Get the Recipe:
Super Moist Vegan Chocolate Cake
A simple vegan chocolate cake recipe that's easy and healthy — with no complicated steps! Super moist, decadent and made in one bowl. It really is a chocolate lover's dream.
Ingredients
- 1⅔ cups baking flour, white
- ½ cup cocoa, unsweetened
- 1 cup coconut sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt, sea salt
- ½ cup olive oil, extra virgin. Use leftover residue for oiling cake pan
- ½ cup espresso
- 1 cup apple sauce, no added sugar
- ½ cup oat milk, unsweetened
Melted chocolate
- ½ cup vegan chocolate chips, semi sweet
- ¼ tbsp coconut oil
Equipment
- stand mixer
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Attach the paddle attachment to your stand mixer. Combine the flour, cocoa, coconut sugar, baking powder, soda and salt into the mixing bowl. Set the speed to low and mix until combined
- Add the wet ingredients to the bowl. Increase the mixer speed gradually to combine the components. Continue mixing for a few minutes more. Then, scrape the sides and mix again on medium speed for 1-2 minutes
- Oil your bundt or cake pan. I use the leftover oil in the measuring cup
- Carefully pour the cake batter into the pan, and send to bake (lower/middle oven shelf) for 55 minutes or until a toothpick inserted in the center comes out clean
- Cool completely before removing it from the bundt mould
Melted chocolate
- Fill a medium saucepan with water and bring to simmer on low heat.
- To melt the chocolate chips, I use the double boiler technique. Add chocolate chips and coconut oil to a small jug and place inside a saucepan filled halfway with water. Bring the water to a simmer on low heat. Allow the heat to melt the chocolate chips completely before removing from the heat source.
- Pour over the cake, top with berries (optional), slice and enjoy.
Notes
If you're looking to create a super moist vegan chocolate cake, here are some lessons I picked up along my baking journey:
- Use baking powder and baking soda. Both of these will support leavening to prevent an overly dense, dry cake.
- Use oil. The ratio of dry to wet ingredients is key and will impact your cake's moisture. I find this recipe achieves a good balance.
- Don't overbake it! This will lead to a dry cake. After about 45 minutes, I always keep a closer eye and regularly check to prevent overbaking.
- Follow the recipe measurements and don't wing it. This is important for most recipes, but particularly so for baked goods. Use measuring cups and spoons. Always spoon out the flour and other ingredients versus scooping the flour into the measuring cup. Use a knife to level the flour in the cup. This has a significant impact on amounts. It's always a good idea to practice this technique with all the dry ingredients.
- To melt the chocolate chips, I use the double boiler technique. Put simply; it's a jug or bowl stacked inside a saucepan - over a heat source. To prevent the chocolate from burning, water is added to the saucepan (see image below). Once the water starts to simmer, the jug with the solid chocolate is placed inside the saucepan. The slow heat helps to melt the chocolate. I add 1/4 tbsp of coconut oil to improve its consistency - making it easier to pour.
Nutrition Information:
Calories: 276kcal (14%)Carbohydrates: 41g (14%)Protein: 4g (8%)Fat: 13g (20%)Saturated Fat: 3g (15%)Sodium: 291mg (12%)Potassium: 486mg (14%)Fiber: 4g (16%)Sugar: 16g (18%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 81mg (8%)Iron: 2mg (11%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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