May 20 2013

Vegan Sugar Free Chocolate Cake

There is nothing worse than craving dessert and not having anything sugar-free around — especially if your family eats sugar. While my preferred dessert is a quick mix of my Chocolate Peanut Butter Ice cream, my husband and daughter prefer cookies, cake or brownies. To satisfy their cravings, but still serve a sugar free dessert, I make this sugar free chocolate cake, which also happens to be vegan. The nice thing for them, is because of its ooey-gooey dense-ness, it is sort of a cross between chocolate cake and chocolate brownies. One things for certain though... This rich gluten free chocolate cake will satisfy your dessert cravings in a heartbeat.

Cashew Cream Ingredients

  • 3/4 cup cashews
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1/4 tsp apple cider vinegar
  • pinch of salt

Cake Ingredients

  • Dry Ingredients
  • 1/2 cup ground walnuts
  • 1-2/3 cup gluten free flour mix (you can use regular flour if you prefer)
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Wet Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup agave
  • 1/2 cup maple flavored agave
  • 1/2 cup cashew cream (from above)
  • 1/2 cup water
  • vegetable oil spray for pan

Frosting Ingredients

  • 3/4 cup Earth Balance or other vegan butter
  • 1/4 cup agave
  • 1/4 cup maple flavored agave
  • 1/2 cup cocoa powder
  • 1/2 cup unflavored soy milk
  • 1 tsp vanilla


  • 1/2 cup chopped walnuts

Equipment Used

  • High Speed Blender
  • Food Processor
  • Stand Mixer


Cashew Cream Directions

Step 1: Place cashews in enough water to cover them and allow to soak for at least 4 hours.

Step 2: Place rinsed, softened cashews in a high speed blender with water, lemon juice, apple cider vinegar and salt. Blend until you have a thick sauce with no cashew chunks. Set aside.

Cake Directions

Step 1: Pre-heat your oven to 350°F and spray a 9-inch round or 8x8-inch square pan with the vegetable spray.

Step 2: In your food processor, pluse the walnuts until they are completely ground and flour-like. Take care not to over-grind so they don't turn into a nut butter.

Step 3: Add your gluten free flour, cocoa powder, baking soda and salt to the food processor and pulse a few times with walnuts until they are completely mixed.

Step 4: In a stand mixer or mixing bowl, combine the vegetable oil, agave, maple agave and cashew cream. Blend in 1/2 cup water.

Step 5: Add your dry ingredients to the wet mixture and blend until well combined, then pour the mix evenly into your prepared pan.

Step 6: Bake your cake 30-35 minutes, until the top center of the cake springs back upon touch.

Step 7: Remove from oven and place cake on a rack to cool.

Frosting & Garnish Directions

Step 1: While your cake is baking, make your frosting by adding all ingredients into a stand-up mixer with the whip attachment and blend until stiff and creamy. Place in fridge.

Step 2: Finely chop 1/2 cup walnuts and set aside for garnish.

Step 3: Once your cake has completely cooled, turn over onto a platter.

Step 4: Remove your frosting from the fridge and start by frosting the top of the cake, then the sides.  Sprinkle with walnuts and enjoy!

NOTE: The frosting does not hold up for long, so you will need to serve your cake right away and place in the refrigerator to keep.


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