Vegan Chocolate Cake

Vegan Chocolate Cake Healthy Recipe

12 Servings 35 min Cook

Macros/Serving: 217 Calories
Tags:vegan | desserts


1 1/3 Tbsp Vinegar
2 Cup Pure Almond Milk
1 1/4 Cup Applesauce
1 1/4 Teaspoon Coconut Sugar
1/2 Cup Grapeseed Oil
2 Tsp Vanilla Extract
2 Cup Wheat Flour
1 Cup Cocoa
4 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt


Pre-heat oven to 350 degrees F.

Spray two 8-inch cake pans with cooking spray and gently dust with cocoa powder

In a mixing bowl, add the almond milk and vinegar and allow to sit for 5 minutes.

Mix in the applesauce and coconut sugar.

Add the oil and vanilla and beat until it lightens a bit.

In another bowl, whisk together the remaining dry ingredients

Add to the batter and mix until just combined.

Pour the batter in the prepared pans, evenly dividing the batter between the two.

Bake for 28-35 minutes or until the centers are cooked and springy

Place cakes in the fridge to cool completely before generously frosting with Vegan Chocolate Buttercream.

Store leftovers in an airtight container.

Cake stores well in the fridge for up to 4 days or in the freezer for up to 4 weeks.