The Best Chocolate Cake So Far….

As always I think of things at the worst of times so with only 10 minutes to spare before needing to be out of the house I thought to myself what’s a birthday without chocolate cake? As the next day was my mother’s birthday which definitely calls for a cake and what’s better than a betty crocker devils food packet mix ? you ask, this awesome homemade vegan chocolate cake !

I was searching for recipes to use as a guide for measurements. When I cook I usually go off my memory so to finally have this recipe down awesome. The next time someone is in need of a cake the exact recipe is here for them.

I hope you enjoy this cake as much as I did, for some extra deliciousness you can fill your cake with chocolate icing, cream or even sprinkles the ideas are endless, so make this cake your own and add your twist to it.





½ cup Oat flour (blended oats) sifted


1 cup of sugar of choice ( coconut sugar was used for a slight caramel flavour)


⅔ cup cocoa powder sifted


4 teaspoons baking powder


1 ¾  cup soy milk ( alternative milk of choice)


2 ½  tablespoons melted vegan butter (coconut oil nuttelex used or vegetable oil)


1 teaspoon vanilla extract




3 tablespoons cocoa powder


2 tablespoons melted vegan butter


Splash of vanilla extract


4 tablespoons of coconut sugar


Splash of soy milk ( or enough to your desired consistency )


Have you oven preheated to 160 degrees celsius ( 160 C = 320 F )


In a measuring cup, measure 1 cup of oats and the transfer the oats into a blender


Blend the oats until they turn into a fine flour.


In a bowl add the oat flour and cocoa, then sift the oat flour and cocoa.


In the same bowl combine all the dry ingredients add the sugar and baking powder, stir with a wooden spoon until all have combined properly.


In another bowl add the wet ingredients milk, butter ( or oil) and vanilla extract, whisk the mixture till combined.


Add the wet ingredients to the dry ingredients and stir until the mixture is well combined.


Pour the batter in a tin of choice and bake for 25 – 35 minutes, you can check if the cake is  cooked by poking the center of the cake with either a toothpick or fork.if it comes out clean you’re good to go.


Make sure your cake doesn’t over cook by leaving it in the tin to cool down and make sure you leave just enough time before you take it out of the tin so it doesn’t break from coming out of the tin too early.


While your cake is cooling you can make the icing, melt the butter and add it to a small bowl with the cocoa powder then add a touch of soy milk and a dash of vanilla extract mix until smooth.


I hope this cake tastes super !



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