VEGAN CHOCOLATE CAKE

 

 

 

VEGAN CHOCOLATE CAKE

Let’s start this blog with a short prayer: Thank you oh Lord for chocolate. Aaaaaamen!

JUMP TO RECIPE

 

I mean I am more of a white chocolate kind of girl but I will never say no to a moist, rich, chocolatey big slice of cake. Especially if I get to enjoy it with a cup of tea sitting next to the person I love the most (aaaawh, stooop)

My husband always tells me that he never used to eat sweets before. That all changed the moment I came into his life. Coming from a family that loves to bake (my father is always baking or cooking and my mother dominates Dominican cuisine) I’ve always been interested in knowing more about the subject. To me it feels like I can be completely free while baking something. I can use my creativity and I get to enter into a world where there are endless combinations of flavors and ingredients. To me that means freedom.  And let’s not even start on the feeling you get when that recipe you made tastes like heaven. So for that, and more, I thank you mom and dad

My husband now gets to enjoy a new dessert frequently and even though he tells me he’s not a man into sweets, he’s the first one to take a bite of whatever I make. This time I was in the mood for a rich and moist chocolate cake. I’m not a recipe developer yet, but I’m most certainly learning a lot. After going vegan almost a year ago (how times flies) I needed to change my whole cooking and baking methods. Luckily there are people in this world who love to share vegan recipes

As you may have noticed by now I have something with the awesome people from Loving It Vegan. They share the best recipes and they are also very easy to make. I love that there are no fancy ingredients needed and that most things can be found in your kitchen cabinets. So whenever I want to make something delicious, I turn to their website. This time I found exactly what I needed. The most AMAZING vegan chocolate cake ever! PERIOD!

It’s easy to make and you literally add everything in a bowl, mix, add to cake pans and bake. Frost it in whatever way you seem fit. I mean mine is not close to a fancy frosting, but all is in the flavor and that’s what matters right? This cake was gone by the next day, that’s how good it was (Please don’t judge xD)

I really hope you enjoy this recipe and if you do make it, don’t forget to tag me on Instagram or Facebook and use the hashtag #TheFQWay. I’d love seeing your take on this recipe.

 

Print Recipe
Vegan Chocolate Cake
This chocolate cake is all you can wish for. Perfectly moist, rich and sweet. It is very easy to make, just literally add everything in a bowl and mix. And the best thing of all, it's vegan
Prep Time 15 minutes
Cook Time 22 minutes
Servings
slices
Ingredients
Cake
Frosting
Prep Time 15 minutes
Cook Time 22 minutes
Servings
slices
Ingredients
Cake
Frosting
Instructions
  1. Preheat your oven to 180°C (350°F)
  2. Prepare your cake pans. I used 2x18cm (7 inch). Line both with parchment paper
  3. Prepare your flax egg by combining 1 tbsp of ground flax seed with 3 tbsp of water. Let it rest for 5 minutes while you mix the other ingredients.
  4. Make sure you have all the ingredients ready
  5. This part is easy. I just mixed everything into one bowl. I mixed everything in the exact order as the ingredients are shown.
  6. Mix well to remove big lumps. I had some small lumps in mine but that's ok. As long as they are not too big. Do not overmix
  7. Divide the batter evenly between the two prepared pans
  8. **Bake for 22 minutes or until a toothpick inserted into the center of one of the cakes comes out clean
  9. Let it cool down before adding frosting
Frosting
  1. Add all ingredients in a deep bowl except the milk
  2. Use an electric mixer and start at a slow speed. Gradually increase speed and add milk one tablespoon at the time. Depending on the hardness of your butter, you might need to add more powdered sugar or milk. Keep adding milk (if too thick) or powdered sugar (if too thin) until you reach your desired consistency. The frosting should be easy to spread but not too runny
  3. Frost the cake and top with dried rose (optional)
  4. Enjoy 1 slice (or 3) with a delicious cup of tea 😉
Recipe Notes

1) Originally created by Loving it vegan 

2)  Make sure it's the "harder" butter type. Especially used for baking. You might need more powdered sugar if you use the "easy spreadable/soft' one. I bought mine here 

3) **Baking time might be longer depending on your oven. The first time I made it, I baked it for 30 minutes but I found it too dry. 22 minutes was perfect for me. Just make sure to use the toothpick technique. 

 


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