Easy Vegan Chocolate Cake

Step 1

Preheat oven to 350°F (177°C). Grease and line a 9 x 13-inch pan with parchment paper. Leave about an inch of overhang for easy removal. 

Step 2

In a large bowl, whisk together the flour, Redpath® Granulated Sugar, cocoa powder, baking soda, and salt until well combined. Make a well in the centre of the dry ingredients.

Step 3

In a large measuring cup, whisk together the water, oil, coffee, vinegar, and pure vanilla extract. Pour the wet ingredients into the well. With a whisk, stir until the batter is smooth and no lumps of flour remain.

Step 4

Pour batter into the prepared pan and place into the preheated oven. Bake for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in pan; 10 minutes.

Step 5

Using the parchment paper, carefully remove the cake and place onto a wire cooling rack to cool completely. If transporting to a picnic or other event, run a small offset spatula around the cake to loosen edges from the pan. Cool completely in the pan on a wire cooling rack, and serve from pan.

Step 1

Place the chocolate chips or chopped chocolate into a medium heatproof bowl. Over medium heat, heat the coconut milk in a small pot until barely simmering; do not boil.

Step 2

Remove from heat and pour the hot coconut milk over the chocolate. Let sit for 2 minutes. Slowly stir until chocolate is melted and mixture is homogeneous. Add in the coconut oil and quickly stir in to incorporate. Place into the fridge to chill. Stir every 10 minutes or so until completely cooled and thickened; approximately 35 minutes.

Step 3

With a handheld mixer, whip ganache until pale in colour.

Step 4

Use an offset or regular spatula to evenly spread the ganache over the completely cooled cake. Any leftovers should be placed into an airtight container and refrigerated.