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The Best Vegan Chocolate Cake

Updated: May 11

This is an airier version to our chocolate cake which enables you to use this as a cupcake recipe.

If you want a harder version of this cake please add in ½ more flour. This cake is made by the all in one method. Pair with a light and easy ganache and you are in chocolate heaven




Serves 8

Dry Ingredients

3 cups of unbleached flour

1 cup of Dutch processed cocoa powder

1.5 cups of brown sugar

1 tsp baking soda

1 tsp baking powder

¼ cup arrowroot flour

1 teaspoon pink salt


Wet Ingredients

3 tablespoons coffee concentrate

2 cups of almond milk

2-3 tablespoons distilled/apple cider vinegar

1 ½ cup of neutral oil

Vanilla and almond extract to taste

Angostura bitters to taste, optional


Method

Preheat oven to 350 F. Mix dry ingredients together.

Mix wet ingredients together and mix with a whisk.

Combine wet ingredients to dry ones and mix well.

Put into an 8 or 10-inch cake pan and bake for 35 minutes.

Cool and top with chocolate ganache.


Chocolate Ganache

½ cup good quality dessert chocolate

½ cup sugar

4 tbs spoons oil

4 tablespoons non dairy milk


Method

Melt and stir until sugar dissolves, pour over warm cake. Chill to set in the fridge.




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