(Easy) Vegan Chocolate Cake

Here's an easy vegan cake recipe I've created.

It uses a single can of coconut milk for it’s wet ingredients, so it’s easier for new plant-based folks, or making for a plant-based friend, because it won’t leave you with leftover packets of vegan products that you'll might not use again.

Prep time: 5-10mins

Cooking time: 25-35 mins

Ingredients:

1 x 400g can of coconut milk

180g (¾ cup) sugar

300g (1 ¼ cup) flour

60g (¼ cup) cocoa powder

½ teaspoon cinnamon

Method:

  1. Preheat oven to 180°C.

  2. In a large bowl, empty the whole can of coconut milk, and add in the sugar. Mix until combined.

  3. Add it half the flour, mix slowly (not with electronic mixer) to prevent flour from kicking up. Mix until combined. Repeat for the second half of the flour.

  4. Add in cocoa powder and cinnamon, mix slowly (not with electronic mixer) to prevent dry ingredients from kicking up. Mix until combined.

  5. Grease and/or line a regular size cake tin or a small Pyrex tray (no larger than the size of a dinner plate).

  6. Pour mixture into tin, and place in the oven, cook for 25 minutes, and do the “toothpick test”* to check if it’s done. If so, the cake is ready.

Allow to cool BEFORE icing.

Icing can be made with 1 cup icing sugar and 1 teaspoon cocoa powder, mixed with water, adding 1 teaspoon at a time. Water is used for the icing to ensure the cake is vegan/dairy free.

* = the toothpick test is gently pushing a toothpick into the centre of the cake, if the toothpick comes out without any cake mixture on it, the cake is done. This can also be done with: a chopstick or butterknife.