your cake or dessert recipes.

    Thanks
    Anisha.

    1. I only use dates or raisins to sweeten my recipes. I haven’t tried using other sweeteners, sorry

    2. The dates really ‘make the cake’. This recipe calls for all of the dates to be blended. Not sure why you’re chopping unless you don’t have a blender? If not, it’s worth the investment.

  4. 5 stars
    YUM! YUM! YUMMY!
    This cake is delicious! This will be my go to recipe for cake. I used a 7 inch springform pan (what I had) and it turned out a bit thicker, but oh so creamy inside.. It is so easy!

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