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The vegan chocolate cake is perfect for any occasion. Without milk, eggs or butter, this is a delicious cake for everyone. Here is the prescription….

Vegetarian chocolate cake.

The vegan chocolate cake is a soft cake, to enjoy with a warm compote of oranges or cherries, but also with a lemon or cinnamon cream.

Eggs, milk or butter will be exchanged for Hazelnut, which finely chopped give the dough the oily part and the good fats necessary so that it does not become a hard and indigestible brick.

Nuts, hazelnuts, pistachios, almonds, etc…. they are great allies for our health. A limited and varied consumption in the daily diet allows you to feel good, fit, full of energy, without gaining weight: the only precaution, given the high number of calories contained, is not to eat too much. It is enough to eat 3 walnuts per day or a handful of hazelnuts or almonds to have health benefits.

Dehydrated fruits represent, in different percentages of fruits, an important source of vitamins and minerals, natural antioxidants and unsaturated fats, these good for our body which help to lower the cholesterol level, in addition to reducing the risk of atherosclerosis and heart disease.

With a vegetarian and vegan diet, it becomes a staple because it contains many nutrients normally obtained from animal sources, including most of the B vitamins, phosphorus, iron, copper, potassium, protein and omega-3s.

Dried fruits are excellent to consume as is or to add to salads and garnishes, to decorate cakes or in breadcrumbs of meatballs and croquettes of all kinds or to enrich sauces.


  • 80 g of bitter cocoa powder.
  • 100 gr of coconut flour.
  • 300 gr of flour.
  • 100 g of hazelnuts (walnuts or almonds are also great).
  • 150 ml of seed oil.
  • 350 g of rice or soy milk (or organic fruit juice, excellent apple juice).
  • 150 g of cane sugar.
  • A bag of vanilla yeast for desserts.


  1. In a blender, finely chop the hazelnuts and place them in a large bowl.

  2. Add the bitter cocoa, coconut flour and flour, sugar and vanilla baking powder.

    Mix these ingredients vigorously with your hands.

  3. Add the non-dairy milk and mix the mixture with a spoon.

  4. Add the seed oil.

    The result should be a smooth, non-liquid compound.

  5. Line a pan with parchment paper and spread the cocoa mixture from the center to the outer sides.

    Be sure to spread all the product in the mold. You can put hazelnuts or chopped almonds at the base of the cake to decorate.

  6. Place in an oven preheated to 180 ° for 40 minutes.

  7. Remove from the oven and sprinkle the hot cake with a cascade of coconut flour or icing sugar if you prefer.

A few genuine ingredients mixed together give an excellent result. Excellent for those who cannot tolerate dairy products and for everyone to discover a lively and tasty vegan diet.