The Ultimate Easy Vegan Chocolate Cake Recipe

All of us need a go-to vegan chocolate cake recipe. And this cake wishes to be gentle with a sensitive crumb. It have to be moist and smooth (sorry to all and sundry that inexplicably hates the m-word). And most importantly it wishes to be clean.

We’re speakme going from cravings for chocolate cake to baked and at least partly cooled cake in underneath an hour. With pantry friendly components! And it needs to be ultra chocolatey.

The Ultimate Easy Vegan Chocolate Cake Recipe

This recipe is the ultimate clean vegan chocolate cake. And allow me inform ya, you want it.

Even if you’re no longer vegan, you continue to want this recipe! I assume maximum people know someone who is vegan, or have pals or circle of relatives with dairy or egg allergic reactions/sensitivities.

That being stated, I take advantage of a bit less sugar than your common recipe. Part of this is compensated for with a touch bit of maple syrup. But, I also simply don’t like my desserts to be so saccharine that it turns into overpowering as soon as frosted.

INGREDIENTS :

• 1 tsp (4g) baking powder
• 1/2 tsp (2g) baking soda
• 1 1/4 cup (148g) all purpose flour
• 1/2 cup (100g) granulated sugar
• 1/3 cup (30g) dutch-processed cocoa powder
• 1/2 tsp (2g) sea salt
• 1/4 cup (48g) neutral flavored oil
• 2 tbsp (36g) maple syrup, dark amber
• 1 cup (240g) plant milk
• 1 tsp (5g) apple cider vinegar
• 1 1/2 tsp (6g) vanilla extract
• 1/2 tsp (2g) chocolate extract, optional

INSTRUCTIONS :

1. Preheat the oven to 350 ºF with a rack positioned in the center.
2. Prepare a 8" round baking pan. Spray the pan with oil, then place a round parchment paper on the bottom. Don't grease the parchment paper. Set aside.
3. In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.
4. In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together until emulsified.
5. When the oven has pre-heated, add the wet ingredients to the dry and using a whisk combine until smooth and lump free.
6. Pour the batter into the prepared baking dish then tap the pan on the counter 2-3 times to release some of the air bubbles. Place the pan in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan. Do not open the oven while the cake is baking or the center of the cake will collapse.
7. Place the pan on a wire rack and let cool for 5 minutes. Run a knife around the edge of the cake pan if necessary, then place a wire rack over top the pan and invert to release. Peel the parchment paper off the bottom of the cake and invert once more to cool upright onto the wire rack. Let cool completely.
8. Transfer the cooled cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled. Frost the cake while chilled. Note: for longer storage cover the plastic wrapped cake in foil or place in a ziplock bag and place in freezer. Defrost in the refrigerator.

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