Black Chocolate Cake for Halloween
Prep time
Bake time
Total time
To make the glaze for the cake combine 4 Tbs coconut oil with 5 Tbs coca powder and 1 tbs agave syrup in a small sauce pot and heat stirring constantly until melted
Serves: 1- 7" cake to serve 10-12 people
  • For the Cake
  • All Purpose Flour 1½ cups + 3 Tablespoons (212g)
  • Granulated Sugar ¾ cup (150g)
  • Salt ½ teaspoon (3g)
  • Baking Powder 1½ teaspoon (6g)
  • Baking Soda 1½ teaspoons (6g)
  • Coconut Oil 7 Tablespoons (98g)
  • Boiling Water 1½ cup (360ml)
  • Dutch Process or Natural Cocoa Powder ¾ cup (70g)
  • Ground Flax Seeds 6 Tablespoons (48g)
  • Hot Water 9 Tablespoons (135ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • .
  • 1 Recipe Vegan Vanilla Buttercream
  1. Combine ground flax seed with the 9Tbs of hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  4. Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
  5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  6. Pour batter into 3 greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25 -35 minutes or until the layers are springy to the touch when you gently press the centers
  7. Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice
Recipe by Gretchen's Vegan Bakery at