This vegan cake is rich, chocolatey and amazingly moist. It’s also incredibly simple to make and uses just one bowl so clean up is a breeze. So, what are you waiting for? Get baking!
How long will it take?
What’s the serving size?
What do I need?
250 g almond milk
1 tbsp apple cider vinegar
250 g plain flour
350 g caster sugar
65 g cocoa powder, plus extra for dusting
2 tsp baking powder
1 ½ tsp bicarbonate of soda
1 tsp salt
110 g coconut oil, melted
160 g apple puree
1 tbsp vanilla extract
240 mL boiling water
Strawberries, to garnish
How do I make it?
Preheat oven to 180C. Grease and line a 28-centimetre cake tin.
Add almond milk to a jug and stir in apple cider vinegar. Set aside.
In the bowl of an electric mixer, whisk together flour, sugar, cocoa powder, baking powder, bicarb, and salt. Pour in coconut oil, apple puree, vanilla and the almond milk mixture and mix on medium speed until well combined.
Reduce speed to low and slowly pour in boiling water. The mixture should be quite runny.
Pour batter into the prepared cake tin and bake for 40 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool for 10 minutes, then remove from the pan.
Serve lightly dusted with cocoa powder and garnished with fresh strawberries if desired.