Prep time: 30 min

Cook time: 20-25 minutes

Yield: 8 servings



1 1/2 cups whole wheat pastry flour

1 cup date sugar

3/4 cups unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 cups unsweetened non-dairy milk of choice

1/2 cup unsweetned applesauce

2 flax eggs – 2 tbsp flax seed meal mixed with 6 tbsp warm water

1 tbsp pure vanilla extract

1/2 tsp ground cinnamon

2 tsp Earth Balance Vegan Buttery sticks

Chocolate Ganache, recipe follows


Preheat oven to 350 degrees F. Butter two 9-inch x 2 inch round cake pans.

Make flax eggs by mixing 2 tbsp flax seed meal with 6 tbsp warm water. Stir and allow the mixture to thicken by sitting for two to three minutes. Sift the flour, cocoa, cinnamon, baking soda, baking powder into a large mixing bowl. Stir in date sugar. In another bowl, combine non-dairy milk, applesauce, flax eggs and vanilla. Slowly add the wet ingredients to the dry and stir to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 20-25 minutes, or until a cake tester comes out clean. Cool in the pans for 30 min utes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a plate or cake pedestal. With a knife, spread the top with the ganache. Place the second layer on top, rounded side up, and spread the ganache evenly on the top and the sides of the cake.

Chocolate Ganache

1 (15) oz can coconut milk

1 cup date past

1/4 cup unsweetened cocoa powder

1 tsp pure vanilla extract


In a medium saucepan over medium-high heat, heat the coconut milk until it begins to bubble. Add date paste, cocoa powder and vanilla extract and stir until combined. Reduce heat to low and simmer for 15 minutes, stirring often. Chill in the refrigerator for 2 hours or until thickened.