The vegan chocolate cake is a relatively recent entry into the longstanding history of this famous desert. There is much debate over whether or not that decadent, notoriously bumbling and disconnected Marie Antoinette ever actually suggested “Let them eat cake,” as her solution to the bread-shortage that left thousands of peasants starving in the French streets. What is clear is that the cake, traditionally a sweet, baked desert, has been a part of countless historical special events. Cakes are often chosen for dessert after meals to commemorate special occasions, including at weddings, birthdays, and anniversaries. A cake is, in many ways, the perfect epilogue to any meaningful meal.
There are literally thousands of recipes for different sorts of cakes. Some that are simple and bread like, and others are rich and elaborate, composed of numerous layers and iced with elaborate artistic designs. At its core, a cake recipe combines flour, some nature of sweetening agent, a binding agent (normally egg, but vegans can substitute ingredients such as tofu), a fatty agent (butter, margarine, or even banana or applesauce, for the healthier bakes our there), a liquid and some sort of leavening agent. So common and so diverse are cake recipes these days that almost anyone with an extra hour can mix and bake a version of this classy dessert to their exact specifications.
Chocolate cakes are perhaps one of the most popular types of cake. When one thinks of chocolate cake it evokes images of a rich, soft and gooey confection that melts with deep sweetness on the tongue. And now, with the increasing popularity of the vegan diet, which eschews all animal products on an ethical and nutritional basis, we see the increasing popularity of vegan cakes.
The emergence of vegan chocolate cakes is the result of a growing demand for a variety of cakes catering to people who choose to live a life free of dairy, poultry and other animal products such as honey. When prepared with care and the highest quality ingredients available, a vegan chocolate cake can be every bit as delicious as its traditional counterpart, and every bit as symbolic and meaningful for whatever the occasion. Just because you have decided to be vegan does not mean that you can’t enjoy the numerous pleasures of chocolate cake. Vegan chocolate cakes are often healthier than conventional chocolate cakes as well, as they often use fruit purees such as apple sauce or mashed banana as fattening agents in the place of butter. Surprisingly, as long as you use a high quality, rich vegan chocolate product, you will find that these healthier substitutions in no way take away from the decadence of your chocolate cake experience.
If you are interested in making your own vegan chocolate cake, you might want to try this amazing recipe, which you can eat guilt free from both a moral and a nutritional perspective! And for more information on vegan cakes and some more amazing recipes, check out our vegan cake recipes!
Vegan Chocolate Cake
- 1 1/3 cups white flour
- 1 cup sucanat
- 1/4 cup sifted unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla
- 1 cup soy milk
- 1/8 cup vegan chocolate
- Preheat oven to 350 degrees Farenheit.
- Grease and flour an 8 inch square pan.
- Combine flour, sucanat, cocoa powder, baking soda and salt in the baking pan.
- Shake the pan to level out ingredients.
- Make three holes in the dry ingredients with a spoon.
- Pour vegetable oil in to one hole, vinegar in to another, and vanilla in to the final hole.
- Pour soy milk over the entire pan.
- Mix batter until just blended.
- Sprinkle whole vegan chocolate chips on top.
- Bake for 30 minutes, or until a knife inserted in to the center comes out clean.