The best vegan chocolate cake
plant-based, refined sugar-free, dairy-free, vegan-friendly
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Chinese
- 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
Preheat the oven to 175C| 350 F degrees.
Line a 22x 12 cm | 10 x 4 inch loaf pan with parchment paper.
Line a 22x 12 cm | 10 x 4 inch loaf pan with parchment paper.
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.