Probably you know the situation when you’d like to eat something sweet, but it seems that there’s nothing at home that fits your wish. Moments like these tend to be the ones when we experiment in our kitchen with the few ingredients that are at our disposal. At least that’s what I did, when I made this easy vegan chocolate – almond cake. And I must admit that the outcome was even better than I expected!
What is necessary to prepare easy vegan chocolate – almond cake
As you probably already understood from the recipe title, the preparation process of this vegan chocolate – almond cake is very easy. Also the ingredients are quite simple and most probably they are already in your kitchen counter. Basically, to make this easy vegan chocolate – almond cake you’ll need flour, almonds, cacao powder, plant-based milk, sugar, baking powder, baking soda, apple cider vinegar and a tiny pinch of salt. If you are a real chocolate fan, you can also add some chocolate chips to the cake. I didn’t. But not because I don’t like chocolate. I love it! But this time I wanted to make a cake that is great in its simplicity. And that at the same time allows you to get creative with some additional ingredients up to your choice!
How to prepare easy vegan chocolate – almond cake
You start the process by toasting the almonds, in case you don’t use already toasted ones. Then you continue with mixing together plant-based milk with apple cider vinegar in order to make vegan buttermilk. It might sound strange to add vinegar to a cake, but it is necessary to avoid that your cake at the end tastes like soap because of the baking soda. To eliminate this possibility, the cake needs an acidic component. In this case it’s the apple cider vinegar. After the making of vegan buttermilk follows the mixing process. Mix together flour, sugar, cacao powder, baking soda, baking powder and salt. That tiny amount of salt helps the chocolate flavor be more powerful. Then add the vegan buttermilk and mix everything well until there are no lumps.
The final ingredient of this cake is toasted almonds. Chop them in tiny pieces (or, to save time, use food processor for this step) and then add them to the dough. Mix the almond pieces in the dough and then transfer all the dough to your chosen cake form. The necessary baking time may vary according to your oven, but in general it’s around 40 – 45 minutes. When the cake is ready, if you want, enjoy it while it’s still warm. But, if you want to decorate it with powdered sugar (like I did) or with anything else, it’s better to let it cool down completely.
Other vegan cakes and baked goods
If you like baked goods, I suggest you to try my vegan bundt cake with plums and chocolate chips. Or for a snack-size treats check out my vegan ginger and mango oatmeal mini muffins and easy vegan rye cookie sticks. But, if you like any type of sweets, not only the ones that require oven, you should definitely make my creamy vegan lime and avocado cheesecake. It will give you a sensation that your taste buds are on a summer vacation on a tropical beach… I think that something similar happens to Specky when he eats strawberries. He doesn’t just go crazy when I eat them – he literally starts to wrap himself around my feet when I simply wash the strawberries! I guess his love for the strawberries, that in this case I used only as a decoration for my cake, is clearly visible in the picture below.
No matter if you decide to add some extra ingredients to this chocolate – almond cake or not, it will in any case be:
-
vegan
- easy to make
- flavorful
- chocolaty
- nutty
- nourishing
- comforting
- made with simple ingredients
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings |
* (check notes)
|
- 400 g of flour
- 75 g of cacao powder
- 600 ml of plant-based milk (I used soy milk)
- 3 tablespoons of apple cider vinegar
- 100 g of sugar (I used raw cane sugar)
- 150 g of almonds
- 10 g of baking powder
- 1 tablespoon of baking soda (important – tablespoon must be leveled)
- tiny pinch of salt
Ingredients
|
|
- heat the oven to 180°C/355°F;
- if your chosen almonds are not already toasted, place them in a clean frying pan and toast for some minutes by mixing occasionally. Once the almonds have slightly changed color, take them off the flame/heat and set aside;
- make the vegan buttermilk - in a big measuring cup or other container pour plant-based milk and apple cider vinegar. Stir a few times, then set aside to curdle;
- in a bowl sift together flour, cacao powder, baking powder, baking soda and salt. Add sugar and mix the dry ingredients together;
- when you see that the buttermilk has thickened a bit and curdled, add it to the dry ingredients and mix everything well together until you get a thick dough without lumps;
- chop the toasted almonds in tiny pieces (or, to save time, use food processor for this step), add them in the bowl and mix in the dough;
- line a cake form with parchment paper and, if necessary, grease the sides of it with oil to make it easier to take the cake out from the form once it’s ready;
- pour the prepared dough in the cake form and put it in a preheated oven for 40 minutes;
- to check, if the cake is ready, insert a wooden stick in different places of the cake – if it comes out clean, the cake is ready, so take it out from the oven and let it cool down still in the cake form. But if the wooden stick doesn’t come out dry and clean, bake the cake for some extra minutes.
* diameter of the cake form used for 10 servings: 23 cm/9”
Einfach und einfach lecker, vielen Dank, für das tolle Rezept!
Grüße,
Jesse-Gabriel
Vielen Dank, dass du mein Rezept ausprobiert hast! 🙂
Ich wünsche dir einen schönen Tag, Jesse-Gabriel! 🙂