Vegan Chocolate Cake Recipe

The vegan chocolate cake is a quick and easy dessert for breakfast perfect for breakfast or a snack for the whole family. A simple recipe that can be prepared in a few minutes and that everyone agrees ideal for the most varied needs, precisely because it is prepared without butter without milk and without eggs. A light vegetarian and even vegan choice with which you can offer a sweet however greedy to all your friends and relatives.

The vegan chocolate cake is a light choice with which you can prepare a dessert in a few minutes and without too much fat. In fact vegan cakes unlike the classic ones are prepared in a short time because they do not require the processing of the ingredients with the mixer or the planetary mixer. Even the best result is obtained by working the dough as little as possible, a bit like it usually happens with the preparation of muffins. In fact we proceed in a very similar way, mixing the liquid ingredients and then adding the dry ones, all without mixing much.

Yield: 1

Vegan Chocolate Cake Recipe

vegan chocolate cake recipe

The vegan chocolate cake is a simple alternative to the classic chocolate cake or the common cupboard cakes which usually have the processing of sugar and butter or sugar and eggs at the heart of their preparation.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 350 grams of wholemeal flour (or type 1)
  • 50 grams of cocoa (bitter)
  • 170 gr of brown sugar
  • 300 ml of vegetable milk
  • 150 ml of water
  • 150 ml of seed oil
  • 1 sachet of baking powder
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 200 gr of chocolate chips (dark)

Instructions

    1. To begin making the vegan chocolate cake whisk together the milk oil water, and vanilla extract in a mixing bowl. Then, using a hand whisk, mix the ingredients together. Then add the dry ingredients flour, sugar, cocoa, yeast, and a pinch of salt, and mix them together with a whisk or spatula without overworking them. Combine the liquid ingredients, then add the buckets.
    2. Mix in the chocolate chips.
    3. Finally, combine the chocolate chips with the dough, reserving a handful for later.
    4. Mix in the chocolate chips.
    5. In a hot oven, bake the cake.
    6. Then, pour the dough into a 22cm diameter springform mold lined with parchment paper, sprinkle with the remaining chocolate chips, and bake the cake in a preheated oven at 180 ° for 40-50 minutes. Always perform the toothpick test before removing the cake from the oven and allowing it to cool completely.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1136Total Fat 55gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 39gCholesterol 5mgSodium 225mgCarbohydrates 155gFiber 17gSugar 74gProtein 20g
Skip to Recipe