Too Good to Be True Vegan Chocolate Cake

IMG_3896 Cake with Slice Out

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. 

IMG_3886 Top View Cake

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. 

IMG_3880 Full Cake Closeup

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..! 

IMG_3904 One Slice

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!

IMG_3914 Bite on Fork 2

Too Good to Be True Vegan Chocolate Cake

Recipe 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.

IMG_3860 Dry Ingredients

In a liquid measuring cup, whisk together the oil, vinegar, and vanilla to create an emulsion.

IMG_3862 Oil, Vanilla, Vinegar

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.

IMG_3864 Batter Complete

IMG_3865 Batter in Pan

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.

IMG_3868 Cake Baked, Top

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.

IMG_3875 Cake Baked, Side

Frost as desired with a frosting of your choice.

IMG_3879 Full Cake

Here, I have used my Vegan Cooked Flour Frosting. Or, just top the cake with a dusting of powdered sugar and enjoy!

IMG_3891 Slice of Cake, Side View

IMG_3906 Bite on Fork 3

IMG_3915 Bite on Fork

Sweetly ♥ Yours,

Leelabean

One comment

  1. cakewhiz says:

    I have been looking for a good vegan chocolate cake recipe. Most recipes that I tried were a bit dry and crumbly but yours looks really moist and that frosting is to die for 😀

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