Looking for an easy chocolate cake that always works, yet is a little healthier? Then this chocolate cake recipe is just what you need. You don't need any complicated ingredients, no mixer for the batter, and no baking experience. Thanks to our vegan chocolate cake mix, you'll get a soft, fluffy cake with a pure chocolate flavor. Perfect for families, busy parents, and anyone who loves simple, delicious, and quick.
We use ripe bananas to naturally sweeten the cake and plant-based milk to make it extra soft. The cake remains surprisingly light, yet tastes wonderfully rich. Topped with a refreshing cream cheese frosting , this is guaranteed to be your new favorite chocolate cake.
In this blog post you'll find the full recipe, our best baking tips, variations, and a handy FAQ at the bottom.
Why this chocolate cake recipe is so good
- Quick to prepare: making the batter takes less than 5 minutes.
- Less sugar: the cake is sweetened with banana and the baking mix does not contain too much sugar.
- Vegan cake, classic taste: you don't need eggs or butter.
- Always light and airy: the combination of apple cider vinegar and plant-based milk works perfectly with the raising agents in the mix.
- Perfect for any occasion: from weekend brunch to a children's party.
Ingredients for the chocolate cake
For one cake (10 to 12 pieces):
-
1 baking mix for vegan chocolate cake
- 2 ripe bananas
- 100 ml (vegetable) milk
- 80 ml neutral oil
- 1 teaspoon apple cider vinegar
Follow the baking instructions on the package . This baking mix is specially developed for a light, stable, and soft result.
Preparation of the chocolate cake
- Preheat the oven according to the directions on the baking mix.
- Mash the bananas in a large bowl until completely smooth.
- Add the vegetable milk, oil and apple cider vinegar and mix well.
- Pour the baking mix into the bowl and stir until you have a smooth batter.
- Pour the batter into a baking tin lined with baking paper.
- Bake the cake as directed on the package.
- Let the cake cool completely before applying the frosting.
This base is ideal: soft, airy, slightly sweet and with an intense chocolate flavour, without being heavy.
Cream cheese frosting
This frosting is fresh, creamy, and less heavy than classic buttercream. Perfect with chocolate cake.
Ingredients for the cream cheese frosting
- 200 g natural cream cheese (tip: leave the cream cheese out of the refrigerator for a while before making this recipe)
- 2 generous tablespoons of Greek yogurt
- 1/2 cup powdered sugar
- 1 teaspoon vanilla paste
Preparing the cream cheese frosting
- Place all ingredients in a mixing bowl.
- Mix briefly with an electric mixer fitted with a whisk attachment.
- Stop once the frosting is smooth and creamy.
- Use the frosting immediately or store it in the refrigerator until you are ready to decorate the cake.
Tip: Don't overmix the frosting or it will be too thin.
This is how you finish the cake
Spread the cream cheese frosting generously over the completely cooled cake. Garnish with:
- a little cocoa
- fresh red fruit
- chopped nuts
- chocolate chips
- cocoa nibs
You can also cut the cake into two layers and fill them with frosting for a more festive result.
Storage tips
- In the refrigerator: 3 to 4 days in an airtight container.
- Serving: Remove the cake from the refrigerator 20 to 30 minutes in advance for a soft texture.
- Freezing: You can freeze the cake without frosting for up to 3 months.
Variations on this chocolate cake recipe
Extra intense flavour
Add 2 tablespoons of extra dark cocoa to the batter.
Orange and chocolate
Grate the zest of 1 organic orange into the batter for a fresh citrus note.
Healthy twist
Use a sugar substitute like erythritol in the frosting to reduce the amount of sugar.
Childproof chocolate cake
Mix a handful of chocolate chips into the batter for an extra playful cake.
FAQ about this chocolate cake
1. Is this chocolate cake healthy?
This cake is healthier than a classic cake. It contains less sugar, no butter, and is partially sweetened with banana. It's still a dessert, but a more conscious choice.
2. Can I use other plant-based milks?
Yes, soy, oat, and almond milk all work well in this recipe. Choose the milk you like best. You can also use cow's milk.
3. Why is there apple cider vinegar in the recipe?
Apple cider vinegar activates the leavening agents in the baking mix and makes for an extra airy cake. You won't taste the vinegar in the final result. You can also use a different type of vinegar.
4. My frosting is too thin. What can I do?
Refrigerate the frosting for 15 to 20 minutes. If it's still too thin, sift in some extra powdered sugar and mix briefly.
5. Can I serve the cake without frosting?
Absolutely. The chocolate cake itself is delicious and moist. The cream cheese frosting is a nice extra for those who want to make it a bit more festive.
6. Can I make cupcakes with this recipe?
Yes, you can. Spread the batter on a muffin tray and bake the cupcakes for 18 to 22 minutes. Test with a toothpick to see if they're done.
7. Is the cake suitable for children?
Absolutely. The flavor is mild, the cake isn't overly sweet, and the ingredients are simple. Ideal as a treat for birthdays or a cozy Sunday afternoon.
