Chocolate Cake — VEGAN
This is my staple chocolate cake recipe. I have it memorized, and I make it probably at least once every 2 weeks, if not more often when I’m especially in need of a quick and simple dessert. I make this recipe with wheat flour, but for people in countries like the US where wheat flour contains bromine or other undesirable ingredients, or those who are gluten intolerant, this cake can also be made gluten-free. To make this chocolate cake without wheat flour, oat flour is the best substitute. A combination of almond and rice flour also works well, though be warned that this flour combination can produce a somewhat more brownie-like consistency to the cake. Nevertheless, the flavor is still fabulous!
This recipe can be made either as a regular cake, or as cupcakes, depending on what you prefer.
- 1 cup wheat flour
- 1/3 cup raw cacao powder
- 1/2 tsp Himalayan pink sea salt
- 3/4 tsp aluminum-free baking soda
- 1 1/2 tsp vinegar
- 2 tsp vanilla extract
- 1/4 cup extra virgin coconut oil OR avocado oil
- 1/2 cup raw honey
- 2/3 cup vegan milk (the creamier, the better, but any type will work fine)
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of the dry ingredients in a large bowl. Stir well to ensure that they're all combined well.
- Combine the liquid ingredients in a separate bowl, then add these into the dry mixture and combine thoroughly. (NOTE: Melting the coconut oil or bringing it to room temperature can make it much easier to work with)
- Lightly grease an 8x8 pan.
- Bake the cake for 20 minutes (if you're at a higher altitude, you may have to bake the cake a bit longer).
- Remove the cake from the oven, and wait for it to cool before slicing and serving.
Leave a Comment