::Vegan Chocolate Cake::

I was in need of a dessert for Passover Seder when I stumbled upon Minimalist Baker’s 1 Bowl Chocolate Hazelnut Cake. I made a couple minor adjustments; baking two separate one layer cakes and utilizing macadamia nuts. Here is my Vegan Chocolate Cake.

Ingredients:

  • 4 Flax eggs (4 tbsp flax seed & 10 tbsp water)
  • 1 1/2 cups Almond milk (1 cup for the cake & 1/2 cup for the frosting)
  • 1.5 tsp Apple cider vinegar
  • 3 tsp Baking soda
  • 1/2 cup Agave nectar
  • 2/3 cup Sugar
  • 3/4 cup Coconut oil-melted (1/2 cup for the cake & 1/4 cup for the frosting)
  • 1 tsp pure vanilla extract
  • 2 cups Applesauce
  • 1/2 tsp Sea salt
  • 1 cup Cocoa powder
  • 1 cup Almond meal- I used my food processor to grind raw almonds
  • 2 cups Oat flour
  • 1 1/4 cups Dairy free semi-sweet chocolate-chopped
  • 1 1/4 cups Powdered sugar
  • 2 cups Macadamia nuts

Step 1- Pre heat oven to 350 and grease two cake pans, I used Pyrex dishes

Step 2- Measure out almond milk and add vinegar:

  • 1 cup Almond milk
  • 1.5 tsp Apple cider vinegar

Set aside

Step 3- Prepare flax eggs in a large mixing bowl and set aside for 5 minutes

Flax Eggs

Step 4- Add baking soda to the almond milk and vinegar mixture, stir

Step 5- Add the following ingredients to the flax eggs:

  • Almond milk mixture
  • 1/2 cup Agave nectar
  • 2/3 cup Sugar

Whisk to combine

Step 6- Add the following ingredients to the flax eggs mixture:

  • 3/4 cup Coconut oil-melted
  • 1 tsp pure vanilla extract
  • 2 cups Applesauce
  • 1/2 tsp Sea salt
  • 1 cup Cocoa powder
  • 1 cup Almond meal
  • 2 cups Oat flour

Whisk to combine

IMG_5815

Step 7- Divide batter evenly between cake pans

Step 8- Bake cake for 40 minutes or until a butterknife inserted into the center comes out clean

Step 9- Let rest in the baking dish for 20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks

Step 10- Frosting– heat 1/2 cup of Almond milk in the microwave for 1 minute

Step 11- Add chocolate to warm milk and let rest for 3 minutes

Step 12- Using a wooden spoon add 1/4 cup of melted coconut oil

Let rest untouched for another 10 minutes

Step 13- Whisk the mixture together and then add 1 cup powdered sugar, mix again, and place in fridge for 20 minutes

Step 14- Remove mixture from fridge and whisk again. If the mixture is too thin, add  1/2 cup powdered sugar and whisk until fluffy

Step 15- Transfer cooled cake to a serving dish. Spread a generous layer of frosting to the cake and top with macadamia nuts


Vegan Chocolate Cake

The cake will keep well-covered at room temperature for several days.