Vegan Chocolate Cake
The BEST chocolate cake that you will ever eat!
Ingredients
Dry Ingredients
- 1 1/2 cups white flour (215 g)
- 1/2 cup white sugar (100g)
- 1/3 cup pure cacao or cocoa powder (40g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp coffee
- 1 tsp salt
Wet Ingredients
- 1/3 cup neutral oil or melted coconut oil for a coconutty flavor (72g) (I use sunflower seed oil)
- 1 tsp vanilla extract
- 1 tsp basalmic vinegar can sub regular vinegar
- 1 cup water
Chocolate Icing
- 3 tbs coconut oil (melted but not super hot) (14g)
- 1/2 cup pure cacao or cocoa powder (50g)
- 1/4 cup maple syrup (60ml) could also try with another sweetener
- 1 tsp vanilla extract
- 1 pinch sea salt
Instructions
Chocolate Cake
- Preheat oven to 180°C/350°F
- In a large bowl, add all of the dry ingredients and stir to combine.
- In another bowl, combine all of the wet ingredients and mix well. Pour into the bowl with the dry ingredients and mix well.
- Prepare a loaf pan with parchment paper and pour the cake batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
Chocolate Icing
- Mix all of the ingredients in a bowl and stir with a whisk to mix well.
- Remove from the pan and allow to cool on a wire rack for at least 30 minutes before putting on the icing. Then spread the icing all over the top of the cake.
- This cake is best the next day! Store on the counter in an air tight container for up to four days.