Vegan Chocolate Cake

 Easy Vegan Chocolate Cake

This is a recipe for an eggless, vegan Chocolate Cake. It is a single layer cake with a rich chocolate flavor and a moist and tender crumb. You will love it with a glass of cold milk, juice or with a hot cup of coffee or tea.

1 1/2 cups (195 grams) whole meal flour

1 cup (200 grams)  or more if you like it sweeter.... coconut sugar, or brown granulated sugar.

1/4 cup (25 grams) unsweetened, sifted cocoa powder 

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram or just a pinch of) salt

1/3 cup (75 grams) coconut oil, melted

1 cup (240 ml) warm water, or black bergamot tea

1 tablespoon (12 grams) lemon/orange juice. 

Note: I prefer to use orange juice

1 teaspoon (4 grams) pure vanilla extract

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom of a 20-22 cm round baking pan with parchment paper.

In a large bowl stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the melted oil, water, lemon juice, vanilla extract.

Mix all the ingredients together until well blended.

Pour the batter into your pan and bake in preheated oven for about 28 - 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before removing the cake from the pan. 

While it is still hot sprinkle with dark chocolate shavings and crushed almonds and pistachios!

Enjoy!!!