Vegan Chocolate Cake
This is the easiest vegan chocolate cake you'll ever make: mostly mix-and-bake, with a rich, decadent chocolate crumb topped with a glossy chocolate glaze. Ready in about 45 minutes.
Ingredients
Vegan Chocolate Cake:
- 300 g flour
- 200 g brown sugar
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 5 Tbsps cocoa high-quality
- 130 ml oil
- 250 ml soy milk or any other vegan milk
- 1 avocado very ripe
Chocolate Glaze:
- 3 Tbsps coconut oil
- 50 g dark chocolate chopped, dairy-free
- 3 Tbsps soy milk
Topping:
- peanuts chopped
Instructions
- Preheat the oven to 350F (175C). Grease a 9-inch (23 cm) springform pan with detachable walls.
- Mix the flour with the brown sugar, cocoa, and baking soda.
- In a separate bowl, mix the soy milk with the oil.
- Slowly pour the wet ingredients over the dry ones while mixing with a hand mixer.
- Once incorporated, add the vinegar and mix some more.
- Blend the avocado in a blender (or mash it very well with a fork). Pour it over the batter and mix well.
- Pour the batter into the pan and bake for about 30 minutes.
- Chocolate glaze:
- Combine all the glaze ingredients and melt them in a bain-marie: fill a small pot with water and bring it to a boil, set a glass or metal bowl on top, add the ingredients to the bowl, and stir slowly until melted.
- Check the cake after 30 minutes with a toothpick. If it comes out clean, the cake is ready. Remove it from the oven and the pan, pour over the chocolate glaze, and top with chopped peanuts.
Notes
Use a very ripe avocado so the batter blends smooth. Make sure the dark chocolate is a dairy-free brand to keep the cake fully vegan, and give the glaze enough coconut oil for a clean, glossy finish. Store covered at room temperature for 2-3 days, or refrigerate for up to 5 days.