Best Vegan Chocolate Cake

Vegan Chocolate Cake batter in mini loaf pan before baking with measuring spoons and flour laid out around the mini loaf pan.

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Prep Time 15

Cook Time 40

Course Dessert

Servings mini loaves

Calories 460 kcal

Equipment

1 mini loaf pan

Ingredients

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
2 cups sugar

Topping

3 tbsp coconut butter, melted
2 tbsp almond milk
2 cup powdered sugar packed
2/3 cup strawberry jam
2 tbsp freeze dried strawberries or 1/4 cup fresh, chopped into small pieces

Instructions

Preheat oven to 325 deg
Spray mini loaf pan with cooking oil
Mix dry ingredients in the bowl of a stand mixer with whisk attachment: 3 cups flour, 6 Tbsp cocoa, 2 tsp baking soda, 2 cups sugar, 1 tsp salt
Mix wet ingredients in a separate bowl: 2/3 cups vegetable oil, 2 tablespoons vinegar, 2 teaspoons vanilla extract, 2 cups water
Incorporate wet and dry ingredients and mix well leaving no dry bits.
Pour 1/3 cup cake batter into each mini loaf pan
Bake at 325 for 40 mins - or until toothpick inserted in middle of loaf comes out clean.
Remove cakes from oven after baked through and a toothpick comes out clean. Keep in pan.
Mix all topping ingredients together: 3 tablespoons coconut butter, melted2 cups powdered sugar2/3 cups strawberry jam2 tablespoons freeze dried strawberries or 1/4 cup fresh, in season
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.
Place back in oven on Broil for about four minutes until topping is bubbling vigorously.
Remove pan from oven and allow cakes to cool on a wire rack

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