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Best Ever Plant-Based Chocolate Cake

Fool-proof vegan chocolate cake recipe yields a moist, rich and delicious cake every time. Simply mix the dry ingredients and wet ingredients separately. Then mix them to a smooth silky batter. Hands-free after that and Voila, you have a perfect plant-based chocolate cake.

This chocolate cake is so moist, decadent and has perfect texture. No need for icing is what makes it a guilt-free snack or dessert.

Course Dessert, Snack

Cuisine Modern

Keyword Soy Free

Ingredients

1 ½ cups white spelt flour 190 gm
¼ cup raw cacao powder
½ cup moscovado sugar
½ cup raw sugar
1 tsp baking soda
½ tsp salt
1/3 cup coconut oil melted, room temp
1/3 cup strong instant coffee or espresso warm
1 tsp vanilla extract
1 tsp apple cider vinegarACVr
1 cup water 240ml

Instructions

Preheat the oven to 175C| 350 F degrees. Line a 25x10cm loaf pan with parchment paper.
In a medium bowl, mix together the spelt flour, cacao powder, sugars, baking soda and salt together.
In a separate bowl, mix together the coconut oil, instant coffee or espresso, vanilla, apple cider-vinegar, and water until well combined.
Stir in the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
Let it cool completely, then slice.