Vegan Chocolate Mudcake
Indulge in the decadent richness of this Vegan Chocolate Mudcake, a dreamy dessert that's moist, fudgy, and irresistibly chocolatey. Perfect for anyone seeking a plant-based treat, this recipe uses simple pantry staples like cocoa powder, almond milk, and apple cider vinegar to create a tender, velvety cake. A splash of espresso enhances the depth of the chocolate flavor, while chunks of dark chocolate add pockets of melty, gooey goodness in every bite. With just 20 minutes of prep time, this cake is easy to whip up for birthdays, celebrations, or when you're simply craving a chocolate fix. Serve it with a dusting of powdered sugar or a scoop of vegan ice cream for an unforgettable finish. Whether you're a seasoned baker or a newcomer to vegan desserts, this indulgent chocolate mudcake will quickly become a favorite. Perfect for vegans and non-vegans alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.25 cups granulated sugar
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cup dark chocolate, chopped
- 0.25 cup espresso coffee
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
In a separate medium-sized bowl, combine the almond milk and apple cider vinegar. Let sit for a few minutes to curdle and create a vegan buttermilk.
Add the vegetable oil, vanilla extract, and granulated sugar to the curdled almond milk mixture. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped dark chocolate and brewed espresso coffee until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely before serving.
Enjoy your Vegan Chocolate Mudcake with a dusting of powdered sugar or a scoop of vegan ice cream!
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 499.9 g | 182% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 281.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 804 mg | 62% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 1967 mg | 42% | |
*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.
