Swedish Chocolate Cake
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!
Ingredients
Cake
- 1 cup oat flour
- ⅓ cup almond flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder optional
- 1 ¼ cup deglet dates
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 cup soy milk unsweetened, or plant milk of choice
Frosting
- 3 medjool dates or 6 deglet dates
- 1 tbsp almond flour
- 1 tbsp cocoa powder
- ½ tsp vanilla extract
- ½ cup hot water
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
Scrumptious!
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
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?
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 =)
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.
Yes, there is a also a piece of parchment on the bottom.
Can I use a sweetener other than the dates? I don’t have a food processor.
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.
Yes, that is a great idea
Is there a sweetener that I can use instead of dates. I have a hard time chopping them.
I only use dates or raisins to sweeten my recipes. I haven’t tried using other sweeteners, sorry
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.
As an alternatives to chopping dates you can order chopped deglet dates or use date paste/syrup. I have used both in Jill’s recipes and they are real time savers and taste great. The chopped dates are great in Jill’s Superfood Cookie Recipe and the date paste is so yummy in the Ninja Creami Ice Cream recipes.
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!
Just made this cake. It is absolutely delicious!!?
This cake is exceptionally tender and moist and tastes amazing! I baked the batter in a muffin pan (for portion control ?), then spooned the frosting on each one. They freeze very well. Excellent recipe, Jill. Thank you! ??
Hello Jill:
I made the cake exactly to the measurements and used Mejdool dates instead if deglet. The cake is super moist and has the right texture including the frosting. However, it is not sweet. I used cacao powder instead of cocoa powder. Do you think this would be the reason for the cake not being sweet at all? But when I tasted the batter, it seemed to have the right amount of sweetness! I love chocolate cake, and I am bummed it didn’t turn out great. 🙁
You can always add a few more dates to increase the sweetness. Not all dates are created equal when it comes to sweetness too. Some tend to be less sweet and more fibrous like deglets. Medjools are sweeter and more caramelly.
If you have a smaller springform
Pan (6 inch) what would the baking time be? Looks delicious!!
I would add 10 minutes
Thank you! I tried this cake once (so far) and it was great. Have you tried freezing it? Thinking about whether I could make a few in advance for a gathering.
I haven’t but I think it might work if you freeze just the cake without the frosting.
Can the cocoa powder be replace with cacao powder? If so, can you please indicate measurements? Thanks
Yes, you can use cacao powder instead at the same amount.
Made this this weekend and it was really really good! Even the next day – cold or heated up, it is just good. I like that it is not mind numbingly sweet as most other cakes. However, for an option for those of my friends who wanted a “sweeter” option, I sliced half of the cake and put a dollop of cranberry/orange compote as a filling – and it did the trick! Thanks Jill for the great recipe…
ooooo yum, that cranberry orange compote layer addition sounds delicious!