This vegan chocolate cake is so fluffy and chocolatey. You won’t miss the eggs and butter at all, I promise!


It can be eaten plain, with your coffee or tea, or you can use it as a base for a more elaborated chocolate cake, with all its toppings.


*Please, note that the chocolate used in this recipe is fat-free pure cocoa powder, which is unsweetened. You can use another type of cocoa powder, but the intensity of its flavour will decrease.


*This recipe is only created for a blend of flours, if you change the kind and quantity of them, you may obtain a different result.


*I chose a rectangular mould and it took 53 minutes to cook at 180º C (356º F), plus 3 more minutes in the oven with no heat. Depending on the mould, your cake can take more or less to cook. To know if it’s cooked, insert a wooden stick or a knife in the centre of the cake. If it comes out clean, it’s baked.


*Don’t open the oven before 30 minutes, or the cake could sink.




·         180 gr all-purpose flour

·         100 gr whole-wheat flour

·         40 gr fat-free pure cocoa powder

·         130 gr white granulated sugar

·         4 tsp baking powder

·         Pinch of fine ground sea salt

·         340 ml soy milk

·         1 tsp vanilla extract

·         2 tbsp fresh lemon juice

·         100 ml sunflower oil (or another one with a soft taste)

·         2 tsp cornstarch (cornflour)

·         2 tsp agave syrup

·         1 tsp cold water

·         Coconut oil to grease the mould




1.    Make the buttermilk: mix the milk and the lemon juice. Set aside for, at least, 5 minutes.


2.    Preheat oven at 180º C (356º F).


3.    Grease the mould with the coconut oil and set in the fridge to let it cool. That will help the oil stick on the mould.


4.    Mix the cornstarch, the agave and the water in a bowl. Set aside. Also mix the flours, salt, cocoa and baking powder in another container.


5.    Combine the sunflower oil, sugar and vanilla extract in a bowl apart. Add half of the buttermilk and stir until most of the sugar is dissolved.


6.    Pour the sunflower oil mix over the flour blend. Stir. Add the rest of the buttermilk. Keep mixing. Finally, add the cornstarch mix and stir.


7.    Take the mould out the fridge and fill it with the batter. Bake at 180º C (356º F) for 50 minutes or until it has risen and, when inserted, a stick comes out clean.


8.    Let cool for 5 – 10 minutes before removing from the mould.


I hope you like this recipe, which will make your day if you’re a chocolate lover! If you have already tried it, don’t forget to leave your comment in the box at the end of the post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres, since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section.


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Thank you for joining me and… see you in the next recipe!!!

Por amor a los gofres