Vegan Chocolate Cake
Cuisine: United States
Vegan Chocolate Cake is flax-egg cocoa sheet cake: self-raising flour, coco sugar, raw cacao, baking powder, flax eggs, almond milk, vanilla and boiling water mixed then baked at 180°C for about 45 minutes. Pour batter promptly after adding hot water so it stays light. Finish with melted vegan chocolate.
At a glance
Time: about 60 min · 8 slices · Difficulty: easy · ≈ 320 kcal per slice
Vegan Chocolate Cake is flax-egg cocoa sheet cake: self-raising flour, coco sugar, raw cacao, baking powder, flax eggs, almond milk, vanilla and boiling water mixed then baked at 180°C for about 45 minutes. Pour batter promptly after adding hot water so it stays light. Finish with melted vegan chocolate.
Tutorial
Ingredients
- 1 1/4 cup Self-raising Flour
- 1/2 cup coco sugar
- 1/3 cup raw cacao
- 1 tsp baking powder
- 2 flax eggs
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 cup boiling water
Steps
- Simply mix all dry ingredients with wet ingredients and blend altogether. Bake for 45 min on 180 degrees. Decorate with some melted vegan chocolate
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Time and temperature
Oven 180°C / 350°F · bake ~45 min · cool before icing
Nutrition
320 kcal · Protein 6 g · Fat 12 g · Carbs 48 g
1 slice of 8 (estimate)
Substitutes
- Flax eggs → chia eggs
- Almond milk → oat milk
- Coco sugar → cane sugar
- Raw cacao → cocoa powder
Storage
Airtight room temp 2 days or fridge 5 days. Freeze un-iced slices 1 month.
FAQ
- Why boiling water in the batter?
- It blooms the cacao so Vegan Chocolate Cake tastes deeper and stays moist.
- How do I know it is done?
- A skewer should come out with a few moist crumbs; flax-egg cocoa sheet cake firms as it cools.
- Can I use a loaf tin?
- Yes—add 5–10 minutes; check the center of Vegan Chocolate Cake carefully.
- Oil-free version?
- This batter relies on flax and hot water; do not skip the flax eggs or it crumples.