These vegan double chocolate cakes are packed full of chocolate flavor, white whole wheat flour, coconut palm sugar and made with sweet vanilla soy milk. The best part is that it’s made in under 30 minutes!
You know what I hate? Getting so hungry that I start to get hangry. Do you know what that means? That means I basically become a cross between The Hulk and overly dramatic Cameron from Modern Family.
I’m pretty sure my husband is going to start carrying around snacks just to throw them at my face when I have my hangry breakdowns. Trust me, it’s bad. Usually he just looks at me, rolls his eyes and mutters something like “for the love of God woman eat something.”
Then I scream at him about how he doesn’t know.
But really he does know me so that annoys me even more in my hungry state.
Luckily I know how to make these little protein packed cakes so when I get hangry I can eat a few of these deliciousness gems and get back to my normal personality.
Who doesn’t love the idea of protein packed chocolate cake?
When I made this recipe the first time I didn’t set out intentionally make them vegan but the way the cake all came together it just so happened to be that way. I had been making a dairy free/egg free cake for years but altered it for this recipe by replacing the water with soy milk and using more health conscience ingredients like white whole wheat flour and coconut palm sugar. Since I used vanilla soy milk I decided to leave out vanilla extract and alter the added sweetness to account for the fact that sweetened soy milk is in fact sweet.
If you were making this at home with unsweetened soy milk I would be sure to add just a touch more coconut palm sugar and maybe a splash or two of vanilla extract. I also think using chocolate soy milk for this cake would be amazing too.
Sooooooo many options!
Want to get your hands on some delicious soy milk? Head on over to the Silk Soy website and grab yourself a coupon!
Vegan Double Chocolate Cake
These vegan double chocolate cakes are packed full of chocolate flavor, white whole wheat flour, coconut palm sugar and made with sweet vanilla soy milk.
Yield: 12 mini bundts or 1 8x8 cake
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1-1/2 cup white whole wheat flour
- 1 cup coconut palm sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup vanilla soy milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1/2 cup chocolate chips (dairy free)
Preheat oven to 350 degrees and spray a mini bundt pan with non-stick spray, set aside.
In a large bowl whisk together white whole wheat flour, palm sugar, cocoa powder, baking soda and kosher salt.
Stir in vanilla soy milk, vegetable oil and vinegar.
Folk in chocolate chips.
Scoop batter into the prepared pan filling each one about 3/4 full.
Bake for about 12-15 minutes or until fully cooked. The cakes should be firm but spring back when tested when fully cooked.
Let cool for about 5 minutes, flip the pan over and the mini bundts should fall right out.
Sprinkle with powdered sugar and serve with fresh fruit.
Note: You can also make this cake in an 8x8 dish by adjusting the baking time to 25-30 minutes.
This conversation is sponsored by Silk. The opinions and text are all mine.