The Best Vegan Chocolate Cake
Ingredients
Scale
- 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!
- Category: Dessert
