Chocolate Cake With Coconut Topping Vegan Recipes

VEGAN CHOCOLATE CAKE

Vegan Chocolate Cake image

This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.

Provided by Angel

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g

EASY VEGAN CHOCOLATE CAKE

Easy Vegan Chocolate Cake image

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.

Provided by Julia Skala

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup cold vegan buttery spread (such as Earth Balance®)
½ cup soy milk
½ cup brewed coffee
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 45.4 g, Fat 8.3 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 386.1 mg, Sugar 25.8 g

CHOCOLATE CAKE WITH COCONUT TOPPING (VEGAN)

Chocolate Cake With Coconut Topping (Vegan) image

A wonderful cake! It has no cholesterol and it's relatively low in fat - but still it's SO VERY TASTY!! And it's even better next day...

Provided by Veganized

Categories Dessert

Time 35m

Yield 1 9x13

Number Of Ingredients 20

Ingredients

3 cups all-purpose flour, sift
2/3 cup unsweetened cocoa powder, sift
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon guar gum (optional) or 1 teaspoon xanthan gum (optional)
1 cup raw sugar or 1 cup brown sugar
1 teaspoon liquid stevia (or 1 more cup of sugar)
1 1/2 cups soymilk
2 teaspoons vanilla
2 teaspoons instant coffee powder
2 tablespoons boiling water
3 tablespoons oil
1 1/2 tablespoons white vinegar
1 3/4 cups desiccated coconut
1 3/4 cups raw sugar
1 1/2 cups soymilk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 -2 teaspoon finely grated lemon rind (optional)
2 ounces almonds, finely chopped

Steps:

Preheat oven to 350°F.
In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).
In another bowl combine sugar, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.
Add wet ingredients to dry. Mix well.
Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").
Bake 20-22 minutes.
Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.
Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.
Let cool before serving.

Nutrition Facts : Calories 5388.7, Fat 139.9, SaturatedFat 52.4, Sodium 4642.7, Carbohydrate 980.1, Fiber 52, Sugar 615.9, Protein 100.7

EASY VEGAN CHOCOLATE CAKE

Easy Vegan Chocolate Cake image

It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!

Provided by Sarah Magid

Yield Makes one 8-or 9-inch layer cake or 24 cupcakes

Number Of Ingredients 9

Ingredients

2¼ cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon kosher salt
1 tablespoon organic vanilla extract
⅔ cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

Steps:

Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
Cool in the pans for 10 minutes, then invert onto a wire rack to cool.

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