Vegan Chocolate Cake
Fluffy, moist, and subtly sweet oil-free & vegan chocolate cake. Healthy enough for a snack but also tasty enough for dessert.
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Servings: 6
Ingredients
- ½ cup flour spelt, AP, whole-wheat, gluten-free all work
- ½ cup almond meal
- ½ cup coconut sugar
- 1 tsp baking soda
- ¼ cup cocoa powder
- pinch of salt
- 1 tbsp lemon juice or vinegar
- ½ cup plant-based milk
- 38 grams dark chocolate melted
- 1 tbsp ground flax
- 3 tbsp water
- ¼ cup peanut butter
- ⅓ cup applesauce or mashed banana
Instructions
- Preheat oven to 350°F.
- Grease an 8" x 6" rectangular baking dish and set aside. Or, if you want to make a big, full-sized cake, double the recipe and use a normal cake pan.
- Mix flax and water together in a small bowl and set aside.
- Melt chocolate by microwaving in a microwave-safe bowl for 30 seconds and then in 10-second intervals until melted. Mix between each interval.
- Once chocolate is melted, pour in plant milk and heat again for 30 seconds. Mix together until chocolate and milk have combined.
- Sift together dry ingredients (up to salt) in a large bowl.
- Mash banana or pour applesauce into a bowl, then add peanut butter. *Note, your peanut butter should be runny, so if it's too solid then microwave until soft.
- Add in the chocolate/milk mixture, flax egg, lemon juice, and mix together until combined.
- Pour the wet ingredients into the dry and gently mix until combined. Be careful not to overmix.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean.