Chocolate Cake Recipe (VEGAN)

Add warm water into a bowl.

Add instant soluble coffee powder to the warm water and whisk until smooth.

Add unsweetened cocoa powder and whisk until you get a smooth mixture, adding more warm water if necessary to avoid lumps.

In a separate bowl, combine all-purpose flour, brown sugar, and baking soda, mixing well.

Make a well in the center of the dry ingredients and pour in the cocoa and coffee mixture.

Add vanilla essence, apple cider vinegar, and coconut oil to the well and mix until a thick batter forms.

Fold in vegan chocolate chips, keeping them in large pieces for a gooey texture when baked.

Grease the cake tin with vegetable oil, including the bottom and sides.

Place greaseproof paper in the bottom of the tin and lightly oil it with vegetable oil.

Dust the greased tin with cocoa powder to avoid white specks on the cake.

Pour the cake batter into the prepared tin and smooth it out.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Bake the cake for 30 to 35 minutes.

Once baked, allow the cake to cool before removing it from the tin.

For the glaze, combine warm water, cocoa powder, coffee powder, and brown sugar in a bowl and whisk until smooth.

If the glaze is too firm, microwave it for 30 seconds to melt the chocolate chips, then whisk again until glossy.

Pour the glaze over the cooled cake, allowing it to drip down the sides.

Let the cake rest for 15-20 minutes for the glaze to solidify.

Transfer the cake to a serving plate and dust with icing sugar before serving.

Equipment Needed

Spice Level:

Dietary