Do you eat a vegan diet or would you like to get to know the vegan diet better? Why not onevegan chocolate caketry? In this article we have put together some recipes for chocolate cake for you, which taste just as good as traditional chocolate cake for enjoying coffee.
Delicious, moist chocolate cake
If you have an appetite for a chocolaty, fluffy and moist chocolate cake, you can try this simple recipe:
- 300 g Flour
- 250g sugar
- 400 ml water
- 125 ml neutral oil
- 4 tablespoons cocoa powder
- 1 pack of baking powder
- 1 pack vanilla sugar
- 100 g vegan dark chocolate
Garnish chocolate cake with powdered sugar or nuts
All ingredients are mixed, stirred until smooth with a whisk and poured into a greased springform pan. Bake the cake at 175°C for about 45 minutes. If you want, you can dust the chocolate cake with a little powdered sugar.
Vegan chocolate cake with icing
In this recipe, a tablespoon of white vinegar is added to the dough to make the cake extra fluffy. In combination with baking soda, it ensures that the chocolatey dessert becomes even fluffier. The ingredients you need for the dough are:
- 200 g Flour
- 200g sugar
- 40 g Cocoa powder
- 240 ml warm water
- 80 ml tasteless oil
- 1 TL Natron
- 1/2 tsp salt
- 1 tsp apple cider vinegar
Fine, chocolatey glaze rounds off the taste
For the glaze:
- 120g sugar
- 4 EL Pflanzenmargarine
- 2 tbsp soy or oat milk
- 2 tablespoons cocoa powder
- 2 tsp vanilla extract
Spice up vegan chocolate cake with fruit or coconut flakes
To make the dough, sift the flour and cocoa powder, then add all the dry ingredients and finally the wet ingredients. Mix everything with a hand mixer or a whisk. The chocolate cake is baked at 180°C top/bottom heat for around 45 minutes. If the cake has already cooled down, you can bring all the ingredients for the glaze to the boil in a pot for 2-3 minutes and stir until a homogeneous, shiny chocolate mixture is formed. Distribute the glaze over the cake and smooth it out until the mixture is still warm is. Decorate the delicious cake with sugar sprinkles, coconut flakes or berries and put it in the fridge to cool.
Cake with creamy ganache
If you would like to garnish your delicious chocolate cake with a delicious, creamy frosting, you can prepare a Parisian cream using the following ingredients:
- 170g vegan chocolate
- 180 ml soy cream
- 1 EL vegane Butter
Round off the chocolatey taste with creamy cream
Put the chocolate in a bowl and heat the cream with the butter in a saucepan. Pour the liquid over the chocolate, let everything stand for a few minutes and stir the mixture until smooth. Let the ganache cool for an hour and whip it.
Delicious nut vanilla cream for chocolate cake
If you want to prepare a layered chocolate cake, you can transform it into a sweet temptation with a tasty vanilla cream. For the cream you need:
- 400 ml coconut milk
- 70 g Cashews
- 105g dates
- 50 g cocoa butter
- 1-2 tsp vanilla essence or paste
Exquisite combination of tastes and aromas
Soak the cashews in water for at least 4 hours and then drain them. Mix all the ingredients until a smooth mixture is formed and place in the refrigerator for about 3 hours.
Vegan chocolate cake with spelled flour, walnuts and pears
The following ingredients are used for the delicious cake with a lovely chocolaty, nutty and fruity taste:
- 250 g spelled flour
- 100 ml soy milk
- 100 ml
- 200g sugar
- 50g powdered sugar
- 200 g walnuts, chopped
- 1 large pear
- 4 tablespoons cocoa
- pinch of salt
- 1 pack of baking powder
- 1 pack vanilla sugar
- 1 tsp cinnamon
Chocolate cake with a fruity and nutty note
Mix the dry ingredients and fold in the chopped walnuts and pear pieces. Then add the soy milk and finally add the oil. Bake the cake at 175 °C for about 35 minutes.
Mini chocolate cakes with a liquid center
For these irresistibly delicious chocolate cakes with a liquid chocolate center you will need:
- 140 g Flour
- 125g brown sugar
- 175 ml Reismilch
- 50 ml
- 30 g Cocoa powder
- 100 g dark chocolate couverture
- 1 pinch each of baking powder, baking soda and salt
- 8 muffin cups
- 16 pieces of dark chocolate
Delicately melting chocolate inside
First mix all the dry ingredients, then gradually add the rice milk and oil. Add the melted chocolate coating and mix everything until a homogeneous dough is formed. Divide half of the dough into eight muffin cases and place two pieces of chocolate in each case.
Chocolatey muffins with lots of dark chocolate
Fill the muffins with the remaining dough and bake them in the preheated oven for 12-15 minutes. The chocolatey center remains liquid for about an hour.
Vegan chocolate cake with cherries and almonds
If you want to enjoy a delicious chocolate cake with a slightly fruity note and try out a great combination, you can try this recipe with cherries and bananas. Depending on your taste, you can replace the cherries with blueberries or leave them out entirely. To prepare the cake you will need:
- 250 g spelled flour
- 200 g almonds, ground
- 150 g cane sugar
- 250 ml plant drink
- 100 ml coconut oil
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1 TL Natron
- 6 tbsp cocoa powder
- 1 tbsp cinnamon
- very ripe banana
- 1-2 handfuls of pitted cherries
- 45 g Kakaonibs
Fruity glaze with cherries
Ingredients for the chocolate icing:
- 500 ml coconut oil
- 1 Tbsp Cocoa
- 2 tablespoons maple syrup
- 1 tsp cinnamon
- 1/2 locust bean gum to thicken
Refined dessert with lots of cocoa and cherries
Put all the dry ingredients in a bowl and drizzle the lemon juice directly onto the baking soda. Gradually add the remaining ingredients and work them into a smooth dough. Finally, fold in 35 g of cocoa nibs, sprinkle the rest over the cake and press the halved cherries lightly into the surface of the cake. Bake the cake at 180°C for around 30-35 minutes. Allow to cool and garnish with the chocolate icing.
