So, I’m not a huge fan of Chocolate. I know, weird right. Don’t get me wrong, I don’t hate it, it’s just not my favorite. I’m more of a white chocolate kinda girl. If you would have asked me what my favorite cake was I would have told you vanilla or funfettii. That is until I was blessed by the introduction of this wonderful Chocolate Cake.
I didn’t have high hopes the first time my mother –in-law made it. Honestly, I was kinda bummed that’s what she made for dessert. I asked for a small slice because I just knew I wasn’t going to be a fan. Well, I was wrong. So wrong I even went back for seconds. This is the same cake my daughter asks for each and every birthday as well as my default cake I take to any and every get-together. Not once has anyone said they didn’t like it. More times than not people say this cake is the best chocolate cake they have ever had.
Now I would love to say I came up with this on my own or that it’s a family recipe from my long lost great great grandma, who made it for my grandpa who lost both legs in the civil war, and then it was passed down generation-to-generation, but it wasn’t. My mother in law said she found it online but I have yet to find out where exactly online that was. The recipe was originally written on a blue index card and passed through out our family until I finally wrote it down for myself and even took a picture of the card to make sure it was never lost, that’s how much I love this cake.
The best thing about this cake is that it’s Dairy Free and Egg Free! Now if only we could make it calorie free, that would make it perfect! Even though it’s Dairy Free and Egg Free doesn’t make it “healthy” for you but it does make me feel less guilty when I go back for seconds! If you can make this cake and not go back for seconds then you deserve an award because that’s some amazing self-control you have.
Without further ado, here’s my family’s coveted Chocolate Cake recipe!
Vegan Chocolate Cake
- 1 1/4 Cup Flour
- 1 Cup Sugar
- 1/3 Cup Coca Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Warm Coffee (NO SUBSTITUTES)
- 1/3 Cup Coconut Oil (Melted)
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 Cup Sugar
- 4 Tbsp Vegan Butter
- 2 Tbsp Almond Milk (Any Kind)
- 2 Tbsp Coca Powder
- 2 tsp Vanilla Extract
- 1/3 Cup Sugar Crystal Sprinkles or Coarse Ground Sugar
- Pre heat your oven to 350 degrees.
- In a medium mixing bowl mix together your dry ingredients. (Flour, Coca Powder, Sugar, Baking Soda, and Salt)
- Next add in your 1 Cup of warm coffee. Make sure it's good quality coffee because it is one of the most important aspects of this cake.
- Next add in your vanilla extract, coconut oil, and apple cider vinegar. Stir till smooth.
- Pour the cake batter into an 8x8 baking dish and bake at 350 degrees for 25 minutes.
- After 25 minutes poke the center of the cake with a toothpike. If the knife comes out clean its done. If the knife comes out with runny cake batter let it keep cooking and check every 5 minutes until the toothpick comes out clean.
- While the cake is baking mix together all the glaze ingredients in a sauce pan and cook on medium heat, stirring continuously until all ingredients are well mixed and the sugar is completely dissolved. Once done set it aside until the cake is done.
- When the cake is done let it cool for at least 30 minutes before you pour on the glaze.
- After you pour on the glaze I love to add some sugar crystal sprinkles or coarse ground sugar to the top of the cake. This gives the cake a little sugary crunch that just takes it over the top for me.
So if your mouth isn’t already watering after reading this recipe and seeing all these beautifully delicious pictures, there is something seriously wrong with you and I can be of no help.
Trust me, once you make this cake you will NEVER go back to those boxed cakes again or try any other chocolate cake recipe! So, what are you waiting for? Go grab your baking pan and get to baking!
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