Do you ever just feel like you could eat an entire chocolate cake but stop yourself because you don’t think it’s “healthy”? Well, I got you covered. This Healthier Vegan Chocolate Cake doesn’t require any oil and is super tasty! But that’s not all, it takes no time to make which is great if you’re in a time crunch or you just want to eat ASAP.
HEALTHIER VEGAN CHOCOLATE CAKE
So you might have some questions, like what exactly gives me the right to call this recipe “healthier?” Well, let me explain. While I agree that food can’t be good or bad (healthy or unhealthy), I have some guidelines for myself. I’m going to share them with you.
These are the things I take into consideration when determining the “healthiness” of a recipe. When compared to other recipes (e.g. chocolate cake recipes in this case):
- Are there more or fewer nutrients in my recipe?
- Are the ingredients less or more refined?
- Do the ingredients contain any animal products?
INGREDIENTS YOU’LL NEED
I’ve gone ahead and linked some of my favourite ingredients here, in case you don’t already have them on hand!
- All-purpose flour
- Plant milk
- Icing sugar
- Almond butter
- Coconut sugar or brown sugar
- Cocoa powder
- Maple syrup
- Apple cider vinegar or white vinegar
- Vanilla extract
- Baking soda
STEPS TO MAKING CHOCOLATE CAKE:
1. Making vegan “buttermilk”
For this recipe, we are going to create a vegan “buttermilk”. To do this, simply add vinegar or lemon juice to any plant milk of your choosing. The ratio we’re looking for is 1 cup of plant milk to 1 tbsp of vinegar/lemon juice.
2. Combine the wet ingredients
Once you’ve let the plant milk and vinegar sit for a few minutes, add in the remaining wet ingredients –– almond butter, maple syrup and vanilla extract.
3. Whisk the dry ingredients together
In a separate bowl, whisk together all of the dry ingredients and then form a well in the centre.
5. Pour the wet ingredients into the dry
Pour the wet ingredients into the well you’ve created in the dry ingredients. Then, stir until combined –– be sure not to overmix.
6. Prepare to bake
Pour your batter into a lined or greased baking pan and spread evenly. Bake in the oven for 25-35 minutes or until a toothpick comes out clean.
7. Make the frosting
While the cake cools, prepare the frosting. For the frosting, simply combine icing sugar, cocoa powder, plant milk, almond butter and vanilla extract.
Alternatively, try a vegan chocolate ganache to make this cake even healthier.
8. Frost your cake
Pour and spread the frosting over your cool cake and you’re all set!
CRAVING MORE VEGAN CAKE?
Here are some delicious vegan cake and cupcake recipes that you’re going to love:
HEALTHIER VEGAN CHOCOLATE CAKE (OIL-FREE)
- 1 cup non-dairy milk
- 1/3 cup almond butter*
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar**
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- 1 cup icing sugar
- 2 tbsp non-dairy milk
- 1 tbsp nut butter
- 1 tbsp cocoa powder
- Preheat the oven to 350ºF and line or grease an 8-inch baking pan and set aside.
- To a large liquid measuring cup or small bowl, combine the non-dairy milk and apple cider vinegar then set aside.
- In a medium-sized bowl, whisk together all of the dry ingredients.
- To the non-dairy milk mixture, add the remaining wet ingredients –– almond butter, maple syrup and vanilla.
- Form a well in the dry ingredients and pour the wet ingredients into the well and stir to combine. Do not overmix!
- Pour the batter into your baking dish and bake for 20-30 mins or until a toothpick comes out clean.
- While the cake cools, make the frosting by combining all of the ingredients and stirring until combined.
- Spread the icing over the cooled cake and enjoy!
Tried this recipe? Tag @rosslynmaria on Instagram!