Easy vegan chocolate cake with almond flour and dark chocolate
Print
Vegan chocolate cake with almond flour
No eggs, no butter, no milk, and nobody will notice. This moist chocolate cake gets its richness from almond flour and dark chocolate, and its lift from a splash of balsamic vinegar and a little baking soda.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
- 100 g (¾ cup) all-purpose flour
- 100 g (1 cup) almond flour
- (or replace both flours with 220 g carob flour)
- 80 g (½ cup) coconut sugar
- 75 g (⅓ cup) refined sunflower oil, or another neutral oil
- 100 g (3½ oz) dark chocolate (check that it’s dairy-free)
- 200 ml (generous ¾ cup) water
- ½ teaspoon cream of tartar baking powder (read our article)
- ½ teaspoon baking soda
- 3 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 170°C (340°F) and line a cake pan with parchment paper.
- Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water.
- In a bowl, mix together all the dry ingredients.
- In another bowl, mix the oil, water and vinegar.
- Pour the wet ingredients into the dry ones and mix well.
- Stir in the melted chocolate.
- Pour into the pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean.
This vegan chocolate cake is delicious, moist, and so easy to make! The chocolate flavor is rich and satisfying, and you’d never guess it’s vegan. A wonderful recipe that I’ll definitely make again!