The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl!
This really is the best chocolate cake ever, vegan or otherwise. It’s
super moist, rich and full of chocolate.
Recipe ingredients:
500 gr. self raising flour of
1 tbsp. baking soda
400 gr. sugar
1 vanillin
6 tbsp. cocoa
445 gr. almond milk
75 gr. sunflower oil + a little extra for baking spread
2 tbsp. vinegar
For the icing:
300 gr. chocolate 52% cocoa, finely chopped
120 gr. almond milk
For garnish:
chocolate drops preferably mini, or chocolate truffle
500 gr. self raising flour of
1 tbsp. baking soda
400 gr. sugar
1 vanillin
6 tbsp. cocoa
445 gr. almond milk
75 gr. sunflower oil + a little extra for baking spread
2 tbsp. vinegar
For the icing:
300 gr. chocolate 52% cocoa, finely chopped
120 gr. almond milk
For garnish:
chocolate drops preferably mini, or chocolate truffle
finely chopped Aegina pistachios
Directions:
In a large bowl, sift the flour, add the baking soda, sugar, vanilla and cocoa sifted and mix with a whisk until well combined. In another bowl, pour the almond milk, sunflower oil and vinegar and mix well with a whisk.
Start pouring the liquid almond milk mixture into the bowl with the dry flour mixture while stirring with the whisk until completely incorporated. Stir just enough to mix. Caution DO NOT overdo it.
Pour the mixture into an oiled pan with a base size of 25 × 35 cm. Flatten its surface and bake it in a preheated oven at 180 degrees for 25 l. Take it out of the oven and leave it aside to cool slightly. Meanwhile, make the icing.
For the icing: Pour the chopped chocolate and almond milk into a bowl and melt them in a baking pan or microwave, stirring frequently, until the chocolate is finally melted and you have a smooth, fluid chocolate mixture.
For garnish: Pour it over the cake, spread it evenly with a spatula and sprinkle the couverture drops and the finely chopped Aegina peanuts on top. Leave it to cool for a while, cut it into pieces and enjoy.
Directions:
In a large bowl, sift the flour, add the baking soda, sugar, vanilla and cocoa sifted and mix with a whisk until well combined. In another bowl, pour the almond milk, sunflower oil and vinegar and mix well with a whisk.
Start pouring the liquid almond milk mixture into the bowl with the dry flour mixture while stirring with the whisk until completely incorporated. Stir just enough to mix. Caution DO NOT overdo it.
Pour the mixture into an oiled pan with a base size of 25 × 35 cm. Flatten its surface and bake it in a preheated oven at 180 degrees for 25 l. Take it out of the oven and leave it aside to cool slightly. Meanwhile, make the icing.
For the icing: Pour the chopped chocolate and almond milk into a bowl and melt them in a baking pan or microwave, stirring frequently, until the chocolate is finally melted and you have a smooth, fluid chocolate mixture.
For garnish: Pour it over the cake, spread it evenly with a spatula and sprinkle the couverture drops and the finely chopped Aegina peanuts on top. Leave it to cool for a while, cut it into pieces and enjoy.
