Rich and Moist Vegan Chocolate Cake

Step 1

Preheat your oven to 350°F.

Step 2: Make your chia eggs

Combine in a small bowl or cup: 2 tablespoons chia seeds, 5 tablespoons water. Set aside for 5 minutes.

Step 3: Mix together dry ingredients

2 cups sugar, 1.75 cups flour, 0.75 cups cocoa powder, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, 1 teaspoon salt

Step 4: Add and mix

2 chia eggs, 1 cup dairy free milk, ¹⁄₂ cup oil, 2 teaspoons vanilla

Step 5

Heat 1 cup of water to boiling (microwave is fine) and add to the mixture. Mix and scrape down the sides of the bowl until homogenous.

Step 6

Pour the mixture into a well-greased 13×9 baking pan. Bake for ~25 minutes or until a knife inserted into the cake comes out clean.

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Let’s discuss

There’s a couple of factors that make this cake so great despite being vegan. There’s no milk or eggs, but you still get a nice rich flavor with lots of sugar and cocoa powder. The chia eggs also do an excellent job of holding moisture and binding the cake together, like an egg would. You can feel little chia seed texture when you eat it, but it’s barely noticeable and honestly the upside way outweighs any concerns from that. I would consider putting chia seeds in a non-vegan dessert.

The protein shake we used for the milk replacement also makes a big difference I’m sure. OWYN has a decent sugar and fat content as well as some nice vanilla flavor that adds some depth. I would hesitate to try other milk alternatives, but I think protein shakes are pretty well suited for this purpose.