End Of The School Year Chocolate Cake

A healthier vegan version of the classic chocolate cake. Perfect for celebrating the end of the school year or for a birthday party.

End of the school year chocolate cake

In celebration of the beginning of the summer vacation.

And as I’m slowly starting to realize that Tom will be starting kindergarten this September.

I suddenly noticed that there’s no chocolate cake recipe on the blog.

The kind of cake you can easily decorate with your children, but doesn’t contain loads of oil and sugar.


Easy to slice and share


Less sweet



Kids and adults will love it

vegan healthier chocolate cake for kids
holding a piece of vegan chocolate cake

Keep In Touch

Subscribe to receive delicious recipes, updates, competitions and more.

Enter your email address


Prep Time
15 minutes
Bake Time
50 minutes


For the cake

  • 11.75 fl oz almond/soy milk
  • 2 tsp apple cider vinegar
  • 5.5 fl oz melted coconut oil
  • 4 fl oz coconut cream
  • 10.5 oz unsweetened applesauce
  • 3.5 fl oz maple syrup
  • 2 tsp vanilla extract
  • 12.25 oz white spelt flour
  • 5 oz organic cane sugar
  • 3 oz cacao powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch salt

For the chocolate ganache

  • 6.75 fl oz coconut cream
  • 7 oz dark chocolate


  1. Preheat the oven to 350F (~175C) and lightly oil a cake pan (it's also possible to use a cake ring and cover it with parchment paper). I used an 8.5X8.5 inch ring (~ 22X22 cm).

  2. Mix the milk and vinegar, and set aside for 2 minutes to activate. Add the coconut oil, coconut cream, applesauce, maple syrup, and vanilla extract to a large mixing bowl or a standing mixer bowl, and beat until foamy.

  3. I a separate bowl, mix the flour, sugar, cacao powder, baking soda, baking powder, and salt. Slowly sift over the wet ingredients while beating, until creamy and pourable.

  4. Pour into the cake pan and bake 50-55 minutes (shorter baking time if choosing a different pan, see notes below), or until a toothpick comes out clean.

  5. Remove to a cooling rack to cool completely before extracting.

  6. Prepare the chocolate ganache - place the coconut cream in a small saucepan and heat until almost boiling (tiny bubbles at the edges of the pan). Remove and add the chocolate, mixing until smooth.

  7. Pour the ganache over the cake, and create an even layer. Decorate and serve.


  • The cake can be kept in the fridge for 3 days.

  • You can use different types of pans. Baking time will change accordingly - cupcakes pan: 20-25 minutes baking, rectangle pan 8X11 (~20X30 cm): approx. 40 minutes, round pan 10 inches (~ 26 cm): approx. 45 minutes. In any case check to see a toothpick comes out clean, as instructed above.