Ingredients:
For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk (or any other plant-based milk)
1/2 cup vegetable oil
2 tsp vanilla extract
1 tbsp apple cider vinegar
For the vegan chocolate ganache:
1 cup dairy-free chocolate chips
1/2 cup coconut milk
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the vegan chocolate ganache. In a small saucepan, heat the coconut milk over medium heat until it starts to steam, but do not let it boil.
Remove the saucepan from the heat and add the chocolate chips and vanilla extract. Stir until the chocolate chips are completely melted and the ganache is smooth.
Let the ganache cool slightly, then pour it over the cooled cake, spreading it evenly with a spatula.
Allow the ganache to set for a few minutes before serving.
Slice and enjoy your delicious homemade vegan chocolate cake!
Note: You can also add some vegan chocolate chips or chopped nuts to the cake batter for an extra chocolaty crunch, if desired.
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