Vanillacrunnch's chocolate cake

Vanillacrunnch's chocolate cake

Total: 30 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 273 kcal
, Fat: 16 g
, Carbohydrate: 29 g
, Protein: 2 g

This summer I decided to come up with a super chocolatey, quick and easy vegan chocolate cake. I wanted to use as few ingredients as possible so that baking novices could also give this cake a go. This cake is perfect if you're in a hurry as it only needs 10 minutes in the oven.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cake mixture

125g light spelt flour
1pinch salt
180g coconut palm sugar
160g vegan, dark chocolate, chopped
120g margarine
1tsp vanilla paste
240g apple sauce

Bake for approx. 10 mins. in the centre of an oven preheated to 250°C.

a little cocoa powder to dust
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased.

How it's done

Cake mixture

Mix the flour, salt and sugar in a bowl. Place the chocolate and margarine in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate while stirring, continue to stir until smooth. Stir in the vanilla paste and apple sauce. Mix into the dry ingredients, transfer the cake mixture to the prepared tin.

Bake for approx. 10 mins. in the centre of an oven preheated to 250°C.

Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with cocoa powder.

Good to know
Tip: In summer, top the cake with fresh berries instead of cocoa powder.

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