All you vegan chocolate cake lovers, rejoice! I came up with this fantastically easy chocolate cake recipe just for you. This fluffy chocolate cake recipe is one of the recipes that I’m most proud of creating. Not only does it taste amazing, it’s also relatively low in calories and very low in fat! That’s what I call a bargain. In terms of macronutrients, of course, haha.
A great way to make sure a a certain recipe is good is to ask your non-vegan freinds and/or family to taste-test it. That’s not because they have better taste in food, but because they’re super critical of vegan food. I’m very happy to announce that this fluffy chocolate cake has been approved by every non-vegan I asked to try.
The ingredients are fairly easy to find. All you need is flour, sugar, milk, tapioca flour or corn starch, cocoa powder, baking powder and vanilla essence.
Preheat your oven, then mix the dry ingredients first. And you’ll end up with a powdery mixture that looks like this:
Then, add the milk and vanilla and mix well. This is what your fluffy chocolate cake batter will look like when you’re done:
Now, line your baking tray with parchment paper and pour the mixture into it like so:
It will come out of the oven looking something like this:
Wait for it too cool for a while, and then garnish with whatever you’d like. I sprinkled some grated coconut onto it. It tastes great with ground peanuts and/or walnuts as well.
Afterwards, cut and serve those magical fluff pieces of heavenly bliss.
You can use corn starch instead of tapioca flour by the way. In fact, I usually make it with corn starch, but this time I was out of it so I used tapioca flour instead.
You should know that tapioca flour makes the cake more chewy (still fluffy), whereas corn starch makes it fluffier. They both taste and look great nevertheless.
This is where I share the recipe in detail with you. Enjoy!
Note: this is a soy-free recipe.
Vegan Fluffy Chocolate Cake
- 1 cup unbleached white flour
- 3/4 cup sugar
- 1 cup unsweetened almond milk
- 3 tbsp tapioca flour
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tbsp baking powder
- 1 tbsp vanilla essence
Preheat your oven to 380 degrees Fahrenheit.
In a large bowl mix all the dry ingredients together. Whisk them thoroughly.
Add your milk and vanilla and give them a good mix-through.
Line your baking tray with parchment paper.
Pour batter into baking tray and gently shake it to get rid of any air bubbles that may have formed while pouring the batter.
Gently tap the pan on the counter to get rid of unwanted air bubbles.
Put it in the oven and bake at 380 degrees Fahrenheit for 25-35 minutes or until done.
Leave it to cool for a few minutes.
Garnish and serve.
One way to tell your cake is ready is to stick a toothpick in it. If it comes out clean then it’s ready. If some wet crumbles stick to your toothpick then it needs a little more time in the oven.