Moist Chocolate Cake (VEGAN). This really is the best chocolate cake ever, vegan or otherwise. I've also made a few of the vegan chocolate cake recipes out there, but even those weren't quite moist enough or perfect enough for my taste. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients.
Moist, mega chocolatey and as totally divine as a chocolate cake can be! But for the modest cake eater, a glass of almond milk is really all you need to wash down this vegan chocolate dream. Vegan Chocolate Peanut Butter Cake: Use peanut butter in place of the oil. You can cook Moist Chocolate Cake (VEGAN) using 16 ingredients and 2 steps. Here is how you cook it.
Ingredients of Moist Chocolate Cake (VEGAN)
- Prepare of wet ingredients:.
- It’s 45 ml of vegan mayonnaise, I used Tasti. (3 tbsp).
- You need 30 ml of coconut oil or sunflower oil (2 tbsp).
- You need 200 ml of water.
- It’s 30 ml of plant based milk, I used almond. (2 tbsp).
- It’s 10 ml of vanilla (2 tsp).
- It’s of dry ingredients:.
- You need 375 ml of self-raising flour (1 & half cup).
- Prepare 5 ml of bicarb of soda (1 tsp).
- It’s 5 ml of baking powder (1 tsp).
- It’s 45 ml of cacao (3 tbsp).
- You need 155 ml of brown sugar (half cup + 2 tbsp).
- It’s pinch of salt.
- It’s of ganache:.
- Prepare 80 g of vegan chocolate, I used Beacon's Orange & Almond slab.
- You need 60 ml of orley whip imitation cream.
Frost with the vegan cream cheese frosting recipe from my Easy Cinnamon Rolls Brilliant recipe. I used coconut yogurt, dark choc chips and oil and this will now be my go to celebration cake. I've found that if you make it the day before you want to eat it, it is even better. (it actually seems a little more moist when it is not REALLY fresh). All the chocolate cake you love, but none of the dairy!
Moist Chocolate Cake (VEGAN) instructions
- Preheat oven to 180C. Mix all the wet ingredients together. Sift all the dry ingredients together. Mix the wet with the dry, until well incorporated. Spray a 17cm cake tin, I used a small pot and coated the bottom & sides with a little cacao powder as well, to prevent sticking. Bake on the middle shelf for +/- 35-40 min or until toothpick comes out clean. Do not overbake..
- For the ganache, chop your chocolate into small pieces and add the cream substitute, put over double boiler and stir until the chocolate has melted. Let it cool a little. Spoon the ganache over cooled down cake. Yields a small 17cm x 6cm cake or 8 small servings..
Make my Vegan Chocolate Cake recipe and you'll never go without again. The secret to the moist rich texture of this Vegan Chocolate Cake is an ingredient you may have never put in a chocolate cake before: apple cider vinegar. This easy to make gluten free chocolate cake might become your new favorite dessert because it's fudgy, moist, rich, and so chocolaty! It's a delicious vegan chocolate cake that is also perfect for birthdays! The recipe is not only gluten free but also plant-based (dairy-free, egg-free), refined.