If you have browsed through my vegan dessert recipes, then you know I love using chocolate as an ingredient. From vegan brownies to homemade vegan chocolates, I enjoy experimenting with ingredients to make delicious vegan treats. I had never made a vegan cake before, so this time I thought I would try baking a vegan chocolate cake. I decided to use the Physician's Committee for Responsible Medicine's 21-Day Vegan Kickstart program for my 21-day vegan challenge Facebook group, and I found this amazing recipe in the recipe section of the app. It is absolutely fabulous! The only modification I made is doubling the recipe in order to make a two layer cake.
Wacky Cake was said to have its origins in World War II rationing when milk and eggs were hard to come by. Before becoming vegan I regret to say that like many Americans, I consumed a lot of milk and dairy products. However, once I became vegan and learned about animal cruelty and what happens to dairy cows I was devastated. It's amazing how you can live for so many years thinking that you are making healthy choices for your family by buying organic, low-fat milk, or skim milk. I'm so grateful I found the movie Vegucated that was the catalyst to my vegan transformation.
This nine-ingredient vegan chocolate cake recipe is a great example of how you can make a decadent dessert without any animals having to die in the process.
Sweet, chocolaty, moist, delicious and only nine ingredients!
Author: The Physician's Committee for Responsible Medicine
Recipe Type: Dessert
3 cups unbleached pastry flour
1 and 1/2 cups sugar
1 tsp. salt
3 tsp. baking soda
6 tbsp. cocoa powder
4 tsp. vanilla extract
10 tsp. unsweetened apple sauce
2 tbsp. vinegar
2 cups cold water
1. Preheat oven to 350. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed.
2. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water.
3. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed.
4. Pour half of the mixture into a 6-inch round baking dish and the rest of the mixture into another 6-inch round baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
5. Serve without frosting or with frosting using the recipe below.
Chocolate Avocado Frosting: Prepare just before spreading atop cake. Combine two ripe avocados with 6-8 tablespoons each unsweetened cocoa powder and pure maple syrup in a food processor. Process until completely smooth, adding a tiny bit of soy or almond milk if needed for consistency. Taste, adding more cocoa powder or maple syrup for desired taste, plus a pinch of salt (optional).
Nutrition Info: Serving size: 1/9 Calories: 171 Fat: 2g Saturated Fat: 0g Protein: 2g Sugar: 18g Fiber: 1g Sodium: 343mg Carb: 36g
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About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!