If you love chocolate, you'll go crazy over this super decadent, fudgy, vegan chocolate cake!
- 3 tbsp ground flax seeds
- 1 cup unsweetened plant based milk, divided
- 1-5.3oz container of vanilla non-dairy yogurt - SEE NOTE 1
- 2 yogurt container measures all-purpose, unbleached flour ( equivalent to 2 1/2 cups) SEE NOTE 1
- 1 yogurt container measure unsweetened cocoa powder (equivalent to 1 cup)
- 1 1/2 tbsp baking powder
- 1 yogurt container measure sugar (equivalent to 1 cup)
- Pinch of salt
- 1 yogurt container measure grapeseed, avocado or sunflower oil (equivalent to 1 cup)
- 1 cup vegan chocolate chips
- Preheat the oven to 350F. Line a 8x4 inch loaf pan with parchment paper and spray it lightly with cooking spray. SEE NOTE 5
- Empty the contents of the non-dairy yogurt in a small bowl. You will use the yogurt container to measure your ingredients. SEE NOTE 1
- In a small bowl, combine flax meal and ½ cup milk. Mix well and set aside
- Combine flour, cocoa powder, baking powder, sugar, and salt in a large bowl.
- In a medium bowl, whisk together yogurt, vegetable oil, and 1/2 cup milk until smooth. Add flax mixture and whisk until well combined. SEE NOTE 2
- Pour into the flour mixture and using a wooden spoon all the ingredients carefully, until just combined (do not overmix). Fold in the chocolate chips SEE NOTE 4
- Pour the batter into the prepared loaf pan and bake for an hour and 5 minutes. SEE NOTE 6
- You can measure the ingredients in cups by simply measuring them using the yogurt container. Equivalent measurements are marked in the recipe ingredients.
- Make sure to whisk together the wet ingredients until well combined. The mixture might look curdled at first, but don't worry, it will end up mixing well.
- Use a large enough bowl for the dry ingredients. Otherwise, you'll end up with flour all over the counter when you try to mix in the wet ingredients.
- After adding the wet ingredients to the dry, use a wooden spoon to mix, and do it just until the ingredients are combined and you don't see any flour. If you overmix the batter, the cake will be tough and bread-y.
- Getting the parchment paper to fit into the loaf pan can be somewhat tricky. Try spraying the pan with non-stick spray BEFORE placing the parchment paper on it, and it will help it stick to the bottom and sides.
- Avoid overbaking the cake. It might look underdone when you take it out of the oven, but it will continue cooking until it cools. If you bake it for too long, it will be dry and crumbly.
- Make sure you let it cool completely before slicing it, or it will fall apart!
We have a few really delicious cake frosting recipes that would be delicious on this chocolate cake...although, if we’re being honest, it also tastes really good on its own.
- This post was originally posted on August 29 2017
- Prep Time: 10 mins
- Cook Time: 1 hour 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 439
- Sugar: 23.1
- Sodium: 224
- Fat: 25.1
- Saturated Fat: 5.5
- Unsaturated Fat: 18.4
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 4
- Protein: 5.5
- Cholesterol: 0