Vegan Chocolate Cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
My challenges in making a vegan cake were that it needed to be something everyone would enjoy, it would use regular ingredients, and it would pass the “German taste buds” test.
This amazing chocolate does just that. Even my very non-vegan hubby loves this, claiming it’s better than my regular German chocolate bundt cake. What I love about it is that it’s so utterly easy to make. And, it always turns out.
Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups warm, extra-strong coffee
- 3/4 cup 'light tasting' olive oil
- 1 1/2 tsp almond extract
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Prepare your 12-cup Bundt pan by spraying with a vegetable spray and then dusting with about 1 tbsp cocoa powder.
- 3. Into a large bowl, sift all the dry ingredients together and mix thoroughly.
- 4. Into a small bowl, stir together the wet ingredients.
- 5. Pour the wet ingredients into the dry, mixing until a smooth, yet thick batter is formed.
- 6. Spoon the batter into the Bundt pan and smooth the top.
- 7. Bake for 40 - 50 minutes or until a wooden toothpick inserted into the centre comes out clean.
- 8. Let cool in the pan for about 10 minutes before inverting onto a wire rack. Let cool completely.
- 9. Put 1 tsp of powdered sugar into a small sieve and dust over the top of the cake just before serving.
- Servings : 8 - 10
- Ready in : 2
- Course : Dessert
- Recipe Type : Food Blogger & Food Friends, Vegan
- Ingredient : Wheat Flour
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Prepare your 12-cup Bundt pan by spraying with a vegetable spray and then dusting with about 1 tbsp cocoa powder.
- 3. Into a large bowl, sift all the dry ingredients together and mix thoroughly.
- 4. Into a small bowl, stir together the wet ingredients.
- 5. Pour the wet ingredients into the dry, mixing until a smooth, yet thick batter is formed.
- 6. Spoon the batter into the Bundt pan and smooth the top.
- 7. Bake for 40 - 50 minutes or until a wooden toothpick inserted into the centre comes out clean.
- 8. Let cool in the pan for about 10 minutes before inverting onto a wire rack. Let cool completely.
- 9. Put 1 tsp of powdered sugar into a small sieve and dust over the top of the cake just before serving.
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