One-Bowl Vegan Chocolate Cake

Name: One-Bowl Vegan Chocolate Cake
Total time: 55 min
Yield: 14 personnes
Ingredients: 2/3 cup mashed ripe banana; 1/4 cup unsweetened applesauce; 1 tsp pure vanilla extract; 2 Tbsp almond butter; 3/4 cup maple syrup; 1/2 cup coconut sugar; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1/2 tsp sea salt; 1 ¼ cup dairy-free milk; 1 cup sifted cocoa powder; 1 cup potato starch; 2 ½ cups almond flour; 1-2 tsp finely ground espresso powder (optional)

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.

55 min

14 pers

176°C

oven

Dessert

vegan

gluten-free

chocolate

Minimalist Baker

Ingrédients

14 pers

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.