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Vegan Chocolate Cake – The best…seriously

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Ingredients Method Notes

Ingredients
  

Plant-based Buttermilk
  • 1 Cup Plant-based Milk unsweetened
  • 1 tbsp Apple Cider Vinegar
Egg Replacer
  • 1 Cup Applesauce unsweetened
  • 4 tsp Baking Powder
Cocoa Mixture
  • 1/2 Cup Boiling Water
  • 1/4 Cup Brewed Coffee
  • 3/4 Cup 100% Cocoa Powder unsweetened
  • 1/2 tsp Cinnamon Powder
  • 1 1/2 tsp Vanilla Essence
Butter/Sugar
  • 3/4 Cup Plant-based Butter softened
  • 2 Cups Brown Sugar
Dry Ingredients
  • 2 1/2 Cups Flour all-purpose
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Method
 

  1. Preheat oven to 350F
  2. Grease and flour two 9" round cake pans, 24 cupcake tins or use cupcake liners
Plant-Based Buttermilk
  1. Combine your choice of plant-based unsweetened milk and the apple cider vinegar and set aside for 10 minutes
Egg Replacer
  1. Combine applesauce and baking powder and set aside
Cocoa Mixture
  1. Combine the cocoa powder and cinnamon in a small bowl. Add the boiling water and coffee and stir to dissolve
  2. Once the plant-based buttermilk is ready, add this and the vanilla to the cocoa mixture.
Dry Ingredients
  1. Sift together flour, baking soda, baking powder and salt in a large bowl
Cake Batter
  1. Beat the sugar and the butter together with an electric mixer at medium speed until light and fluffy.
  2. Add the applesauce egg replacer to the butter mixture and mix well to combine
  3. Alternate mixing the dry ingredients and the cocoa mixture into the butter mixture.
  4. Pour into prepared pans
  5. Bake for 25-35 minutes or until a toothpick comes out clean from the centre
  6. Cool for at least 10 minutes before removing from the pan
  7. Ice with icing of your choice or eat as is 

Notes

  • Almond or Soy milk works well for the “buttermilk”
  • If you are making cakes instead of cupcakes it may take a little longer to cook.  Start checking after 25 minutes as ovens vary
  • Eggless cakes can be a bit fragile so be careful removing from pans and let cool completely before doing so.
  • You can replace the applesauce “egg” with 4 regular eggs and use regular unsalted butter for a non-plant-based version