Best 20 Vegan Chocolate Cake Recipes

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Indulge in the rich and decadent flavors of a vegan chocolate cake, a delightful treat that caters to both ethical and dietary preferences. With its moist and spongy texture, deep chocolatey taste, and the absence of animal-based products, this plant-based dessert is a testament to the versatility and creativity of vegan baking. Whether you're a seasoned vegan or simply seeking a delicious and ethical dessert option, this article will guide you through the journey of discovering the best vegan chocolate cake recipe, ensuring an unforgettable and satisfying experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CHOCOLATE CAKE



Vegan Chocolate Cake image

This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.

Provided by Angel

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g

EASY VEGAN CHOCOLATE CAKE



Easy Vegan Chocolate Cake image

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.

Provided by Julia Skala

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup cold vegan buttery spread (such as Earth Balance®)
½ cup soy milk
½ cup brewed coffee
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
  • Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 45.4 g, Fat 8.3 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 386.1 mg, Sugar 25.8 g

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE



Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache image

This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.

Provided by toastyfrenchy

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 15

2 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups soy milk
½ cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup seedless raspberry jam
1 tablespoon water
½ cup non-dairy dark chocolate chips
¼ cup soy milk
½ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
  • Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
  • Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
  • Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 64.8 g, Fat 15.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 255.2 mg, Sugar 35.4 g

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL



Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl image

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Provided by Justin Moldenhauer

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 5h15m

Yield 16

Number Of Ingredients 12

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Steps:

  • Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
  • Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
  • Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g

VEGAN BANANA-CHOCOLATE CHIP CAKE



Vegan Banana-Chocolate Chip Cake image

This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?

Provided by Aunt Cookie

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2/3 cup maple syrup or 2/3 cup honey
1/2 cup vegetable oil
2 tablespoons egg substitute
1 tablespoon soy lecithin (optional)
3 ripe bananas, mashed
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 pinch salt
1/2 cup semisweet vegan chocolate chips

Steps:

  • Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
  • Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
  • Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)



Vegan Chocolate Pudding Cake (Crock Pot) image

Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!

Provided by KDub275

Categories     Dessert

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk (I use unsweetened, any flavour would work though)
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water

Steps:

  • Spray crock pot insert with cooking spray.
  • Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
  • Stir in soy milk, oil, and vanilla until smooth.
  • Pour batter into crock pot insert.
  • Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
  • Pour hot water over contents of crockpot - DO NOT STIR!
  • Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
  • Spoon cake into bowls. Spoon sauce over top.
  • Great on its own; also yummy with soy whipped cream or vanilla ice cream.

LINDA SUE'S CHOCOLATE CAKE (VEGAN)



Linda Sue's Chocolate Cake (Vegan) image

This is my mother-in-law's grandmother's recipe from the Depression era. When eggs and milk were in very short supply she created this recipe out of need. It is our favorite cake AND it is easy to make! No mixer is needed. Just a light whisking gets it all mixed. Don't let the fact that it is vegan fool you - you'd never guess it by the taste! Enjoy!

Provided by Laura Rowley

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 7

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
2 cups water
½ cup canola oil
¼ cup cider vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 59.2 g, Fat 10.1 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 212.6 mg, Sugar 33.5 g

BEST EVER VEGAN CHOCOLATE MUG CAKE



Best Ever Vegan Chocolate Mug Cake image

This is the culmination of hundreds of mug cake attempts... what I have personally found to have the perfect amount of sweetness and texture while still remaining low calorie. Unlike most mug cake recipes, it's not gummy. It's vegan and oil free!

Provided by Yvonne07

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 7m

Yield 1

Number Of Ingredients 12

¼ cup whole wheat flour
¼ cup white sugar
1 tablespoon unsweetened cocoa powder
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 pinch salt
1 tablespoon unsweetened applesauce
1 tablespoon water, or more as needed
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon vegan chocolate chips
1 tablespoon chopped walnuts

Steps:

  • Whisk whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mug. Mix in applesauce, 1 tablespoon water, vinegar, and vanilla extract. Add more water if needed to reach a cake batter consistency. Stir in chocolate chips and walnuts.
  • Microwave on high for 1 minutes and 30 seconds. Add 30 seconds if top doesn't appear set.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 86.8 g, Fat 12.5 g, Fiber 8.3 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 438.2 mg, Sugar 52.5 g

VEGAN CHOCOLATE CAKE



Vegan Chocolate Cake image

Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h35m

Yield Serves 10 to 12

Number Of Ingredients 18

1 cup neutral oil, such as canola, plus more for pans
3 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups granulated sugar
4 teaspoons instant espresso powder
4 teaspoons pure vanilla extract
1/4 cup apple-cider vinegar
1/2 cup margarine
3 cups confectioners' sugar, sifted
1 teaspoon instant espresso powder
2 tablespoons dairy-free soy creamer
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
5 ounces bittersweet chocolate, finely chopped (1 cup)
1 tablespoon golden syrup or brown rice syrup
1/3 cup dairy-free soy creamer

Steps:

  • Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.
  • Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla. Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans. Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely.
  • Icing: in the bowl of a mixer fitted with the paddle attachment, beat margarine on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.
  • Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down.
  • Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.

