There are times when you just want a slice of chocolate cake. Often those times are a Monday night, after a long day at work (and an exhausting but well worth workout), and rightfully deserve a simple recipe. One that can accommodate everybody: vegans and non-vegans.
That’s when this chocolate cake comes into play. You’ll throw it together in a matter of minutes. It's less trouble to make than it is to go out, find a vegan bakery and buy something.
A small slice goes the distance. It's intense, hardcore chocolatey with a mild (but rich) coconut aftertaste.
You know Mounds candy bar? The one with the coconut based center enrobed with dark chocolate? This cake reminds a bit that. Just better. A total crowd-pleaser.
Coconut oil and brown sugar creamed together. Flax egg and whole wheat flour. All in one bowl. Mix, scoop and pop in the oven. That’s about it!
I don’t even have to mention that this cake is super healthy. Seriously, it’s a mix of pure bliss. Soy milk, cocoa, coconut oil, flax, and whole wheat flour. Is there anything more to ask to a chocolate cake? If you’re feeling fancy serve it with some fresh berries, dusted with some confectioners sugar, and if you’re in the mood with a dollop of vegan ice-cream. It doesn’t get better than that!
Adapted from At Home With Magnolia
If you’re less sugar cautious than me, you can certainly add ½ cup more of sugar (that’s what the original recipe called for). I don’t feel there’s any real need though.
Don’t sub the coconut oil with other “stuff”, it’s what makes this vegan chocolate cake the best vegan chocolate cake you’ll ever have.
½ cup / 4 oz / 113 gr coconut oil, at room temperature
1 cup / 7 oz / 200 gr firmly packed brown sugar
1 flax egg
1 cup / 250 ml soy buttermilk*
1 teaspoon vanilla extract
1 ½ cup / 6.8 oz / 195 gr whole wheat flour
¾ cup / 2.6 oz / 75 gr cocoa powder
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine grain sea salt
*You just need to add one tablespoon of white vinegar or lemon juice to a cup of soymilk and let sit for 10 minutes, to get soy buttermilk
First thing, make the flax egg. If you don’t know where to start from, follow these instructions.
Preheat oven to 325°F (160°C), place a rack in the middle. Grease with vegetable oil (I used peanut oil) and flour a 9x5x3 inch loaf pan.
In a large bowl, on the medium speed of an electric mixer (or by hand with a wooden spoon) cream the coconut oil until smooth. Add the sugar and beat until fluffy.
Add the flax egg and beat well, then the buttermilk and vanilla. The batter will look a bit uneven, that’s ok, it will come together in the end.
Sift the flour, cocoa, baking soda, baking powder and salt together into the wet ingredients. Stir together with a metal spoon until well-blended but do not overmix.
Scrape the side of the bowl, making sure that all the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake in the oven for 60 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
Cool in pan on a rack for about 15 minutes, at which point you can cool it out of the pan. Then have at it, just make sure not to burn your tongue.
I cut 14 slices out of one loaf, each slice scoring the following nutrition facts: 198 calories, 8.7 grams of fat, 28 grams of carbs and 3 grams of protein.