This one-bowl vegan chocolate cake is dense, chocolatey and insanely delicious! It is really simple to make and keeps exceptionally well in the fridge for next day…or next hour indulgences.
For the frosting I experimented with something called aquafaba, which is the name of the water in which legumes have been cooked in – being used as a direct/vegan substitute for egg whites. Trust me I know what your thinking…but it is actually an incredible substitute! I was completely in awe when trying it for the first time at how well it worked as a substitute and how versatile it is.
- 1 1/2 cup almond milk
- 2 tsp apple cider vinegar
- 1/2 cup coffee (brewed)
- 1 1/4 cup unsweetened applesauce
- 2/3 cup coconut oil (melted)
- 2 tsp pure vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 1/3 cup brown sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- a pinch of salt
- Aquafaba – from a 540g can of chickpeas
- 1/2 cup icing sugar
- 1/2 tsp cream of tarter
- 1/2 tsp pure vanilla extract
- 2-3 tbsp cocoa powder
- Preheat oven to 350ºF.
- Add the almond milk and apple cider vinegar into a large mixing bowl, mix (I used my Kitchen Aid mixer for this), then let that sit for 3 minute. Add in the coconut oil, coffee, vanilla extract, and applesauce and mix until bubbles appear.
- Add in the flour, sugar, cocoa powder, baking soda, baking powder, and pinch of salt.
- Bake for 40 minutes, or until a toothpick comes out clean, when inserted into the center.
- While the cake is cooling prepare the frosting, by whisking the aquafaba until thick, white, opaque stiff peaks form.
- Then, add in the cream of tartar, sugar and vanilla to the aquafaba, then whisk till combined. Add in the cocoa powder and whisk to combine.
- Once the cake has cooled completely, generously frost it.
Time to dig in!
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