Ultimate Vegan Chocolate Cake

Today I’m eagerly sharing the easiest vegan chocolate cake formula I’ve tested yesterday:) It’s semi-sweet, moist and has a lovely light texture.
The recipe makes one small Ø14 cm bundt cake. For the larger cake (Ø22 cm) you’ll need to double the proportions.
Having this recipe at hand you can create the most diverse cakes: with zucchini, nuts, chocolate chips, dried fruit, fruit/berry/cream cheese filling, fresh fruit or berries. Go as far as your fantasy will lead you:)

*Brown sugar is unnecessary, you can use solely white. Spice is optional and depends on your prefernces: you can add vanilla, orange zest, or dash of chili/cayenne pepper (I love spicy aftertaste in chocolate cakes most:)) The chicory can be relaced by tea, coffee, juice or simply water.
Happy baking!:)
Serves 6-8
Takes 45 mins + cooling (prep – 15 mins, baking – 30 mins)

Ingredients

1 cup plain flour
1/4 cup dark cocoa powder
1/3 cup white sugar
1/4 cup brown sugar (cane)
1/2 tsp baking soda
1/4 tsp salt
1/3 tsp cloves
1/3 tsp cinnamon
1/2 cup chicory or brewed coffee
1/3 cup vegetable oil
1/2 tbsp apple cider vinegar/balsamic vinegar

50 g dark chocolate for topping

Directions

Preheat the oven to 180°C/350°F. Either grease or flour (or both) a Ø14 cm bundt pan (any similar-sized baking pan).

In a medium bowl, sift together the flour and cocoa powder. Whisk in sugars, baking soda, salt, cinnamon and cloves. Pour in cooled chicory (or water), oil and vinegar, whisking thoroughly and quickly, until the batter comes together and is smooth. Pour into the prepared pan. Bake for 25-30 mins until the toothpick comes out clean. Allow to cool in the pan for 10 minutes, turn out onto a wire rack to cool completely.

Melt the chocolate over a hot-water bath or in a microwave. Drizzle onto the cake.

Enjoy!:)

I like to use this kind of cocoa powder for cakes as it makes them really chocolatey. Mentioned without any commercialized intention, as for me it’s sometimes a struggle to find quality cocoa

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