This vegan chocolate cake recipe is from my new cookbook, Love and Lemons Every Day. Today I'm offering it in honor of the book's debut, but this vegan cake recipe is suitable for any occasion.
It's moist and tasty, with a deep dark chocolate flavor. Topped with delectable icing, it's a treat that everyone will enjoy, vegan or not.
All-purpose flour and whole wheat flour make the cake healthful while remaining moist and soft.
Cocoa powder provides a deep chocolate flavor. Baking soda and apple cider vinegar make the cake rise.
Almond milk - or any other nondairy milk you want. Soy or oat milk might also work well in this recipe.
Maple syrup - Instead of refined white sugar, this vegan cake is naturally sweetened with maple syrup.
Extra-virgin olive oil provides moisture and richness. Cinnamon and vanilla essence improve the cake's chocolate flavor. Also, use sea salt to bring out all of the tastes!
The icing, however, contains the recipe's really healthful secret. Despite its creamy texture and delicious flavor, it does not contain powdered sugar or vegan butter. Instead, I use cooked sweet potatoes.