Vegan Chocolate Cake
Vegan Chocolate Cake
This no-fuss cake is rich, moist, fudgy, and SUPER chocolatey. Whenever I make it, no one can tell it's vegan unless I tell them!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Allergens: Tree Nuts, Wheat
- Servings: 12 slices
Ingredients
- 1 cup almond milk (unsweetened)
- 1 teaspoon apple cider vinegar
- 3/4 cup organic coconut sugar
- 1/3 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/3 cup organic cocoa powder (unsweetened)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup almond milk (unsweetened)
- 2 cups semi-sweet chocolate chips
- 3 tablespoons maple syrup
Instructions
The Cake
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Preheat oven to 350 degrees F.
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In large bowl, whisk milk and vinegar, then let mixture sit for few minutes to curdle.
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Add sugar, oil, vanilla, and almond extract, then mix well.
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In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
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In two separate lifts, add dry mixture to wet mixture and mix until no large lumps remain.
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Lightly grease 8-inch springform pan and pour batter into pan.
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Bake until toothpick inserted through center comes out clean (about 32-35 minutes).
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Let cake cool for 10 minutes, then remove edge from pan.
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Allow cake to continue cooling on wire rack until completely cooled.
The Ganache
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In small saucepan, bring milk to boil.
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Add chocolate chips and maple syrup to milk, then whisk together.
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Turn off heat and mix until chocolate is thoroughly melted.
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Let ganache cool for approximately 30 minutes.
The Cake & The Ganache
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Pour ganache over cooled cake, slightly tilting cake to enable ganache to drip down all sides.
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Refrigerate to chill and set ganache.
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Remove cake from fridge 10 minutes before serving, then dust with confectioners sugar.