DARK AND DELICIOUS VEGAN CHOCOLATE CAKE
Hands-on time: 20 minutes Total time: 1½ hours Makes: 8 to 10 servings
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you’ve come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you’ve selected doesn’t contain any milk products.
1¼ cups all-purpose flour
1 cup coconut sugar
½ cup cocoa powder, sifted
1½ tsp baking soda
¼ tsp salt
¼ cup light-tasting olive oil
¼ cup unsweetened applesauce
1 tsp vanilla
4 tsp cider vinegar
140 g dairy-free semisweet chocolate
(about 5 oz), finely chopped
2 tbsp coconut milk (such as Thai Kitchen)
Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper– lined 9-inch (2.5 L) square cake pan.
Bake in 350°F oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate and coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
PER EACH OF 10 SERVINGS: about 274 cal, 3 g pro, 11 g total fat (4 g sat. fat), 45 g carb (3 g dietary fibre, 30 g sugar), 0 mg chol, 260 mg sodium, 415 mg potassium. % RDI: 1% calcium, 17% iron, 12% folate.
TIP FROM THE TEST KITCHEN
When baking with coconut milk, use a brand that contains an emulsifier, such as guar gum, which will prevent the milk from separating.