This is my version of a vegan Hershey's Perfectly Chocolate Chocolate Cake. I simply substituted the flours, sugar, milk and egg for some better options. This vegan chocolate cake is liked by many and the food substitutions will go unnoticed.
Highlights:
- Uses coconut sugar, a less processed sugar.
- Made with spelt flour which is an easier flour to digest.
- Substituted eggs for flax seeds.
- 2 cups (320g) coconut sugar
- 1 3/4 cup spelt flour (I used 210g)
- 3/4 cup dutch processed cocoa powder (or cocoa powder, or carob powder)
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 Tbsp. ground flax seeds combined with 6 Tbsp. water (or sparkling water)
- 1 cup plant-based milk
- 1/2 cup grape-seed oil (or avocado oil)
- 2 tsp. vanilla extract (optional)
- 1 cup. boiling sparkling water (or water)
- Oven
- Bowls
- Pre-heat oven to 350F
- Combine 6 Tbsp. water and ground flaxseed and set aside
- Combine all dry ingredients except for coconut sugar
- Combine coconut sugar with oil, mix and dissolve well
- Combine all wet ingredients with oil/sugar mix
- Combine dry ingredients into the wet ingredients and combine well until there are no lumps
- Lightly grease the pan
- Bake 30-35 minutes (or until toothpick comes out clean from the center)
- Allow to cool completely; about 10 minutes.
More plant based pastries available in our pastry book 7 Flours available now.