CHOCOLATE PUDDING CAKE (VEGAN)



Chocolate Pudding Cake (Vegan) image

An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".

Provided by magpie diner

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup flour
1 tablespoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup dry sweetener (I used organic sugar or cane juice)
1/3 cup oil
1/2 cup soymilk
1 teaspoon vanilla extract
3/4 cup dry sweetener
1/4 cup cocoa powder
2 cups boiling water

Steps:

  • Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
  • Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
  • The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
  • Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
  • Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

VEGAN CHOCOLATE CAKE RECIPE BY TASTY



Vegan Chocolate Cake Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, cocoa powder, salt, baking powder, coconut oil, maple syrup, almond milk, cocoa powder, vegan butter, powdered sugar, cocoa powder, vanilla extract, almond milk

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
2 cups sugar
½ cup cocoa powder
1 teaspoon salt
1 tablespoon baking powder
½ cup coconut oil
½ cup maple syrup
1 ½ cups almond milk, or milk substitute
2 teaspoons cocoa powder
1 cup vegan butter, or vegetable shortening
2 cups powdered sugar
1 cup cocoa powder
1 teaspoon vanilla extract
¼ cup almond milk, or milk substitute

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
  • Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
  • Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
  • Pour half of the batter into each of the cake tins.
  • Bake them for 25-30 minutes, or until a toothpick comes out clean.
  • Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
  • While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.
  • Add almond milk and continue to mix until incorporated.
  • Choose which of the cakes will be the bottom of your finished cake and carefully level it off.
  • Place a small amount of the icing in the middle of your serving dish and place the cake on top.
  • Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.
  • Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
  • Refrigerate the cake for 30 minutes before serving.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 936 calories, Carbohydrate 132 grams, Fat 41 grams, Fiber 5 grams, Protein 9 grams, Sugar 79 grams

BASIC CHOCOLATE CAKE MIX-VEGAN, SPELT



Basic Chocolate Cake Mix-Vegan, Spelt image

Mininum ingredients, easy to make and healthier than many oily cake mixes. I am posting this so that I can get the nutritional information. It makes a great vegan cake, brownie, muffins or pudding depending on what you add. For a denser fudge cake add up to one cup of dark chocolate chips. some other favourites of mine are 2/3 cup of chopped nuts, cherries, coconut etc. You can reduce the cocoa slightly for a less chocolately cake. Also you can use normal wheat flour. Without any oil it really does benefit from some chocolate chips. Another thing I like to do is make up the dry mix in batches and put it in jars in bags and then all I need to do is sift it into the wet mix or give the dry mix away as gifts in nice jars. It is also nicer the nice down and because of the moistness from the applesauce it keeps well, freezer and defrosts and heats up beautifully especially if making puddings.

Provided by canthelpmyself

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups unsweetened applesauce
1 cup raw sugar
2 teaspoons vanilla extract
1 1/2 cups spelt flour
2/3 cup cocoa powder
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Combine the dry mix ingredients in a large bowl. Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.
  • For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.

VEGAN DOUBLE CHOCOLATE MINT MUG CAKE



Vegan Double Chocolate Mint Mug Cake image

This uber-chocolatey mug cake just happens to be vegan, but everyone is sure to appreciate this decadent little indulgence.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 13

1 1-ounce square bittersweet or dark chocolate, broken into pieces, or 2 tablespoons semi-sweet or dark chocolate chips (I've been using Ghiradelli 60% baking chocolate as that's what I have on hand)
2 teaspoons coconut oil (can substitute vegetable oil)
3 tablespoons all-purpose flour or white whole wheat flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
2 tablespoons unsweetened almond milk
1 tablespoon pure maple syrup
1/4 teaspoon instant espresso powder (optional)
1/2 teaspoon pure vanilla extract (optional)
1/16 teaspoon or about 6 drops peppermint extract
Coconut whipped cream
Mini chocolate chips
Fresh mint

Steps:

  • Place the chocolate and the coconut oil into a microwave-proof mug. Microwave at 50% power for 30 seconds and stir. If the chocolate is not yet melted, microwave again at 50% power in 15-second increments, stirring each time, until the chocolate is melted. It usually takes me about one minute total.
  • Add the remaining ingredients except optional toppings. Stir with a fork until combined.
  • Microwave on high until risen and just until dry to the touch, 1-2 minutes (in my microwave it takes 1 minute 15 seconds).
  • Add toppings if you like and serve.

