Easter Chocolate Cake With Choc Buttercream

Are you looking for a sugar-free, vegan treat to make this Easter?

Look no further – we have the perfect, decadent Chocolate Easter cake made by Mr Vitamins Ambassador Jo Ross.

(Makes 1 round cake or 12 muffins)


1 & 3/4 cup self-raising flour (or 1 & 3/4 cups flour of choice)
1 cup granulated sweetener (xylitol, coconut sugar, raw sugar)
1/3 cup cacao (or cocoa) powder
1 tsp baking powder* (only if using plain flour)
1/2 tsp salt
1 tsp instant coffee (optional to bring out choc flavour)
120g apple purée
220ml unsweetened almond milk (or milk of choice)
1 Tbsp apple cider vinegar
2 tsp vanilla extract
60g dark choc (chips or roughly chopped)


  1. Preheat oven to 190c.
  2. Mix dry ingredients together, mix wet.
  3. Mix wet into dry until just mixed.
  4. Stir through choc chips.
  5. Spoon into lined cake tin.
  6. Bake for 20mins or until a toothpick comes out clean.

Choc Buttercream

125g vegan butter (room temp)
2 cups icing sugar (or xylitol/stevia icing)
1 tsp cacao or cocoa powder
1 Tbsp almond milk
1 tsp vanilla extract


  1. Beat butter with electric mixers, then slowly add the icing sugar, cacao, vanilla and milk as required.
  2. Place in piping bag and pipe onto cooled cake.




Connect with Jo:

Website: Healthy Eating Jo

Instagram: @healthyeating_jo

Mr Vitamins
Mr Vitamins