Easy Plant-Based Chocolate Cake

This quick and easy to make plant-based chocolate cake is perfect for any occasion!

You can add a nut butter spread on top, dust some powdered sugar or decorate with frosting of choice or . Enjoy! 

INGREDIENTS

• 1 ½ cups all-purpose flour (can sub for gluten free flour blend)
• ½ cup cocoa powder, unsweetened
• 1 cup white granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 flax egg (1 tbsp. ground flaxseeds + 3 tbsp. hot water)
• 1 cup pumpkin seed milk or other plant-based milk made with the NutraMilk
• 2 tsp vanilla extract
• ⅓ cup canola oil (80ml) or vegetable oil
• 1 tbsp. distilled white vinegar or apple cider vinegar

For pumpkin seed milk

• 2/3 cup pumpkin seeds (90 g)
• 1 quart water (946 mL)
• pinch of Pink Himalayan salt (optional) 

INSTRUCTIONS

• Start by making pumpkin seed milk
  • Place pumpkin seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid, add water. Replace lid.
  • Press Mix (do not change this default time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container. Set aside. 

• Preheat your oven to 350°F (180°C). Spray a 8-inch cake pans (with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
• Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
• Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
• Add your flax egg, pumpkin seed milk (or other non-dairy milk), vanilla extract, oil and vinegar to the mixing bowl and mix in. Don’t over mix.

• Pour the batter evenly into prepared cake pan.
• Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cake comes out clean.

• Allow the cake to cool in the cake pan for a few minutes and then transfer them to a wire cooling rack to cool. Option to add frosting of choice or dust with powder sugar. In this case with used a shamrock paper cut out in the center of the cake to decorate for St. Patrick’s. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Loving it Vegan.