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Vegan Triple Chocolate Cake

Good things come in three, and so is this triple chocolate cake; it's so good. Tender, moist, and chocolatey, but not too sweet. Perfect for an afternoon snack or late-night treat.

Prep:

10

minutes

Cook:

10

minutes

TOtal:

20

minutes

Ingredients

  • 6 Tablespoon (88mL) aquafaba
  • 1/2 cup (100g)  cane sugar
  • 1/2 cup (113g) vegan butter
  • 2 tsp vanilla extract
  • 1/3 cup (75g) plant-based milk mixed with 1 tablespoon of vinegar
  • 1/4 cup (48g) vegetable oil
  • 2 cups (240g) All-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 cup (42g) unsweetened cocoa powder, preferably dutch process
  • 1/2 cup (85g) vegan semi-sweet or dark chocolate chips
  • 1/2 cup (85g) dairy-free white chocolate chips

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small mixing bowl with a handheld mixer, whisk the aquafaba for about one minute till it gets foamy. Set aside.
  3. In a large mixing bowl, cream butter and sugar with a handheld mixer till well combined.
  4. Stir in vanilla, milk mixed with vinegar, oil, and aquafaba. The mixture will look chunky, like cottage cheese.
  5. Add flour, salt, baking soda, and unsweetened cocoa powder. Stir till combined.
  6. Pour the wet ingredients into the dry and mix until you don't see more flour. Don't overmix!
  7. Mix in the chocolate chips, pour the mixture into a standard lined loaf pan with parchment paper, and put it in the oven for 35-40 mins. Take the cake out of the oven when the edges begin to turn golden brown: and there isn't any wet batter when inserting a toothpick or fork in the center of the cake.
  8. Let the cake cool in the pan for about 10 mins, and then take it out of the pan using the parchment paper as handles. Cool the cake for another 20 minutes before cutting it.