Celebrate the Holidays with a Delicious Dairy-Free Vegan Chocolate Cake

This vegan chocolate cake feels full of indulgence even though you won’t find any milk, eggs, or butter. The ingredients come together so quickly; making it the perfect holiday cake to bring to all of those holiday parties.

Deliciously Dairy-Free: Holiday Vegan Chocolate Cake

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Servings 8 mini loaves

Calories 460 kcal

Equipment

• 1 mini loaf pan

Ingredients

  

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• 3 cups flour all purpose
• 6 tbsp cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2/3 cup vegetable oil
• 2 tbsp vinegar
• 2 tsp vanilla extract
• 2 cups water

Topping

• 4 tbsp coconut butter
• 2 tbsp almond milk
• 2/3 cup light brown sugar packed

Instructions

 

• Preheat oven to 325 deg
• Spray mini loaf pan with cooking oil
• Whisk together dry ingredients: four, cocoa, baking soda, salt
  
• Mix wet ingredients together: vegetable oil, vinegar, vanilla extract, water
• Add wet ingredients to dry and mix until all incorporated
• Pour 1/3 cup chocolate batter into each vessel of mini loaf pan
  
• Bake at 325 for 45 mins
• Mix all topping ingredients together
• Remove cakes from oven after baked through and a toothpick comes out clean
• Increase oven temperature to 350 BROIL.
• Brush a small amount of topping mixture onto the top of each warm cake. Repeat the pouring and brushing until all the topping is used.
• BROIL for about 4 minutes or until topping starts to bubble vigorously.
• Remove from oven and let cool. Topping will turn the top of mini cakes a light brown.
  

Nutrition

Serving: 1loafCalories: 460kcalCarbohydrates: 58gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 582mgPotassium: 133mgFiber: 4gSugar: 19gVitamin C: 0.1mgCalcium: 36mgIron: 3mg

Tried this recipe?Let us know how it was!

Cake Ingredients:

• 3 cups flour
• 6 Tbsp cocoa
• 2 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 2/3 cups vegetable oil
• 2 Tbsp vinegar
• 2 tsp vanilla
• 2 cups water

Topping Ingredients:

• 4 tbsp coconut butter
• 2 tbsp almond milk
• 2/3 cup light brown sugar, packed

Instructions:

1. Preheat your oven to 325°F and spray your mini loaf pan.
2. In a bowl, whisk together the dry ingredients: flour, cocoa, baking soda, sugar, and salt.
3. Add vegetable oil, vinegar, vanilla, and water to the dry ingredients. Stir until the batter is smooth.
4. Pour 1/3 cup of batter into each mini loaf pan.
5. Bake at 325°F for approximately 45 minutes or until a toothpick inserted in the middle comes out clean.

Topping:

1. Increase the oven temperature to 350°F on the BROIL setting.
2. In a mixing bowl, combine 4 Tbsp coconut butter, 2 Tbsp almond milk, and 2/3 cup packed light brown sugar.
3. Using a pastry brush, spread the topping evenly over the top of each cake.
4. Repeat the pouring and brushing until all the topping is used.
5. BROIL for about 4 minutes or until the topping starts to bubble vigorously.

The topping will harden a bit and turn the top of the cakes a lighter brown. Hope you Enjoy! This dessert is sure to be a hit at any gathering!