Easy & Delicious Vegan Fudgy Chocolate Cake

I may be a little late to the party, but this month is Veganuary! I've been vegetarian myself for a few years now, but never had the incentive to go completely vegan. So this month is the perfect opportunity to try it out! I've already cut dairy out of my diet due to allergies, so the next thing for me to go without is eggs! I've always considered them vital to cake recipes, but with the rise of vegan products available, it's become clearer than ever that we can enjoy delicious foods without animal-related products. 

The lists of Vegan recipes seem to be endless, so it's been difficult to find the right recipe to start off Veganuary. After scrolling through Pinterest's many tips and tricks for Vegan Baking, I've put together a recipe that I'm more than happy with! This fudgy chocolate cake has won my heart over and the recipe is yet to fail me! It's chocolatey richness and moist texture makes it impossible for anyone to tell that it's completely free from butter or eggs. So without further ado, here is the recipe... 

Ingredients 

- 260g All purpose flour

- 45g Unsweetened Cocoa Powder

- 190g Golden Granulated Sugar

- 4tsp Baking Powder

- 395g Coconut or Almond Milk (Any dairy milk substitute will work)

- 3tbsp Avacado Oil (Vegetable works well too) 

- 1 tsp Vanilla Extract

- 50g Dark Dairy-free Chocolate Chips (Optional)

 Method

1) Preheat the oven to Gas Mark 4 (350F/180c)

2) In a large mixing bowl, combine the flour, cocoa powder, sugar and baking powder.

3) In a separate bowl, combine the milk, oil and vanilla extract.

4) Add the wet ingredients to the dry ingredients along with the chocolate chips, and mix with a wooden spoon. Be careful not to over mix, just mix until all the ingredients are combined. 

5) Pour the batter into two lined 8 inch round baking tins. 

6) Bake in the middle of the oven for 40 minutes, or until a knife inserted into the center comes out clean.

7) Once the cake has cooled, you can begin to ice it! Most flavours of icing match well with chocolate cake, but for this bake I've used my personal favourite; Betty Crockers Luxurious Salted Caramel Icing! If that sounds too sweet for some, just a sprinkling of icing sugar goes well with this cake too!