Vegan food is everywhere these days. To be vegan means to eat foods that do not come from animals. Veganism has brought an awareness to foods that are natural and nutritious, unprocessed and full of health benefits. This is why veganism has become such a popular lifestyle choice.
Desserts, too, with a few adjustments, can be vegan and still taste rich and indulgent. Take, for example, this chocolate cake. It contains no dairy milk, butter, or eggs. In place of cow’s milk, almond milk is substituted. In place of butter, a mild-flavored olive oil is used. And instead of eggs, apple cider vinegar paired with baking soda creates the lift and structure in the cake.
As if that weren’t awesome enough, this cake can be thrown together in under ten minutes and only using one bowl and a measuring cup – no kitchen appliances needed! It is, quite simply, the easiest cake I have yet made on this blog..!
So, why wouldn’t you give this a try? Easy, tasty, vegan. We are all trying to make better choices with our foods. This vegan chocolate cake is a great start! Pair this with just a flurry of powdered sugar or go further with a full-fledged vegan frosting such as my Vegan Cooked Flour Frosting. This frosting is just a tweaked version of my ever popular Even Better Cooked Flour Frosting. Either way, this cake is sure to please, whether you are eating a plant-based diet or not!
Too Good to Be True Vegan Chocolate CakeRecipe Adapted from: Mix-in-the-Pan Chocolate Cake from Vegan Chocolate by Fran Costigan (Yield: one 8″ round pan or 10-12 cupcakes) 1 1/2 c all-purpose flour 3/4 c + 2 T granulated sugar 1/4 c natural cocoa (not non-alkalized) 1 t baking soda 1/2 t cinnamon (optional) 1/2 t salt 1/3 c mild olive oil or other mild oil such as Canola oil 1 T apple cider vinegar 2 t vanilla extract 1 c non-dairy milk (I used unsweetened almond milk)
Preheat your oven to 350°F. Spray your pan with non-stick cooking spray and line it with parchment paper. If you are making cupcakes, line your cupcake tin with muffin liners. Set this aside.
In a bowl, whisk all of your dry ingredients together.
In a liquid measuring cup, whisk together the oil, vinegar, and vanilla to create an emulsion.
Whisk this into the dry ingredients. Add the milk and whisk to blend until the batter is smooth. Be careful not to over-mix the batter.
Pour the batter into your prepared cake pan and bake for:cupcakes: 13-16 minutes 8″ round: 32-38 minutes
The cake will be done when a toothpick, inserted into the thickest part of the cake, comes out clean with little to no crumbs attached.
Let the cake cool on your counter for about 15 minutes, then turn the cake out onto a cookie sheet and let it cool completely to room temperature.
Frost as desired with a frosting of your choice.
Here, I have used my Vegan Cooked Flour Frosting. Or, just top the cake with a dusting of powdered sugar and enjoy!
Sweetly ♥ Yours,