Vegan Chocolate Cake with Coconut Yogurt Glaze
This whole wheat vegan chocolate cake has an amazing coconut yogurt glaze, which makes the cake moister when left in the fridge overnight! A favourite crowd-pleaser!
Servings Prep Time
1 layer8″ cake 15minutes
Cook Time
Servings Prep Time
1 layer8″ cake 15minutes
Cook Time
Whole Wheat Vegan Chocolate Cake
  • 1cup whole wheat flour(can use all-purpose flour too)
  • 1/2cup sugar
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/2tsp salt
  • 1/3cup cocoa powder
  • 1tbsp ground flax seed
  • 3tbsp water
  • 1/4cup vegetable oil(extra virgin olive, coconut, canola, etc.)
  • 1/2cup almond milk(or any non-dairy milk)
  • 1tsp vinegar
  • 1/2cup brewed coffee(cooled)
  • 1tsp vanilla extract(optional)
Coconut Yogurt Glaze
  • 1/4cup coconut yogurt(see notes)
  • 3tbsp icing sugar
  • 1/2tbsp lemon juice(squeeze of a lemon)
  • 1tsp vanilla extract
Vegan Chocolate Cake
  1. Preheat the oven to 350°C. Line an 8″ cake pan with parchment & oil.
  2. In a small bowl, mix the flax seed and water together. Stir and allow to sit for 5 minutes.
  3. In a small glass, pour the non-dairy milk and vinegar together. Allow to sit for 5 minutes.
  4. In a bowl, mix the dry ingredients (flour, sugar, baking soda, baking powder, salt, cocoa powder). Mix with a whisk to remove the cocoa powder lumps. Set aside.
  5. In another bowl, mix the wet ingredients (flax seed mixture, oil, non-dairy milk mixture, coffee and vanilla extract).
  6. Pour the wet ingredients into the dry ingredients. Mix well. Pour into the cake pan, and bake at 350°C for 20-25 minutes or until a toothpick inserted comes out clean. It doesn’t matter if the cake is slightly underdone, since it’s edible even when raw.
  7. Cool for 15 minutes.
  8. Place the cooled cake onto your serving platter.
Coconut Yogurt Glaze
  1. In a bowl, whisk together the yogurt, icing sugar, vanilla and lemon juice.
  2. Pour the glaze on top of the cake, and garnish (if you want)!
Recipe Notes

I recommend glazing the cake and leaving in the fridge overnight. The cake becomes stays moist and the glaze somewhat solidifies further.

You need not use whole wheat flour—you can use all purpose flour, pastry flour and gluten-free flour (though I’ve not tried these yet).


  • You can use any non-dairy yogurt, like soy, almond or cashew yogurt. Even regular Greek yogurt works if you’re not vegan.
  • If you don’t have flax seed, you can use chia seed egg or even commercial egg replacer (Ener-G). If not vegan, you can use an egg.