Gluten-Free Option: Some readers have successfully made this recipe using a gluten-free flour blend.
Customization: Feel free to use your preferred unsweetened plant milk. Soy milk is recommended for optimal buttermilk texture.
Baking Time: The cakes are typically baked for 35 minutes, but adjust based on your oven’s performance.
Storage: Store leftover cake covered in the refrigerator for up to 5 days. Unfrosted pieces can be wrapped in plastic wrap and frozen for up to a month.
Serving Suggestions: Pair your cake with a scoop of dairy-free ice cream or fresh berries for an extra treat.
Conclusion:
Elevate your dessert game with our irresistible Vegan Chocolate Cake recipe. From its luscious texture to its heavenly ganache frosting, every bite is a symphony of flavor. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is guaranteed to be a showstopper. Indulge in the ultimate chocolatey delight and experience the magic of vegan baking at its finest.
Vegan chocolate cake ever
Total Time: 55 minutes
Yield: 16 servings
Diet: Vegan
The BEST vegan chocolate cake you’ll EVER make!! Super moist fudgy and full of chocolate with an easy healthy dairy free ganache frosting. All 5 star reviews from my readers! They love this cake recipe!
INGREDIENTS
WET INGREDIENTS:
1 cup unsweetened non dairy milk, I like cashew, soy milk or almond milk
1 tbsp white vinegar (could sub apple cider vinegar)
200 grams dark chocolate, broken up, I use 2 Great Value dark chocolate bars from Walmart (Canada) or the equivalent of dairy free chocolate chips
1 cup boiling water
2/3 cup cocoa powder
1 tbsp vanilla
3/4 cup unsweetened apple sauce
1/2 cup vegetable oil plus 1 tbsp, I use grape seed oil (not coconut oil)
DRY INGREDIENTS:
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