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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Gluten-Free, Healthy, Plant-based
Author: Shelly
- 1 cup warm nut milk
- ½ cup cocoa powder
- 1 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)
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.
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.