Gluten-free chocolate cake without sugar with raspberries and flax seeds
For the cake base you need the following ingredients:
- 2/3 cup rice flour
- 1/3 cup cornstarch
- 3 tbsp linseed, finely ground
- 6 tbsp water
- 3/4 cup plant-based milk
- 1/4 cup coconut oil
- 2 tsp apple cider vinegar
- 1 TL Xanthan
- 1/2 pack baking powder
- 1/4 cup cocoa powder
- pinch of salt
- possibly coconut blossom sugar
- 1 pack of raspberries for topping
Glaze made from avocado and cocoa without sugar
For the cream:
- 2 ripe avocados
- 4-5 tablespoons cocoa
- pinch of salt
- possibly coconut blossom sugar to sweeten
Mix the dry ingredients and mix well with the milk, coconut oil and vinegar. Line the mold with baking paper, fill the dough and bake the chocolate cake at 180°C top/bottom heat for 25-30. Top the cooled cake with the raspberries and spread the avocado cream evenly on top.
Gluten-free no-bake chocolate cake with avocado and dates
Here is the recipe for a great taste combination with natural sweetness, creamy consistency and a delicious, chocolaty taste:
Cake base:
- 160 g Coconut grater
- 200 g dates, pitted
Filling:
- 1 1/2 ripe avocado
- 140g dates
- 25 g Cocoa powder
- 30g coconut oil
- 2 tbsp coconut milk
- 1 tablespoon maple syrup
- pinch of salt
- Grated coconut for sprinkling
Delicious cake made from selected ingredients
Mix the finely chopped dates with the coconut flakes in a blender and line the tin with cling film. Spread the mixture on top, press the date-coconut mixture lightly and keep the cake base cold. Puree all the ingredients for the filling until creamy and add the filling to the cake. Spread the chocolate mixture evenly and sprinkle the cake with coconut flakes. Place the delicious chocolate cake in the refrigerator overnight.
Quickly prepared chocolate cake with beetroot
If you want to save a few calories compared to usual chocolate cakes and enjoy a juicy cake with exceptional, healthy ingredients, you can use this recipe with beetroot and a colorful icing. If youfresh beetroot tubersIf you want to use it, you first have to cook it for 20 minutes. You need the following ingredients:
- 175 g Rote Bete
- 200 g spelled flour
- 100 ml Rapsöl
- 200 g soy yogurt
- 175 g raw cane sugar
- 100g powdered sugar
- 50 g Cocoa powder
- 1 EL Weinsteinbackpulver
- 25 g dark chocolate
- 1 tsp natural vanilla flavor
- pinch of salt
Colorful cake icing with beetroot
Puree the beetroot and set aside 1 tablespoon for the glaze. Add all remaining ingredients except the powdered sugar and chocolate and mix everything well with the hand mixer. Chop the chocolate finely and stir in. Line a 20 cm diameter springform pan with baking paper and pour the dough into the pan. Bake the cake at 180°C for around 50-60 minutes. Stir the powdered sugar with the beetroot puree until smooth and garnish the chocolate cake with it.
Prepare chocolate cake with oat milk without fat
If you would like to try out a beautifully moist chocolate cake that pampers your taste buds with aromatic gingerbread spices and doesn't require any fat, you can bake this great recipe for vegan chocolate cake from the tray:
- 400 g Flour
- 350 ml Hafermilch
- 150g sugar
- 50 g plum jam or another jam
- 10 g Natron
- 10g cinnamon
- 10 g gingerbread spice
- 10 g Cocoa powder
- pinch of salt
Garnish the chocolate cake according to your own taste
To garnish:
- 100 g plum jam or jam
- 100 g couverture
Mix all the ingredients until a homogeneous dough forms and pour it onto the tray or into a baking pan. Bake the fat-free chocolate cake for 20-25 minutes at 200°C top/bottom heat. Then spread the still warm cake with the plum jam and pour the melted couverture over it.
Vegan chocolate cake without flour
Enclosed we offer you the recipe for an exceptional, healthy chocolate cake that does not require any flour, butter, eggs or milk and tastes delicious. The baking recipe contains an ingredient that you would never expect to find in a sweet pastry: black beans.
Make healthy and delicious black bean dough
For the chocolate cake with a difference, which is also suitable for allergy sufferers, you need the following ingredients:
- 40g oat flakes
- 240g black beans
- 80 g dark chocolate
- 15 g Cocoa powder
- pinch of salt
- 1 TL Espresso
- 80 g agave nectar (alternative Reissirup)
- 40g coconut oil
- Vanilla pulp of a vanilla pod
- 1/2 tsp baking powder
- 50 g chocolate drops to decorate
Chocolate cake batter without flour and sugar
Drain the beans and grind the oat flakes finely. All ingredients are mixed into a creamy mixture in a blender and left to infuse overnight in the refrigerator. The chocolate cake is baked in a preheated oven at 175 °C top/bottom heat for about 20 minutes.
