How to Make Vegan Chocolate Cake
If that tofu turkey has left you feeling a bit empty inside, this guide will satiate your chocolate cravings without sacrificing your vegan lifestyle.
Up next in Cake Baking, Frosting, & Icing (35 videos)
Your next cake will be tasty AND beautiful if you follow the baking, frosting, and icing tips and tricks in this Howcast video series.
You Will Need
- 1 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 c. granulated sugar
- 1/3 c. natural cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1/3 c. virgin coconut oil, melted
- 1 c. coconut water or juice
- Vegan frosting, cocoa powder, and soy milk
- Parchment paper
- 8" cake pan
- Toothpick
Steps
-
Step 1
Combine dry ingredients
Combine the all-purpose flour, whole wheat flour, sugar, cocoa powder, sea salt, and baking soda in a large bowl, mix, and set it aside.
-
Step 2
Whisk wet ingredients
Whisk the vinegar, vanilla extract, melted coconut oil, and coconut water or juice together in a smaller bowl.
-
Not only are tropical oils healthy and good for your heart, they also give baked goods a lighter texture and are more aromatic.
-
Step 3
Combine wet and dry ingredients
Pour the wet ingredients in with the dry and whisk gently until the mixture is smooth.
-
Step 4
Preheat oven
Preheat your oven to 350 degrees. Then grease the cake pan with coconut oil, line it with a piece of parchment paper, and grease it again.
-
Step 5
Pour and bake
Pour the batter in the pan and bake for 20 minutes, or until a toothpick can be inserted and removed cleanly.
-
Step 6
Cool and remove
Allow the cake to cool before removing it from the pan and then peel the parchment paper off and discard.
-
Chill the cake in the fridge or freezer for a stiffer texture before frosting; just don't let the cake freeze solid.
-
Step 7
Frost and enjoy
Cover your cake with a vegan-friendly butter cream frosting, lightly dust it with cocoa powder, and enjoy with a glass of soy milk.
-
Studies show that vegetarians are 50 percent less likely than carnivores to develop heart disease.
