The texture of this Vegan Chocolate Cake is thick and chocolaty. It is a gluten and egg-free dessert & can suit anyone who is allergic to gluten/animal products. Vegan Chocolate Cake contains rich chocolate tri-fold with fudgy texture & creamy yet luxurious finish that is simple and easy to prepare. All you require are a couple of common household ingredients and a passion for chocolate. It is gluten-free, filling, and requires little effort to create this cake. Save it as it is or garnish it with berries & either serve it chilled/at room temperature & you will always impress.
STATS
- Diet: Vegan, Gluten-Free, Dairy-Free
- Prep time: 10 minutes
- Course: Dessert
- Cuisine: American/European
- Cooling time: 1 hour minimum
- Total time: All most one hour 40 minutes
- Serving size: 1 slice
- Yield: 8 slices
- Difficulty: Easy
- Cook time: 25 to 30 minutes
- Method: Oven-baked
EQUIPMENT
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Microwave-safe bowl/small saucepan
- Whisk/spatula
- Oven
INGREDIENTS
- One cup of chocolate chips without dairy (either dark or semi-sweet)
- Half a cup of canned full-fat milk from coconuts
- One quarter of a cup of cocoa powder without sugar
- 1/4 cup tahini, peanut butter & almond butter
- One-fourth cup of agave / natural maple syrup
- A pinch of salt
- One teaspoon of vanilla essence
INGREDIENT NOTES
Chocolate chips:
- Ensure you use the high-quality dairy-free chocolate chips. Either semi-sweet/dark is fine. The flavor mostly here is the chocolate, hence, choose the type you like eating when it is alone.
Coconut milk:
- Richness, bothness, & moisture are provided by fresh full-fat canned coconut milk. Well, shake the can before using. Do not refrigerate/low-fat coconut milk.
Cocoa powder:
- The unsweetened cocoa intensifies the taste. It needs natural or Dutch-processed cocoa, depending on how serious you prefer it.
Nut butter:
- Almond butter provides a gentle, thick taste. Peanut butter is used to give richness and a more stout flavor. It goes nut-free, with a little earthy verge, brought by tahini.
Maple syrup:
- Natural sweetener to go with chocolate. Agave syrup is a very good alternative in case it is necessary. Granulated sugar should be avoided because it will not dissolve.
Vanilla:
- Improves on the flavor. To have some change, you can also use almond extract/espresso powder.
Salt:
- A pinch will equalize the sweetness & the chocolate flavor will come out.
INSTRUCTIONS:
- Set the oven temperature to 175°C (350°F). Grease an 8-inch cake pan and line it.
- Smoothly melt chocolate chunks in coconut milk.
- Add salt, vanilla, maple syrup, almond butter, & cocoa and whisk to combine.
- Smooth the top after pouring into the pan.
- Bake for at least 25 to 30 minutes, preferably till the sides are hard and the center is mostly set.
- Give it fifteen minutes to cool in the pan.
- Refrigerate for a minimum of one hour.
- Cut into slices & serve cold or warm. If you’d like, add toppings.
TIPS:
- Chill to cut a better texture. It allows it to make clean slices easier and enhance the fudgy texture.
- Chocolate quality should be good so that it will add more richness to it.
- Add a pinch of espresso powder to bring up the chocolate flavors.
- To make it a holiday special, add some drops of peppermint extract.
- When salted nut butter is used, cut down on the salt added/leave it out.
CHILL STORAGE:
FRIDGE:
- You need to store it in a sealed bag for the at least five days. With time, the texture becomes firmer and more flavorful.
FREEZER:
- Store slices in the freezer for as long as thirty days after wrapping each one separately. Must be cool down it in room temp before distributing.
FAQS:
May I make it sugar-free?
- Yes, sugar-free chocolate chips & a syrup that is vegan-friendly, such as monk fruit/stevia syrup.
Does it smell of a coconut?
- The taste is light. In the case that you do not like coconut, consider using oat cream or soy cream, but the results may not be too different.
Can I freeze it instead of baking, to make a no-bake dessert?
- You can! It will not be as crunchy as hard, but it will be more airy and mousse-like & nevertheless, tasty when iced properly.
NUTRITION (approximate per slice)
Calories: 210
Fat: 14g
Carbs: 18g
Fiber: 3g
Protein: 4g
Sugar: 11g
Sodium: 60mg
Serving: 1 slice
Servings: 8