5-MINUTE WACKY VEGAN MICROWAVE CHOCOLATE CAKE FOR ONE



5-Minute Wacky Vegan Microwave Chocolate Cake for One image

You absolutely will not believe how fast you can make the most decadent, moist, one-serving chocolate cake without eggs or milk. This is a variation of the famous wacky cake or crazy cake. It's sooo good! You stir all the ingredients and microwave it in a coffee cup. Try it. Seriously.

Provided by Wish I Could Cook

Categories     Dessert

Time 5m

Yield 1 coffee cup full of cake, 1 serving(s)

Number Of Ingredients 9

1/4 cup flour
1/4 cup sugar
1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon vegetable oil
3/4 teaspoon white vinegar
1/4 teaspoon vanilla
1/4 cup water

Steps:

  • Stir together all the dry ingredients in a large coffee cup.
  • Add wet ingredients and mix well with a fork.
  • Microwave on 50% power for 3 minutes. (I think most microwaves are 1500 watts, so that's about the same as 750 watts for three minutes.) I always have my cup on the rotating plate. ENJOY!

GLUTEN FREE VEGAN CHOCOLATE APPLE CAKE



Gluten Free Vegan Chocolate Apple Cake image

This is a bit of a work in progress. I made this cake up because I had apples to use up and was craving something chocolate-y. It's quickly made with ingredients which I usually have on hand, and it tastes pretty good, but it's not five-star-terrific yet. So if you choose to try it and come up with suggestions to improve it, I'd be very grateful! I used erythritol in place of sugar, but of course you can use sugar or xylitol. I think half brown sugar or evaporated cane juice would be very good, too. With 2/3 cup sugar it's probably not very sweet, so if you're sweet toothed, use 3/4 cup of sugar or other sweetener. Don't overbake it or it will get dry. I found that the toothpick should not come out completely clean. The cake is ready when it feels soft and springy pressing the top slightly, 35 minutes in my oven.

Provided by Mia in Germany

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 16

1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
2/3 cup erythritol or 2/3 cup sugar
1/4 cup unsweetened applesauce
1 teaspoon lemon juice
2 tablespoons olive oil
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla
1 large apple
1 cup water

Steps:

  • Grease 9'' round spring form.
  • Preheat oven to 350 degrees F or 180 degrees Celsius.
  • In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
  • In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
  • Peel and core apple, chop into small pieces and add to water / applesauce mixture.
  • Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
  • Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.

CHOCOLATE VEGAN DEATH CAKE FROM THE GRIT - ATHENS, GA



Chocolate Vegan Death Cake from the Grit - Athens, Ga image

This is the BEST chocolate cake ever, from the most wonderful animal-friendly restaurant in Athens, GA. If driving through, be sure to stop at The Grit, and after a wonderfully huge, satisfying meal, order cake! I've included two icing versions - chocolate and cream cheese. Enjoy!

Provided by ambergerbuns

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 1/2 cups all-purpose flour
3 cups sugar
1 cup cocoa powder
1 tablespoon baking soda
2 teaspoons salt
1 1/2 cups vegetable oil
2 tablespoons pure vanilla extract
3 cups strong brewed coffee
1/4 cup cider vinegar
1 (12 ounce) package firm silken tofu
3 cups semisweet vegan chocolate chips (many semisweet brands contain no dairy)
2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces
1/2 cup butter, at room temperature
4 cups powdered confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Steps:

  • Cake:.
  • Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
  • Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined.
  • Divide batter evenly into prepared pans.
  • Bake for 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
  • Chocolate Icing:.
  • Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended. Cool to spreadable consistency and frost between layers, and top and sides of cake.
  • Cream Cheese Icing:.
  • Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioners' sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy.
  • Hint: Due to dark cake crumbs and white cream cheese icing, it may be useful to first apply a crumb coating - a very thin initial coating of icing to trap crumbs. After applying, place cake in the freezer for a few minutes to solidify crumb coat and proceed with a clean, crumb-free spatula to decorate cake with remaining icing. Then garnish with chocolate shavings, candies, or cookies, if desired.

