Simple Vegan Chocolate Cake | Minimalist Baker Recipes
One bowl vegan chocolate cake.
cake: for a 1-layer cake
180 ml (3/4 cups or 12 tablespoons) unsweetened Almond Milk
1 tsp white or apple cider vinegar
150 g (2/3 cup) unsweetened applesauce (make your own!)
60 ml (1/4 cup) strong brewed coffee (or sub more almond milk)
40 ml melted coconut oil, or sub grape seed or canola oil
1 tsp pure vanilla extract
1 cups + 1 Tbsp (160 g) whole wheat pastry flour or unbleached all-purpose flour
133 g organic cane sugar (or sub granulated sugar)
48 g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven to 350°F (176 C) and lightly spray 20cm/8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans).
Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer.
If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat until no large lumps remain.
It should be creamy and pourable.
Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
Divide batter evenly between your 2 cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool completely.
Dust with cocoa powder.
Serve with a scoop of dairy-free ice cream, a drizzle of chocolate or caramel sauce, coconut whipped cream or a glass of almond milk!
it's WAY better the next day out of the fridge.
- Adapted from Minimalist Baker - Simple Vegan Chocolate Cake.
- Confused on how long to bake your cake when using different pans?
Here's a helpful guide.