Rebekah’s vegan chocolate cake

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Crowd pleaser

Moist & delicious with a tangy twist this vegan chocolate cake is a real crowd pleaser.


1/4 – 1/3 coconut oil

2/3 cup apple juice

1/2 cup cacao powder

1 plus cup dates, rinsed and squeezed to remove pits

Warm all ingredients above in a saucepan then cool.


Preheat oven to 180 degrees C.

Add the following ingredients to cooled date mix.

1 1/2 – 2 cups of nut meal (either hazelnut or almond)

1/4 cup coconut flour

2 apples grated

1 heaped tsp baking powder

Stir to combine, pour into cake tin and bake for 30-45 minutes.

When skewer comes out clean it’s ready.

Drizzle with pomegranate molasses and top with toasted coconut flakes.

Serve with fruit and cream or vegan yoghurt.


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