Nutrition Facts : Calories 1205.1, Fat 60.4, SaturatedFat 21, Cholesterol 74.3, Sodium 1058.1, Carbohydrate 157.9, Fiber 4.4, Sugar 108.2, Protein 13.4

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE



Raw Vegan Chocolate and Raspberry Birthday Cake image

Make and share this Raw Vegan Chocolate and Raspberry Birthday Cake recipe from Food.com.

Provided by gourmandelle

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups walnuts
2/3 cup cocoa (or carob)
1 pinch sea salt
1 cup dates, pitted
1/4 cup honey (or any other healthy sweetener)
3 bananas, ripe
1/3 cup cocoa (or carob)
1 1/2 cups raspberries
5 tablespoons dark chocolate (I used 85% cocoa dark chocolate flakes)

Steps:

  • Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  • Divide the mixture in two and form two balls. Place these balls in the fridge.
  • Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
  • Place one crust ball in your cake form and spread it evenly.
  • Spread some chocolate cream on top (4-5 tbsp).
  • Sprinkle the raspberries and press them gently into the chocolate cream.
  • Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
  • Put some parchment paper on a large plate.
  • Turn the cake upside down and put it on the plate.
  • Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
  • Place in fridge for at least 2 hours before serving.

Nutrition Facts : Calories 325.4, Fat 21.8, SaturatedFat 2.9, Sodium 50.8, Carbohydrate 32.6, Fiber 6.6, Sugar 18.6, Protein 7.1

VEGAN BANANA CHOCOLATE CAKE



Vegan Banana Chocolate Cake image

With age, we thought of eating less and less eggs and milk, but we still like cakes, so a vegan recipe was found and adapted and some chocolate around the house was added. And, it became the most moist chocolate cake we've ever had. Next time we'll try it without the chocolates.

Provided by milliwuu

Categories     Dessert

Time 1h10m

Yield 20 pieces, 10 serving(s)

Number Of Ingredients 12

6 tablespoons vegetable oil or 75 g vegetable oil
3 ounces chocolate pieces (optional) or 85 g chocolate pieces (optional)
1/4-1/2 cup brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet) or 50 -100 g brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet)
5 small bananas (mashed with fork or processor) or 450 g bananas (mashed with fork or processor)
2 cups flour (can be replaced by half Whole Wheat Flour and half oatmeal powder) or 235 g flour (can be replaced by half Whole Wheat Flour and half oatmeal powder)
3 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon (optionally doubled)
1/4 teaspoon ground nutmeg (optionally doubled)
1/8 teaspoon ground cloves (optionally doubled)
3/4 cup coarsely chopped mixed nuts (optional) or 100 g mixed nuts (optional)
3/4 cup raisins (optional) or 100 g dried fruits (optional)

Steps:

  • Preheat oven to 180°c or 375°F.
  • Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted.
  • Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture.
  • Combine all DRY ingredients and stir into the pot.
  • Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
  • Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.

VEGAN CHOCOLATE CAKE



Vegan Chocolate Cake image

Before you run screaming the other way, trust me when I say that this cake is absolutely incredible. Don't let the word "vegan" put you off... this cake is every bit as decadent as its fat-and-calorie-filled cousins. I've sampled my fair share of vegan cakes, and this is by far one of the best! Note: if you use water-packed tofu for the filling/frosting, the tofu needs to strain for 24 hours. If you use the aseptic tofu, the filling may need to chill for 1-6 hours before being usable, so make the filling/frosting the day before baking the cake. I personally prefer the aseptic tofu to the water-packed tofu; it has a better texture and less bean flavor.

Provided by iPlayFlonkerton

Categories     Dessert

Time 1h

Yield 1 2-layer 9-inch cake, 22 serving(s)

Number Of Ingredients 23

1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
1/2 cup unbleached cane sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup canola oil
1 cup pure maple syrup, Grade A Dark Amber
2 cups chocolate soymilk
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 teaspoons apple cider vinegar
2 (16 ounce) packages of water-packed silken tofu or 3 (12 1/3 ounce) aseptic boxes firm silken tofu
1/4 cup canola oil
1 teaspoon salt
3/4 cup unbleached cane sugar
1/2 cup unsweetened cocoa powder
4 teaspoons pure vanilla extract
18 ounces bittersweet chocolate, melted
3 -10 tablespoons chocolate soymilk, if needed

Steps:

