Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/4 cup Self-raising Flour; 1/2 cup coconut sugar; 1/3 cup raw cacao; 1 tsp baking powder; 2 flax eggs; 1/2 cup almond milk; 1 tsp vanilla; 1/2 cup boiling water

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Serves 6 298 kcal per serving Prep 30 min Cook 45 min Passive 1 h

Ingredients

1 1/4 cup Self-raising Flour
1/2 cup coconut sugar
1/3 cup raw cacao
1 tsp baking powder
2 flax eggs
1/2 cup almond milk
1 tsp vanilla
1/2 cup boiling water

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a medium-sized cake tin or line it with baking parchment.
In a large mixing bowl, whisk together the self-raising flour, coconut sugar, raw cacao powder, and baking powder until evenly combined.
In a separate bowl, mix the flax eggs, almond milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix gently until combined. Carefully pour in the boiling water in a slow stream while stirring continuously. The batter will be quite thin, which is expected.
Pour the batter into the prepared cake tin and smooth the top.
Bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and allow it to cool completely before decorating with melted vegan chocolate.

Tips

Use a combination of vinegar and baking soda to create the bubbles needed for a light, airy rise without eggs.
Sift your cocoa powder and flour together to ensure there are no lumps in the batter, which is common in vegan recipes.
Don’t overmix the batter; once the wet and dry ingredients meet, mix just until combined to keep the cake tender.

Variations

Coffee Chocolate Cake: Replace some of the liquid with a shot of strong espresso to intensify the chocolate flavor.
Orange Chocolate: Add the zest of two oranges to the batter for a bright, citrusy contrast.

Storage

Store at room temperature in an airtight container for up to 3 days or in the fridge for 5 days. It also freezes exceptionally well.

Serving Suggestions

Frost with a vegan chocolate ganache made from coconut cream and dark chocolate.
Serve with a side of fresh raspberries and a dollop of coconut yogurt.