Swedish Chocolate Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 18

Servings:

Calories: 225kcal

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!

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Equipment

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.

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Nutrition