Dessertsbellyfull
Vegan Chocolate Cake
You'd never guess that this Vegan Chocolate Cake is made without eggs or dairy. Every bite has a rich chocolate flavor and super moist crumb. Whether you have allergies to eggs, maintain a vegan diet, or just love chocolate desserts, this cake is a winner for everyone!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven to 350F. Lightly grease a round 9-inch cake pan and then line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add in the almond milk (or cold brewed coffee), vegetable oil, vanilla, and balsamic vinegar; whisk until combined and smooth. Gently fold in the chopped chocolate.
baking soda1 teaspoonalmond milk (or cold brewed coffee - see note)1 cupbalsamic vinegar (see note)1 teaspoon
3
Pour batter into the prepared pan. Tap on the counter a few times to release and air bubbles.
4
Bake for 25 to ⏱️ 30 minutes or until the cake is springy and a tester in the middle comes out clean. (Don't over-bake or the cake will be dry.)
5
Transfer pan to a wire rack and cool for about ⏱️ 15 minutes. Run a dull knife around the edge, then turn cake out onto a plate. Gently peel back the parchment paper and allow to cool completely.
6
Very lightly dust the top with powdered sugar. Slice into wedges and serve with fresh sliced strawberries on the side. (If vegan diets are not a concern, it pairs great with fresh whipped cream or vanilla ice cream, too.)
Nutrition Facts
calories
200 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
3 g
sugar Content
25 g
sodium Content
325 mg
protein Content
4 g
carbohydrate Content
46 g
saturated Fat Content
0.5 g
unsaturated Fat Content
0.8 g
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