Vegan Chocolate Cake
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8 Ingredients
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55 min total
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Serves Serves 8
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Easy
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United States
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Vegan
Recipe byThe ZestyPlate Kitchen
A rich, easy one-bowl chocolate cake made with flax eggs and cacao, finished with melted vegan chocolate. Moist and completely dairy-free.
A one-bowl chocolate cake with no dairy or eggs, just storecupboard staples stirred together. A splash of boiling water at the end loosens the batter and gives the crumb a deep, fudgy quality, while raw cacao does the heavy lifting on flavour. Finished with melted vegan chocolate, it gives nothing away about being plant-based.
Jump to recipe
Prep 10 min
Cook 45 min
Total 55 min
Easy
Scale:
- 1 1/4 cup Self-Raising Flour
- 1/2 cup Coco Sugar
- 1/3 cup raw Cacao
- 1 tsp Baking Powder
- 2 Flax Eggs
- 1/2 cup Almond Milk
- 1 tsp Vanilla
- 1/2 cup boiling Water
Tags:
Vegan Chocolate Cake
Preparation
- Combine all the dry ingredients with the wet ones and mix to a smooth batter.
- Bake at 180C for 45 minutes.
- Finish with a drizzle of melted vegan chocolate.
Tips from the ZestyPlate Kitchen
- That boiling water matters: it blooms the cacao for a deeper flavour and keeps the crumb moist.
- Stop mixing as soon as the batter comes together, or the cake turns dense.
- Cool it completely before the chocolate goes on top, otherwise it just slides off.
- Good raw cacao or cocoa is what makes the difference here, so use the best you have.
Frequently Asked Questions
Ground flaxseed stirred with water and left until it turns gloopy. It binds the cake in place of eggs and is a standard vegan swap.
If it doesn't need to be vegan, yes. Use any milk and swap the flax eggs for two regular eggs.
Hot water blooms the cocoa for a fuller chocolate flavour and leaves the cake noticeably more moist and tender.
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