How to Make Vegan Brownie Cake with Vegan Frosting

Did you know that nearly 9.7 million Americans now follow a plant-based diet? Whatever the reason is- sustainability or ethics, more people are ditching dairy and meat—but that doesn’t mean giving up dessert. Enter your new go-to indulgence: Vegan Brownie Cake with Vegan Frosting. Rich, fudgy, and loaded with deep chocolate flavor, this recipe is my go-to proof that vegan baking can be just as decadent as traditional treats—without the guilt. Also, it's gluten-free, naturally sweetened, and topped with a dreamy, date-based frosting you'll want to eat with a spoon!

So if you've ever thought vegan baking meant sacrificing flavor, richness, or indulgence, this Vegan Brownie Cake with Vegan Frosting will totally prove you wrong! 

How to Make Vegan Brownie Cake

Prep Time: 10 minutes | Cook Time: 30 minutes

Servings: 8 slices

Ingredients

For the Brownie Cake:

• • • 1 cup Deglet Noor dates (soaked in 1 1/3 cups hot water for 20 minutes)
    • 2 tablespoons nut butter of your choice (we love chocolate almond butter)
    • 1 cup gluten-free oat flour
    • 1/3 cup cacao powder
    • 1 tablespoon baking powder
    • 1/2 teaspoon sea salt
    • 4 chunks of vegan baking dark chocolate (optional, but highly recommended)

For the Vegan Frosting:

• • • 1/2 cup Deglet Noor dates (soaked in 1/3 cup almond milk)
    • 2 tablespoons nut butter of your choice

Instructions

For the Brownie Cake:

1. Soak the Dates

Start by boiling 1 1/3 cups of water. Once boiling, pour it over the 1 cup of pitted dates and let them soak for about 20 minutes until softened.

2. Blend the Base

After soaking, pour both the dates and their soaking water into a bowl and blend until smooth and creamy using an immersion blender. Then, scoop in your favorite nut butter and blend again until fully incorporated.

3. Mix the Dry Ingredients

Add oat flour, cacao powder, baking powder, and sea salt. Pulse until everything is well combined. The batter should be thick but scoopable.

4. Fold in Chocolate Chunks

Gently fold in the vegan dark chocolate chunks using a silicone spatula for a gooey, melty finish.

5. Prepare the Pan

Lightly oil a non-stick springform (cheesecake) pan or line it with parchment paper.

7. Bake & Cool

Pour the batter into the pan and spread evenly. Bake at 350°F for 30 minutes, or until a toothpick comes out mostly clean (a little gooey is good!). Let the brownie cake cool completely before adding the frosting. This allows the cake to firm up and prevents the frosting from melting.

For the Vegan Frosting:

1. Soak the Dates in Almond Milk

In a small bowl, soak 1/2 cup of dates in 1/3 cup almond milk for about 15–20 minutes to soften.

2. Blend Until Creamy

Add the soaked dates, milk, and nut butter to your blender. Blend until smooth and thick—like a rich, chocolatey spread.

3. Frost the Cake

Once the brownie has cooled, spread the frosting generously using a spatula or a regular butter knife. Slice and serve!

Health Benefits of Vegan Brownie Cake

This Vegan Brownie Cake with Vegan Frosting is more than just a delicious treat—it’s packed with nutrients your body will thank you for. Naturally sweetened with dates, it delivers fiber, antioxidants, and energy without spiking your blood sugar like refined sugar would. The addition of nut butter provides plant-based healthy fats that support heart health and keep you feeling full. Oat flour brings in gluten-free whole grain benefits, including beta-glucan, a fiber known for supporting digestion and lowering cholesterol. Plus, with no eggs or dairy, it’s perfect for those with food sensitivities or following a plant-based lifestyle. To top it all off, cacao powder and dark chocolate offer antioxidant-rich flavonoids that fight inflammation and oxidative stress.

Make This Vegan Brownie Cake Today!

If you’ve been craving something rich, chocolatey, and indulgent—but want to keep things dairy-free, egg-free, and guilt-free—this Vegan Brownie Cake with Vegan Frosting is your new go-to dessert. It’s incredibly moist, naturally sweetened with fiber-rich dates, and full of deep cacao flavor that satisfies without the sugar crash. Plus, it’s a great way to introduce your friends and family to how delicious vegan desserts can be. So go ahead—bake it, share it, and don’tbe surprised when everyone asks for the recipe!

Other Kitchen Tools You Need for This Recipe

Want to make your baking process even smoother? Here are some Zulay Kitchen essentials that pair perfectly with this vegan brownie recipe:

• • Measuring Spoon Set – For perfect portions of cacao, baking powder, nut butter, and every other ingredient that needs to be precise.
  • Mixing Bowl Set – Lightweight, durable, and easy to clean—ideal for mixing the brownie batter and frosting without the mess.
  • Electric Water Kettle – Quickly boil water to soak your dates, so you’re not stuck waiting around. 

Take it to the Next Level with Premium Ingredients

Want to make your Vegan Brownie Cake with Vegan Frosting even more irresistible? Try adding some premium ingredients from our trusted brand partners. You can boost your brownies with a scoop of Plant+ Vegan Plant-Based Protein Powder by Legion Supplements—a clean, high-quality protein that not only adds structure and richness to your cake but also packs in extra nutrients to keep you fueled. For an added touch of indulgence, mix in Vegan Protein Chocolate Milkshake Powder by A Quality Life Nutrition to deepen the chocolate flavor and enhance the overall texture of your frosting.

Shop More Ingredients!

Frequently Asked Questions About Vegan Brownie Cake

Can I use Medjool dates instead of Deglet Noor?

Yes, absolutely! Medjool dates are larger and sweeter than Deglet Noor, so you may need fewer or adjust soaking liquid slightly. They blend beautifully and create a smooth, sticky texture ideal for vegan brownies.

How do I store this brownie cake?

Store the frosted cake in an airtight container in the fridge for up to 5 days. If you prefer a fudgier texture, eat it cold. 

Can I freeze this vegan brownie cake?

Yes! Slice it into individual pieces, wrap tightly in plastic wrap or foil, and freeze for up to 2 months. Thaw overnight in the fridge or microwave for 20–30 seconds to enjoy warm.

What can I substitute for oat flour?

If you're not gluten-sensitive, you can use whole wheat flour or spelt flour. For gluten-free options, almond flour or a 1:1 gluten-free flour blend also works, though the texture may vary slightly.

How can I make the frosting fluffier?

To make the frosting lighter, add a tablespoon of cocoa powder and whip it with a hand mixer after blending. You could also add a splash more almond milk if it's too thick.

Can I double this recipe for a crowd?

Yes, just double all ingredients and use a larger baking dish (like a 9x13). Bake a little longer—around 35–40 minutes—and be sure to test with a toothpick before removing from the oven.