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!
Vegan Chocolate Cake
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
From the Organic Authority Files
- 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.
Bake for 30 minutes, or until a toothpick comes out clean.
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.
Photo Credit: GlowKitchen