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  1. Hi, your recipe looks amazing!!

    Please, how can I make it Gluten Free? So sorry to bother, but I´m celliac and this recipe looks delicious!!

    Thank you so much!

    Best Regards,
    Marie, from Lima, Perú, South America

    1. HI Marie, sorry I’m only getting back to you now!
      I personally haven’t tried it, but a few people have had success with using a gluten-free flour blend and also substituting a little bit of almond flour with it as well. I hope that helps! Enjoy 🙂

  2. I just had to post another comment having made this cake again for my birthday last week in the uk. I’ve made it a few times now and it’s always delicious, however this time was a challenge. I was using my mums tiny kitchen and only found out too late that she only had a minuscule weighing scale and I had forgotten to buy enough plant milk .. it was a Sunday so shops were closed.. anyway, I used the liquid part of coconut milk to replace the soya milk .. I had just enough… and somehow, miraculously, the measurements worked in spite of a lot of guessing, and the cake was perfect.. my non vegan family absolutely loved it .. thank you Masa for all your incredible recipes.. and for the love and work that goes into the heartfultable.

    1. That’s great, Sally and happy birthday! I’m glad it all worked out in the end. I’ve been in those situations more often than I’d like to admit! 😂 Having to improvise and still make it work is part of the fun. Thank you for your kind words and for sharing your story x

  3. Made this about a mont ago and my family loves it so much. They are not vegan but they said it tasted really good might even better than the regular chocolate cakes 😋. Came out really moist and on a perfect sweetness. I substitute the maple syrup with palm lontar nectar and it works fine. I was wondering if I can substitute the maple with coconut sugar and another tbsp of water or plant milk ? I will try it on my next bake tho. Thankyou so much for the amazing recipe.

    1. Thanks so much for sharing and so happy to hear that your family loves it! I personally haven’t tried adding more maple syrup and increasing the sugar but the maple syrup is there to mainly bring out the chocolate flavours even more. Let me know how you go!

  4. Hey 🙂 This sounds amazing and I can’t wait to try it (I’ll have to use honey instead of maple syrup as maple syrup isn’t really a thing where I live). I really hate coffee so I don’t have a coffee maker at home. Any tips what I could use instead of coffee? Would a strong black tea work?

    1. Hi Lina, You can use any type of liquid sweetener instead of maple syrup. The maple syrup and the coffee do strengthen the chocolate flavour so unfortunately, black tea won’t do the same thing. Just add more plant milk instead 🙂 Happy baking!

  5. Hi Masa! This is an incredible recipe….everything about this cake is perfect. We used gluten free flour and a little ground almond (70g) as I have found in other recipes that gluten free flour can end up making cakes very dry. I am usually really unsuccessful with baking cakes, but your video was so great, it made the whole process really easy and clear. The cake was absolutely delicious and we are now looking at your other recipes for inspiration. Thank you so much and thank you for all your fantastic videos, creative recipes and for your dedication to the Minimalist Vegan. Definitely 5 stars!!

  6. You say to use the weight rather than cup measurements but only give the oil quantity as 1/2 cup. What is that in millilitres please?

  7. This cake was the easiest cake i have made and it became exactly as i expected, i love the texture and the flavour, very fluffy and moist. Thank you!

  8. How much does this yield for a 9 inch cake pan? Is it only for 1 or I can divide in two? Thank you in advance. I want to try this for my brother’s birthday!

    1. The listed ingredients will make only one layer of the cake pictured. You can cut the cake in half once baked but it will be thinner layers. If you want it to look like the pictures, you will need to double the ingredients or make it twice. I hope that helps to clarify!

  9. The recipe sounds delicious! But I don’t have maple sirup where I live. Are there any substitutes to it?

    1. Surprisingly no! It’s sweetened with coconut sugar. However, I can see that most of the vegan chocolate at that percentage will probably have refined sugars so I have removed that line 🙂

    2. Not sure what happened… my sister hated it. Had to spit it out. Said the outside of the cake was rubbery, and the inside too (she said although it looked wet like fudge, it tasted like rubber). I cooked it at least an hour, probably longer as when I stuck a knife in one side to test it, it came out clean, but when I tested the the other side was still wet.
      I don’t eat gluten as well as eggs and dairy (yay allergies/intolerances! Not) so the main thing was that instead of plain flour I used a homemade paleo flour blend of almond flour, tapioca flour and coconut flour (which was apparently developed to be as close to wheat flour as possible, and worked perfectly in a carrot cake my mum made the same day). I didn’t have coconut sugar on hand so used erythritol mixed w molasses (which is usually used to make brown sugar, and you’ve said in the comments that normal granulated sugar would work so I assumed erythritol would work, especially as I’ve been usually able to switch sugar for xylitol/erythritol) and I used agave as I didn’t have maple syrup (and you’ve also said in the comments that any liquid sweetner should work).
      Other than that I followed the recipe mainly to a T. I used Valhrona cocoa powder and I had a teeny bit more (10ml) fresh brewed coffee which shouldn’t have affected anything. When I mixed it it seemed very thick so I added a splash of extra oat milk. I potentially could have over mixed, but I don’t think I did as I found a lump of flour at the bottom which I had to quickly incorporate whilst pouring it into a greased and cocoa powder-lined tin (usually you use cocoa powder instead of flour to line a tin when making a chocolate cake, for obvious reasons) and then I did hit it against the tabletop a few times to release air bubbles. I used a scale instead of cups (I always use scales if I can, even going so far as converting a recipe with a cup to gram chart accounting for different densities of ingredients)
      I made it last night and let it cool and haven’t put it in the fridge. I’m not sure what made it turn out a fail? I’m just kind of deflated, as one of the things I miss since giving up cow dairy eggs and gluten is a good old moist chocolate cake and I really thought this be the one. I guess not. I have another non vegan recipe I almost successfully made GF and vegan (the eggs were the issue) I might just try that one again.

      1. Hi Olivia, sorry that you didn’t have success with the cake. Based on the alterations that you made, unfortunately, there are too many changes that have been made to get similar or the same results. The almond and coconut flour both act very differently to wheat flour so I would say that this would have been your main culprit. Coconut flour, in particular, requires much more liquid, which is why your mix would have been drier. I have never personally used erythritol so I can’t comment on that, however, I do use xylitol regularly. If it’s anything like xylitol in sweetness, you would need less as it does tend to be sweeter than normal sugar and can be too much (xylitol gives a laxative effect if too much is consumed). Depending on how much molasses you added, this could have also been an issue to the texture of the cake (too much liquid sweetener).
        I have other recipes on the website that would probably suit your dietary requirements more like this Chocolate Mousse Cake or these Choc Brownies that use xylitol.
        I hope you have better success with these!