This Vegan Chocolate Cake is truly for the chocolate lovers. It’s moist and delicious, and of course, it’s very chocolate-ty. It’s a double chocolate with a chocolate glaze. This is the perfect dessert after a great meal.
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Vegan Chocolate Cake
1 1/2 Cups of all-purpose flour
1 Cup of coconut sugar
5 Tablespoons of unsweetened cocoa powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1 Teaspoon of vanilla extract
1 Tablespoon of apple cider vinegar
5 Tablespoons of vegetable oil
1 Cup of cold water plus 1 teaspoon of instant coffee granules (diluted in water)
1/2 Cup of chocolate chips
1 Cup of dark chocolate chips, (1 bag)
4 Oz. Of non-dairy milk
1 Tablespoon of sugar free maple syrup or honey
Prepare ganache over double boiler, melt chocolate chips, then add in non-dairy milk, maple syrup or honey. Combine ingredients then drizzle on cake once cooled.
-Preheat the oven to 350F. Grease the baking pan (bundt pan), use vegan butter and then sprinkle with a little flour. Shake off excess flour. You can replace the vegan butter with non-stick spray also. Then set aside.
-In a large mixing bowl, mix the flour, sugar, cocoa, baking soda and salt. Add in the chocolate chips and stir it in. Use a spoon to make three wells in the flour mixture. In one put vanilla; in another the apple cider vinegar, and in the third the oil. Pour the chocolate water with coffee over mixture and stir until moistened. Pour into a 8 by 8 inch pan or you can double the batch and use a 9 inch pan like I did. Bake in the oven for 25 to 30 minutes, or until it springs back when touched, according to your oven.
-If using a bundt pan, let it cool on a wire rack for 20 minutes then invert and cool. Make sure the cake is cooled before you drizzle and pour the ganache on top. Enjoy!