1-Bowl Vegan Chocolate Cake

Three words to describe this cake: moist, dense and rich. It finishes usually in thirty minutes. My husband found the recipe in Martha Stewart’s Living Magazine. The picture and recipe didn’t look exciting but I didn’t have eggs and I was curious. I made it a few minor changes.

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Chocolate
Vegan-chocolate-cake-glazed2
Apricot-bottom-pan
With homemade apricot jam spread, which gives it a pleasant tanginess.
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With chocolate chips.
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1-Bowl Vegan Chocolate Cake 

No one believes it's vegan. Can be made gluten-free as well. You can play with the recipe and make different variation of it. It requires only 1 bowl and basic staples.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Gluten-Free, Healthy, Plant-based
Author: Shelly

Ingredients

  • 1 cup warm nut milk or water
  • ½ cup cocoa powder
  • ½ cup coconut sugar
  • ¾ cup almond flour
  • ¾ cup all-purpose flour or GF flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup avocado oil or coconut oil, melted + extra for greasing the cake pan
  • 2 teaspoons apple cider vinegar (or distilled white vinegar)
  • ½ cup dark chocolate coarsely chopped – about 2-ounces (preferably 70% cacao)

Instructions

  • Preheat the oven to 375. Grease an 8-inch cake pan with oil and line the bottom of it with baking paper.
  • Put the nut milk and cocoa powder in a medium bowl and whisk to combine. Add the coconut sugar, almond flour, flour, baking soda and salt and whisk until combined.
  • Add the avocado oil and cider vinegar and whisk until the batter is thick and smooth but pretty runny.
  • Pour the batter into the cake pan. Sprinkle the chocolate chunks over the cake and bake for about 20 – 25 minutes or until a tooth pick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before you invert it, about 10-15 minutes or so.
  • Run a knife around the edge of the cake, invert onto a serving plate or cake stand.

Notes

Experimentation is the name of the game:
  • For fruity flavor you can spread any jam on the bottom of the pan before you pour in the batter.
  • For caramel flavor you can either sprinkle sugar or spread caramel sauce/dulce de leche on the bottom of the pan before pouring in the batter.
  • You can use little chunks of white chocolate instead of dark.
  • To make a chocolate glaze: melt 2-ounces of dark chocolate in a heat-proof bowl over simmering water. Add 1 tablespoon coconut oil and mix. Pour the glaze over the cooled cake. Using a spatula or knife , gently spread it over.

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2 Comments

  • Reply הילה June 10, 2013 at 10:12 pm

    נראת בדיוק העוגה בשבילי! ברגע שאסיים את כל האפיה המטורפת לקראת סוף השנה, מבטיחה לנסות
    עשית לי ממש חשק…

  • Reply Shelly June 10, 2013 at 11:03 pm

    כבוד גדול לי. תודה!

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