Rumor has it that you think vegan chocolate cakes are bland and tasteless.
It hurts me to see home bakers drifting away from vegan desserts and healthy food choices due to this misconception. My recipes are proof that vegan and keto desserts are not devoid of taste or flavor.
My daily diet is a mix of keto and vegan meal plans structured around my active lifestyle. I love using plant-based ingredients to enrich my body with nature’s finest offerings. That is how I wind up with pro-vegan recipes and healthy tidbits.
I have learned that vegan recipes make your table spreads more delicious with their natural flavor and explosion of nutrients. I decided to undertake a food challenge to convert you into a healthy baker.
Is this vegan cake better than calorie-laden chocolate cakes?
Yes, it is.
This homemade vegan chocolate cake is a breakthrough. for me I used a combination of healthy pantry staples and plant-powered products that makes this cake healthy. These glorious ingredients mimic the work of their unhealthy counterparts to give this cake its deceptive look. I topped it with vegan frosting and fresh fruits to make it more tempting.
As a result, you get a fudgy chocolate cake that is moist, fluffy, and oh-so-yummy!
What Can You Expect?
- A sneaky recipe to impress your loved ones.
- Vegan dessert.
- No refined sugar.
- No dairy.
- Only plant-based ingredients.
Baking Tips to Make Your Sneaky Vegan Chocolate Cake
When you are working in the kitchen, there are bound to be mishaps and mistakes. The key is to learn from them to avoid baking fails. I always list new lessons to ensure that my next venture is better and tastier than before.
With homemade vegan cakes, it is all about the ingredients and techniques.
Here is what you need to do:
- Follow my lead (I mean the recipe). Baking vegan chocolate cake is experimental and it often leads to poorly baked renditions. I recommend going through each step thoroughly and asking questions from me if you need suggestions regarding alternative ingredients. Using this baking strategy decreases the risk of missing a crucial step or ingredient.
- Prep your baking pans before you start whisking. Many leavening agents (i.e. baking soda) start their chemical reactions as soon as you add them to the batter. That is why you should put it in the oven after mixing the batter. Otherwise, the delay could prevent your cake from rising correctly.
- Precision is a highly important aspect of baking. I recommend measuring the sifted flour and other ingredients by using calibrated utensils. Also, weighing the ingredients on a kitchen scale can increase accuracy. These steps will ensure that your cake is light and moist instead of being dense and dry.
- Make sure to sift your flour to prevent lumps. Yet, do not overbeat the mixture to get rid of the lumps while you combine ingredients. That is because over mixing can cause gluten formation, which causes the cake to lose its fluffiness.
That’s it. You are now ready to bake the perfect cake.Print
- Prep Time: 30 Mins
- Cook Time: 30Mins
- Total Time: 1 hour
- Yield: 10-12 people 1x
- 2 cups all-purpose flour
- 2/3 cup cacoa powder
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 1/2 cups almond or soy milk
- 1 1/2 tsp cider vinegar
- 1 cup cane sugar (I used ½ cup)
- 2/3 cup coconut oil
- 2 tsp vanilla extract
- Preheat the oven to 180®
- Prep your baking pan by carefully greasing the base with oil.
- Continue prepping by placing parchment paper on the base.
- Whisk your plant-based milk with vinegar to make homemade buttermilk. Set aside to let it thicken before use.
- Sift and mix dry ingredients (i.e. flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt) in a large mixing bowl.
- Use a separate bowl to make a wet batter with oil, vanilla extracts and buttermilk.
- Combine both batters and whisk until it turns into a smooth, silky batter. Avoid over mixing by only stirring the mixture 10-12 times.*
- Pour the batter into the baking pan.
- Tap the pan on the countertop so that batter is evenly set.
- Pop the pan into the oven.
- Set your timer to bake the cake for 30 minutes (or until an inserted toothpick comes out clean).***
- Let your vegan chocolate cake cools in the pan (approx. 15 minutes).
- Gently transfer to a wire rack, so it cools completely.
- Frost the cake with homemade icing and fresh fruits.
P.S: A healthy vegan chocolate icing tutorial will be out soon. Follow me on Instagram (@joyfulhomecooking) to catch the latest updates and behind-the-scenes action.
*Placing the parchment paper stops that cake from sticking to the pan.
**Don’t overbeat the mixture to maintain its fluffiness.
*** Setting a timer prevents the cake from burning.
Keywords: homemade vegan cake, vegan chocolate cake