Moist Vegan Chocolate Cake Recipes
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN CHOCOLATE CAKE RECIPE
An easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.
Provided by Chocolate Covered Katie
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
EASY VEGAN CHOCOLATE CAKE
This easy vegan chocolate cake is moist, rich, delicious, and topped with a fluffy whipped chocolate frosting. You can turn this simple basic recipe into a sheet cake, loaf, layer cake, cupcakes or with whatever baking pan you want!
Provided by Bianca Zapatka
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly grease an 8″x11″ baking pan (or similar sized baking pan, such as a 9″/10"-square or springform or loaf pan *read my blogpost for details). Then line with parchment paper, cut to fit if needed (*as pictured in the step-by-step pics).
- In a jar, stir the apple cider vinegar into the non-dairy milk and set aside for about 5-10 minutes to create vegan buttermilk.
- Using a sifter (or a fine sieve), sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
- Melt the coconut oil and 1/2 cup of the chopped chocolate over a water bath (or microwave). Add the vanilla extract and stir to combine.
- Pour the vegan buttermilk and melted chocolate mixture over the flour mixture and stir until just combined and no large lumps remain (please do not overmix or the cake will get dense). Then, fold in the remaining chopped chocolate. (Taste and add more sugar if desired).
- Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes or until a toothpick inserted comes out almost clean with a few crumbs attached (*see recipe notes). Allow the cake to cool completely before adding the frosting.
- In a pot, heat the non-dairy cream until just boiling. Add chopped chocolate into a heatproof bowl and pour over the hot non-dairy cream. Stir with a whisk until the chocolate has melted and it gets a smooth ganache.
- Fill the chocolate ganache into a measuring jar and place in the fridge for at least 3 hours until well chilled.
- When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped and a fluffy, spreadable frosting forms. (Optionally, add 1 sachet cream stabilizer during mixing).
- Grab the overhanging parchment paper and carefully lift out the cooled chocolate cake from the baking pan.
- Spread over the whipped chocolate frosting. Decorate with cherries, blackberries or other toppings you like.
- Enjoy! ????
MOIST VEGAN CHOCOLATE CAKE
No baker would make a cake for our wedding once they learned of my husband's food allergies, so I had to do it myself! I made faux bottom layers, and used this recipe for the top layer of the cake. Super moist and delicious with icing! Adapted from The Egg-Free, Milk-Free, Wheat-Free Cookbook. Try Hershey's Special Dark Cocoa for an even more satisfying cake.
Provided by subaruthie
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine the flour, cocoa, and baking soda. Set aside.
- In a large mixing bowl, cream together the sugar and margarine.
- Add the boiling water and mix for 1 minute.
- Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
- Add the vanilla and mix 1 minute more.
- Pour into a 10x13" glass baking pan.
- Bake 35 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 330, Fat 11.9, SaturatedFat 2.4, Sodium 344.6, Carbohydrate 53.4, Fiber 1.3, Sugar 33.4, Protein 3.2
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- Preheat your oven to 350°F (180°C). Spray two 8-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
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