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I call this the ultimate vegan chocolate cake because it’s so rich and flavorful, there is no need for the “vegan” disclaimer. Even the staunchest non-vegans approve! Prepare this cake for a birthday party, a fun get-together, or simply to fill your home with the comforting aroma of freshly baked cake. The result is slightly fudgier than regular cake, and a little goes a long way to fill you up. I’ve paired this with a vegan icing that, when applied while the cake is still warm, absorbs into the cake and adds an incredible richness to each bite. Bon Appetit!

Serves 10-12

Vegan Chocolate Cake

Ingredients

For the Cake:

  • 1 1/2 cups flour
  • 1/2 cup sugar 
  • 1/2 cup coconut palm sugar
  • 1/4 cup cocoa powder
  • 1 teaspoons baking soda
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • 1/3 cup +1 tablespoon coconut oil, melted
  • 1 cup vegan milk (almond, rice, soy)
For the Frosting
  • 1 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon vanilla extract
Directions: Preheat the oven to 375 degrees Fahrenheit. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda and salt. In a separate small bowl, whisk the vanilla, vinegar, 1/3 cup of coconut oil and milk. Add the wet ingredients to the dry ingredients and fold until evenly combined. Pour into a baking dish greased with 1 tablespoon of coconut oil. 

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Bake for 30 minutes, or until a toothpick comes out clean. 

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For the frosting, use coconut milk that is thicker, which can be achieved through refrigeration. You can use a BPA-free brand, such as Native Forest or Aroy-D. Omit any liquid. Whisk in the remainder of the ingredients. When the cake has cooled from the oven, pour the frosting over and spread until evenly distributed. 

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Enjoy!

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Photo Credit: GlowKitchen