Baking a chocolate cake is one of my absolute favorite things to do đ !! I find the entire process so therapeutic, starting from preparing the wet ingredients, sifting the flour, mixing the batter, and then lovingly putting the cake tin into the warm, pre-heated oven with a heart full of hope that it would turn out good. Baking something chocolaty always puts me in a happy mental space, a blissful, âvibeyâ state of mind I wish I could sustain forever⌠And that feeling when someone arrives at your door when the oven is doing her magic and says, âWow! Whatâs baking? Smells so divine!â So heart-meltingly precious, right đ ??
This vegan chocolate cake is economical, super easy to make, and tastes so good! You donât need any special ingredients, not even plant-based milk. In all probability, youâd be having all the ingredients needed for this cake stocked in your kitchen right now. Due to the whole wheat flour, the cake is a little on the denser side, more like a âbrownie cake.â You could even add some chopped vegan dark chocolate pieces to the batter to make it more brownie-like. Just slather on some vegan ganache, sprinkle slivers of assorted nuts, and decorate with halved cherries, and youâre ready to go!
**Thanks a lot, Mugdha, for the pic đ **
Preparation time: 15 minutes + 45 minutes baking time
Yields: One medium-sized cake
1 cup = 150 ml
Ingredients:
For the cake:
- 2 cups whole wheat flour (substitute with maida, if desired)
- 1 1/3 cup brown sugar, tightly packed (substitute with 1 cup of jaggery/white sugar, if desired)
- 1 2/3 cup water
- ž cup cocoa powder
- 2/3 cup coconut oil
- 1 heaped teaspoon baking soda
- 1 tablespoon apple cider vinegar (ACV) (or lemon juice if ACV is not available)
- 1 teaspoon cinnamon powder
- 1 teaspoon instant coffee powder
- A pinch of salt
For decoration:
- 3-4 tablespoons vegan ganache
- 2 tablespoons roasted nuts (almonds, cashews, pista, etc.)
- Halved cherries, as required
Method:
- In a deep-bottomed saucepan, combine the brown sugar, cocoa powder, cinnamon powder, coffee powder, salt, water, and coconut oil. Bring to a simmer over medium heat, stirring constantly, until the sugar is fully dissolved and the liquid looks glossy. Let it cool to room temperature. Add the ACV. This step is *important.*
- Preheat the oven to 170 degrees C/340 degrees F.
- Sift together the flour and baking soda twice.
- Add the liquid mixture prepared in step 1 to the flour and combine well, but donât over mix.
- Pour into a greased cake tin (7.5 inches diameter). Bake for 30 minutes. Remove the tin from the oven and cover with aluminum foil (it helps seal in the moisture) and bake for 15 more minutes. Remove the aluminum foil and let the cake cool down.
- Spread a generous layer of vegan ganache and decorate with roasted nuts and cherries.
Hi! Thank you for your comment. A Google search also shows up results that support what you say! But the capacity of the teacups in my kitchen is indeed 150 ml. To check, I measured the capacity of the teacups at my parents’ place and at a friend’s house as well, and it was the same (150 ml). I think maybe two different standard sizes of teacups are generally available in India? Coming to your next point, since we are using a “cup” as a measure, the proportions of the ingredients used would remain the same even if a cup… Read more »
[…] cake in her kitchen for her parents who happen to be non-vegans. I am thinking of baking my regular chocolate cake when her mom announces that she doesnât like chocolate cake. Uh oh. I canât think of any other […]
Can i use a cooker to bake it or a microwave? If yes please mention the time period?
Darshi, I’m really sorry, I have no idea how to bake it in a microwave or cooker. I use an OTG/convection oven.
Just made this. Came out nice! It was a bit dense. Do you have any suggestions to make it fudgy?
Hi Divya đ ! Thank you for the feedback. Whole wheat cakes tend to be a bit dense. To make it fudgy, you can add some melted vegan dark chocolate to the batter while mixing.
Woohoo a great super easy method, love it! I make many chocolate cakes and other cakes and I never feel the need to buy maida đ I made this recipe into mini cupcakes for easier sharing and consumption control (if I bake a big cake, I just eat the whole thing in a ridiculously short space of time). Came out sooo chocolatey and my family & hubs’ colleagues loved them. I used 1/2 ragi flour because I was too lazy to open a new packet of atta. The ragi taste worked quite nicely!
Yayyy đ I’m so happy to know that you and your family loved it!!
Thank you sharing your feedback!!!