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Deliciously Dairy-Free: Holiday Vegan Chocolate Cake

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Servings 8 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

  • 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: flour, sugar, cocoa powder, baking soda, salt
  • Mix wet ingredients together: vegetable oil, vinegar, vanilla extract, water
  • Add wet ingredients to dry and mix until 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
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