Super Moist Vegan Chocolate Cake | Easy And Healthy Recipes
A simple vegan chocolate cake recipe that’s easy and healthy — with no complicated steps! Super moist, decadent and made in one bowl. It really is a chocolate lover’s dream.
I think it’s fair to say that we’re savouring comforting baked delights these days…and making beautiful kitchen memories with our beloveds. If you checked out my Instagram story this week, you would have seen just how much Master. IZ and I revelled this vegan chocolate cake. 
I’ve been baking cakes ever since the cheeky monkeys were born. I’m talking for almost twenty years. That’s what happens when some of your best childhood memories were in the kitchen with granny and mummy. Needless to say, I learned all I know about desi Indian and Pakistani (South Asian) cooking (and that includes decadent desserts and sweets!) from these incredibly talented and passionate ladies.
Reflecting on the fact that I’ve been advocating for plant-based recipes – for as long as I can remember – I knew I would need to create the best vegan chocolate cake recipe. Honestly, I’m astounded that this one hasn’t made it on the blog sooner.
A Vegan Chocolate Bundt Cake Of Our Dreams!
Sometimes, we serve this with a luxurious pour of melted vegan chocolate and a mountain of fresh berries. It’s epic…and we fight over who gets first dibs.
Here’s another thing about this recipe, it makes a rich, moist and delicious cake that’s a perfect match for my masala chai, really. You must try both recipes!
Simple Ingredients From Your Pantry
As a home chef and registered dietitian, one of my requisites for recipe creations is this: they have to be easy and Desi~licious — zero intricate steps. In all honesty, I want my 7-year old to be able to join me in pulling off a simple vegan chocolate cake using common pantry ingredients.
How to Make Make Vegan Chocolate Cake
Here are the steps (quick overview) of how to pull off my easy vegan chocolate cake. I use the paddle beater attachment of the stand mixer. Detailed recipe instructions can be found below in the recipe card.
- Begin by mixing the dry ingredients (Image 1).
- Add the wet ingredients and mix well. Start at low speed and increase gradually (Image 2). After a couple of minutes, scrape the sides and mix again on medium speed for 1-2 minutes (Image 3).
- Oil your bundt pan. I actually use the leftover oil in the measuring cup for this (Image 4).
- Carefully pour the cake batter into the pan (Image 5), and send to bake for 55 minutes (lower/middle oven shelf).
- Cool completely before removing from the cake pan. Pour the chocolate over your cake and top with berries (Image 6).
While the cake bakes, melt the chocolate – see tips and technique below.
Top Tips For A Super Moist Vegan Chocolate Cake – With Melted Chocolate
If you’re looking to create a super moist vegan chocolate cake, here are some lessons I’ve picked up along the way:
- Use baking powder and baking soda. Both of these will support leavening to prevent a dense, dry cake.
- Use oil. The ratio of dry to wet ingredients is key and will impact your cake’s moisture. I find this recipe achieves a good balance.
- Don’t overbake it! This will lead to a dry cake. After about 45 minutes, I always keep a closer eye and regularly check to prevent overbaking.
- Follow the recipe measurements and don’t wing it. This is important for most recipes, but particularly so for baked goods. Use measuring cups and spoons. Always spoon out the flour and other ingredients versus scooping the flour into the measuring cup. Use a knife to level the flour in the cup. This has a significant impact on amounts. It’s always a good idea to practice this technique with all the dry ingredients.
- To melt chocolate, I use the double boiler technique. Put simply; it’s a jug or bowl stacked inside a pot – over a heat source. To prevent the chocolate from burning, water is added to the pot (see image below). Once the water starts to simmer, the jug with the solid chocolate is placed on top. The slow heat helps to melt the chocolate. I add 1/4 tbsp of coconut oil to improve its consistency – making it easier to pour.
A simple #vegan chocolate cake recipe that's easy and healthy — with no complicated steps! Super moist, decadent and made in one bowl. It really is a chocolate lover's dream. #dietitian #recipe
Click To Tweet
Nutrition Highlights
One serving* of my vegan chocolate cake is:
- A source of fibre
- A source of calcium
- A source of iron
- A source of potassium
*Percent Daily Values are based on a 2000 calorie diet.
More Easy And Healthy Vegan Desserts Recipes You May Like:
- Rose Falooda
- Masala Chai Waffles + 3 Incredible Topping Ideas
- Coconut Watermelon Ice Cream
- Cranberry Apple Crumble
- Raspberry Bars
- Pumpkin Spiced Latte
What’s your favourite chocolate cake memory? Share in the comment section below!
If you try this moist vegan chocolate cake recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Want a FREE Delicious Offer?
Super Moist Vegan Chocolate Cake | Easy And Healthy Recipes
.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }
Equipment
-
stand mixer
Ingredients
- 1⅔ cups baking flour white
- ½ cup cocoa unsweetened
- 1 cup coconut sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt sea salt
- ½ cup olive oil extra virgin. Use leftover residue for oiling cake pan
- ½ cup espresso
- 1 cup apple sauce no added sugar
- ½ cup oat milk unsweetened
Melted chocolate
- ½ cup vegan chocolate chips semi sweet
- ¼ tbsp coconut oil
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
Connect the paddle attachment to your stand mixer. Add flour, cocoa, coconut sugar, baking powder, soda and salt and mix on low speed.
-
Add the wet ingredients. Start at low speed and increase gradually to mix the ingredients. Continue to mix for a couple of minutes. Then, scrape the sides and mix again on medium speed for 1-2 minutes.
-
Oil your bundt or cake pan. I use the leftover oil in the measuring cup for this.
-
Carefully pour the cake batter into the pan, and send to bake (lower/middle oven shelf) for 55 minutes or until a toothpick inserted in the center comes out clean.
-
Cool completely before removing it from the bundt pan.
Melted chocolate
-
Fill a medium saucepan with water and bring to simmer on low heat.
-
Add chocolate chips and coconut oil to a small jug and place inside the pot. Allow the heat to melt the chocolate completely before removing it from teh heat source.
-
Pour over the cake, slice and enjoy.
Notes
- Use baking powder and baking soda. Both of these will support leavening to prevent a dense, dry cake.
- Use oil. The ratio of dry to wet ingredients is key and will impact your cake’s moisture. I find this recipe achieves a good balance.
- Don’t overbake it! This will lead to a dry cake. After about 45 minutes, I always keep a closer eye and regularly check to prevent overbaking.
- Follow the recipe measurements and don’t wing it. This is important for most recipes, but particularly so for baking. Use measuring cups and spoons. Always spoon out the flour and other ingredients versus scooping the flour into the measuring cup. Then use a knife to level the flour in the cup. This has a significant impact on measurements. And so, it’s always a good idea to practice this technique with all the dry ingredients.
- To melt chocolate, I use the double boiler technique. Put simply; it’s a jug or bowl stacked inside a pot – over a heat source. To prevent the chocolate from burning, water is added to the pot (see image below). Once the water starts to simmer, the jug with the solid chocolate is placed on top. The slow heat helps to melt the chocolate. I add 1/4 tbsp of coconut oil to improve its consistency – making it easier to pour.
Nutrition
Original source: https://shahzadidevje.com/super-moist-vegan-chocolate-cake/?utm_source=rss&utm_medium=rss&utm_campaign=super-moist-vegan-chocolate-cake
Comments
Post a Comment