VEGAN CHOCOLATE CAKE RECIPE
An easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.
Provided by Chocolate Covered Katie
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
EASY VEGAN CHOCOLATE CAKE
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
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
VEGAN CHOCOLATE CAKE
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
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
DEEP CHOCOLATE VEGAN CAKE
Make and share this Deep Chocolate Vegan Cake recipe from Food.com.
Provided by Yogi8
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Oil an 8" square or round pan and dust with sifted cocoa.
- Sift flour, cocoa, soda, salt and sugar.
- In another bowl mix oil, water and vanilla.
- Pour liquid into dry and mix till smooth.
- Add vinegar and stir briefly.
- Without wasting time, pour batter into pan and bake 25-30 minutes.
- For frosting: melt chocolate in heavy pan on medium heat.
- Beat together peanut butter, water& vanilla.
- Beat in sugar then add melted chocolate.
- Beat till smooth.
- Spread on cooled cake.
Nutrition Facts : Calories 457.2, Fat 22.1, SaturatedFat 5.2, Sodium 265.9, Carbohydrate 63.8, Fiber 3.5, Sugar 40.8, Protein 6.1
EASY VEGAN CHOCOLATE CAKE
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
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.
TRUE DEEP CHOCOLATE VEGAN CAKE
This is the famous Moosewood deep chocolate vegan cake. I'm not vegan anymore, but I started making this cake when I was. To date, it is the best chocolate cake I've ever eaten, much less made myself! There are a couple other deep chocolate vegan recipes on the zaar, but they use peanut butter topping instead of the raspberry-and-dark-chocolate one I originally used. The coffee brings out the delicious flavor of the chocolate, and topped with raspberry and MORE chocolate.. irresistible! The original recipe seems to have WAY too much raspberry jam listed, and I always end up sort of just slopping the raspberry sauce on, followed by some chocolate. At first it ended up sort of looking like a cowpie, with all that raspberry, but tasted so marvelous. I'm sure most of you will be handier at that part than I!
Provided by melewen
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
- In another bowl, combine the oil, water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
- Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away; this is normal and should happen.
- Quickly pour the batter into the baking pan.
- Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
- For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
- In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
- Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.
Nutrition Facts : Calories 724.8, Fat 23.9, SaturatedFat 7.7, Sodium 259.4, Carbohydrate 129.1, Fiber 4.7, Sugar 87.7, Protein 4.8
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