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Vegan Chocolate Cake

January 16, 2021 | By Jeremy Scheck | 8 Comments

This vegan chocolate cake base is adapted from The Minimalist Baker. A lot of the ratios are the same, but the size and egg replacement are different. This cake uses banana and flax for binding. The banana flavor complements the chocolate extremely well, but it is not masked, so if you don’t love banana, this might not be the best cake for you. What I like about this cake most is the texture — when you eat it, it just feels like a normal cake and you wouldn’t even know it’s missing eggs.

Yield: 1 8x8 cake

Vegan Chocolate Cake

Ingredients

For the Cake

  • 1/4 cup (60 ml) hot coffee
  • 3/4 cup (180 ml) unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup (80 ml) avocado or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 mashed banana
  • 1 tablespoon flax seed
  • 1 tablespoon water
  • 2/3 cup (133g) organic sugar
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup + 2 tbsp (160g) all purpose flour

For the frosting

  • 1 can of full fat coconut (place in fridge ahead of time)
  • 2 cups vegan chocolate chips
  • Pinch of salt

Instructions

  1. Preheat the oven to 350° F, line a 8x8" square baking pan with foil or parchment and spray with cooking spray.
  2. Brew the hot coffee, set aside. Mix the almond milk and vinegar, set aside (this is like a vegan buttermilk). Mix together the mashed banana, flax seed, and water.
  3. Whisk together the oil and sugar. Add the banana/flax mixture and whisk well. Add the vanilla extract, cocoa powder, baking soda, baking powder and salt. Whisk well, until there are no lumps.
  4. Add in the flour and almond milk/vinegar mixture. Stir gently just to incorporate. Stream in the hot coffee, and stir just to incorporate.
  5. Spread into the prepared pan and bake at 350° 20-25 minutes, or until through. As it cools to room temperature, make the frosting.
  6. Melt the chocolate chips in a heat safe bowl in 30 second increments in the microwave. Once the chocolate is 80% melted, stir to let the residual heat melt it the rest of the way. Transfer the melted chocolate to a new (room temp), mixing bowl.
  7. Open the cold can of coconut milk over a strainer. Strain out the liquid and keep the solid coconut cream. Add the coconut cream to the melted chocolate. Mix them together so that the coconut cream melts into the chocolate. Add a pinch of salt. If the chocolate isn't TOO hot, the mixture should be around room temperature. (If it still feels very warm, let it chill longer in the next step)
  8. Using electric hand beaters or a stand mixer, whisk the chocolate-coconut mixture 2-3 minutes. Pop it in the fridge 10-15 minutes, then repeat mixing until very fluffy.
  9. Once the cake is cool, spread on frosting and enjoy.
8 Comments
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Comments

  1. To say the least, this was incredible. The whole time my little brother was begging to have one more lick of the frosting. It was so simple to make and yet so good. I have never really made a vegan cake before so I didn’t know what to expect but I was more then pleased with the result! The cake itself was very moist and light, the frosting was one of the best I have ever made. Thank you Jeremy!!

  2. I’ve made several different vegan chocolate cakes in my three years dating a vegan. This one looks insanely moist – definitely will be trying for v-tines day.

  3. Such an amazing recipe! Made these into cupcakes and baked them for about 16-18 minutes at 350. Turned out very moist and decadent! My friends and family had no idea they were vegan, and after telling them, they were intrigued and asked me to make more vegan foods! 10/10

  4. This was so good! I made it as my birthday cake and told my family it was a normal, not vegan cake and they believed me! I did half and half sugar and maple syrup so that it would have less refined sugar, still delicious! With chocolate ganache and cherries, it was perfect. Thank you!

  5. I’ve tried making vegan chocolate cake two other times this month… as they say, third time is a charm! This recipe is delicious. You can definitely taste the banana but it was pleasant to me. Didn’t change a thing and I would recommend.

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