Calling all chocolate lovers and plant-based enthusiasts! This recipe unlocks the magic of the Best Ever Plant-Based Chocolate Cake: a moist, fluffy, and decadent dessert that proves vegan doesn’t have to mean sacrificing flavor or indulgence. This easy and foolproof recipe is perfect for any occasion, from casual gatherings to celebratory moments. Just remember, patience is key: wait until the cake cools completely before slicing, and you’ll be rewarded with a culinary masterpiece that melts in your mouth.
This recipe is a reminder that delicious desserts can be both vegan and guilt-free, and that patience is a key ingredient in baking magic. So go ahead, gather your ingredients, and create your guilt-free treat in the kitchen. Let the rich aroma of chocolate fill your home, and share the joy of this delightful dessert with everyone around you.
Vegan Chocolate Cake
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 vinegar ACVr
- 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.
