24 February, 2012
Easy Vegan Chocolate Cake
And let me tell you, it is amaaazzzing! The cake is so moist and chocolate-y and delicious, I nearly ate the whole pan. Like, no, in all seriousness.. I nearly ate the whole pan.
Chocolate and Rachel Berry singing makes me so happy!
Dry ingredients, measure, put into bowl.
Wet ingredients, measure, put into bowl.
And then chuck them together! Ta-da!!
I used a block of roasted almond chocolate and broke it up and threw it into the batter! Trust me, you should really use the chocolate chips in this cake, it takes it to another level!
And also, the recipe calls for a bundt cake, but since I didn't have one I just used a 21cm round cake tin and it turned out perfecto!
Vegan Chocolate Cake
makes 1 9-inch chocolate bundt cake
- 2 1/4 cup all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm coffee
- 1/2 cup plus 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- small handful of chocolate chunks and/or cocoa nibs (optional)
Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch bundt pan with vegetable shortening and dust with cocoa powder. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using.
Pour the batter into the prepared pan. The batter will be relatively thick. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Sprinkle with powdered sugar and serve.
Cake will last, well wrapped at room temperature, for up to 3 days