Cake Pecipe

By Ellie

18 Person

43 Minutes

0 Calories

This rich, chocolatey cake is so simple to make. It has a moist and tender crumb, it just happens to be vegan, and is perfect for any of your chocolate cake needs! Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

1/2 tsp. (2g) chocolate extract, optional
1 1/2 tsp. (6g) vanilla extract
1 tsp. (5g) apple cider vinegar
1 cup (240g) plant milk
2 tbsp. (36g) maple syrup, dark amber
1/4 cup (48g) neutral flavored oil
1/2 tsp. (2g) sea salt
1/2 tsp. (2g) baking soda
1 tsp. (4g) baking powder
1/3 cup (30g) dutch-processed cocoa powder
1/2 cup (100g) granulated sugar
1 1/4 cup (148g) all purpose flour

Method

01

Preheat the oven to 350 ºF with a rack positioned in the center.
02

Prepare a 8" round baking pan. Spray the pan with oil, then place a round parchment paper on the bottom. Don't grease the parchment paper. Set aside.
03

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.
04

In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together until emulsified.
05

When the oven has pre-heated, add the wet ingredients to the dry and using a whisk combine until smooth and lump-free.
06

Pour the batter into the prepared baking dish then tap the pan on the counter 2-3 times to release some of the air bubbles. Place the pan in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan. Do not open the oven while the cake is baking or the center of the cake will collapse.
07

Place the pan on a wire rack and let cool for 5 minutes. Run a knife around the edge of the cake pan if necessary, then place a wire rack over top the pan and invert to release. Peel the parchment paper off the bottom of the cake and invert once more to cool upright onto the wire rack. Let cool completely.
08

Transfer the cooled cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled. Frost the cake while chilled. Note: for longer storage cover the plastic-wrapped cake in foil or place in a ziplock bag and place in the freezer. Defrost in the refrigerator.

Related Tags

Healthy Recipes

Chocolate Cake Recipes

Cake Pecipe

4.6

( By Ellie )

01 Information

Grade easy
Serving 18 servings
Prep Time 33 Mins
Cook Time 10 Mins
Total Time 43 Mins

02 Ingredients

1/2 tsp. (2g) chocolate extract, optional

1 1/2 tsp. (6g) vanilla extract

1 tsp. (5g) apple cider vinegar

1 cup (240g) plant milk

2 tbsp. (36g) maple syrup, dark amber

1/4 cup (48g) neutral flavored oil

1/2 tsp. (2g) sea salt

1/2 tsp. (2g) baking soda

1 tsp. (4g) baking powder

1/3 cup (30g) dutch-processed cocoa powder

1/2 cup (100g) granulated sugar

1 1/4 cup (148g) all purpose flour

03 Method

Step 1

Preheat the oven to 350 ºF with a rack positioned in the center.

Step 2

Prepare a 8" round baking pan. Spray the pan with oil, then place a round parchment paper on the bottom. Don't grease the parchment paper. Set aside.

Step 3

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.

Step 4

In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together until emulsified.

Step 5

When the oven has pre-heated, add the wet ingredients to the dry and using a whisk combine until smooth and lump-free.

Step 6

Pour the batter into the prepared baking dish then tap the pan on the counter 2-3 times to release some of the air bubbles. Place the pan in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan. Do not open the oven while the cake is baking or the center of the cake will collapse.

Step 7

Place the pan on a wire rack and let cool for 5 minutes. Run a knife around the edge of the cake pan if necessary, then place a wire rack over top the pan and invert to release. Peel the parchment paper off the bottom of the cake and invert once more to cool upright onto the wire rack. Let cool completely.

Step 8

Transfer the cooled cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled. Frost the cake while chilled. Note: for longer storage cover the plastic-wrapped cake in foil or place in a ziplock bag and place in the freezer. Defrost in the refrigerator.

04 Author