This vegan chocolate cake recipe is delightful and proof that baking without dairy or eggs is possible. For some of us, this is a necessity due to allergies or dietary restrictions. Some cultures have been baking without these ingredients for centuries. This particular recipe has been a family favorite for more than 25 years. I recently remembered it during the Lenten season and called up my family for the recipe. I whipped it up in no time for a Sunday dessert and even enjoyed the leftovers two weeks later!
Why A Vegan Chocolate Cake?
I have two reasons for avoiding dairy products: the first is due to my allergies, and the second is because of the Lenten fasts. However, for vegans, egg and dairy-free baking is a must. Cutting out dairy, eggs, and butter from your baking can help reduce your calorie intake. This way, you can enjoy your favorite treats without feeling guilty about indulging. The great thing about this vegan chocolate cake is that the ingredients are usually already in your pantry, making it an easy recipe to try right away.
What you need to make the cake
- Flour: Flour serves as the base ingredient in the cake, providing structure and texture. You can use all-purpose flour or a combination of all-purpose and whole-wheat flour for added fiber.
- Baking powder: Baking powder is a leavening agent that helps the cake rise by creating bubbles when combined with moisture and heat. It ensures that the cake is light and fluffy.
- Sugar: Sugar adds sweetness to the cake and contributes to its texture and moisture content. Feel free to use granulated sugar, brown sugar, or both in this recipe.
- Baking soda: Baking soda is another leavening agent that reacts with acidic ingredients like vinegar to create carbon dioxide bubbles, resulting in a tender and moist cake.
- Cocoa powder: Cocoa powder is responsible for the rich chocolate flavor and dark color. Make sure to use unsweetened cocoa powder to control the sweetness of the cake.
- Salt: Salt enhances the flavor of the chocolate and balances out the sweetness of the cake. It also helps to strengthen the gluten in the flour, resulting in a better texture.
- Boiling water: It brings out the chocolate flavor more intensively. Additionally, it helps the cocoa powder to dissolve evenly throughout the mixture.
- Oil: Oil adds moisture to the cake and helps to keep it tender. You can use neutral-flavored oils such as vegetable oil or canola oil.
- Vanilla extract: Vanilla extract enhances the flavor of the cake and adds depth to the chocolate taste. It provides a warm and aromatic essence that complements the richness of the chocolate.
- Vinegar: Vinegar reacts with baking soda, helping the cake to rise. It also contributes to its tenderness and adds a subtle tanginess that complements the sweetness of the chocolate.
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Quick & Easy Vegan Chocolate Cake
Ingredients
- 3 cups flour
- 4 tbsp baking powder
- 2 cups sugar
- 1 tsp baking soda
- 80 ml cocoa powder (4-5 tbsp)
- 2 cups boiling water (use while still hot)
- 1 cup oil
- 2 tsp vanilla
- 50 ml white vinegar
Instructions
- Preheat oven to 180 °C,
- Mix dry ingredients together in a bowl.
- Mix wet ingredients (except for the water) in a small container.
- Fold the wet ingredients to the dry ingredients, then add the hot/boiled water and stir until you receive a smooth consistency.
- Transfer the dough or mix into a baking tin (remember to spray the pan with a cooking spray) and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- When done, remove the cake from the oven and let it cool off before removing it from the pan.
- Sprinkle with some icing sugar as a topping (optiona), and serve with tea.
The vegan chocolate cake icing
Don’t worry, it’s not as complicated as it seems.
- Firstly, take a separate bowl and add vegan butter or margarine. If the idea is to avoid dairy products completely, ensure that your margarine brand does not contain trace amounts of milk or whey. Also make sure that it’s at room temperature. The amount of butter or margarine you use depends on the size of your cake and the desired thickness of the icing. For this recipe, I used 8 tablespoons.
- Add one cup of powdered sugar (icing sugar) and two tablespoons of cocoa powder to the margarine or vegan butter. Mix the ingredients thoroughly until you achieve a smooth and chocolate-brown texture.
You may face some challenges in getting the icing to be even and consistent, but once you’ve iced your cake and stored it in a cool place, the vegan chocolate cake icing will harden nicely and will be as good as any other icing.
Can you freeze the vegan chocolate cake?
If you’re wondering whether vegan chocolate cake can be frozen, the answer is yes! You can freeze it by following these steps:
- First, let the cake cool down completely after baking.
- After cooling, wrap the cake tightly with plastic wrap to avoid freezer burn. You may also use aluminum foil for better protection.
- Put the wrapped cake in an airtight container or a freezer-safe bag, and don’t forget to label it with the date of freezing. The cake can be stored in the freezer for up to 2-3 months.
When you’re ready to devour the cake, take it out of the freezer and let it thaw in the fridge overnight. Before serving, you can bring it to room temperature. Avoid leaving the cake to thaw at room temperature for too long, as it might become soggy. If you prefer a warm cake, reheat individual slices in the microwave or oven.
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