Vegan Chocolate Cake (& Mini-muffins): Oma's veganer Schokoladenkuchen
Make this vegan chocolate cake recipe (or mini-muffins) for your next gathering of friends, whether vegan or not. Taste and texture is just like my traditional German chocolate marble cake!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3½ cups all-purpose flour
- ¾ cup + 1 tablespoon cocoa powder, divided
- 2 cups granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups warm, extra-strong coffee
- ¾ cup light-tasting olive oil or other neutral vegetable oil
- 1½ teaspoon almond extract
- 1 teaspoon powdered sugar for sprinkling on top of finished cake
Instructions
- 1
Preheat oven to 350°F.
- 2
Prepare your Bundt pan by spraying with a vegetable spray and dusting with about 1 tablespoon cocoa powder.
- 3
Into a large bowl, sift together all the dry ingredients.
- 4
Into a small bowl, stir together the wet ingredients.
- 5
Pour the wet ingredients into the dry ingredients, mixing until a smooth, yet thick batter is formed.
- 6
Spoon batter into prepared Bundt pan and smooth the top.
- 7
Bake for 40 to 50 minutes or until a wooden toothpick inserted into the center comes out clean.
- 8
Let cool in the pan for about 10 minutes before inverting onto a wire rack. Let cool completely.
- 9
Put 1 teaspoon of powdered sugar into a small sieve and dust over the top of the cake.