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The Best Vegan Chocolate Cake

Print Recipe
Course Dessert

Ingredients
  

  • 1/2 cup of aquafaba the liquid from one 15-oz can of chickpeas
  • 1 cup of gluten-free flour
  • 1/2 cup of cocoa powder
  • 3/4 cup of brown sugar I used Lakanto monk fruit brown sugar to keep it sugar-free
  • 1 teaspoon of baking soda
  • 1/2 cup of melted coconut oil
  • 1/3 cup of oat milk or any other dairy-free milk
  • 1/4 teaspoon of salt
  • Powdered sugar optional, I used Lakanto monk fruit powdered sugar to keep it sugar-free

Instructions
 

  • Preheat your oven to 350F.
  • In a bowl, whip the aquafaba (the juice from the can of chickpeas) using a hand mixer until soft peaks form, which should take about 2 minutes.
  • Next, add all the remaining ingredients to the bowl and stir until everything is well combined.
  • Transfer the mixture to a greased baking pan. I recommend using an 8-inch round or square pan.
  • Bake for around 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once the cake has cooled, you can sprinkle some powdered sugar on top if you'd like. Then, it's time to enjoy your delicious creation!