Vegan Chocolate Cake
This Vegan Chocolate Cake allows for so many dietary and allergy restrictions. It has a fudgey mud cake like texture and can be topped with your favourite frosting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1/2 Cup Coconut Flour
- 1/2 Cup Cocoa
- 3/4 Cup Arrowroot
- 1 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 1/2 Cup plus 1 Tablespoon Maple Syrup Rice Malt Syrup can be substituted
- 1/3 Cup Oil I used Olive Oil but another mild flavoured oil would work
- 4 teaspoons Vanilla Extract
- 1 teaspoon Vinegar
- 1 Cup minus 1 Tablespoon Water
Preheat the oven to 180C/375F. Line and grease a 20cm/8 inch round cake tin.
Take a medium/large mixing bowl and add all the dry ingredients and using a hand whisk lightly whisk to combine.
Take another medium mixing bowl and add the wet ingredients and using a hand whisk lightly whisk to combine.
Make a well in the centre of the dry ingredients and add the wet ingredients and whisk (you'll need a few muscles!) until well combined.
Pour the cake batter into a the tin and bake for 20 minutes, or until cooked through.
Remove from the oven and allow the cake to cool before removing from the tin.
Frosting with Healthy Chocolate Frosting or Whipped Coconut Cream.