This vegan chocolate cake is the perfect combination of fudgy and decadent, making it the ideal dessert that’s sure to satisfy both vegans and non-vegans alike. The key to achieving the rich, chocolatey flavor of the vegan cake is the combination of the all-purpose flour, baking powder, salt, and sifted cocoa powder. The liquid ingredients – full-fat coconut milk, vegetable oil, sugar, vanilla, vinegar, and baking soda – all work together to achieve the perfect, moist texture. The addition of the white vinegar helps the baking soda to create lift and ensures a fluffy, light cake.

When the cake has been adequately prepared, the oven should be preheated to 350°F/180°C, and then the batter should be placed in a greased 8×8-inch square pan or 9-inch round pan and baked for 25-30 minutes until a skewer inserted into the center comes out clean.

The slightly cooled ganache should then be poured over the completely cooled cake, and the cake should be refrigerated until set. This vegan chocolate cake can be stored in an airtight container in the refrigerator for up to five days, and it should be served at room temperature for the best texture.

Ready to make this delectable vegan cake? Here’s what to do:

Step 1: Preheat your oven to 350°F. Grease an 8×8-inch square pan or 9-inch round pan.

Why this step’s important: Properly preheating the oven is essential for baking as it ensures that the heat from the oven will allow the cake to stay soft, moist, and tender after baking. Establishing a non-stick surface for the cake to bake on will ensure that the cake does not stick to the pan and that you can enjoy the final product without a hassle.

Step 2: In a large bowl, mix together the flour, baking powder, salt, and cocoa powder. Then, in a separate bowl, whisk together the coconut milk, vegetable oil, sugar, vanilla, vinegar, and baking soda. Once both bowls have been mixed, add the wet ingredients to the dry and mix together until just combined.

Why this step’s important: This recipe integrates both wet and dry ingredients to create a rich, dense texture that is packed with chocolate flavor. The baking powder helps the cake rise, while the baking soda adds a tender crumb and helps the cake set. Additionally, the oil adds a moist texture and helps to keep the cake moist for days.

Step 3: Pour batter into prepared pan and bake for 25-30 minutes. Insert a skewer into the center of the cake to check if the cake is done.

Why this step’s important: Baking for the appropriate amount of time allows the cake to reach its optimum texture and ensures the perfect combination of moist, tender crumb and uniform golden cake top. The skewer helps to check the cake’s doneness without having to open the oven door, maintaining the cake’s even baking.

Step 4: Make the ganache. Place chocolate and coconut milk in a medium heat-proof bowl and microwave in 20-30 second intervals, stirring in between each interval, until melted. Or, set the bowl over a saucepan of simmering water and stir occasionally until melted. Allow ganache to cool slightly and pour over completely cooled cake. Place cake in the refrigerator to set.

Why this step’s important: Topping the cooled cake with a rich and creamy chocolate ganache adds flavor and a melt-in-your-mouth consistency. Additionally, the addition of a cold ganache to the cake helps the chocolate layer to set and ensures that the chocolate does not melt or break when the cake is cut.

The vegan chocolate cake can be stored in an airtight container for up to 5 days in the refrigerator. Serve it at room temperature, and enjoy your tender, fudgy, yet light vegan cake!

Frequently Asked Questions (FAQ):

Q: What kind of vegan chocolate should I use for the ganache?
A: For the best flavor and texture, dairy-free dark or bittersweet chocolate chips or bars are recommended.

Q: How can I ensure the perfect texture of the cake?
A: Make sure not to over-bake the cake, which could cause it to become dry. Using a skewer to check if the cake is done is the best method to ensure a perfectly textured cake.

Q: What is the best way to melt the chocolate for the vegan ganache?
A: To melt the vegan chocolate for the ganache, the chocolate chips or bars can be placed in a medium heat-proof bowl with the coconut milk and microwaved in 20-30 second intervals, stirring in between each interval, until melted. If a microwave isn’t available, the bowl can be set over a saucepan of simmering water, stirring occasionally, until the mixture has melted.

Fudgy Vegan Chocolate Cake

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium

Yield

1

9-inch round cake

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This vegan chocolate cake is the perfect combination of fudgy and decadent, making it the ideal dessert that’s sure to satisfy both vegans and non-vegans alike.

Ingredients

• CAKE

• 1 1/2 cups 1 1/2 flour (substitute with gluten-free if desired)

• 1 tablespoon 1 Apple Cider vinegar

• 1 teaspoon 1 baking soda

• 2 teaspoons 2 baking powder

• 1/2 teaspoon 1/2 salt

• 2/3 cup 2/3 cocoa powder

• 1 2/3 cups 1 2/3 full-fat coconut milk (canned)

• 1/3 cup 1/3 coconut oil

• 3/4 cup 3/4 sugar

• 1 teaspoon 1 vanilla

• GANACHE

• 1/2 cup 1/2 coconut milk (full-fat, canned)

• 1/2 cup 1/2 (4 oz.) dairy-free dark or bittersweet chocolate chips or bars

• 1/2 teaspoon 1/2 cinnamon powder

Directions

• Step 1: Preheat your oven to 350°F. Grease an 8x8-inch square pan or 9-inch round pan. Why this step’s important: Properly preheating the oven is essential for baking as it ensures that the heat from the oven will allow the cake to stay soft, moist, and tender after baking. Establishing a non-stick surface for the cake to bake on will ensure that the cake does not stick to the pan and that you can enjoy the final product without a hassle.
• Step 2: In a large bowl, mix together the flour, baking powder, salt, and cocoa powder. Then, in a separate bowl, whisk together the coconut milk, vegetable oil, sugar, vanilla, vinegar, and baking soda. Once both bowls have been mixed, add the wet ingredients to the dry and mix together until just combined. Why this step’s important: This recipe integrates both wet and dry ingredients to create a rich, dense texture that is packed with chocolate flavor. The baking powder helps the cake rise, while the baking soda adds a tender crumb and helps the cake set. Additionally, the oil adds a moist texture and helps to keep the cake moist for days.
• Step 3: Pour batter into prepared pan and bake for 25-30 minutes. Insert a skewer into the center of the cake to check if the cake is done. Why this step’s important: Baking for the appropriate amount of time allows the cake to reach its optimum texture and ensures the perfect combination of moist, tender crumb and uniform golden cake top. The skewer helps to check the cake’s doneness without having to open the oven door, maintaining the cake’s even baking.
• Step 4: Make the ganache. Place chocolate and coconut milk in a medium heat-proof bowl and microwave in 20-30 second intervals, stirring in between each interval, until melted. Or, set the bowl over a saucepan of simmering water and stir occasionally until melted. Allow ganache to cool slightly and pour over completely cooled cake. Place cake in the refrigerator to set. Why this step’s important: Topping the cooled cake with a rich and creamy chocolate ganache adds flavor and a melt-in-your-mouth consistency. Additionally, the addition of a cold ganache to the cake helps the chocolate layer to set and ensures that the chocolate does not melt or break when the cake is cut.

Notes

• The vegan chocolate cake can be stored in an airtight container for up to 5 days in the refrigerator. Serve it at room temperature, and enjoy your tender, fudgy, yet light vegan cake!