EASY VEGAN CHOCOLATE CAKE
Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.
Provided by Julia Skala
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
- Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 45.4 g, Fat 8.3 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 386.1 mg, Sugar 25.8 g
VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN CHOCOLATE CAKE RECIPE
An easy vegan chocolate cake recipe, made with basic ingredients and perfect for any occasion.
Provided by Chocolate Covered Katie
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Nutrition Facts : Calories 243 kcal, ServingSize 1 serving
BASIC CHOCOLATE CAKE MIX-VEGAN, SPELT
Mininum ingredients, easy to make and healthier than many oily cake mixes. I am posting this so that I can get the nutritional information. It makes a great vegan cake, brownie, muffins or pudding depending on what you add. For a denser fudge cake add up to one cup of dark chocolate chips. some other favourites of mine are 2/3 cup of chopped nuts, cherries, coconut etc. You can reduce the cocoa slightly for a less chocolately cake. Also you can use normal wheat flour. Without any oil it really does benefit from some chocolate chips. Another thing I like to do is make up the dry mix in batches and put it in jars in bags and then all I need to do is sift it into the wet mix or give the dry mix away as gifts in nice jars. It is also nicer the nice down and because of the moistness from the applesauce it keeps well, freezer and defrosts and heats up beautifully especially if making puddings.
Provided by canthelpmyself
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the dry mix ingredients in a large bowl. Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.
- For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.
SUPER MOIST CHOCOLATE SPELT CAKE
Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder.
Provided by OrganiKiss Catering
Categories Dessert
Time 1h5m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- VARIATIONS:.
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
BASIC VEGAN SPELT COOKIES - CHOCOLATE/CAROB CHIP
I wanted to make some basic chocolate chip cookies for my kids (vegan & spelt) and found this recipe on http://www.vegfamily.com/vegan-recipes/desserts/spelt-carob-cookies.htm. It goes together really quickly and easily and only has 8 ingredients. I used a light spelt flour, which I think is most suitable for this recipe. They're a little cake-like, as with most vegan cookies...I prefer them this way. Note that the recipe only makes 12 cookies - you could make 24 small ones, but I like the larger size. Use carob or vegan chocolate chips, and I'm sure you could add some nuts and seeds if you choose. Hope you enjoy!
Provided by magpie diner
Categories Drop Cookies
Time 35m
Yield 12 cookies
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees and lightly oil a baking sheet.
- In a large mixing bowl or your stand mixer, beat the margarine with the sugar, vanilla and banana (or egg replacer).
- Blend in the flour about 1/4 cup at a time along with the baking powder and salt. Don't overmix, but make sure everything is nicely blended with no dry spots.
- Lastly, fold in your chocolate or carob chips.
- Drop by heaping teaspoon fulls onto your cookies sheet, making 12 large or 24 small cookies. Bake 10-14 minutes until done, which will depend on the size of your cookies.
Nutrition Facts : Calories 58.2, Sodium 112.2, Carbohydrate 14.8, Fiber 0.3, Sugar 13.7, Protein 0.1
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