Kue Coklat Vegan 1 Mangkuk
1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that's moist, fluffy, and rich with chocolate flavor.
Ingredients
10 servings
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.
- Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
- Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
- Divide batter evenly between your cake pans or rectangular pan.
- Bake 25-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.
- Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.
- Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce, coconut whipped cream or a glass of almond milk!
Nutrition per serving
524kcal
💰 Cost Estimate
Total Ingredients
$5707.00
$5707.00
Per Serving
$571.00/serving
$571.00/serving
🏠 Savings
~$11414.00 vs buying!
~$11414.00 vs buying!
📋 Price Breakdown (94% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| original unsweetened Almond Breeze Almond Milk | 1.5 cups | $16.00 |
| white or apple cider vinegar | 2 tsp | $4.00 |
| coconut oil | 0.6666666666666666 cup | $173.00 |
| strong brewed coffee | 0.5 cup | - |
| pure vanilla extract | 2 tsp | $102.00 |
| unsweetened applesauce* | 1.25 cups | $227.00 |
| heaping cups whole-wheat pastry flour or unbleached all-purpose flour | 2 | $16.00 |
| organic cane sugar | 1.333 cups | $7.00 |
| unsweetened cocoa powder | 1 cup | $2785.00 |
| baking soda | 2 tsp | $3.00 |
| baking powder | 1 tsp | $7.00 |
| salt | 0.25 tsp | - |
| vegan butter | 1 cup | $260.00 |
| - 3 cups powdered sugar | 2.5 | $32.00 |
| unsweetened cocoa powder | 0.6666666666666666 cup | $1857.00 |
| dairy-free semisweet chocolate | 0.25 cup | $16.00 |
| pure vanilla extract | 2 tsp | $102.00 |
| ~1/4 cup unsweetened original Almond Breeze Almond Milk | 4 cup | $100.00 |
*Estimated market prices, may vary by region
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