Imagine sinking your teeth into a rich, moist chocolate pound cake that's not only incredibly delicious but completely plant-based. This vegan chocolate pound cake is the ultimate dessert that proves you don't need dairy or eggs to create a mind-blowing, melt-in-your-mouth treat. Whether you're a committed vegan, a curious foodie, or simply someone who loves incredible chocolate desserts, this recipe will transform your perception of plant-based baking forever.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with vegetable oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, and salt. Whisk the dry ingredients until they are well combined and no lumps remain.
- In a separate medium bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk these wet ingredients together until they are fully integrated.
- Create a well in the center of the dry ingredients and slowly pour in the wet ingredient mixture. Gently fold and mix the batter until just combined, being careful not to overmix. The batter should be smooth and free of flour streaks.
- Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 55-60 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out the cake onto a wire cooling rack and allow it to cool completely before slicing.
- Optional: Once cooled, dust with powdered sugar or drizzle with vegan chocolate glaze for extra decadence.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Do not overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For extra moisture, consider adding a tablespoon of instant coffee powder to enhance the chocolate flavor.
- Always check your cake's doneness with a toothpick - it should come out clean or with minimal moist crumbs.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Store the cake in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- For a more decadent presentation, consider adding a vegan chocolate ganache or dusting with powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
