A vegan chocolate cake recipe that is simple and takes less than 30 minutes to make. This one layer cake is the perfect vegan dessert for any occasion.
I don't even know how to describe this chocolate cake in the best way. It´s fudgy, but fluffy, with melted dark chocolate chunks It´s satisfying but light at the same time. It will satisfy your chocolate cravings, I promise.
If you put it in a fridge it will get more brownie and less fluffy texture. It´s up to you to decide which texture you like the best.
INGREDIENTS IN THIS CHOCOLATE CAKE RECIPE
- Aquafaba: It's a chickpea liquid that whips and creates foam. To substitute use white bean liquid.
- Almond milk: For this recipe, I used almond milk, but any non-dairy milk will work.
- Agave syrup: Can be substituted with maple syrup or coconut sugar.
- Butter: Vegan (non-dairy butter) like Earth Balance butter or use neutral-tasting vegetable oil.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- This cake might look underdone at first. A toothpick test will not work here. We are aiming for a moist consistency.
- When placed in a refrigerator it will get a more compact brownie-like consistency.
OTHER CHOCOLATE RECIPES YOU MIGHT LIKE
- ½ cup aquafaba (canned chickpea liquid)
- 1 cup all-purpose flour
- ½ cup almond milk, or other non-dairy milk
- ½ cup cocoa powder
- a pinch of salt
- 4 tbsp agave syrup
- 150 g vegan butter, melted
- 100 g dark chocolate, chopped (or chocolate chips)
- powdered sugar (optional)
1. Preheat the oven to 390°F (200°C).
2. In a large mixing bowl, add the liquid from canned chickpeas (aquafaba) and whisk using an electric mixer until stiff peaks form. Whisk until it´s more than doubled in size, white and foamy.
3. Add a little flour and whisk, adding more and whisking until all flour is used.
4. Pour milk into the mixture and keep whisking.
5. Add cocoa powder, a pinch of salt, agave syrup, and melted butter. Whisk until combined.
6. Add chopped chocolate and stir with a spatula.
7. Pour cake batter into a 9 inch (22 cm) greased springform.
8. Bake in preheated oven for 15 minutes.
9. Dust with powdered sugar or serve with a scoop of dairy-free ice cream or coconut whipped cream.
Serving Size⅙ of recipe
Amount Per Serving Calories 512Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 58mgSodium 208mgCarbohydrates 61gFiber 3gSugar 38gProtein 6g
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