Easy Vegan Chocolate Cake

This one bowl Easy Vegan Chocolate Cake is soft and melt in mouth with chocolaty taste in every bite. It is made with gluten free flours and is mildly sweetened.

Course Dessert

Cuisine American

Keyword how to make vegan chocolate cake, make easy vegan chocolate cake, vegan chocolate cake, vegan chocolate cake easy, vegan chocolate cake recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 276kcal

Author Gunjan

Ingredients

For the cake

2 tbsp chia seeds (soaked in 1/2 cup warm water)
2 tbsp heaped/packed vegan butter (softened)
1/2 cup packed brown sugar
2 large over ripe bananas
1 tbsp vanilla extract
1/4 cup unsweetened plain almond milk
1 tbsp white vinegar
1/2 cup almond flour
1/2 cup buckwheat flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

for the icing

1/2 cup dairy free chocolate chips
1 tbsp vegan butter
1 tbsp unsweetened plain almond milk

for the topping

2 tbsp powdered sugar
2 tbsp dairy free chocolate chips

Instructions

Preheat oven at 350 degree and prepare an 8-inch
cake pan by lightly greasing it with cooking spray.
In a large mixing bowl combine vegan butter and
brown sugar. With an electric hand mixer beat it until soft and fluffy (about
5-7 minutes).
Then, add soaked chia seeds, mashed banana, vanilla
extract, almond milk and vinegar. Beat it again with the hand electric mixer
until fluffy and bananas are well mashed (about 10 minutes).
Now, fold in almond flour, buckwheat flour, cocoa
powder, baking powder, baking soda and salt. Mix it with a spatula to roughly
mix all the ingredients. Then, with the hand electric mixer at the lowest speed
beat the batter for 1-2 minutes (do not over do this step). Just make sure that
all the ingredients are very well mixed and blended into each other.
Pour the batter at the center of the prepared cake
pan. Tap the cake pan on the kitchen counter gently to spread the batter in it
evenly and nicely. Immediately place it in the middle rack of the oven. Bake it
for 25 minutes. At this stage open the oven and pull out the rack a bit, insert
a toothpick at the center of the cake to check if its baked. If the toothpick
comes out clean then turn off the oven and take the cake out of it. Or else
bake for another 5 minutes only. (Do not over bake).
Let it cool down completely before transferring
it to a cake stand.
In the meantime, combine all the ingredients for
icing in a microwavable bowl and microwave it for 1 minute. Take it out and whip
it with the electric hand mixer until it forms a nice melted icing (about 30
seconds – 1 minute).
Pour the icing on the cooled cake and spread it
evenly with a butter knife.
Sprinkle powdered sugar and top it with more
chocolate chips.
Cut into desired sliced and enjoy!

Notes

For variation: in case of nut allergy skip almond flour. Instead increase buckwheat flour to 1 cup. Substitute almond milk with your choice of dairy free milk. Rest of the measurements and the steps remain the same. The baking time will vary to 15-20 minutes. Test the cake with a toothpick at 15 minutes to make sure not to over bake it.
This cake lasts for about a week in the refrigerator in an air tight container. Just microwave for 15 seconds to bring it to room temperature before consuming it.
Toppings are completely optional but they definitely make it more presentable and enhances the sweetness a lot more.
It is important to use over ripe bananas to balance the sweetness since I have used minimum amount of brown sugar in this recipe.
Soak chia seeds in warm water and not hot water. Let it stand for 5 minutes at room temperature.
To get the perfect texture of the cake make sure all the ingredients are at room temperature including butter. However, do not let it melt completely before starting with the cake.
I have provided step wise images above in the post for your reference.

Nutrition