INTRODUCTION
Martha’s Vegan Chocolate Cake is a delicious treat that everyone will love, whether they follow a vegan diet or not. This cake is rich, moist, and has a lovely chocolate flavor. You don’t need any animal products to make this cake. Using simple ingredients, you can create a dessert that is both satisfying and kind to our animal friends. Whether for a birthday, a celebration, or just a sweet craving, this cake is sure to please.
WHY YOU WILL LOVE THIS RECIPE
You will love Martha’s Vegan Chocolate Cake for many reasons. First, it is easy to make. The steps are simple and straightforward, so even beginners in the kitchen can follow along. Second, it uses natural ingredients that are good for you. The cake is dairy-free and egg-free, making it suitable for vegans and those with food allergies. Third, the final taste is outstanding. The rich chocolate flavor and the creamy icing make every bite enjoyable. Finally, this cake is great for any occasion. Whether you have friends over or just want a sweet treat for yourself, this cake fits perfectly.
HOW TO MAKE Martha’s Vegan Chocolate Cake
Making Martha’s Vegan Chocolate Cake is a simple process. You start by mixing wet ingredients, then adding dry ingredients, and finally baking the cake. Let’s go through the steps together so you can see just how easy it is.
EQUIPMENT NEEDED
To make this lovely cake, you will need a few basic tools:
- An oven
- A mixing bowl
- A whisk
- A cake tin
- Parchment paper
- A spatula
- A toothpick for checking if the cake is done
- A microwave-safe bowl or a double boiler for melting chocolate
Ingredients You’ll Need:
- 350ml almond milk
- 2 tsp cider vinegar
- 250g caster sugar
- 150ml sunflower oil, plus extra to grease
- 2 tsp vanilla bean paste
- 225g plain flour
- 75g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 0.5 tsp salt
- 200g vegan dark chocolate, 70 percent cocoa maximum, chopped
- 75ml almond milk
- 50g coconut oil
- 1 tsp vanilla extract
- Fresh raspberries, to decorate
- Freeze dried raspberries, to decorate
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 180°C (350°F). Grease and line a cake tin with parchment paper. This helps the cake come out easily after baking.
- In a bowl, mix the almond milk and cider vinegar together. Let it sit for a few minutes. This will curdle the almond milk and create a vegan buttermilk.
- In another bowl, whisk together the caster sugar, sunflower oil, and vanilla bean paste until smooth and creamy.
- Stir in the curdled almond milk into the sugar mixture. Mix well.
- In a separate bowl, sift the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt together to ensure there are no lumps.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Pour the smooth batter into the prepared cake tin. Bake it in the oven for 25 minutes or until a toothpick comes out clean from the center.
- Remove the cake from the oven and allow it to cool completely in the tin.
- For the icing, melt the chopped dark chocolate, 75ml almond milk, and coconut oil together in a microwave-safe bowl or a double boiler. Stir it until smooth and glossy.
- Once the cake is cool, spread the chocolate icing on top evenly. Decorate with fresh and freeze-dried raspberries. Serve and enjoy your delicious vegan chocolate cake!
HOW TO SERVE Martha’s Vegan Chocolate Cake
You can serve Martha’s Vegan Chocolate Cake in various ways. It’s great on its own, but you can also pair it with a scoop of dairy-free ice cream for an extra treat. If you want, you can dust some powdered sugar on top for a beautiful finish. Serve it with coffee or tea for a lovely afternoon snack. For special occasions, add a few chocolate shavings on top for an elegant touch.
STORAGE & FREEZING: Martha’s Vegan Chocolate Cake
You can store Martha’s Vegan Chocolate Cake easily. Keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last in the freezer for up to 3 months. When you are ready to eat, simply remove it from the freezer and let it thaw at room temperature. This cake will still taste great, even after freezing!
SERVING SUGGESTIONS
Martha’s Vegan Chocolate Cake goes well with many sides. Try serving it with some whipped coconut cream on the side. You could also have fresh fruits like strawberries or mint leaves alongside the cake. Adding a cup of coffee or a glass of almond milk can make a perfect dessert setting. If you want to make it even richer, drizzle some chocolate sauce over each slice before serving.
VARIATIONS
You can customize Martha’s Vegan Chocolate Cake in many ways. If you want a different flavor, consider adding a tablespoon of espresso powder to give it a mocha twist. You can also mix in some nuts, such as walnuts or pecans, for a crunchy texture. Adding a layer of vegan cream cheese frosting between the layers can make it even more decadent. For people who like fruits, adding banana puree can create a unique flavor. The possibilities are endless!
FAQs
What can I use instead of almond milk?
You can use any plant-based milk, such as soy milk or oat milk.
Can I make this cake gluten-free?
Yes! Use gluten-free flour instead of plain flour. Make sure the other ingredients, like the baking powder and cocoa powder, are also gluten-free.
How long does it take to bake?
The cake bakes for about 25 minutes. Make sure to check with a toothpick to see if it’s done.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil, such as canola oil or vegetable oil.
MAKE-AHEAD TIPS FOR Martha’s Vegan Chocolate Cake
If you want to prepare ahead of time, you can bake the cake one or two days before serving. Store it properly, and it will stay fresh. You can also make the icing in advance and keep it in the refrigerator. When you are ready to serve, just reheat the icing slightly in the microwave for easy spreading. This way, you can enjoy the cake without stress on the day of the event. Enjoy baking and sharing this wonderful vegan chocolate cake!
Martha's Vegan Chocolate Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F). Grease and line a cake tin with parchment paper.
- In a bowl, mix the almond milk and cider vinegar together. Let it sit for a few minutes to curdle.
- In another bowl, whisk together the caster sugar, sunflower oil, and vanilla bean paste until smooth and creamy.
- Stir in the curdled almond milk into the sugar mixture and mix well.
- In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Pour the smooth batter into the prepared cake tin.
- Bake in the oven for 25 minutes or until a toothpick comes out clean from the center.
- Remove the cake from the oven and allow it to cool completely in the tin.
- Melt the chopped dark chocolate, 75ml almond milk, and coconut oil together in a microwave-safe bowl or double boiler. Stir until smooth.
- Once the cake is cool, spread the chocolate icing on top evenly, and decorate with fresh and freeze-dried raspberries.
- Serve and enjoy your delicious vegan chocolate cake!