  • CAKE:.
  • Position one rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit.
  • Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon to the strainer. Tap the strainer against the palm of your hand to sift the ingredients. Stir with a wire whisk to distribute the ingredients.
  • Whisk the oil, maple syrup, soy milk, vanilla and almond extracts and vinegar in a separate medium bowl until well blended.
  • Pour into the dry mixture and stir with a wire whisk until the batter is smooth. This batter is meant to be thin; don't worry.
  • Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to eliminate air bubbles.
  • Bake for 25 to 30 minutes, or until the tops are set, the sides have started to pull away from the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean or with only a few moist crumbs.
  • Cool the pans on wire racks for 10 minutes. Run a thin knife between the cake and inside of the pan, and invert each layer onto a rack. Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
  • To protect the layers from cracking or breaking, slide a cardboard circle (or another flat surface) under each one. Wrap the layers with plastic wrap and refrigerate until cold before filling and frosting.
  • FILLING/FROSTING:.
  • Unless you have a food processor with at least an 8-cup bowl, make the cream in two batches. The tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken, so this is a recipe to make ahead.
  • If you are using the 16-ounce packages of tofu, set a wire mesh strainer over a bowl. Put the tofu in the strainer, cover with plastic wrap, and refrigerate for 24 hours. It is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate. (Draining the excess liquid helps reduce any bean flavor and creates a thicker cream.) If you are using tofu in the 12.3-ounce aseptic boxes, just drain the liquid from the boxes and proceed with the recipe.
  • Combine the tofu, oil, and salt in a food processor, and process about 1 minute until pureed. Use a rubber spatula to clean the sides of the bowl and add the sugar, cocoa, and vanilla. Process 1 to 2 minutes, until the tofu mixture is smooth.
  • Add the melted chocolate and pulse the processor three or four times to incorporate. Process 1 to 2 minutes until the mixture is very creamy. Give it a little taste; if it is not sweet enough for you, gradually add up to 1/2 cup powdered sugar, adding soymilk in tablespoons if it gets too thick, until it reaches desired sweetness. Refrigerate in the processor for 20 minutes. If you used the aseptic boxes of tofu, the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread.
  • The degree of firmness will determine the amount of soymilk needed to create the final texture. It should be thick but easy to spread. Dip an icing spatula into the cream to test to the texture. If the cream is too stiff to use, add 3 tablespoons of the soymilk and process 1 minute. Add more soymilk, 1 tablespoon at a time as needed. When the cream is ready to use, spoon it into a bowl and begin to assemble the cake.
  • ASSEMBLING CAKE:.
  • While a cake-decorating turntable is nice to have, it is not essential for this cake.
  • To assemble the cake, place one of the layers bottom-side up on a serving plate. Tuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips.
  • Use an icing spatula to spread about 1 1/2 cups of the cream frosting on the layer. (If the layer is uneven, spread more cream on the thinner areas.).
  • Set the second layer on it topside up, and press down lightly.
  • Spread about 1 1/2 cups of the frosting on top of the cake covering one section at a time. Push excess frosting off the top onto the sides adding more frosting as needed to cover the sides. Smooth or swirl the frosting as you like.
  • The cake is ready to serve immediately, but can be refrigerated up to 2 days. Use a long, sharp knife to cut the cake, wiping the blade as needed after each slice.

Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 1.1, Sodium 376.8, Carbohydrate 35.7, Fiber 2.4, Sugar 22.7, Protein 4.7

KNOCK-YOUR-SOCKS-OFF VEGAN CHOCOLATE CAKE



Knock-Your-Socks-Off Vegan Chocolate Cake image

This is our go-to cake recipe now. After years of making 'depression cake' for our egg- and dairy-allergic son, we finally discovered that xanthan gum is the necessary ingredient for combating crumbly cake! This can easily be a vegan cake, or a not-necessarily-vegan cake, you throw together with stuff in your pantry! Cool completely, frost as desired, and enjoy!

Provided by SuperK, Beginner Baker!

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

cooking spray
3 cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
2 ½ teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups water
2 cups demerara sugar
¾ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. Add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 58.7 g, Fat 14.6 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 409.4 mg, Sugar 31.4 g

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Use a light hand when measuring the flour: Too much flour can make the cake dry and crumbly. Use a light hand when measuring the flour and spoon it into the measuring cup instead of scooping it.
  • Bake the cake in a preheated oven: This will help the cake rise evenly.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Vegan chocolate cake is a delicious and decadent dessert that can be enjoyed by everyone. With its rich chocolate flavor and moist texture, this cake is sure to be a hit at any party or gathering. By following the tips in this article, you can make a vegan chocolate cake that is both delicious and beautiful.

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