Would you like a slice of this delicious vegan chocolate and almond cake? Egg-free, butter-free and milk-free, moist, and super soft. So delightful it surprises you at first bite!
I know what you’re thinking! How can an egg-free cake be so delicious? I wondered the same! How many times have I been on the verge of making one! And how many times have I reconsidered due to a lack of confidence! But when I finally decided, I was pleasantly surprised!
The vegan chocolate cake is truly a treat! So soft it melts in your mouth. Light and low in sugar, the perfect dessert even if you’re on a diet!
The vegan cake is excellent for breakfast or a snack. Suitable for adults, children, and those who are intolerant. It is, in fact, not only egg-free but also lactose-free. It doesn’t get better than this!
It stays soft for days, but we can also slice it and freeze it. When needed, just take it out the night before and enjoy it as if freshly made!
Also try the version with strawberries and chocolate! Super indulgent!
Looking for a light dessert for your breakfast? Also try these:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: around 10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 oz dark chocolate (finely chopped)
- 2/3 oz sliced almonds
- 1 cup water (or milk or plant-based beverage of choice)
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder (or 16 gr of natural cream of tartar yeast)
- to taste rum flavor (half a vial only if you like it, or flavor with cinnamon, vanilla, or orange zest)
Tools
- Bowl
- Hand Whisk
- Cake Pan
- Sifter
Steps
Sift flour, unsweetened cocoa powder, and baking powder into a bowl.
Also add the sugar (white or brown) and the finely chopped dark chocolate.
Pour in the vegetable oil and then the water (which can be replaced with milk or plant-based beverages).
Flavor with half a vial of rum flavor or cinnamon, vanilla, or orange zest.
Mix all ingredients well until you get a fluid and homogeneous mixture.
Take a 9 to 9.5-inch cake pan, line with parchment paper or grease and flour.
Pour the batter into the mold and level with a spatula.
Decorate the surface with almond flakes (or if you prefer, pistachio slivers or chocolate chips).
Bake the vegan chocolate cake in a preheated static oven at 340°F for about 40 minutes.
Cover the surface with parchment paper and remove it in the last 20 minutes.
Cooking times may vary depending on the oven and the size of the pan.
The wider and shallower the cake pan, the faster the cake will bake.
Therefore, after the expected time, always do the toothpick test.
If necessary, continue until perfectly baked.
Once ready, remove from the oven and let it cool slightly. Then remove from the mold.
Place the vegan cake on a rack to dry from the released moisture.
Did you see how delicious it looks and, above all, how incredibly soft it is?
Once you’ve tasted it, you’ll love it! It’s now my go-to breakfast cake! Healthy and delicious!
I hope you enjoyed this recipe! Enjoy your vegan chocolate cake!
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