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Super moist vegan chocolate cake
A simple vegan chocolate cake recipe that's easy and healthy — with no complicated steps! Super moist, decadent and made in one bowl. It really is a chocolate lover's dream.
YIELDS
12
Ingredients
- 1-2/3 cups baking flour white
- 1/2 cup cocoa unsweetened
- 1 cup coconut sugar
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 1/2 cup olive oil extra virgin. Use leftover residue for oiling cake pan
- 1/2 cup espresso
- 1 cup apple sauce no added sugar
- 1/2 cup oat milk unsweetened
Melted chocolate:
- 1/2 cup vegan chocolate chips semi sweet
- 1/4 tablespoon coconut oil
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Attach the paddle attachment to your stand mixer. Combine the flour, cocoa, coconut sugar, baking powder, soda and salt into the mixing bowl. Set the speed to low and mix until combined
- Add the wet ingredients to the bowl. Increase the mixer speed gradually to combine the components. Continue mixing for a few minutes more. Then, scrape the sides and mix again on medium speed for one to two minutes
- Oil your bundt or cake pan. I use the leftover oil in the measuring cup
- Carefully pour the cake batter into the pan, and send to bake (lower/middle oven shelf) for 55 minutes or until a toothpick inserted in the center comes out clean
- Cool completely before removing it from the bundt mould.
Melted chocolate:
- Fill a medium saucepan with water and bring to simmer on low heat.
- To melt the chocolate chips, I use the double boiler technique. Add chocolate chips and coconut oil to a small jug and place inside a saucepan filled halfway with water. Bring the water to a simmer on low heat. Allow the heat to melt the chocolate chips completely before removing from the heat source.
- Pour over the cake, top with berries (optional), slice and enjoy.
