One-Bowl Vegan Chocolate Cake
Tender and moist, this grain-free chocolate cake relies on simple, plant-based ingredients like ripe banana and almond flour. Designed for convenience, it requires only a single mixing bowl and serves as a reliable centerpiece for any celebration.
Ingrédients
- 2/3 cup mashed ripe banana · mashed
- 1/4 cup unsweetened applesauce · unsweetened
- 1 tsp pure vanilla extract · pure
- 2 tbsp almond butter
- 3/4 cup maple syrup
- 1/2 cup coconut sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/4 cup dairy-free milk · dairy-free
- 1 cup sifted cocoa powder · sifted
- 1 cup potato starch
- 2 1/2 cup almond flour
- 1-2 tsp finely ground espresso powder · finely ground, optional
Préparation
- 1
Preheat oven to 176°C. Lightly grease your chosen cake pans and dust with cocoa powder, shaking out the excess.
- 2
In a large mixing bowl, whisk together the mashed banana, applesauce, vanilla, and almond butter. Stir in the maple syrup, coconut sugar, baking powder, baking soda, and sea salt.
- 3
Pour in the dairy-free milk and whisk. Incorporate the sifted cocoa powder and potato starch until combined.
- 4
Gradually add the almond flour, mixing until the batter achieves a pourable, saucy consistency. If using espresso powder, whisk it in now.
- 5
Divide the batter into the prepared pans. Bake on a center rack for 28-38 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cake to cool in the pan for 15 minutes. Run a dull knife around the edges, invert onto a cooling rack, and cool completely before frosting.