This vegan chocolate cake with extra chocolate frosting is THE BOMB!! The best thing is it's so incredibly easy and you don't need any fancy ingredients. It's one of my favorite vegan cake recipes! Use a 10 inch spingform pan.
fresh berries (I used raspberries, blueberries, strawberries, and cherries)
pistachios
Instructions
Preheat your oven to 350 °F. In a large bowl, combine all dry ingredients (flour, brown sugar, baking powder, and cocoa powder). Stir well with a wooden spoon.
Add the wet ingredients (oil, almond milk, unsweetened apple sauce, vanilla extract).
Stir well with a wooden spoon until you've got a smooth batter.
Lightly grease a 10 inch springform pan with vegan butter or margarine.
Pour the batter into the springform pan. Bake at 350 °F for 30 minutes. It's best to test with a skewer to see if the cake is done or if you need to adjust the baking time a little bit as every oven is a bit different. Remove from the oven and allow to cool down for about 30 minutes.
Make the vegan chocolate frosting. In a food processor combine all ingredients and blend until smooth. Evenly spread the avocado chocolate frosting on the chocolate cake. Sprinkle with pistachios and top with fresh berries. Enjoy!
Notes
I used a 10 inch spingform pan for this cake.
It's best to test with a skewer to see if the cake is done or if you need to adjust the baking time a little bit as every oven is a bit different.
The unsweetened applesauce serves as an egg replacement in this recipe. Don't worry, you won't notice the apple flavor.
The avocado chocolate frosting is best immediately after blending. So if you're planning on making this cake ahead of time, I recommend making the frosting just before serving as it doesn't take up much time.
This chocolate cake freezes really well. Make sure to let it cool completely after baking. Then place it in plastic freezer bags or in a freezer-safe container and freeze it for up to 3 months.