Vegan Chocolate Cake Easy Bake (Printable Version)
Moist vegan chocolate cake with fuss-free mixing and a rich flavor, ideal for birthdays or celebrations.
# Ingredients:
01 -
2 cups spelt or white flour
02 -
3/4 cup cocoa powder
03 -
1 tsp baking soda
04 -
1 tsp salt
05 -
1 cup mini chocolate chips (optional)
06 -
1 1/2 cup sugar or xylitol
07 -
1/2 cup applesauce, banana, or yogurt of choice
08 -
1/2 cup oil, almond butter, or allergy-friendly substitute
09 -
1 1/2 tbsp pure vanilla extract
10 -
1 1/2 cup water
# Steps to Follow:
01 -
Preheat the oven to 350 F. Grease two 8-inch pans. Set aside.
02 -
In a bowl, stir together the flour, cocoa powder, baking soda, salt, optional chocolate chips, and sweetener.
03 -
In a separate bowl, whisk together the oil or nut butter, applesauce or yogurt, water, and vanilla. If using almond butter, gently warm it until soft and easily stir-able.
04 -
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over-mix.
05 -
Pour the batter evenly into the greased pans.
06 -
Bake on the center rack for 25 minutes or until the batter has risen and a toothpick inserted into the center comes out mostly clean.
07 -
Allow the cakes to cool slightly, then transfer to the refrigerator overnight to set and firm up.
08 -
Loosen the cakes by running a knife along the sides, then invert them onto plates. Frost individually. Stack one cake on top of the other if making a double-layer cake, and frost the sides if desired.
# Additional Notes:
01 -
For best results, allow the cake to rest for one day before serving to enhance flavor and texture.