The simplest vanilla cake with olive oil and chocolate pieces - ALL ABOUT VEGANS - E-shop - Blog - Recipes

Photo of two slices of a vanilla cake with chocolate chips next to the whole cake. A vegan recipe of a vanilla cake with olive oil and chocolate chips from All About Vegans.

The simplest vanilla cake with olive oil and chocolate chips

Simple, easy, fluffy, vegan vanilla cake with olive oil and chocolate chips

Course Dessert, Sweets

Cuisine Vegan

Keyword vegan, vanilla, sweet, olive oil, dessert, cake, fasting, chocolate, recipe

Prep Time 5

Cook Time 45

Time to cool down 30

Total Time 50

Servings slices approx

Calories 327kcal

Author Aphrodity Matthaiou

Ingredients

2 cups almond milk or other plant-based milk
2 tsp apple cider vinegar or white vinegar
1 cup olive oil
2 tsp vanilla extract or powdered (vegan)
1¾ cup coconut sugar or unprocessed sugar
3 cups all-purpose flour or whole-wheat
3 tsp baking powder
1 tsp baking soda
1 Tbsp ground flaxseed
½ tsp salt
100 g non-dairy chocolate chips or vigan chocolate cut into small pieces

Instructions

Preheat oven to 180‎°C/356°F.
In a cup or small bowl, mix the flaxseed with 2½ Τbsp water and leave it for a while. (This combination creates an egg substitute).
In a large bowl, mix the almond milk with the vinegar and let set for a minute.
Then, add the olive oil and vanilla (if using extract) and mix well with a whisk or fork.
Next, add the sugar and continue whisking. If you are using vanilla powder, add it with the sugar.
Μix in the flour, baking powder, baking soda, and salt. If you want, you can sift them, so that the mixture does not form large lumps that makes whisking easier and faster. Add the flaxseed that you mixed with the water and stir well. Your mixture should be thick.
Finally, fold into your mixture the chocolate chips.
Put a little oil or vegan "butter" or margarine in a mold (round or rectangular). Just enough to cover the bottom and the walls, so that the cake does not stick and we can then take it out without half of it being stuck inside the mold. If we put margarine, we additionally flour it well, so that the flour goes everywhere on the walls. The flour that will be left inside the form is thrown away by lightly beating the form from' all sides.
Pour your mixture into the cake pan and bake for about 45-50 minutes or until you insert a toothpick (not a knife, so you don't ruin your cake) in the middle of the cake and it comes out clean.
When we take it out of the oven, let it cool down a bit and then very carefully turn it over on a grill to cool it. If necessary, with a knife, slowly, we help it to come off the walls of the form. We do not cut it immediately because it will dissolve. Wait about half an hour for it to cool and then enjoy the cake we made!

Notes

When you flour your cake pan, you can use cocoa powder instead of flour. This way, you won't have a whitish color on your cake when you flip it. What's more, cocoa gives extra flavor.
To save on electricity, you can turn off the oven 3-4 minutes before the cake is ready and leave it inside without opening the oven, and it will continue to bake.

Nutrition