This recipe is so light and delicious, and I’m really excited for you to give it a try! The secret ingredient here is aquafaba, which is basically the liquid found in a can of chickpeas. It might sound strange, but trust me, it works wonders! This liquid gold acts as an egg replacer and makes cakes and baked goods super moist and fluffy. If you don’t have aquafaba on hand, you can use 2 flax eggs as a substitute.
The Best Vegan Chocolate Cake
Ingredients
- 1/2 cup of aquafaba the liquid from one 15-oz can of chickpeas
- 1 cup of gluten-free flour
- 1/2 cup of cocoa powder
- 3/4 cup of brown sugar I used Lakanto monk fruit brown sugar to keep it sugar-free
- 1 teaspoon of baking soda
- 1/2 cup of melted coconut oil
- 1/3 cup of oat milk or any other dairy-free milk
- 1/4 teaspoon of salt
- Powdered sugar optional, I used Lakanto monk fruit powdered sugar to keep it sugar-free
Instructions
- Preheat your oven to 350F.
- In a bowl, whip the aquafaba (the juice from the can of chickpeas) using a hand mixer until soft peaks form, which should take about 2 minutes.
- Next, add all the remaining ingredients to the bowl and stir until everything is well combined.
- Transfer the mixture to a greased baking pan. I recommend using an 8-inch round or square pan.
- Bake for around 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled, you can sprinkle some powdered sugar on top if you’d like. Then, it’s time to enjoy your delicious creation!