Vegan Chocolate Cake

There’s an interesting story behind how this one came about.

My mom had got me an Instant Pot as a gift. And for me, I want to be a good son like anybody else. I personally don’t use a lot of extra appliances to make things. Just stick with a food processor, blender, and pots and pans. But she had asked me a few times if I used it and even sent me a video so I decided I would try to find a way to use it (gotta keep mom happy you feel me).

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One thing she mentioned was that people had made cakes in it, and I’ve never made a real vegan cake before yet so I figured this would be the best opportunity to make it happen.

The recipe requires a smaller cake pan that would fit inside of the Instant Pot. So I went to the store to get one and when I came home I realized it didn’t fit (damn). So at that point I was like either I can take it back and try to find another one, or just stick with it and make a cake still.

Clearly we know what I chose.

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Now one thing you might be wondering about is the frosting. Well, the frosting uses an avocado bases. Y’all might be a little thrown off by that because who expects avocado frosting to taste any good. But you gotta understand that avocado itself is pretty tasteless, making it a good consistency and texture to be altered and used for frosting.

It definitely comes out to be smooth and creamy and absorbs the chocolate and sweetness added to it very well. This honestly was the main thing stopping me from making any type of cake. Because I didn’t want to use vegan butter. I’ve mentioned earlier, but I try to stay away from processed substitutes and try to use regular, ‘raw’ ingredients as much as possible.

For my first time I was impressed. I’d make this again and even make it for another person. If you want to make a vegan cake for someone, this is a good recipe. I put the seal of approval on it.

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  • 1/2 cup vanilla almond milk
  • 1 teaspoon vinegar or lemon juice
  • 3/4 cup spelt flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup or agave
  • 1/4 cup coconut oil
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract


  • 1 ripe avocado
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt
  • 1/4 cup pure maple syrup or agave
  • 1 teaspoon pure vanilla extract


  1. In a mixing bowl stir together the almond milk and vinegar/lemon juice. Let sit 5 minutes.
  2. In a separate mixing bowl, mix the flour, cocoa powder, baking soda, and salt until well combined.
  3. To the bowl with the almond milk mixture, add the maple syrup, coconut oil, granulated sugar, and vanilla extract. Add the liquid ingredients to the dry ingredients. Mix well until combined.
  4. Coat 8 in round cake pan with oil or cooking spray.. Line the bottom with parchment. Coat with spray a second time. Pour the batter into the pan and smooth the top.
  5. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Bake for 25 to 35 minutes, until a toothpick in the center comes out mostly clean
  6. Decorate with desired toppings (optional).
  7. Eat that shxt!

This recipe was adapted from here.

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