Deep Vegan Cake Chocolate Cake Made Lighter
Indulge guilt-free with this "Deep Vegan Chocolate Cake Made Lighter," a rich and airy dessert that's perfect for any occasion. Crafted with simple, wholesome ingredients like unsweetened applesauce for natural moisture and coconut sugar for a subtle sweetness, this vegan twist on a classic delivers decadence without the heaviness. A quick homemade vegan "buttermilk" adds tenderness to the crumb, while a touch of cocoa powder ensures every bite is full of deep chocolate flavor. Optional vegan chocolate chips take it to the next level, making this cake a dream for chocolate lovers. Ready in just under an hour, this easy-to-make, dairy-free, and egg-free treat is ideal for anyone looking for a lighter yet satisfying dessert. Serve it as is, dusted with powdered sugar, or topped with your favorite vegan frosting for a show-stopping finish!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any non-dairy milk)
- 1 tablespoon Apple cider vinegar
- 0.75 cup Coconut sugar (or other granulated sugar)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Warm water
- 0.25 cup Vegan chocolate chips (optional, for topping or mixing)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate bowl, combine the almond milk and apple cider vinegar. Let this sit for 5 minutes to curdle slightly and create a vegan 'buttermilk.'
Add the coconut sugar, applesauce, vanilla extract, and warm water to the almond milk mixture. Stir well to combine.
Slowly pour the wet ingredients into the dry ingredients while whisking gently. Mix until just combined and no lumps remain. Avoid overmixing.
If using vegan chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can serve the cake as is, dust it with powdered sugar, or frost with your favorite vegan frosting. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 216.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 708 mg | 54% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
