• Elaine Marquis

Decadent Vegan Chocolate Cake


I love chocolate and I love chocolate cake. Who doesn’t! I made it my mission to create a vegan chocolate cake recipe that’s simple and delicious. Baking a cake without eggs is possible! After several attempts, here it is! The result is a moist and tasty chocolate cake that’s to die for! Before making any substitutions, try the recipe as is. The recipe is for a 9-inch square cake. Sprinkle with icing sugar or let cool and cover with a decadent chocolate icing.


Ingredients :

  • 1 cup vegan buttermilk (see note)*

  • 1 1/3 cup unbleached flour or pastry flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup brown sugar

  • 1/4 cup vegetable oil

  • 1 tsp vanilla extract

  • Icing sugar


Preparation :

  1. Preheat oven at 350°F (180°C).

  2. Prepare vegan buttermilk. Set aside.

  3. Line a 9 po square baking pan with foil (helps with unfolding) and grease.

  4. IN a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. Add bon sugar and whisk to eliminate clumps.

  5. In a 2-cup glass measuring cup or small bowl, mix vegan buttermilk, oil and vanilla. Add liquid ingredients to dry ingredients and mix well with a wooden spoon.

  6. Pour batter in pan and spread evenly. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cake sit on wire rack 5 minutes before unmolding. Sprinkle some icing sugar (optional). Serve with vegan ice cream. Let cool completely before icing.


*How to make… vegan buttermilk ?


In a glass measuring cup, mix 1 cup oat milk and 1 tbsp apple cider vinegar or freshly squeezed lemon juice with a fork. Let sit for 10 minutes before using.

Chocolate Icing


Ingredients :

  • 1 1/2 cups icing sugar

  • 2 tbsp cocoa powder

  • 1 tbsp vegan margarine

  • 3 tbsp oat milk


Preparation :


In the small bowl of the pedestal mixer, mix all ingredients until icing is creamy and lump-free. Spread on cooled cake.


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