Double Chocolate Vegan Cake
Double chocolate! Do I need to say more? Super moist, easy to make, and perfect with ice cream! And no eggs...I honestly never thought baking without eggs was possible until I started a plant-based diet.
The cake comes together in just a few minutes. I’m sure you probably have all the ingredients on hand. I chose to use Hershey’s unsweetened cocoa powder because other types tend to have milk in them and the only ingredient in this one is just chocolate. Feel free to use regular cocoa powder, the cake will come out a little sweeter. This cake is not super sweet, that’s why a nice big ball of ice cream on top makes it perfection!
I also found these allergy-friendly chocolate chips from Enjoy Life Foods that are dairy-free and taste delicious. You can see them slightly melted in the pictures (drooling over here!).
For the cake, I used a combination of all-purpose and whole wheat flour to try to make it a little healthier (or at least to feel better for having one too many pieces), but you can make it with just all-purpose flour.
Double Chocolate Vegan Cake
Ingredients
- ½ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp instant espresso
- ⅓ cup unsweetened Hershey’s cocoa powder
- ¾ cup brown sugar
- 1 cup water
- 2 TBSP white vinegar
- 3 tsp vanilla extract
- ¼ cup melted vegan butter or margarine
- ¼ cup Enjoy Life dark chocolate morsels
Instructions
- Preheat your oven to 375° and grease a loaf pan and set aside.
- Combine the first 7 ingredients and set aside. In a separate big bowl combine the water, vinegar, vanilla, and butter, mix well and add the dry ingredients and almost all the chocolate chips.
- Fold all the ingredients together just until combined for no more than 1 minute and immediately put the mix in the loaf pan, put a few chocolate chips on top, and bake for about 45 minutes or until you insert a toothpick and it comes out clean. Enjoy warm with ice cream.
