Vegan Chocolate Cake
Try this Vegan Chocolate Cake recipe, or contribute your own.
Try this Vegan Chocolate Cake recipe, or contribute your own.
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- ganache:
- 70 gr avocado oil
- 224 ml almond milk unsweetened (for #nutfree use coconut milk)
- 1 tablespoon apple cider vinegar such as braggs
- 126 gr coconut sugar
- 168 gr organic flour or gluten free flour bobs red mil
- 28 gr vegan cocoa santa barbara
- 1 teaspoon gluten free aluminum free baking powder (at high altitude use 1/2 teaspoon)
- 1/2 teaspoon baking soda (at high altitude use 1/4 teaspoon) i
- 56 gr chopped 72% organic chocolate santa barbara: us
- 112 gr 72% chocolate santa barbara use code chefvaness
- 52 gr almond milk unsweetened (for #nutfree use coconut milk)
- 14 gr pure maple syrup
- Carbohydrate 1.0626 g
- Cholesterol 0 mg
- Fat 0.00504 g
- Fiber 0 g
- Protein 0.00504 g
- Saturated Fat 0.00084 g
- Serving Size 1 1 medium cake (10g)
- Sodium 582.126 mg
- Sugar 1.0626 g
- Trans Fat 0.003024 g
- Calories 24 calories
Step-by-step
- Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
- Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
- Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
- Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
- Add chocolate and mix 10 seconds speed 3.
- Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold
- Cool and decorate with chocolate ganache.
- Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
- Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
- Remove and let cool slightly.
- Put the ganache onto the cold cake.
- Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.
My Delicious Vegan Chocolate Cake Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, it's all about making it count. This vegan chocolate cake recipe isn't just any cake; it's a testament to the fact that delicious and healthy can coexist. The rich, decadent chocolate flavor is perfectly balanced, not overly sweet, and surprisingly moist. It’s the kind of cake that disappears quickly – a true crowd-pleaser, even for those who aren't usually fans of vegan desserts. The recipe itself is surprisingly straightforward, even for a beginner baker like myself. The instructions are clear and concise, and the ingredients are readily available at most grocery stores. The best part? The cleanup is minimal!
The process of making this cake became a little ritual for me. The quiet moments spent measuring ingredients, whisking together the batter, and watching it rise in the oven were a welcome respite from the everyday hustle. The aroma that filled my kitchen as it baked was heavenly – a comforting blend of chocolate and warmth that instantly lifted my spirits. It’s more than just a recipe; it's a little bit of self-care, a small act of love for myself and my family. This cake isn't just a dessert; it’s a symbol of creating something beautiful and delicious amidst the chaos of life.
One of my favorite things about this recipe is its adaptability. I’ve experimented with different types of flour, and even substituted coconut milk for the almond milk, and the results have always been fantastic. The ganache is the star of the show, adding a luxurious touch that elevates the cake to a whole new level. The smooth, creamy texture contrasts beautifully with the cake's slightly crumbly interior. The cocoa nibs and hazelnuts provide a delightful crunch, adding another layer of texture and flavor. This cake is incredibly versatile; you can easily adjust the sweetness to your preference. And for those special occasions, I often add fresh berries or a dusting of powdered sugar for an extra touch of elegance.
Beyond its deliciousness, this vegan chocolate cake holds a special place in my heart because it represents a commitment to healthier eating without compromising on taste. It proves that vegan baking can be just as satisfying, if not more so, than traditional baking. The rich chocolate flavor is a testament to the power of simple, wholesome ingredients. This recipe has become a staple in our household, appearing at birthdays, holidays, and even just a random Tuesday night when we need a little pick-me-up. It's a reminder that even amidst the demands of life, there's always time to create something special and delicious, and share it with the people we love.
The secret to this cake’s amazing moisture lies in the perfect balance of ingredients. The almond milk and apple cider vinegar react to create a subtle tang that perfectly complements the rich cocoa flavor. The coconut sugar adds a touch of sweetness without being overpowering. And the avocado oil contributes to the cake’s incredible texture and keeps it moist for days. This is a recipe I’ll be making again and again, and I highly recommend you try it too. It's a perfect example of how delicious and healthy can go hand in hand.
Making this vegan chocolate cake isn’t just about following a recipe; it’s about creating a moment of joy, a small act of self-care in a busy life. The process is therapeutic, the result is heavenly, and the memories made while baking and sharing this cake with loved ones are priceless. So, go ahead and give it a try – you won't be disappointed. And remember, the best recipes are often those shared and enjoyed with others. Happy baking!
