• veggie vegan recipes
  • Easy vegan chocolate cake recipe, perfect for any occasion but especially for Mother’s Day coming up! Full recipe below.
    ↠ Subscribe to my channel here ↠

    Big thanks to Taylor for sharing this recipe and helping me veganize it!

    ↠VEGAN CHOCOLATE CAKE
    Serves 10

    Ingredients
    2 tbsp ground flax seeds
    6 tbsp water

    1 3/4 cup all purpose flour
    3/4 cup cacao powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    2 cups sugar
    1 tsp salt

    1/2 cup refined coconut oil, melted
    1 cup unsweetened almond, soy, or hazelnut milk
    2 1/4 tsp vanilla extract
    1 cup boiling water

    Pre-heat oven to 350 degrees.

    Combine ground flax and water in a small bowl. Stir and set aside to thicken.

    Next, add flour, cacao, baking powder, baking soda, sugar, and salt. Whisk well and set aside.

    In a large bowl, add coconut oil, almond milk, and vanilla. Then add the flax “egg” mix well.

    Slowly add the flour mixture, a little at a time, while mixing with a hand mixer.

    Then add hot water and mix one last time.

    Transfer the cake batter to a greased bundt pan and drop it on the counter a few times to release any air bubbles.

    Bake for about 35 minutes or until a tooth pick comes inserted into the center comes out clean.

    Let the cake cool for 10 minutes and then transfer to a cake plate. Cool completely before frosting.

    ↠ For the frosting:

    I just mixed about 1.5 cups of vegan chocolate chips and 1 vegan chocolate bar (broken into pieces) with about 2-3 tbsp of almond milk (add more almond milk if needed, adding 1 tbsp at a time) Then I microwaved it for 20 seconds. Stirred, and microwaved for another 10 seconds. Then I mixed well until it was fully melted and drizzled it generously over the cake. Be careful not to overheat the chocolate.

    This can also be done in a double boiler or you can use this delicious frosting recipe from the Minimalist Baker:

    NOTE: Let the cake cool and then make the ganache. It should be made and drizzled on the cake immediately because it will firm up too much to pour if you let it sit 🙂

    I recommend topping this cake with fresh berries, especially raspberries. They work so well with this recipe! A few mint sprigs makes it look pretty too 🙂

    Happy Mother's Day to all the moms out there! Hope everyone enjoyed this recipe. If you make it at home, please tag me in a picture on Instagram so I can check it out!

    ↠ Other Places You Can Find Me 🙂
    Instagram •
    YouTube:
    Cookbook :

    Music
    Adventures by A Himitsu …
    Creative Commons — Attribution 3.0 Unported— CC BY 3.0

    Music released by Argofox
    Music provided by Audio Library

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  • AMAZING VEGAN CHOCOLATE CAKE RECIPE 🍰🍫🌱

    Easy vegan chocolate cake recipe, perfect for any occasion but especially for Mother’s Day coming up! Full recipe below.
    ↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7


    Big thanks to Taylor for sharing this recipe and helping me veganize it!


    ↠VEGAN CHOCOLATE CAKE
    Serves 10


    Ingredients
    2 tbsp ground flax seeds
    6 tbsp water

    1 3/4 cup all purpose flour
    3/4 cup cacao powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    2 cups sugar
    1 tsp salt

    1/2 cup refined coconut oil, melted
    1 cup unsweetened almond, soy, or hazelnut milk
    2 1/4 tsp vanilla extract
    1 cup boiling water


    Pre-heat oven to 350 degrees.


    Combine ground flax and water in a small bowl. Stir and set aside to thicken.

    Next, add flour, cacao, baking powder, baking soda, sugar, and salt. Whisk well and set aside.

    In a large bowl, add coconut oil, almond milk, and vanilla. Then add the flax “egg” mix well.

    Slowly add the flour mixture, a little at a time, while mixing with a hand mixer.

    Then add hot water and mix one last time.

    Transfer the cake batter to a greased bundt pan and drop it on the counter a few times to release any air bubbles.

    Bake for about 35 minutes or until a tooth pick comes inserted into the center comes out clean.

    Let the cake cool for 10 minutes and then transfer to a cake plate. Cool completely before frosting.



    ↠ For the frosting:

    I just mixed about 1.5 cups of vegan chocolate chips and 1 vegan chocolate bar (broken into pieces) with about 2-3 tbsp of almond milk (add more almond milk if needed, adding 1 tbsp at a time) Then I microwaved it for 20 seconds. Stirred, and microwaved for another 10 seconds. Then I mixed well until it was fully melted and drizzled it generously over the cake. Be careful not to overheat the chocolate.

    This can also be done in a double boiler or you can use this delicious frosting recipe from the Minimalist Baker: https://minimalistbaker.com/how-to-make-vegan-chocolate-ganache-frosting/

    NOTE: Let the cake cool and then make the ganache. It should be made and drizzled on the cake immediately because it will firm up too much to pour if you let it sit 🙂


    I recommend topping this cake with fresh berries, especially raspberries. They work so well with this recipe! A few mint sprigs makes it look pretty too 🙂


    Happy Mother's Day to all the moms out there! Hope everyone enjoyed this recipe. If you make it at home, please tag me in a picture on Instagram so I can check it out!


    ↠ Other Places You Can Find Me 🙂
    Instagram • https://www.instagram.com/nikkivegan/
    YouTube: https://www.youtube.com/theveganview
    Cookbook : https://shopnikkivegan.com



    Music
    Adventures by A Himitsu https://www.youtube.com/channel/UCgFw...
    Creative Commons — Attribution 3.0 Unported— CC BY 3.0
    http://creativecommons.org/licenses/b...
    Music released by Argofox https://youtu.be/8BXNwnxaVQE
    Music provided by Audio Library https://youtu.be/MkNeIUgNPQ8