Best Ever Plant-Based Chocolate Cake
This is the most decadent and rich chocolate cake you'll ever make, whether you are plant-based or not, it will become your go-to recipe.
Servings: 12
Ingredients
- 1 cup cold flax milk substitute with soy milk
- 1 tbsp raw apple cider vinegar recommended Bragg's organic, raw and unfiltered
- 2 cups flour, unbleached, all-purpose recommended King Arthur organic
- 1¾ cup granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch blend for depth) recommended Saco Pantry brand
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine sea salt
- 1/2 cup olive oil
- 2/3 cup applesauce
- 1 tbsp vanilla extract
- 1 cup boiling water
- confectioner's sugar, for dusting
Instructions
- Preheat the oven to 350 ℉ (177 ℃). Grease two 9-inch (22.8-cm) cake pans or line the bottom with parchment paper rounds and set aside.
- Add the vinegar to the cold milk and briefly stir to combine, set aside. This will create a plant-based buttermilk.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder and baking soda, and salt and whisk well to incorporate.
- Add the olive oil, applesauce, vanilla and flax milk mixture. Using a stand mixture or a hand mixer, mix on medium speed until just combined. Lower the speed and add the boiling water, taking care. Mix to combine. The mixture should be very runny.
- Divide the batter between two cake pans. Bake 30-35 minutes or until the center sets. Cool the cakes for at least 10 minutes before removing from the pans. Dust with confectioner's sugar or frost as desired.
Notes
This makes two cakes. While the rich decadence of these cakes make them perfect single layers cakes, feel free to layer using frosting of your choice.