The best vegan chocolate cake
plant-based, refined sugar-free, dairy-free, vegan-friendly
Equipment
- 1 25cmx10 / 10×4" loaf pan
Ingredients
- 190 g / 1 1/2 cups white spelt or all purpose flour
- 20 g / 1/4 cup raw cacao powder
- 80 g/ 1/2 cup Muscovado or coconut sugar
- 80 g/1/2 cup light brown sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 65 g/ 1/3 cup coconut oil, melted at room temperature
- 80 ml / 1/3 cups espresso coffee, warm
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 240 ml /1 cup water at room temperature
Instructions
- Preheat the oven to 175C| 350 F degrees.
- Line a 22x 12 cm | 10 x 4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside.
- In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
- Stir in the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the baking pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool down for 5 minutes into the pan, then transfer to a wire cooling rack.
- Cool down completely before slicing.