THE BEST VEGAN CHOCOLATE CAKE RECIPE
Cook time: 40-45 mins
Serves: 1 (20cm/8″ diameter)
Ingredients:
Sponge cake
* 1 cup self-raising flour
* 1 cup soy milk (or non-dairy alternative)
* 0.3 cup cacao powder
* 0.5 tbs coconut oil (or cooking oil alternative)
* 2 tbs light agave syrup (or syrup alternative, e.g. rice malt or honey)
* 2 tsp vanilla extract
* 2 tsp bicarb soda
* 0.5 tbs cacao spread* (optional, see Notes below)
Process:
1. Preheat oven to 180°C and prepare cake tin (20cm/8″ diameter) with greasing.
2. Combine all wet ingredients (milk, oil, syrup, vanilla extract) in a mixing bowl.
3. Sift-in dry ingredients (flour, bicarb soda and cacao powder) into the mixing bowl and combine well (use a hand blender if available).
4. Pour mixture into the prepared cake tin and drizzle chocolate spread/sauce over top (if including).
5. Remove air bubbles by gently tapping the cake tin on a hard surface. Bake for approx. 30-35 mins, remove from oven and cool slightly before removing from tray to cool further on a wire rack.
6. Frost as desired or serve with a vegan whipped cream ~ check Minimalist Baker for the recipe!
Notes and sources:
* Check out Minimalist Baker for a great vegan whipped cream recipe, here
* Organic ingredient recommendations (Australia): Flour from Macro (available at Woollworths), soy milk from Bonsoy, cacao powder from Loving Earth, coconut oil from About Life, light agave syrup from Lotus, vanilla essence from Queen, cacao spread (Coco2) from Pure Harvest