The cake mix comes together in minutes in your food processor and the icing whizzes up in seconds in a blender. Blend, pour, bake, cool, frost and hello chocolate heaven.

Chocolate Layer Cake [Vegan]


Cooking Time




Melted Chocolate:

  • 1/3 cup vegan chocolate chips
  • 1/3 cup non dairy milk

Dry Ingredients: 

  • 2 cups gluten free flour (1 cup white rice flour + 1 cup brown rice flour OR use all purpose GF flour)
  • 1/4 cup arrowroot starch
  • 1/4 teaspoon baking soda + 1 teaspoon baking powder
  • Pinch of salt + a dash of cinnamon
  • 2 tablespoons cacao or cocoa powder

Wet Ingredients: 

  • 1/3 cup apple sauce
  • 1/2 cup non dairy milk
  • 1 small ripe banana
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 teaspoon apple cider vinegar

Chocolate Frosting

  • 2/3 cup + 1/3 cup pitted dates (divided)
  • 2/3 cup water
  • 1/4 cup non dairy milk
  • 1/4 cup vegan chocolate chips
  • 1 teaspoon arrowroot starch
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt


  1. For the melted chocolate, melt chocolate and non-dairy milk together over lowest heat in a pot until smooth. Remove from heat and set aside.
  2. Combine dry ingredients in a food processor. Blend in melted chocolate mixture.
  3. Add all wet ingredients to the food processor mixture and blend until smooth and well mixed. Once smooth pulse in 1/4 cup mini chocolate chips.
  4. Scrape the batter into a parchment paper lined square baking pan. You could also use two identical size small cake pans. Bake in oven until risen and slightly springy to the touch - about 20 minutes.
  5. For the frosting, puree 2/3 cup dates with 2/3 cup water in a high speed blender until smooth. In a small pot over low heat, melt together the chocolate chips, non dairy milk and arrowroot starch. Add melted chocolate and all remaining ingredients to the blended date mixture and puree until smooth. Chill for an hour in the fridge before using as frosting.

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